Fruit Of The Vine Wine

This is a rather old recipe for Grape Wine that I found of all places, stashed away in a family bible. I'm not really sure how much it makes, but according to the amount of water, well, let's just put it this way, I'd cut it down to my needs!

Ingredients:
12 gallons of water (spring)
20 lbs Brown Sugar (Dark)
4 Egg Whites
1 Bushel Grapes (Red/Purple)
1/2 Pint Lemon Juice
6 lbs Raisins

Boil 20 lbs of brown sugar & clear it, add 12 gallons of water & the whites of 4 eggs well beaten, then skim it, & set it off the fire to cool, when blood warm, put in the juice of 1 bushel of grapes, when near cold stir it, & put in half a pint of lemon juice, & 6 spoonsfull of yeast & beat it well about in the liquor;
Stir it every day, put 6 lbs. of good raisins in a clean cask & throw upon them the above liquor, then bung up the cask & in 6 months it well be fit for use or to bottle up.

Jack In The Fruitcake

This has to be one of the most out of sight fruitcake recipes around!

Ingredients:

1 C water
1 C sugar
4 large eggs
2 C dried fruit
1 tsp salt
1 tsp baking soda
1 C brown sugar
lemon juice
nuts
1 bottle Jack Daniel Black Label Whiskey


Preparation:

Sample the whiskey to check for quality. Take a large bowl. Check the whiskey again to be sure that it is of the highest quality. Pour 1 level cup and drink. Repeat.
Turn on the electric mixer, Add 1 cup of butter in bowl and beat till fluffy, adding sugar. Make sure the whiskey is still OK. Cry another tup. Turn off the mixerer. Break two eggs and add to the bowl and chuck in the cup of dried fruit. Mix on the turnerer. If the fried druit gets stuck in the beaterers, pry it loose with a drewscriver. Sample the whiskey to check for tonsisticity. Next, sift 2 cups of salt. Or something. Check the whiskey. Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something. Whatever you can find. Grease the oven. Turn the cake tin to 350 degrees. Don't forget to beat off the turner. Throw the bowl out the window. Check the whiskey again. Go to bed. Who the hell likes druitcake anyway......

The Hot Dog

Hot Dog (Noun); A smooth-textured sausage of minced beef or pork usually smoked; often served on a bread roll .

Webster can call it anything it pleases, but a Hot Dog is one of the most sought after crowd pleaser's, whether at a Football game, a backyard get-together, a Hot Dog will suffice!

Where did the idea come from? Coney Island? Not really....let's go back to the 9th Century....

"As when a man besides a great fire has filled a sausage with fat and blood and turns it this way and that and is very eager to get it quickly roasted. . ." ____Homer's Odyssey 850 AD

(54-68 AD) Emperor Nero's cook, Gaius, is often credited with discovering the first sausage!
Customarily, pigs were starved about one week before they were cooked and eaten. Legend attributes that one piggy was brought out roasted and ready to eat...but someone noticed that the pig had not been cleaned. Gaius ran a knife into its belly to see if the pig was fit to eat and surprisingly, puffed up and hollow intestines popped out! He reportedly said... "I have discovered something of great importance." The Royal Cook stuffed the intestines with ground venison and ground beef mixed with cooked ground wheat and spices, tied them into sections and gave birth to the "Wiener, Weenie, Frankfurter, whatever you want to call it!

Enough of Hotdog 101...onto the recipes. Hotdogs are versatile and fun....again, an imagination can do wonders for a drab Hot Dog!

In the south, a hot dog is a weiner on the bun with chili and other condiments such as chopped onions, cole slaw and chili (without the beans).

It amazes me to watch other people prepare Hot Dogs and at the same time it's quite frustrating for me to see the order in which they add their ingredients or "Build Their Dog"!

