SWEET & Spicy Wings
1/4 cup (1 stick) butter
1/2 cup TABASCO® brand SWEET & Spicy Pepper Sauce
1 teaspoon Original TABASCO® brand Pepper Sauce
1 dozen warm fried chicken wings
Melt butter in a small saucepan over low heat. Stir in TABASCO® SWEET & Spicy Sauce and Original TABASCO® Sauce and mix well. Pour sauce over fried chicken wings and toss until well coated. Serve warm.
Makes 6 servings.
Chargin' Chicken Drumsticks
1/2 cup (1 stick) butter or margarine
2 tablespoons Original TABASCO® brand Pepper Sauce
1 tablespoon ketchup
1 teaspoon salt
16 chicken drumsticks (about 4 pounds)
1 cup bottled blue cheese dressing
Preheat broiler. Melt butter in a small saucepan over low heat; stir in TABASCO® Sauce, ketchup, and salt.
Place chicken on rack in broiler pan and brush with some of Tabasco mixture. Broil chicken 10 minutes, 7 to 9 inches from heat source. Turn and brush with remaining TABASCO® mixture. Broil 10 to 15 minutes longer or until drumsticks are browned and no longer pink inside. Serve with blue cheese dressing.
Makes 8 servings.
Chili Rojo Wings
2 tablespoons olive oil
1 cup finely chopped onion
1 tablespoon minced garlic
1/4 cup Dijon mustard
1/4 cup lime juice
2 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
1 tablespoon chili powder
1 dozen chicken wings (about 3 pounds)
1/2 cup sliced green onions
Heat olive oil to the smoking point in a heavy skillet or sauté pan over medium-high heat; add onion and cook until golden brown. Add garlic and cook 1 minute.
Stir in mustard, lime juice, TABASCO® Green Sauce, and chili powder and cook just until steamy, about 1 to 2 minutes. Immediately pour mixture over chicken wings and toss to coat well. Cover and refrigerate for 1 hour.
Remove wings from sauce and grill over medium-high heat long enough to flavor chicken and create grill marks, but don't cook completely. Place wings in a baking pan and spoon sauce over top. Bake in a 350°F oven for 15 to 20 minutes or until chicken is done. Sprinkle green onions over top and serve.
Makes 6 servings.
Chuckwagon Chili Pie
1/2 (10-ounce) bag corn chips, coarsely crushed (about 2 cups), divided
4 to 5 cups prepared chili, divided
1 cup chopped onion, divided
Original TABASCO® brand Pepper Sauce to taste
1/2 cup shredded Cheddar or Monterey Jack cheese
Grease a shallow 2-quart baking dish and layer with half of the corn chips, half of the chili and half of the onion. Sprinkle with TABASCO® Sauce to taste and repeat layering with remaining chips, chili and onion. Bake in a 350° oven for 20 minutes or until hot and bubbly. Sprinkle cheese on top and bake 5 minutes longer.
Makes 6 servings.
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Aug 31, 2009
SMOKING WINGSAPPETIZERS
"Smoking" Wings
16 chicken wings
1/2 cup salad oil
1/4 cup balsamic vinegar
1/4 cup honey
2 tablespoons brown sugar
2 tablespoons cane syrup or dark corn syrup
1 tablespoon Original TABASCO® brand Pepper Sauce
1/2 teaspoon red pepper flakes
1/2 teaspoon dried thyme
1 teaspoon TABASCO® brand Soy Sauce
1/4 teaspoon Worcestershire sauce
1/4 teaspoon cayenne
1/4 teaspoon ground nutmeg
Cut off and discard bony wing tips. Cut remaining wings in half.
In large bowl, combine remaining ingredients and mix well. Marinate wings in this mixture 1 hour in refrigerator, then grill 15 to 20 minutes or until done, turning frequently.
Makes 32 pieces.
MY OWN CHILI RECIPE
Cooler weather is starting to come through, so its time for that chili, and heres a favorite recipe of my own.
INGREDIENTS:
2 pounds lean coarsely ground beef or venison
1 medium onion, chopped
3 large cloves garlic, minced
1 (15-ounce) can tomato sauce
2 cups water or beer
2 tablespoons chili powder
1 1/2 tablespoons cumin seeds or ground cumin
1 teaspoon salt
1 teaspoon dried oregano leaves, crushed
1 tablespoon TABASCO® brand Habanero Sauce
2 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
Cook meat in a large skillet or Dutch oven over medium-high heat until brown, about 10 minutes, stirring to break up chunks. Pour off excess drippings, if any. Add onion and garlic and cook 5 minutes or until onion is tender.
Stir in tomato sauce, water, seasonings, TABASCO® Habanero Sauce, and TABASCO® Green Sauce. Bring to a boil; reduce heat to low, cover, and simmer 1 hour or until meat is tender and flavorings are blended, stirring occasionally and adding more water, if needed.
Makes 6 to 8 servings.
Golden Baked Halibut
Title: Golden Baked Halibut
Yield: 4 Servings
Ingredients
1 1/2 lb halibut, snapper or cod
-fillets
1 seasoned bread crumbs
1/2 c mayonnaise
1 1/2 ts freshly squeezed lemon juice
1/2 c sour cream or plain lowfat
-yogurt
1 ea egg white, beaten stiff
1/4 c green onion, chopped
1/4 c sliced almonds
1 ds paprika
Instructions
Preparation : Dip fillets into seasoned bread crumbs. Place in shallow
baking dish; set aside. Combine mayonnaise with lemon juice. Add sour
cream, blend well. Gently fold in egg white. Sprinkle fish with onion.
Spoon mayonnaise mixture over top. Sprinkle with almonds and
paprika. Bake at 400 degrees for 20 to 25 minutes or until fish is
opaque and flakes easily. Serves 4 to 6.
Title: 10 Minute Beef Stir-Fry
Yield: 4 Servings
Ingredients
1 lb beef flank
1/2 ts salt
1/2 ts fresh ground black pepper
3 ts hot chili oil
2 cloves garlic; crushed
8 oz frozen broccoli
8 oz frozen carrot slices
3/4 c water
1/4 c creamy peanut butter
Instructions
Cut beef crosswise (against the grain) into very thin slices; sprinkle with
1/4 teaspoon each salt and pepper.
In 12" nonstick skillet over medium-high heat, heat 2 teaspoons iol; add
beef; cook and stir 2 to 3 minutes until bronwed. Using slotted spoon,
remove beef to plate.
In same skillet over medium-high heat, heat remaining 1 teaspoon oil; add
garlic; cook and stir 30 to 60 seconds until fragrant. Add frozen
vegetables, 1/4 cup water, and remaining 1/4 teaspoon each salt and pepper;
cook, covered, 3 minutes until tender.
Meanwhile, in small bowl stir peanut butter and remaining 1/2 cup water to
blend; add to skillet along with beef and any accumulated juices. Cook,
stirring 1 to 2 minutes longer until heated through and coated with sauce.
- - - - - - - - - - - - - - - - - -
NOTES : If hot chili oil is unavailable, use 3 teaspoons vegetable oil for
cooking beef and vegetables and add a few drops of hot red pepper sauce to
peanut sauce.
Per serving: 333 cal; 23 g fat; 54 mg chol; 445 mg sod; 11 g carbs; 4 g
fiber; 28 g prot
Yield: 4 Servings
Ingredients
1 1/2 lb halibut, snapper or cod
-fillets
1 seasoned bread crumbs
1/2 c mayonnaise
1 1/2 ts freshly squeezed lemon juice
1/2 c sour cream or plain lowfat
-yogurt
1 ea egg white, beaten stiff
1/4 c green onion, chopped
1/4 c sliced almonds
1 ds paprika
Instructions
Preparation : Dip fillets into seasoned bread crumbs. Place in shallow
baking dish; set aside. Combine mayonnaise with lemon juice. Add sour
cream, blend well. Gently fold in egg white. Sprinkle fish with onion.