Since the "Hot Dog" was an item on my Dad's menu for over 50 years I'm accustomed to the basic "Dog Build" as follows:

1. Bun and Wiener
2. apply mustard
3. apply onions and cole slaw (for some, it's optional but for me, it's essential)
4. Chili (Make sure you drain the chili some beforehand or you'll have a "Wet Dog"!

It makes no sense to me any other way....or else you have a sloppy hot dog that is very difficult to eat.

My choice of weiners are all beef and Kosher! Forget the "Turkey, Chicken, Beef Combo's", if I want to eat Turkey or Chicken I don't need mustard and a bun!

Chili makes the hot dog....and the following recipe is simple, tasty and it's my Dad's! The great thing about this chili is that you can freeze it! The recipe below will consist of one pound of ground beef but if you want to make more, buy the five pounder in the grocer and adjust the recipe to taste.

Southern Dog
Ingredients:
1 lb Ground Beef
1/2 cup chili powder (season to taste, may require more, or less...up to you)
Salt
Pepper

Cole Slaw

Ingredients:

Chopped Cabbage marinated in a weak vinegar water base with salt added....

Brown the ground beef in a skillet, add water to cover, bring to a boil, adding remaining ingredients and simmer! Fix your Dawg! You can add a few drops of Texas Pete or Tabasco for an added "bite"! Thats your basic Southern Hot Dog, and a novelty is the "Cheese Dog", replacing the weiner with a small log of sharp cheddar cheese....!

While residing on the Carolina Coast I visited a deli that was noted for their Sub Sandwiches and on a particular visit, browsing their menu I ran across an unusual Hot Dog. According to the waiter this was a specialty in Jekyl Island, Georgia. At first, I thought it was hideous....but the more the waiter talked about it and convinced me that no words can describe how good it was, I had to try it.

Jekyl Island Dog

Ingredients:
Beef Weiner
Bun
Mayonnaise
Peanut Butter
Chopped Onions

Spread the mayo and peanut butter on the weiner, add chopped onions! Folks, you gotta try it....it's awesome!

The following Hot Dog is what I call the "Reuben Dog" and it's basically a Kraut Dog with a little added flavor!

Reuben Dog

Ingredients:
1 pkg Kosher All Beef Weiners
1 jar Sauerkraut
1 bottle Thousand Island Dressing
1 pkg Baby Swiss Cheese
1 jar Mustard

Boil weiners for about 10 minutes. Place weiner with slice of cheese in oven to melt. Remove from oven, spread Mustard, Thousand Island and spoon kraut on the top. Serve with Kosher Dill pickle and Chips and a tankard of Ale!

That's Amore Dog

This is what I call an Italian Hot Dog, and it can be served with a side order of pasta salad and a glass of wine!

1 lb Italian Sausage
1 pkg Mozarella Cheeze
Parmesan Cheese
1 Small Jar Marinara Sauce

Grill the sausages until brown. Start building the dog....add mozzarella grill until cheese has melted and spoon the sauce, add parmesan! This recipe can be improvised to include Bell Peppers, Onions, Mushrooms for added flavor!

Deb's Easy Sandwich Fillings

This list can be perpetual...endless!

Basic Ham or Chicken Salad (Easy)

Ingredients:
1 or 2 Cans of Underwood Deviled Ham or Chicken
1 small container of Cream Cheese
Mayo (amount variant to individual taste)
Optional: Chopped Sweet Pickles (Gherkin or Mixed Cubes)

Preparation: If you have a food processor, that'll do it. Just mix ingredients in processor, blend quickly and place into a Tupperware container!

Pimiento Spread

Ingredients:
1 lb of Gouda Cheese
1 small jar of pimiento
1 small container of Cream Cheese
Mayo (again, variant to individual taste)

Preparation:
Same as above, blend in processor adding mayo and pimiento's to taste...store in Tupperware container!

Waldorf Spread

If you have ever eaten Waldorf Salad, a mixture of chopped apples, raisins, celery, nuts etc, you will love this, and if you add left over chicken or tuna, optional.....out of sight!

Ingredients:
Finely Chopped Apple
Finely Chopped Celery
Walnuts or Pecans (crushed)
Mayo
Raisins (A variation of adding raisins is to replace white or wheat bread with Raisin Bread)

Preparation:
Combine apple, celery, nuts with mayo, and optional ingredients, store in tupper ware container!

Cucumber Spread

Ingredients:
1 large gourmet Cucumber
1/2 small vidalia onion
1 carton of Cream Cheese

Preparation:
Combine ingredients in processor, blend and place in Tupperware container.

Personally, this is a summer sandwich! The sandwiches are "dainty", very feminine....especially when you trim the crusts... recipe can be used as a party sandwich for baby or bridal showers, wedding parties...etc. Can't really see these being offered on "Football or Wrestling" Night!

Reuben Hell

Ingredients:
1 can of Corned Beef
1/2 cup Jalopeno's finely chopped
1 small container of Cream Cheese
Sauerkraut (use sparingly)
Swiss Cheese

Preparation:
Combine all ingredients except for cheese, in Food Processor, store in Tupperware container.
Serve on Rye Bread with Thousand Island Dressing Swiss Cheese slices..
posted by DJ at 7:43 AM

Strange Twists
Having lived in several different areas of the United States as well as the world, I have been introduced to many different food specialties, novelties....
Raising three boys, I found myself constantly trying new ideas for lunch, breakfast and snack-time, to steer them from the need to emulate friends who thrived on Mickey-D's and Hardees.

Most people from the South have experienced a Banana Sandwich!

Banana Sandwich

Ingredients:
2 slices of white or wheat bread
Mayo and/or Peanut Butter
Sliced Bananas

Preparation:
Spread the Mayo (and/or Peanut Butter) on each slice of bread
Add Banana Slices

Serve with Glass of Milk

Grilled PB & J

Ingredients:
2 slices of Texas Toast
Peanut Butter (Chunchy Or Creamy)
Jelly (Your Choice, kids usually prefer Grape)

Preparation:
Spread Peanut Butter on Both sides of bread with Jelly
Grill in buttered skillet, browning on each side

Serve with Chips on the side and Glass of Milk

Peanut Butter and Onion Sandwich

Most of you may be wrethching at the thought of it, but it's surprisingly very good! While I was stationed in Pensacola Florida going through AVT school I did not have my car and when I shopped at the local commissary I bought staples mostly, due to the small size of my dorm fridge. A typical day for me was returning to the BEQ at lunch, grabbing a PB&O sandwich and watching "Young and Restless" in the dayroom before returning to Class.

Ingredients:
2 Slices of White or Wheat Bread
Peanut Butter
Vidalia Onion

Preparation:
Spread Peanut Butter on bread top with Vidalia Slices. The Onions keep the PB from sticking to the roof of your mouth!

Pineapple Sandwiches (Sue's Sandwich)

My sister Sue, introduced me to the "Pineapple Sandwich" when I was a little girl. It's simple, and if you like Pineapple.....awesome!

Ingredients:
2 Slices of White or Wheat Bread
Mayo
Fresh Pineapple Slices (You can use Canned Pineapple slices as well)

Preparation:
Spread mayo on bread slices top with drained or fresh pineapple.


Apple Sandwiches
There is something about Apples, Mayo....seems to be a compatible pair!

Ingredients:
Thinly sliced apples
Mayo
Raisin Cinnamon Bread

Spread Mayo on bread, layer apple Slices!

P B & DP (Peanut Butter and Dill Pickle)

Flashback from the past! The first time I heard of this concoction was from a childhood friend, who absolutely praised the marriage of Peanut Butter and Dill Pickles. She also liked Dill Pickles and Applesauce but it had to be "Chunky Applesauce! Eventually, I tried the PB & P and really thought it was pretty good! Another novelty.....like crushing chips on PB & J! Just spread Peanut Butter on two slices of bread, add Dill Pickle slices, and you have a PB & DP!