Spoon mayonnaise mixture over top. Sprinkle with almonds and
paprika. Bake at 400 degrees for 20 to 25 minutes or until fish is
opaque and flakes easily. Serves 4 to 6.
Title: 10 Minute Beef Stir-Fry
Yield: 4 Servings
Ingredients
1 lb beef flank
1/2 ts salt
1/2 ts fresh ground black pepper
3 ts hot chili oil
2 cloves garlic; crushed
8 oz frozen broccoli
8 oz frozen carrot slices
3/4 c water
1/4 c creamy peanut butter
Instructions
Cut beef crosswise (against the grain) into very thin slices; sprinkle with
1/4 teaspoon each salt and pepper.
In 12" nonstick skillet over medium-high heat, heat 2 teaspoons iol; add
beef; cook and stir 2 to 3 minutes until bronwed. Using slotted spoon,
remove beef to plate.
In same skillet over medium-high heat, heat remaining 1 teaspoon oil; add
garlic; cook and stir 30 to 60 seconds until fragrant. Add frozen
vegetables, 1/4 cup water, and remaining 1/4 teaspoon each salt and pepper;
cook, covered, 3 minutes until tender.
Meanwhile, in small bowl stir peanut butter and remaining 1/2 cup water to
blend; add to skillet along with beef and any accumulated juices. Cook,
stirring 1 to 2 minutes longer until heated through and coated with sauce.
- - - - - - - - - - - - - - - - - -
NOTES : If hot chili oil is unavailable, use 3 teaspoons vegetable oil for
cooking beef and vegetables and add a few drops of hot red pepper sauce to
peanut sauce.
Per serving: 333 cal; 23 g fat; 54 mg chol; 445 mg sod; 11 g carbs; 4 g
fiber; 28 g prot
DAILY ALLOWANCES
Daily Allowance
CALORIC REQUIREMENT
The caloric requirement varies with age, gender, and physical activity. Beyond 60 years of age, a 10% decrease from the total caloric requirement is made.
Activity Level Adult Man Adult Woman
Sedentary 2425 1875
Moderate 2875 2225
Heavy 3800 2925
Group Calories(KCALS)
Pregnant women + 300
Lactating women (0-06 months)
(6-12 months) + 550
+ 400
+ Indicates in addition to the normal requirements
Infants 0-6 months
6-12 months 118 /kg body weight
98 /kg body weight
Children 1-3 years
4-6 years
7-9 years 1240
1690
1950
Boys 10-12 years
13-15 years
16-18 years 2190
2450
2640
Girls 10-12 years
13-15 years
16-18 years 1970
2060
2060
Source : National Institute of Nutrition
How much of nutrients do you need?
Since energy and nutrients are derived from carbohydrates, proteins and fats, their requirement can be known:
Carbohydrates :
Sixty to seventy percent of your total calorie requirement should be obtained from carbohydrates. Within this, place greater importance on complex carbohydrates than simple carbohydrates.
Proteins :
You need 0.8 - 1 gm protein per kg. of your ideal body weight. E.g. If your weight if 65 kg., the requirement is 52 - 65 grams. Remember to include proteins from various sources.
Fat :
This should not exceed 20 – 30% of your total calorie requirement. Use less of fat from animal sources (butter, ghee).
CALORIC REQUIREMENT
The caloric requirement varies with age, gender, and physical activity. Beyond 60 years of age, a 10% decrease from the total caloric requirement is made.
Activity Level Adult Man Adult Woman
Sedentary 2425 1875
Moderate 2875 2225
Heavy 3800 2925
Group Calories(KCALS)
Pregnant women + 300
Lactating women (0-06 months)
(6-12 months) + 550
+ 400
+ Indicates in addition to the normal requirements
Infants 0-6 months
6-12 months 118 /kg body weight
98 /kg body weight
Children 1-3 years
4-6 years
7-9 years 1240
1690
1950
Boys 10-12 years
13-15 years
16-18 years 2190
2450
2640
Girls 10-12 years
13-15 years
16-18 years 1970
2060
2060
Source : National Institute of Nutrition
How much of nutrients do you need?
Since energy and nutrients are derived from carbohydrates, proteins and fats, their requirement can be known:
Carbohydrates :
Sixty to seventy percent of your total calorie requirement should be obtained from carbohydrates. Within this, place greater importance on complex carbohydrates than simple carbohydrates.
Proteins :
You need 0.8 - 1 gm protein per kg. of your ideal body weight. E.g. If your weight if 65 kg., the requirement is 52 - 65 grams. Remember to include proteins from various sources.
Fat :
This should not exceed 20 – 30% of your total calorie requirement. Use less of fat from animal sources (butter, ghee).
TIP OF THE DAY
Add a teaspoon of cold water to the white of an egg.
It causes the egg to whip more quickly.
It causes the egg to whip more quickly.
Aug 30, 2009
Baking Desserts
http://bakingdesserts.suite101.com/article.cfm/baking_with_fresh_frozen_canned_peaches
MEXICAN RECIPES
Cowboy Tacos
1 pound boneless pork loin, cut into 1x1x1/4-inch strips
1 (1.25 ounce) package Old El Paso(R) Taco Seasoning Mix
1 tablespoon oil
1 cup Old El Paso(R) Salsa
1 cup canned spicy chili beans, undrained
1/4 cup apricot preserves
1 (4.6 ounce) package Old El Paso(R) Taco Shells
10 pitted ripe olives, sliced
5 green onions, chopped
Irelands eye Recipes
Welcome to the irelandseye.com page on Irish recipes and Irish baking; full of traditional meals and dishes set out with easy to follow instructions.
Apple Jelly - This well-flavoured jelly is very easy to make and will keep -if given a chance.
Barmbrack - Traditional Irish bread.
Beef in Guinness - The Guinness in this recipe has the same function as the wine in Coq Au Vin.
Boxty - Boxty is a traditional potato dish, celebrated in the rhyme.
Irish Breakfast - The best way to start a day.
Champ - Champ is a simple warming dish which is cheap, easy to produce and very filling.
Dublin Coddle - This is a very popular dish, especially in Dublin, and has been so for many years.
Corned Beef and Cabbage - Corned beef is brisket, topside or silverside which has been pickled in brine.
Gooseberry Crumble - This dish is an easily prepared and economical dessert.
Limerick Ham - To the Irish, ham is a cured leg of pork.
Irish Coffee - Irish Coffee and Hot Whiskey.
Dublin Lawyer - This dish is delicious and traditional - a happy combination.
Mutton Broth - It is a good idea to make this broth a day in advance.
Irish Pancakes - These are also known as Scotch Pancakes, especially in the north.
Pea and Ham Soup - This soup is made with dried peas.
Porter Cake - Porter is a type of dark Irish beer, not now as widely available as it once was.
Pot of Tea - It is easy to make a poor cup of tea.
Rhubarb Crumble - A fruit fool is a simple and delicious dessert, rich and creamy - but not overly so.
Baked Salmon - There is no doubt that this is an expensive dish.
Brown Scones - A traditional recipe for brown scones.
Soda Bread - This bread is popular throughout Ireland.
Blackberry Sorbet - A fresh fruit sorbet is a delightfully refreshing culmination to any meal.
Spiced Beef - Spiced beef is traditionally eaten at Christmas time.