A Tribute To Jesse And Sadie Nuckles

This page is dedicated to my parents, Sadie and Jesse and my sister Marilyn "Sue", who were owners of the one of the first Barbecue Restaurants in Greensboro, N.C. up until the early 90's when the doors were finally closed.

For "Non-Tarheels" and those unfamiliar with Greensboro, Nuckles Barbecue was established in 1937, the oldest Barbecue Restaurant under the same owner in the Central Piedmont town. Nuckles catered to the Northeastern part of the city, surrounded by the early textile elements such as Cone Mill, Webbing Mill and Burlington Mills.

Sadie and Jesse, well known throughout the area with popularity extending into the Southern Virginia region, attracted customers from the border town of Danville and beyond who travelled the distance for Jesse and Sadie's "Southern Cooking Talents" and Carolinian hospitality.

During the early fifties, the business thrived and was typical of the "Happy Days" paradigm of curb hops, juke box speakers blasting out of speakers attached at each corner of the building, and the forever jammed parking lot, with silver trays braced on the side of the car. It was "The In Spot" for the local teenagers and their parents.

Nuckles Barbecue provided a comfortable atmosphere, and clientele returned often, adding "a trip to Jesse's", to their weekly family agenda. Most customers were life-long friends, some of whom had grown up in Proximity, White Oak and Revolution area of Northeast Greensboro.

Jesse Whitaker Nuckles, usually called "Jessie" by those that knew him, one of five sons and a daughter born to Richard, a Scotch-Irishman and Emma, of German-Jewish descent.

Sadie Parker, was one of five daughters born to Sophronia Purvis, of Southern Wales/France descent and an Englishman, named Robert E. Lee Parker. Sadie was born in Marlboro County, on the border of Hamlet and Rockingham. As a young girl, her family moved to Rockingham, where she attended school and later moved to Greensboro after the passing of her Mother.

Sadie and Jesse married in April, 1932 and remained in Greensboro raising their three daughters, Mitzi, Sue and Deborah. It was in the Rankin community, they would build a business that would become a landmark of Northeast Greensboro.

During the depression Jesse left Greensboro, seeking employment to sustain his family during the economic chaos of Hoover's administration, and hopped a train enroute to Washington, D.C., on a trip that would be the catalyst of his cooking career. He landed a job at a restaurant training under a head chef, preparing himself for his future in the food service business. Several years later, he returned to Greensboro, and began working for E.C. White, later known as Jones Barbecue in the Phillips Avenue Area of Greensboro.

Later on, with the financial support of his Mother and Father, he invested in the property located at 3109 Summit Avenue, which would be Nuckles Barbecue, and eventually a family tradition. Jesse worked in the restaurant for several years, with little salary in order to repay his parents for helping him achieve his dream.

Over the course of years, the business grew and hosted a large variety of customers and quite a few from the Entertainment world. During the early 1950's Elvis Presley was reported to make rounds of the Paragon and frequented Nuckles while on the road during his early promotional tours.

George Lindsay of "Andy Griffith" fame dined with Sadie and Jesse, during his guest appearances at the Greater Greensboro Open Golf Tournament, held yearly at Forest Oaks, which is also the home of another regular, Billy "Crash" Craddock, of Country Music fame.

The Building, older, quaint and reminiscent of Bavarian Architechture withstood the test of time. Jesse was not interested in major renovations to keep in step with the rapidly growing fast food chains. Cleanliness was paramount to his operation, and quality ingredients were always of the utmost importance.

Barbecue was his specialty, and he took great pride in his methods. When asked why he did not add his Sauce to the meat, as most Barbecue Specialists are known to do. He replied "I want my customers to taste my barbecue, not my sauce." This was true, as his Barbecue sauce was a compliment to the pork, not an addition. His barbecue was pit cooked by his brother who operated another restaurant and that had pit capabilities. The shoulders were cooked on the pit, and picked up usually by him or his daughters.

He was also noted for his "Chicken Sandwich". He fried 20-30 chickens per day in 9 huge cast iron skillets. He frowned upon deep-fried chicken, claiming that it cooks too fast, and chicken is definately not a meat to be eaten medium well or rare! His chicken was slow-cooked in the skillet's, turning frequently until crisp and mouth-watering.

He would drain the oil (Wesson, his oil of choice) and steam the chicken until it formed a golden gravy. The sight of the chicken basking in the golden gravy could make the most weight conscious person abandon a diet. Chicken gravy sandwiches were the answer to the financially crippled high school crowd.

As for the now popular "value meals" for $3.49..... at Nuckles, a student could get 3 gravy sandwiches and a coke for less than a dollar.

Hot Dogs, the best in town! His chili was 100% Beef, which was simmered slowly, and was the crown topping to his hot dogs and hamburgers. His cole slaw was a simple novelty...fresh chopped cabbage marinated in a weakened vinegar base. It complimented Hot dogs, Barbecue, and Hamburgers.

Dinner Entrees included a choice of meat and two vegetables that were prepared fresh and seasoned to perfection. Meat choices were Barbecue, Chicken, Country Style Steak and Ham, Mom's Chicken and Dumplings, Chicken Dressing and Chicken Livers. The choice of vegetables was a variety including but not specific to Mashed Potatoes, Turnip Greens, Collards, Squash, Lima Beans, Green Beans, Candied Yams, Candied Carrots, English Peas, Pinto Beans, Broccoli and Cauliflower, Macaroni and Cheese....a complete variety, cooked to perfection!

Everyday A large pan of delicious Cornbread, and either a Banana Pudding or Peach Cobbler was available, also prepared by Mother, or my sister Sue.

This was a family restaurant. Nuckles Barbecue was a family household word that encompassed over 50 years of service. In the early 70's, Jesse became ill with Colon Cancer, but continued to work at what he loved. He was limited in the time he could spend however, he remained productive until his passing in the late 80's. His love was the "Stand" as it was called, and his wife, Sadie.

Their establishment was a place to relax, eat, and talk. Dad's favorite pastime was conversing with the customers and reminiscing about old times. He and Mother would often go down on Sunday during close of business hours and sit at the center table and have a glass of tea. This was their special time.

The building is now gone, and a shopping center is located in its place, but Nuckles, aka Sadie and Jesse's "Stand" would always exist on Summit Avenue in Greensboro in the hearts and minds of those that were a part of this era.

After the passing of my father, Mother reopened the doors once more, after minor exterior renovation and continued on for nearly 7 years. This is what he would have wanted her to do..and this was her way of dealing with her grief and remaining connected to him, after all he was there more than he was at home. This was his love, and his customers were his second family, and we loved him for it. Shortly after the business finally closed, Mother passed away at the age of 82.

My sister, Sue and my parents are gone now, but memories of Nuckles will always remain in my heart, and while driving by the area where it once stood is hardly recognizable to me, there is no stopping in for Barbecue, hotdogs, or a gravy sandwich..but the energy is there, because, if you ever knew Mom and Dad, they left their memories behind, and will forever be in our hearts and minds.


To Jesse, My Father

Do not go gentle into that good night,
Old age should burn and rave at close of day;
Rage, rage against the dying of the light.
Though wise men at their end know dark is right,
Because their words had forked no lightning they
Do not go gentle into that good night.
Good men, the last wave by, crying how bright
Their frail deeds might have danced in a green bay,
Rage, rage against the dying of the light.
Wild men who caught and sang the sun in flight,
And learn, too late, they grieved it on its way,
Do not go gentle into that good night.
Grave men, near death, who see with blinding sight
Blind eyes could blaze like meteors and be gay,
Rage, rage against the dying of the light.
And you, my father, there on the sad height,
Curse, bless me now with your fierce tears, I pray.
Do not go gentle into that good night.
Rage, rage against the dying of the light.__Dylan Thomas

Soup Of The South - Home Made Veggie Soup

This is an excellent "cook now-eat later" recipe for families on the go, as it can be cooked in bulk and stored in the freezer in baggies for quick meals, especially as we go into the fall season.