Irish Stew - Irish stew is easy to make and if made with mutton and cooked slowly will be both flavorsome and tender.
Potato Farl - Also known as potato cake or potato bread, this is very much a northern dish.
Potato Soup - The basis of a good soup - especially a simple soup such as this - is a good stock.
Dulse and Yellowman - Dulse is a purple edible seaweed.
Buttermilk Scones - Morning coffee and afternoon tea would not be complete without fresh scones.
Chocolate Cake - The "Irishness" of this lovely chocolate cake is thanks not only to the wonderful liqueur used in the filling, but also to a certain, very Irish, ingredient in the cake mixture itself, which contributes to its moistness.
Lemon and Vanilla Curd Cake - Curds were once an important part of the Irish diet.
Currant Squares - Here is an unsurpassed favourite, especially when made with a delicate flaky pastry.
Flakemeal Crunchies - This is an updated version of the ever-popular oat biscuit.
Kerry Apple Cake - This cake does not keep very well, but that is not usually a problem, as you can be sure it will disappear very quickly!
Oatcakes - Oats are one of our oldest natural crops.
Potato Bread - Also known as fadge or potato cake.
Country Rhubarb Cake - Both my parents ate this as children, dished straight out of the oven.
Chocolate Peanut Butter Fudge
Ingredients:
1 Tablespoon of Hershey's Cocoa
3 cups of sugar
1/8 teaspoon of salt
1.5 cups of milk (evaporated milk)
3 tablespoons of peanut butter
1/8 cup or margarine or butter
1 teaspoon of vanilla
1/2 cup of cold water in cup
Directions:
Butter a large platter. Get the cold water ready in a cup and put it near your pot. Combine all dry ingredients; cocoa, sugar and salt. Mix them well. When mixed, add milk, stir well. Bring to a boil and lower heat. Cook until a small ball forms when a drop is placed in cold water. (Keep changing your water between tries) When a small ball forms, remove from heat and add peanut butter, butter, and vanilla. Stir quickly (it will be hardening.) Pour into a buttered dish and allow to cool. Cut into squares.
Recipes
These recipes are very good. Before you decide what you will cook, put your pot of rice to cook then work on it. Everything goes well with rice. The Corn and Shrimp Soup is a new recipe. It is fantastic.
TABLE OF CONTENTS:
Chicken and Oyster Gumbo
Vegetarian Red Beans
Shrimp Stew
Chocolate Peanut Butter Fudge
Shrimp Mold
Large Chicken Salad
Pepper Steak
Cajunized Egg Rolls
Corn Soup
Corn and Shrimp Soup
Tarte Au La Bouillie
Tart Crust
Boiled Rice
Hog's Head Cheese
Chicken Soup
Shrimp Creole
GRANNY M'S GOURMET FOODS
Meats
Cornish Game Hens
Pineapple Chicken Stir Fry
Lemon Chicken Tacos
Lemon Salsa Chicken
Baked Pineapple Chicken Breasts
Grilled Pepper Jelly Glazed Chicken
Marinated Chicken Kabobs
Sweet and Sour Chicken
Veggie Pork Kabobs
Lemon-Rosemary Pork Tenderloin
Orange-Glazed Boneless Ribs
Meat Loaf
Corned Beef
Orange Shrimp
Grilled Fire Shrimp
Garlic Shrimp Stir-Fry
Lemon Shrimp
Soups, Stews and Chili
Granny's Special Chili
Spreads, Sauces and Salad Dressings
Spicy Mustard Spread
Hot Bacon Mustard Dressing
Hors d'oeuvres
Sweet Pineapple Sausage Rolls
Bell Pepper Cheese Nachos
Pineapple Glaze Cheeseball
Cilantro Bean Dip
Sweet and Sour Meatballs
Mandarin Orange Kielbasa Slices
French Bread Roll-Up
Aug 27, 2009
APPLE CRISP
School's Apple Crisp (1968)
1/3 cup rolled oats
1 1/4 cups brown sugar
2/3 cup flour
2/3 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter
2 teaspoons lemon juice
3 teaspoons water
Pare and slice apples into a square greased pan (3/4 full). Add lemon juice and water over apples.
Mix together dry ingredients; cut in butter. Sprinkle over apples. Bake at 350 degrees F until apples are tender, approximately 30 minutes.
1/3 cup rolled oats
1 1/4 cups brown sugar
2/3 cup flour
2/3 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter
2 teaspoons lemon juice
3 teaspoons water
Pare and slice apples into a square greased pan (3/4 full). Add lemon juice and water over apples.
Mix together dry ingredients; cut in butter. Sprinkle over apples. Bake at 350 degrees F until apples are tender, approximately 30 minutes.
GRANNYS RECIPES
HOCKEY GRANNY'S
Homemade Salad Dressing
1/2 Cup Oil
1/2 Cup Catsup
1/3 Cup Sugar
1/4 Cup Vinegar
1 tsp. Salt
Onion
1 tsp. Paprika
Shake, mix and serve on your favorite salad
HOCKEY GRANNY'S
Famous St. Louis Mostacciolli
(Artist's Favorite)
1 lb Fresh Ground Beef
1 Box of Mostacciolli Noodles
4 Pieces of bacon ( Cut up in pieces )
1 Large Onion ( Cut up )
2 Ham Slices ( Cut up in pieces )
2 Large Cans Stewed Tomatoes ( Cut up )
2 Large Cans Tomato Sauce
1 very small can tomato paste
Pinch of parsley
1/4 Cup Sugar ( May add more for sweeter taste )
Cook bacon and onion in large pot. Before the bacon gets too done, add ham and ground beef. Cook until beef is browned, strain if needed. ( Granny never strains anything depending on how much grease you have, it’s your preference ). Add the rest of the ingredients except noodles, simmer about 30 minutes. Add cooked noodles and simmer about 15 more minutes. Granny always says that you have to let the sauce soak into noodles, so keep on simmering until served to fine perfection! Ready to serve with hot bread! Since I was a little hockey player, this is without a doubt my absolute family favorite!
HOCKEY GRANNY'S
Potato Pancakes
(Grampa's Favorite)
2 Cups Grated Potato
2 Eggs
Sift together:
1 1/2 Tbs.. Flour
1/4 Tsp. Baking Powder
1 1/4 tsp. Salt
Add to mixture:
1 tsp. Grated Onion
Peel about 6 medium potatoes and let sit in cold water for 2 hours. Rinse well and Grate. Drop by tablespoonfuls in pan with 1/4 inch of hot oil. Brown one side and flip to brown other side. Serve with butter or hot maple syrup!
HOCKEY GRANNY'S
Chicken n' Dumplings
2 Chickens - Cut up!
1 Large Onion ( Cut up )
4 Stalks Celery ( Cut up )
1/2 Cup Parsley Flakes
2 tbls. Salt
Cook 1 hour 15 minutes. Remove chicken. You’re probably have to add 3 or 4 cups of water. You can add noodles to this broth or dumplings.
Dumplings:
3 Cups Flour
3 Rounded tbls. shortening
1 1/2 tsp Salt
Use your hand & work shortening into flour. 1 pinch of baking powder.Mix with milk ( it will probably take around 1 cup of milk mixed together with spoon ). The dough shouldn’t be to sticky. Sprinkle flour on table & put a little flour on dough & roll it out thin. You’ll only roll half the dough at a time. Cut in squares 1 1/2” x 1 1/2” & drop in boiling broth ( cook on very low heat for 30 to 40 minutes ( pot covered ).
Ready to serve!!!