You can use leftover veggies, add variations and another alternative is using ground beef. When my boys were younger, and I fixed the ground beef variation they called it "Cowboy Soup"!

3lbs of stewed beef or 3lb roast (rump, sirloin, chuck)
6 potatoes (peeled and cubed)
*1 large Onion (onion salt optional)
1 bunch carrots (2 cans)
2 cans of peas
2 cans of corn (1 cream-style corn)
1 can of green beans
2 large cans of tomatoes
Season to taste

Cook the beef in a deep welled pot as above until tender, add potatoes and fresh carrots. If canned carrots are used, add with other canned ingredients. When potatoes are tender, add remaining ingredients and simmer, slowly for 1 hour.

* You can use a juicer to liquify an onion and use in recipes for those that have children or adults with an aversion to the texture of onions. Works great with Green Pepper as well. You have the flavor but not the texture. Children will not know the difference!

Serve the soup with croutons, crackers and a salad a or for a satisfying cold-weather meal!

Persimmons

Persimmons are brilliant orange in color, richly sweet flesh that is soft and creamy in texture, with an edible skin. They're also referred to as the "Apple of the Orient", having originated in the Far East.

As a child, there was a Hachiya Persimmon tree in our backyard and we would gather the ripened persimmons for my Mother's Persimmon Pudding. My Grandmother would always warn me not to eat the un-ripened fruit as it would turn my mouth inside out. Of course, every kid wants to find out what that is like...what she really was trying to say....the unripened fruit is extremely bitter and inedible. We learned that the color of the fruit did not matter, as long as the fruit is soft but not mushy.

Whether you pick persimmons or buy them at the grocer, if they are not ripe, you can store them in a plastic bag at room temperature until they ripen, then refrigerate.

The other type of Persimmon is called the Fuyu which is smaller that the Hachiya and not bitter, and is firm when ripe.

Persimmons are considered a fall festive fruit and are available from October through February.

Harvest Bread

2/3 cup granulated sugar
1/3 cup butter
2 eggs
1/4 cup buttermilk
2 cups mashed persimmon pulp
1 teaspoon up to 1 tablespoon mace
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped pecans, walnuts (These are Optional)

Preheat oven to 350 degrees

Cream sugar and butter together, add beaten eggs, buttermilk, and mashed persimmon, mix well.
Combine remaining dry ingredients, mixing well then add to mixture.
Mix thoroughly but do not beat. This is where you add the nuts if you opt.

Bake for approximately 1 hour or till toothpick inserted comes out clean and cool in pan or rack for 15 minutes.

Persimmon Fruitcake

Persimmon Fruitcake

3 cups granulated sugar
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp baking soda
2 tsp ground ginger
3 eggs
1 1/2 cups mashed persimmons
1 (8 ounce) can crushed pineapple, drained
2 tbl Wesson Oil
1 cup candied mixed fruit
1 cup golden raisins
1 cup pecans or walnuts

Mix sugar, flour, baking powder, salt, baking soda and ginger in a bowl. Make a hole and add eggs, mashed persimmons, pineapple, and shortening. Mix. Fold in raisins and candied fruit. Bake in greased and floured Bundt pan at 350 degrees F for one hour.

Persimmon Pudding

Note: About 1 qt of persimmons will make 2 cups of Persimmon pulp

2 cups Persimmon pulp
wash the persimmons and press them through a colander or sieve
making sure the holes are small enough to catch all seeds and skins
3 eggs, beaten
1 3/4 cups milk
1 teaspoon vanilla
1/2 teaspoon grated nutmeg
2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1 cup sugar
1 /2 Brown Sugar
3 tablespoons melted butter
1 1/2 cups raisins (optional)

1. Preheat oven to 300 degrees. Grease a 9-by-13-inch baking pan.
2. Mix persimmon pulp with eggs, milk and vanilla. Combine with dry ingredients.
Mix well, and stir in melted butter.
3. Pour batter into prepared pan. Bake 1 hour, or until set. When cold, cut into squares. Serve with whipped cream or vanilla ice cream if desired.

An Apple A Day!

August is apple picking time and right outside of Hendersonville on 64 East is JH Steppes Apple Orchard. You can pick your own, go for a ride in the wagon through the orchard, have a picnic, and you have 22 varieties to choose from.

So what do you do with all of those apples......

Apple Butter

Apple Butter

Place 8 cups cooked apples, 4 cups of sugar and 1/2 cup vinegar in a covered crock and cook for 8 hours on low.

Remove cover and add
1/2 tsp cloves
1/2 tsp allspice
2 tsp cinnamon

Continue cooking for approximately 3 hours without the cover.
Pour in to pint or 1/2 pint jars. Clean jar tops and put two part lids on.
Cover and let seal.

Debbi's Apple Wine

"Drink no longer water, but use a little wine for thy stomach's sake and thine often infirmities"_1 Timothy 5:23

2 & 1/2 pounds McIntosh Apples pared, cored and sliced
3 cups Sugar
2 cups Hot Water

Let the apples set out in a large bowl, covered in cheesecloth for about four weeks, stirring them occasionally. The apples will get a rank smell and may begin to mold.

With mortar and pestle, crush the apples into as smooth a pulp as possible. Stir in the sugar and then the water.

Pour the wine into casks to ferment for eight to ten months. The longer it is kept the better it will be. The wine will have to be aired every few days to allow building gases to escape. This wine has a gentle port-like flavor when finished.

Variations: Use Blackberries, peaches, apricots, same process...

One of my favorite apple recipes is Jewish Apple Cake, given to me by a very dear Jewish friend, who was a Cellist in the Greensboro Symphonic Orchestra. Like women, it gets better with age!!

Jewish Apple Cake

2 cups Sugar
2 cups Flour
3 tblsp Baking powder
1 cup Oil
4 Eggs
2-1/2 tsp Vanilla
1/3 cup Orange juice
6 Apples, thinly sliced
1 cup Sugar
1 tbsp Cinnamon

Prep:
Prehead oven to 350 Degrees
Pare the apples, slice thinly and place in a bath of water and lemon juice.
Blend the sugar and cinnamon together and set aside.

Sift flour and baking soda together into a large bowl and existing ingredients of eggs, oil, vanilla and orange juice and mix well.
Pour about 1/4 of batter into a greased and floured tube pan, and top with 1/4 of apples; sprinkle with 1/4 of cinnamon-sugar and continue layering apples and batter, ending with the cinnamon-sugar mixture.

Bake in 375 degree oven for 1 1/2 hours.

Candy Apples

2 cups cinnamon red hot candies
2 tablespoons water
12 Granny Smith or Red Delicious apples

Insert craft sticks into apples. Line a baking sheet with waxed paper.

Melt candies and water in a saucepan over medium heat to about 300 degrees until a small amount of syrup dropped into cold water forms hard ball. Remove from heat and set aside for few minutes to cool slightly, then dip apples in hot liquid and place on wax paper to cool. Be innovative with the apples, using caramels, bitter-sweet chocolate pieces, crushed nuts...have fun!