HOCKEY GRANNY'S
Chocolate Chip Cookies
1 Cup Butter ( Softened )
3/4 Cup Packed Brown Sugar
3/4 Cup Granulated Sugar
2 Eggs
1 Tsp Vanilla
2 1/4 Cups Flour
1 tsp Salt
1 Cup Chopped Nuts
2 Cups Hersey's Mini Chips
Cream butter, brown sugar, sugar eggs, & vanilla until light & fluffy. Combine flour, soda & salt. Add to creamed mixture. Stir in nuts & chocolate chips. Drop by tsp. onto ungreased cookie sheet. Bake @ 375 degrees for about 8 to 10 minutes. Makes 6 dozen cookies!!!
HOCKEY GRANNY'S
Cream Filling for Boston Cream Pie
2/3 Cup Sugar
1/2 Cup Flour
1/8 tsp Salt
2 Cups scalded milk
2 Egg yolks ( Slightly Beaten )
1 tsp Vanilla extract
1/2 Cup Heavy Cream Whipped.
Mix sugar, flour & salt in top of double boiler. Stir in scalded milk gradually. Stir over hot water until mixture thickens. Cover & cook 10 minutes. Stir some hot mixture into slightly beaten egg yolks. Pour back into remaining hot mixture & stir 2 minutes longer over hot water. Cool. Fold in Vanilla extract & whipped cream. Yields enough filling for 1 Boston Cream Pie!
HOCKEY GRANNY'S
Homemade Pumpkin Pie
Standard Pastry ( See Granny’s pastry recipe )
1 Cup Brown Sugar
1/2 tsp. Ginger
1 tsp. Cinnamon
1/2 tsp. Salt
2 Eggs ( Slightly Beaten )
1 1/2 Cups Milk
1/2 Cup Thin Cream
! 1/2 Cups cooked or canned pumpkin
Line 9” Pie pan with pastry. Mix sugar, spices, salt. Add beaten eggs, milk, cream, pumpkin. Mix well. Pour into unbaked pastry shell & bake in hot oven ( 425 ) for 40 to 45 minutes until inserted knife comes out clean. Flavored with Sherry, Maple Syrup, or Honey. Cool & serve!
HOCKEY GRANNY'S
KILLER Custard Pie
( Dad’s favorite )
Standard pastry
4 Eggs ( Slightly beaten )
1/2 Cup Sugar
1/2 tsp Salt
2 1/2 Cups Milk
1 tsp Vanilla Extract Nutmeg
Line 9” inch pie with pastry, beat eggs slightly, & stir in sugar & salt. Add milk and vanilla extract. Blend thoroughly. Pour into unbaked pastry shell, then sprinkle with nutmeg & bake in moderately hot oven ( 425 degrees ) 25 to 35 minutes, or until inserted knife comes out clean.
Yields One 9” inch Homemade Custard Pie!
HOCKEY GRANNY'S
Homemade Dressing & Turkey Recipe
Ingredients
2 Loaves Bread ( break into small pieces )
6 Onions ( tennis ball size )
6 Stalks Celery
2 - 3 Tbls. Salt
3/4 Tsp. Sage
8 Eggs
1/2 Cup Dried Parsley Flakes
Take gizzard, liver & neck from turkey or chicken. Fry in a couple tbls of shortening. After it starts to brown, chop 6 onions & 6 Stalks of celery & put in skillet with liver & gizzard & neck & fry for about 15 minutes. Then cover with water and cook about 30 minutes.
Tear up your bread in a big pan, add your 8 Eggs, Salt, Sage, & Parsley Flakes. Add a couple cups of water to kind of moisten it. Taste to see if there is enough salt and seasoning. ( You are not supposed to be able to taste the Sage ). After cooking the gizzard, liver, onions and celery. Add to the bread mixture. It should be real moist, enough so you can see a little broth around the edges. Stuff your turkey, or chicken & wrap in tin foil. Turkey takes 15 minutes to the lb. on turkey over 15 lbs. on smaller turkey bake 20 minutes to the lb.
1 hr before Turkey is done, I take a fork & reach underneath the turkey & poke a couple of holes in the foil & let the juice drip in the pan & brown. Then add 2 or 3 cups of water & that will give you your brown gravy. When you take your turkey out of the pan, thicken the broth with a couple or 3 tbls of corn dissolved in water.
This dressing can be used with pork chops served on top. Always bake dressing with foil over it so it doesn’t get hard and crusty.
Grandma’s famous Turkey & Dressing is ready to be served!!!
Granny's Salsa
4 quarts tomatoes, peeled and chopped
(may used canned)
2 cups chopped onion
1/4 cup jalapeno pepper, chopped
1/2 cup sugar
3 Tbsp. salt
1/2 cup cilantro, chopped fine
2 small cans tomato paste
1 1/2 cup white vinegar
Mix together all ingredients except vinegar. Cook 45 minutes then add 1 1/2 cup white vinegar. Cook until thick. Put in pint jars and seal and cook 15 minutes in hot water bath.
Cafeteria
Lady RollsThey are just like stepping back into the school cafeteria.
4 cups all-purpose flour
2 tablespoons yeast
1 tablespoon salt
3 tablespoons granulated sugar
1/2 cup melted shortening (may use butter)
1 3/4 cups warm milk
Add yeast to warm milk and let sit 1 minute; stir and add melted shortening. Have dry ingredients ready and add to milk. Slowly mix on medium speed until the dough no longer sticks to the side of the bowl. Place dough in a well-greased bowl and let rise until doubled in bulk.
Stir down and form into rolls (note that dough is sticky) and let them rise again. Bake at 425 degrees F until brown, and brush with butter while hot.
Peanut Butter Bars
2 cups graham cracker crumbs
1 cup creamy peanut butter
1 pound powdered sugar
1 cup melted butter
1 cup sweet chocolate chips (for icing)
Add dry ingredients to butter and peanut butter gradually. Mix well. Press into ungreased 9-inch square cake pan.
Melt and spread 1 cup sweet chocolate chips over top. Do not bake.
Best not to refrigerate. Will set in about 2 to 3 hours.
Homemade Salad Dressing
1/2 Cup Oil
1/2 Cup Catsup
1/3 Cup Sugar
1/4 Cup Vinegar
1 tsp. Salt
Onion
1 tsp. Paprika
Shake, mix and serve on your favorite salad
HOCKEY GRANNY'S
Famous St. Louis Mostacciolli
(Artist's Favorite)
1 lb Fresh Ground Beef
1 Box of Mostacciolli Noodles
4 Pieces of bacon ( Cut up in pieces )
1 Large Onion ( Cut up )
2 Ham Slices ( Cut up in pieces )
2 Large Cans Stewed Tomatoes ( Cut up )
2 Large Cans Tomato Sauce
1 very small can tomato paste
Pinch of parsley
1/4 Cup Sugar ( May add more for sweeter taste )
Cook bacon and onion in large pot. Before the bacon gets too done, add ham and ground beef. Cook until beef is browned, strain if needed. ( Granny never strains anything depending on how much grease you have, it’s your preference ). Add the rest of the ingredients except noodles, simmer about 30 minutes. Add cooked noodles and simmer about 15 more minutes. Granny always says that you have to let the sauce soak into noodles, so keep on simmering until served to fine perfection! Ready to serve with hot bread! Since I was a little hockey player, this is without a doubt my absolute family favorite!
HOCKEY GRANNY'S
Potato Pancakes
(Grampa's Favorite)
2 Cups Grated Potato
2 Eggs
Sift together:
1 1/2 Tbs.. Flour
1/4 Tsp. Baking Powder
1 1/4 tsp. Salt
Add to mixture:
1 tsp. Grated Onion
Peel about 6 medium potatoes and let sit in cold water for 2 hours. Rinse well and Grate. Drop by tablespoonfuls in pan with 1/4 inch of hot oil. Brown one side and flip to brown other side. Serve with butter or hot maple syrup!
HOCKEY GRANNY'S
Chicken n' Dumplings
2 Chickens - Cut up!
1 Large Onion ( Cut up )
4 Stalks Celery ( Cut up )
1/2 Cup Parsley Flakes
2 tbls. Salt
Cook 1 hour 15 minutes. Remove chicken. You’re probably have to add 3 or 4 cups of water. You can add noodles to this broth or dumplings.
Dumplings:
3 Cups Flour
3 Rounded tbls. shortening
1 1/2 tsp Salt
Use your hand & work shortening into flour. 1 pinch of baking powder.Mix with milk ( it will probably take around 1 cup of milk mixed together with spoon ). The dough shouldn’t be to sticky. Sprinkle flour on table & put a little flour on dough & roll it out thin. You’ll only roll half the dough at a time. Cut in squares 1 1/2” x 1 1/2” & drop in boiling broth ( cook on very low heat for 30 to 40 minutes ( pot covered ).
Ready to serve!!!
HOCKEY GRANNY'S
Chocolate Chip Cookies
1 Cup Butter ( Softened )
3/4 Cup Packed Brown Sugar
3/4 Cup Granulated Sugar
2 Eggs
1 Tsp Vanilla
2 1/4 Cups Flour
1 tsp Salt
1 Cup Chopped Nuts
2 Cups Hersey's Mini Chips
Cream butter, brown sugar, sugar eggs, & vanilla until light & fluffy. Combine flour, soda & salt. Add to creamed mixture. Stir in nuts & chocolate chips. Drop by tsp. onto ungreased cookie sheet. Bake @ 375 degrees for about 8 to 10 minutes. Makes 6 dozen cookies!!!
HOCKEY GRANNY'S
Cream Filling for Boston Cream Pie
2/3 Cup Sugar
1/2 Cup Flour
1/8 tsp Salt
2 Cups scalded milk
2 Egg yolks ( Slightly Beaten )
1 tsp Vanilla extract
1/2 Cup Heavy Cream Whipped.
Mix sugar, flour & salt in top of double boiler. Stir in scalded milk gradually. Stir over hot water until mixture thickens. Cover & cook 10 minutes. Stir some hot mixture into slightly beaten egg yolks. Pour back into remaining hot mixture & stir 2 minutes longer over hot water. Cool. Fold in Vanilla extract & whipped cream. Yields enough filling for 1 Boston Cream Pie!
HOCKEY GRANNY'S
Homemade Pumpkin Pie
Standard Pastry ( See Granny’s pastry recipe )
1 Cup Brown Sugar
1/2 tsp. Ginger
1 tsp. Cinnamon
1/2 tsp. Salt
2 Eggs ( Slightly Beaten )
1 1/2 Cups Milk
1/2 Cup Thin Cream
! 1/2 Cups cooked or canned pumpkin
Line 9” Pie pan with pastry. Mix sugar, spices, salt. Add beaten eggs, milk, cream, pumpkin. Mix well. Pour into unbaked pastry shell & bake in hot oven ( 425 ) for 40 to 45 minutes until inserted knife comes out clean. Flavored with Sherry, Maple Syrup, or Honey. Cool & serve!
HOCKEY GRANNY'S
KILLER Custard Pie
( Dad’s favorite )
Standard pastry
4 Eggs ( Slightly beaten )
1/2 Cup Sugar
1/2 tsp Salt
2 1/2 Cups Milk
1 tsp Vanilla Extract Nutmeg
Line 9” inch pie with pastry, beat eggs slightly, & stir in sugar & salt. Add milk and vanilla extract. Blend thoroughly. Pour into unbaked pastry shell, then sprinkle with nutmeg & bake in moderately hot oven ( 425 degrees ) 25 to 35 minutes, or until inserted knife comes out clean.
Yields One 9” inch Homemade Custard Pie!
HOCKEY GRANNY'S
Homemade Dressing & Turkey Recipe
Ingredients
2 Loaves Bread ( break into small pieces )
6 Onions ( tennis ball size )
6 Stalks Celery
2 - 3 Tbls. Salt
3/4 Tsp. Sage
8 Eggs
1/2 Cup Dried Parsley Flakes
Take gizzard, liver & neck from turkey or chicken. Fry in a couple tbls of shortening. After it starts to brown, chop 6 onions & 6 Stalks of celery & put in skillet with liver & gizzard & neck & fry for about 15 minutes. Then cover with water and cook about 30 minutes.
Tear up your bread in a big pan, add your 8 Eggs, Salt, Sage, & Parsley Flakes. Add a couple cups of water to kind of moisten it. Taste to see if there is enough salt and seasoning. ( You are not supposed to be able to taste the Sage ). After cooking the gizzard, liver, onions and celery. Add to the bread mixture. It should be real moist, enough so you can see a little broth around the edges. Stuff your turkey, or chicken & wrap in tin foil. Turkey takes 15 minutes to the lb. on turkey over 15 lbs. on smaller turkey bake 20 minutes to the lb.
1 hr before Turkey is done, I take a fork & reach underneath the turkey & poke a couple of holes in the foil & let the juice drip in the pan & brown. Then add 2 or 3 cups of water & that will give you your brown gravy. When you take your turkey out of the pan, thicken the broth with a couple or 3 tbls of corn dissolved in water.
This dressing can be used with pork chops served on top. Always bake dressing with foil over it so it doesn’t get hard and crusty.
Grandma’s famous Turkey & Dressing is ready to be served!!!
Granny's Salsa
4 quarts tomatoes, peeled and chopped
(may used canned)
2 cups chopped onion
1/4 cup jalapeno pepper, chopped
1/2 cup sugar
3 Tbsp. salt
1/2 cup cilantro, chopped fine
2 small cans tomato paste
1 1/2 cup white vinegar
Mix together all ingredients except vinegar. Cook 45 minutes then add 1 1/2 cup white vinegar. Cook until thick. Put in pint jars and seal and cook 15 minutes in hot water bath.
Cafeteria
Lady RollsThey are just like stepping back into the school cafeteria.
4 cups all-purpose flour
2 tablespoons yeast
1 tablespoon salt
3 tablespoons granulated sugar
1/2 cup melted shortening (may use butter)
1 3/4 cups warm milk
Add yeast to warm milk and let sit 1 minute; stir and add melted shortening. Have dry ingredients ready and add to milk. Slowly mix on medium speed until the dough no longer sticks to the side of the bowl. Place dough in a well-greased bowl and let rise until doubled in bulk.
Stir down and form into rolls (note that dough is sticky) and let them rise again. Bake at 425 degrees F until brown, and brush with butter while hot.
Peanut Butter Bars
2 cups graham cracker crumbs
1 cup creamy peanut butter
1 pound powdered sugar
1 cup melted butter
1 cup sweet chocolate chips (for icing)
Add dry ingredients to butter and peanut butter gradually. Mix well. Press into ungreased 9-inch square cake pan.
Melt and spread 1 cup sweet chocolate chips over top. Do not bake.
Best not to refrigerate. Will set in about 2 to 3 hours.