Baked Candied Apples

3 cups of sliced Granny Smith or Red Delicious Apples
1 stick of Butter
1/3 cup brown sugar
1 cup cinnamon red hot candies
1/2 tsp nutmeg
1/2 tsp vanilla

Simmer all ingredients in a saucepan over low heat until candies melt. Pour mixture into a pyrex baking dish and sprinkle lightly with Nutmeg

Booze-Baked Apples

4 Granny Smith or Red Delicious Apples
1/2 stick of butter
1/2 cup brown sugar
1 tsp cinnamon
1 tsp nutmeg
1 cup raisins
1/2 cup rum or sherry

Pare and core 6 apples and place in shallow baking dish. Mix brown rum (or sherry), sugar, raisins , cinnamon and nutmeg with raisins and pack in the core of the apples, dot with butter and bake for 1 hour at 450 degrees

Shrimp Scampi

Sure you've eaten Scampi, with the massive amounts of Garlic....but this is a twist to the original, for All you Bubba Gumps! Greek food is my favorite, along with French Morrocan and this is simply delicious served with Pita Bread and a Greek Salad! Serves 4-6

Ingredients

2 lbs large shrimp, peeled, deveined, tails on
1/2 lb unsalted butter
1 garlic clove, crushed, and chopped fine
1 cup Shallots chopped coarse
2 Large Red Pepper, cut into strips and roasted
2 cups Italian Plum Tomatoes, Diced
1 cup Fresh Italian Parsley, finely chopped
1 tablespoon Fresh Oregano leaves finely chopped
1 tablespoon Fresh Basil leaves, finely chopped
1/2 cup coursely chopped kalamata olives
1/4 cup capers
2-3 lemons, cut into wedges
1/2 lemon, juice of
1/2 cup dry white wine

In a large skillet or deep fast fry pan, melt butter; be careful it does not burn.
Saute the garlic; when golden in colour, remove from heat and set aside for later use.
saute Onions until softened, remove from heat and set aside for later use.
Combine plum tomatoes with their juice,lemon juice, white wine and bring to a boil.
Combine sauteed onion, garlic, and roasted red peppers and lower heat, allowing the liquid to be reduced. Add Fresh Herbs (parsley, oregano, basil) and shrimp, continue steaming until shrimp is pink. Add capers and olives; allowing them to warm through.
Turn out onto a warm platter or serving bowl -- garnish with lemon wedges, and serve while hot.

Pinto Beans Primer

Beans, Beans The Wonderful Fruit...the more you eat, the more you, well you know the rest, I guess!
Pinto Beans, the "Steak of the South", is an excellent source of fibre, and protein.

Not only are dried Pinto's, or any other dried bean for that matter, highly economical, but one cup of pinto beans provides one quarter of the U.S. Recommended Daily Allowance of protein for adults. If you supplement the protein of pinto beans with a little meat, dairy products, rice or corn you will have consumed all the essential amino acids. Because beans contain soluble fiber, you've lowered blood cholesterol. So Pinto Beans....are totally an essential item to add to your shopping list and categorized in your cupboard as a main "Staple".


Low Octane Pinto Beans

Beforehand, wash dried beans thoroughly sorting through dirt and rocks, if any. Cover beans with water in a pot and bring to a rapid boil. Remove from heat, allow to remain covered for one hour, then rinse until all bubbles are gone, it's called de-gassing!

1 package dry pinto beans
I ham bone or two smoked ham hocks.
5 quarts water
1 pinch of baking soda (removes any remaining gas)

Cook slow for about 6 hours. You can do this the night before and use your Crock Pot or you can speed things up by using a "Pressure Cooker"!

Serve with Cornbread, Cole Slaw and Potato Salad


Variations

Chili Pinto Beans: Add Onions, Garlic Ground Beef and Chili Powder
Hells Bells Beans: 2 bacon, slices cut into 1 inch pieces 1 medium tomato,
diced 4 jalapeno peppers, seeded,and chopped

Pinto Bean Pie

1/2 cup hot pinto beans
1/2 cup melted butter
1 teaspoon vanilla
1 1/2 cups sugar
1/2 cup coconut
2 eggs
1 9 in unbaked pie shell

Heat the beans till they are hot - not boiling. Drain juice from beans and mash. Add remaining ingredients. Mix well. Pour into unbaked pie shell. Bake at 350° for 1 hour.

Serving Ideas : As you would pecan pie, with a dollop of Vanilla Ice Cream. This will really blow your mind, with its similarity to Pecan Pie!