GRANNYS HOT WINGS
GRANNY’s TAILGATE GRUB RECIPE
Twice-Dunked Teriyaki Hot Wings
5 Pounds Chicken Wings, rinsed and patted dry
Hot’ n’ Tangy Marinade
2 Cups Cider Vinegar
4 Tablespoons Crushed Red Pepper Flakes
1 Tablespoon Salt
2 teaspoons Black Pepper
1 Teaspoon Cayenne Pepper
1/2 Teaspoon Sugar
2 12 ounce bottles Teriyaki Sauce
Combine all six ingredients for marinade and mix well. Put chicken wings into large resealable freezer bag and pour in marinade. Refrigerate up to 3 days ( longer marinating time equals hotter wings ). Grill directly over low medium heat 15 minutes or until done. Pour teriyaki sauce into large non-reactive bowl. Remove wings from grill and put in bowl with teriyaki sauce and toss until wings are covered. Serve promptly right from bowl! Serves 6.
GRANNY’s TAILGATE GRUB RECIPE
Cheesy Roasted Puck Potatoes
4 Baking Potatoes
2 Cups Italian Dressing
4 Tablespoons Grated Parmesan Cheese
Bake or microwave baking potatoes at home until three-quarters done. Cut potatoes lengthwise into quarters. Marinate in Italian dressing for 1 hour. Roll quartered potatoes in parmesan cheese and grill over indirect heat for approximately 20 minutes or until golden brown. Serves 4.
GRANNY’s TAILGATE GRUB RECIPE
St. Louis Style Pork Ribs
4 Racks Baby Back Ribs
Granny’s St. Louis Sauce ( Recipe Follows )
Granny’s St. Louis Rub ( Recipe Follows )
Remove membrane from back of ribs. Combine all rub ingredients and rub about two-thirds of mixture well into the ribs. Wrap in plastic and refrigerate overnight. The next day rub remaining mixture well into the ribs. Slow-smoke for about 3 hours until rub is fully caramelized onto outside of ribs. Brush the ribs with sauce and continue to smoke for at least 1 more hour.
Hockey Granny’s St. Louis Rub
3/4 Cup Dark Brown Sugar
1/4 Cup Mild New Mexico Red Chile Powder
1/4 Cup Mild Paprika
2 1/2 Tablespoons Kosher Salt
2 1/2 Tablespoons Fresh-Ground Black Pepper
1 Tablespoon Granulated Onion
1/2 Teaspoon Cayenne Pepper
Mix and Store in covered container. Rub into ribs.
Hockey Granny’s St. Louis BBQ Sauce
1 Cup Pepsi Cola
1 Cup Tomato Sauce
1/2 Cup Dark Brown Sugar
1/2 Cup Dark Molasses
1/2 Cup White Vinegar
1 6-Ounce Can Tomato Paste
1/4 Cup Sweet Butter
1/4 Cup Worcestershire Sauce
2 Tablespoons Balsamic Vinegar
2 Tablespoons Maple Syrup
1 Tablespoon Dry Mustard
1 Tablespoon Mild New Mexico Chile Powder
1/2 Tablespoon Kosher Salt
1/2 Tablespoon Fresh-Ground Black Pepper
1 Teaspoon Wasabi Powder
1 Teaspoon Summer Savory
1 Teaspoon Marjoram
1 Teaspoon Granulated Powder
1 Teaspoon Onion Powder
2 Dashes Tabasco habanero Sauce
Mix all ingredients together and simmer over low heat until thick enough to coat the back of a metal spoon. Serves 4 to 6 hungry hockey fans!
TAILGATING FOOD SAFETY TIPS
Take precautions to prevent germ warfare. Fresh air and good food can add up to a memorable afternoon, provided you take certain precautions to make sure everything stays fresh and safe to eat.
WASH YOUR HANDS - Dirty hands are prime culprits for spreading germs. ALways wash your hands thoroughly with soap and water after going to the bathroom or preparing raw meats. Waterless hand sanitizer is an easy solution.
PUT IT ON-ICE - Harmful organisms can start growing long before tell-tale bad smells send out signals. Poultry and eggs always carry salmonella and must be cooked thoroughly. Keep all raw meat and eggs packed ON-ICE. NEVER use the raw meat ice as cubes in your drinks; keep a separate stash of ice instead.
COOK IT PROPERLY - The best defense is to make sure that things are cooked to a safe internal temperature. Carry a small meat thermometer with you to gauge internal temperatures. Whole chicken breasts should reach 180 F; 160-170 F will do for Pork; Ground Beef should reach 160 degrees F; and beef will need to reach 160-170 F.
BEWARE OF THE SUN - Even cooked food can become contaminated, especially in sunny climes. Set up ice stations in which you nestle smaller bowls of food in larger containers of ice, especially for meats and perishable foods such as eggs, dairy products and potato salad. The safest system is to keep food in a cooler until guests arrive.
WHEN IN DOUBT, THROW IT OUT - A good rule of thumb is to throw out anything that’s been outside for more than an hour in 90 degree weather or more than 2 hours in cooler temperatures. When taking food home, never use ice or wrappings that have held raw meat.
Twice-Dunked Teriyaki Hot Wings
5 Pounds Chicken Wings, rinsed and patted dry
Hot’ n’ Tangy Marinade
2 Cups Cider Vinegar
4 Tablespoons Crushed Red Pepper Flakes
1 Tablespoon Salt
2 teaspoons Black Pepper
1 Teaspoon Cayenne Pepper
1/2 Teaspoon Sugar
2 12 ounce bottles Teriyaki Sauce
Combine all six ingredients for marinade and mix well. Put chicken wings into large resealable freezer bag and pour in marinade. Refrigerate up to 3 days ( longer marinating time equals hotter wings ). Grill directly over low medium heat 15 minutes or until done. Pour teriyaki sauce into large non-reactive bowl. Remove wings from grill and put in bowl with teriyaki sauce and toss until wings are covered. Serve promptly right from bowl! Serves 6.
GRANNY’s TAILGATE GRUB RECIPE
Cheesy Roasted Puck Potatoes
4 Baking Potatoes
2 Cups Italian Dressing
4 Tablespoons Grated Parmesan Cheese
Bake or microwave baking potatoes at home until three-quarters done. Cut potatoes lengthwise into quarters. Marinate in Italian dressing for 1 hour. Roll quartered potatoes in parmesan cheese and grill over indirect heat for approximately 20 minutes or until golden brown. Serves 4.
GRANNY’s TAILGATE GRUB RECIPE
St. Louis Style Pork Ribs
4 Racks Baby Back Ribs
Granny’s St. Louis Sauce ( Recipe Follows )
Granny’s St. Louis Rub ( Recipe Follows )
Remove membrane from back of ribs. Combine all rub ingredients and rub about two-thirds of mixture well into the ribs. Wrap in plastic and refrigerate overnight. The next day rub remaining mixture well into the ribs. Slow-smoke for about 3 hours until rub is fully caramelized onto outside of ribs. Brush the ribs with sauce and continue to smoke for at least 1 more hour.
Hockey Granny’s St. Louis Rub
3/4 Cup Dark Brown Sugar
1/4 Cup Mild New Mexico Red Chile Powder
1/4 Cup Mild Paprika
2 1/2 Tablespoons Kosher Salt
2 1/2 Tablespoons Fresh-Ground Black Pepper
1 Tablespoon Granulated Onion
1/2 Teaspoon Cayenne Pepper
Mix and Store in covered container. Rub into ribs.
Hockey Granny’s St. Louis BBQ Sauce
1 Cup Pepsi Cola
1 Cup Tomato Sauce
1/2 Cup Dark Brown Sugar
1/2 Cup Dark Molasses
1/2 Cup White Vinegar
1 6-Ounce Can Tomato Paste
1/4 Cup Sweet Butter
1/4 Cup Worcestershire Sauce
2 Tablespoons Balsamic Vinegar
2 Tablespoons Maple Syrup
1 Tablespoon Dry Mustard
1 Tablespoon Mild New Mexico Chile Powder
1/2 Tablespoon Kosher Salt
1/2 Tablespoon Fresh-Ground Black Pepper
1 Teaspoon Wasabi Powder
1 Teaspoon Summer Savory
1 Teaspoon Marjoram
1 Teaspoon Granulated Powder
1 Teaspoon Onion Powder
2 Dashes Tabasco habanero Sauce
Mix all ingredients together and simmer over low heat until thick enough to coat the back of a metal spoon. Serves 4 to 6 hungry hockey fans!
TAILGATING FOOD SAFETY TIPS
Take precautions to prevent germ warfare. Fresh air and good food can add up to a memorable afternoon, provided you take certain precautions to make sure everything stays fresh and safe to eat.
WASH YOUR HANDS - Dirty hands are prime culprits for spreading germs. ALways wash your hands thoroughly with soap and water after going to the bathroom or preparing raw meats. Waterless hand sanitizer is an easy solution.
PUT IT ON-ICE - Harmful organisms can start growing long before tell-tale bad smells send out signals. Poultry and eggs always carry salmonella and must be cooked thoroughly. Keep all raw meat and eggs packed ON-ICE. NEVER use the raw meat ice as cubes in your drinks; keep a separate stash of ice instead.
COOK IT PROPERLY - The best defense is to make sure that things are cooked to a safe internal temperature. Carry a small meat thermometer with you to gauge internal temperatures. Whole chicken breasts should reach 180 F; 160-170 F will do for Pork; Ground Beef should reach 160 degrees F; and beef will need to reach 160-170 F.
BEWARE OF THE SUN - Even cooked food can become contaminated, especially in sunny climes. Set up ice stations in which you nestle smaller bowls of food in larger containers of ice, especially for meats and perishable foods such as eggs, dairy products and potato salad. The safest system is to keep food in a cooler until guests arrive.
WHEN IN DOUBT, THROW IT OUT - A good rule of thumb is to throw out anything that’s been outside for more than an hour in 90 degree weather or more than 2 hours in cooler temperatures. When taking food home, never use ice or wrappings that have held raw meat.
Recipes Old Tyme
Bacon & Cheese Corn Bread-
-
Makes: 8-10 servings
-
1 tsp sugar
1/4 cup warm water
1-1/2 Tbsp (1 1/2 pkts) dry yeast
1 cup cornmeal
3/4 cup all-purpose flour
4 eggs, beaten
3 Tbsp cooking oil
1 cup sour milk*
1 Tbsp salt
1 cup cooked crumbled bacon
1/2 cup crumbled feta cheese (optional)
-
Low Down: - Use your fsvorite egg substitute, a Lite
version of the oil & turkey bacon,.
=
In a sm bowl sprinkle sugar with warm water, add
yeast; allow it to rise in a warm place until bubbling,
(abt 10 min). Meanwhile, in a lg bowl, mix cornmeal,
flour, eggs, cooking oil, sour milk & salt. Fold over
once, add yeast. Turn onto floured board; knead till
smooth. Cover; let rise for about 1 hr. After it has
risen, punch down; add bacon & cheese if desired. Mix
well. Preheat oven to 400� F. Pour mix into a greased
& floured 9 X 11 " baking dish. Allow dough to rise
again for abt 20 min. Bake for about 1 hr. Let cool
slightly; cut in squares to serve. (it tastes best
when served warm.)
-
Prep Note: *To make sour milk, add 1 tsp vinegar
per cup of milk; let stand for 5 min.
Serving suggestion: Serve on it's own or a platter with
cold cuts & a selection of cheeses.
^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-
Chicken Noodle Soup
* Basic Chicken Soup
* 2 cup(s) medium egg noodles
* 1 cup(s) frozen peas
* Grated Parmesan cheese (optional)
*
Directions
1. Prepare our Basic Chicken Soup as in steps 1 through 3.
2. Meanwhile, prepare noodles in boiling water as label directs.
3. Complete soup as in step 4 of our Basic Chicken Soup, adding cooked
noodles and peas to soup with shredded chicken. Serve with Parmesan cheese if
you like.
Cocoa Coffee Milkshake
Cocoa Coffee Milkshake
2 cups vanilla ice cream
1 cup milk
1 teaspoon vanilla extract
1 tablespoon instant hot chocolate mix
1 tablespoon instant coffee granules
In a blender, combine ice cream, milk, vanilla, hot chocolate mix and instant
coffee. Blend until smooth. Pour into glasses and serve.
Pecan Pie
Number of Servings: 4-6Prep Time: 1 hourSkill Level: Easy
Ingredients 3 teaspoons flour
1 teaspoon melted butter
1/2 teaspoon Vanilla extract
1/4 teaspoon salt
1/2 cup sugar
1 1/2 cups maple or corn syrup
2/3 cup chopped pecans
3 eggs
1 unbaked pie shell
Instructions: 1. Preheat oven to 400F.
1. In a large bowl add flour, butter, vanilla, salt, sugar and syrup.
2. Fold in pecans.
2. In a separate bowl, beat eggs until light and fluffy.
2. Pour egg mixture into flour, butter & pecan mixture and stir until
blended.
5. Pour into pie shell. Bake for 10 minutes, then reduce oven temperature to
325 and bake for 30-40 minutes longer.
Served warm or cold with plenty of whipped cream.
Creamy Coconut Cake
Submitted by: Julia
This is a coconut cake that you won't have to slave over! A white cake is
filled with a cream of coconut and condensed milk mixture, topped with
whipped topping and finished with flaked coconut. It's that easy!
Servings: 12
Ingredients:
1 (16 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) container frozen whipped topping, thawed
1 (10 ounce) package flaked coconut
Directions:
1. Prepare cake according to package directions. Bake in a 9x13 inch pan.
Cool completely.
2. In a small bowl combine cream of coconut and condensed milk.
3. Poke holes in cake with a straw. Pour milk mixture over cake and spread
with whipped topping. Sprinkle coconut over cake.
4. Serve
Peach Cobbler Dump Cake
1 (18.5 ounce) box yellow cake mix
2 (16 ounce) cans peaches in heavy syrup
1 stick butter
1/2 teaspoon ground cinnamon, or to taste
Preheat oven to 375 degrees. Empty peaches into 9x13 inch baking pan, Spread
evenly.
Cover with cake mix, press down firmly. Cut butter into small pieces and
place on
Top of cake mix. Sprinkle top with cinnamon. Bake for 45 minutes.
Brie and Mushroom Phyllo Puffs
1 cup butter, divided
8 crimini mushrooms, sliced
6 shiitake mushrooms, sliced
3 cloves garlic, chopped
1 (8 ounce) wedge Brie cheese
1 (16 ounce) package frozen phyllo pastry, thawed
Melt 2 1/2 tablespoons of butter in a skillet over medium heat. Saute crimini
and shiitake mushrooms with garlic until tender. Remove from heat, and set
aside. Melt remaining butter in a dish in the microwave.
Preheat the oven to 375 degrees F (190 degrees C).
Unroll the phyllo dough, and cut into three equal strips, about 3x12 inches. I
like to use kitchen shears for this. Place two sheets of the phyllo onto a
cutting board or other work surface, and cover the stack of remaining sheets
with a damp paper towel to keep them from drying out.
Brush the top sheet of phyllo with melted butter, and place a raspberry sized
dab of brie on one end. Top with a small amount of the mushroom mixture. Fold
phyllo dough over the filling to make a triangle. Continue folding back and
forth in a triangle shape, brushing the exposed side of the dough as you go.
Seal the end closed with a little water or butter. Place on an ungreased baking
sheet, and repeat with remaining dough and filling.
Bake the triangles for 20 to 25 minutes in the preheated oven, turning over once
during baking, until golden brown.
BBQ Turkey
2 cups butter, divided
1 (15 pound) whole turkey, neck and giblets removed
1/4 cup chicken soup base
3 sweet onions, peeled and cut into wedges
5 apples, cored and cut into wedges
2 tablespoons minced garlic, or to taste
1 (750 milliliter) bottle dry white wine
Preheat a gas grill for low heat.
Rub some of the butter all over the turkey, inside and out, then rub all over
with chicken base. Cut remaining butter into cubes and toss with onions, apples,
and garlic in a large bowl. Stuff the bird with this mixture and place in a
disposable aluminum roasting pan. Fold the turkey skin around the neck area to
cover the hole and then turn the turkey over and pour wine into the opening at
the other end until the turkey is full or the bottle is empty. Set the turkey
breast side up.
Place the roasting pan on the grill and cover loosely with aluminum foil. If you
have a pop up timer or heat safe meat thermometer, insert it into the turkey
breast. Close the lid.
Roast until the temperature in the breast reads 170 degrees F (75 degrees C) and
the temperature in the thickest part of the thigh reads 180 degrees C (80
degrees C), about 4 hours depending on the temperature of your grill. When the
temperature is getting close, remove the aluminum foil covering the turkey and
allow it to brown during the final minutes of cooking. If it starts to brown too
much, just cover it back up. Allow the turkey to rest for at least 20 minutes
before carving.
BBQ Glazed Homemade Meatballs
1 1/2 pounds ground beef
1 egg, lightly beaten
1 cup quick cooking oats
6 1/2 ounces evaporated milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 tablespoon chili powder
1/2 cup chopped onion
�
1 cup ketchup
1/4 teaspoon minced garlic
1 cup brown sugar
1/4 cup chopped onion
1 tablespoon liquid smoke flavoring
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking
dish.
In a bowl, mix beef, egg, oats, evaporated milk, salt, pepper, garlic powder,
chili powder, and 1/2 cup onion. Form into 1 1/2 inch balls and arrange in a
single layer in the baking dish.
In a separate bowl, mix ketchup, garlic, sugar, 1/4 cup onion, and liquid smoke.
Pour evenly over the meatballs.
Bake uncovered 1 hour in the preheated oven, until the minimum internal
temperature of a meatball reaches 160 degrees F (72 degrees C).
Crockpot Blueberry Dessert Dumplings
2 pints fresh or frozen blueberries
1/2 cup plus 2 Tbs sugar (optional)
1/2 cup water, warm if using frozen blueberries
2 Tbs instant tapioca
2 cup all-purpose flour
2 1/2 tsp baking powder
1/2 as salt
4 Tbs unsalted butter; chilled
1/2 cup milk
1 large egg
2 Tbs light brown sugar
In a 3.5 to 5 quart crockpot, combine blueberries, the 1/2 cup granulated
sugar, the water and tapioca. Cover and
Cook until the berries have formed a thick sauce, 5 to 6 hours on LOW. In a
medium bowl, whisk flour, the remaining 2 Tbs
Granulated sugar, baking powder and salt to combine. Using a pastry blender
or two knives, cut in the butter
Until the mixture resembles coarse meal. In small bowl, beat milk and egg
together. Stir into flour mixture to
Form a soft dough. Turn your crockpot setting to HIGH. Drop the dough by
tablespoonfuls on top of the blueberries. Cover and cook until the topping
is firm and a toothpick inserted in the center comes out clean, about 30
minutes. Sprinkle the dumplings with the brown sugar. Let the dumplings
stand for 5 minutes before serving, then spoon into individual bowls.
Peach Butter
�
10 pounds fully ripe peaches (about 30 medium to large size peaches)
1 cup water
1 cup orange juice
5-1/2 cups sugar
1 tsp. cinnamon
1/4 tsp. ginger
�
Preparation -
Wash the peaches... place the peaches in a large colander and rinse thoroughly
under running water. Cut out any brown spots and peel the peaches. Or, to easily
remove the skin.... Immerse the peaches in boiling water for 30 to 60 seconds.
Remove from the boiling water and immediately place them in a bowl of ice water.
Slip the skins off the peaches.
Cut the peaches into halves or quarters and remove the pits. Place the peeled
and pitted peaches, water, and orange juice in a stockpot or very large
saucepan. Bring to a boil; reduce heat, and simmer for about 10 minutes, or
until the peaches are softened, stirring frequently. Remove from heat and let
cool for about a half hour then place the cooked peaches in a food processor or
blender. Puree until smooth.
Pour the pureed peach mixture back into the stockpot or saucepan. Bring to a
boil; stirring constantly. Reduce heat to low. Stir in the cinnamon and ginger.
Simmer the mixture, uncovered, for 2 or more hours or until it thickens to the
consistency of applesauce or apple butter, stirring often.
Spoon the peach butter into hot half pint or pint size canning jars. Fill to
within 1/2 inch from the top of the jars. Wipe the jar rims. Place the caps and
rings on the jars. Place the filled jars in a boiling water bath canner with the
water level about one inch above the top of the jars. Process half pint jars in
a boiling water bath for 10 minutes. Process pint jars in a boiling water bath
for 15 minutes.
Butternut Soup
2 pounds butternut squash, cubed
2 onions, chopped
1 tablespoon butter
4 cups vegetable broth
1/2 cup heavy cream
salt and pepper to taste
1 dash ground nutmeg
1 dash ground cloves
1 dash ground cinnamon
In a large microwave safe dish combine squash, onions and butter. Cover and
microwave on high for 4 minutes. Peel squash. Stir in broth and cook on high for
another 20 to 25 minutes, or until squash is tender. Puree squash, onions and
broth in a food processor or blender. Add cream, salt and pepper, and microwave
on high for another 3 to 4 minutes, or until heated through. Flavor with nutmeg,
cloves and cinnamon to taste.
AMBROSIA
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
INGREDIENTS:
16 oz. small curd cottage cheese
16 oz. sour cream
LARGE container Cool Whip
2 small packages Jello Instant Pistachio pudding mix
16 oz. can crushed pineapple (juice drained)
1 small package shredded coconut
DIRECTIONS:
Combine all of the ingredients in a large bowl in the order
given and refrigerate for at last 3 hours before serving.
Chicken Pot Pie�
1 chicken, cooked in water with celery
and onion and boned (reserve broth)
1 (8 oz) pkg. frozen peas and carrots, boiled 3 min.
3 potatoes, peeled, cubed and cooked
Sauce:
1/2 stick margarine
1/3 cup flour
1 pint chicken broth
1 can Cream of Chicken Soup
1 cup milk
Melt margarine and stir in flour. Stir in chicken broth.
Cook until thickened. Stir in soup and then milk.
Topping:
1 cup self-rising flour
1 stick margarine, melted
1 cup milk
Place chicken, vegetables, eggs, in large
baking dish, making two layers. Pour sauce on top.
Mix together topping ingredients and spoon or pour on
top. Bake at 375 for 30-45 min. until topping is golden.
Best Green Beans
1/2 pound sliced bacon, diced
4 fresh mushrooms, sliced
1 clove garlic, diced
2 (15.5 ounce) cans French cut green beans
1 1/2 teaspoons soy sauce
Place bacon into a large saucepan over medium heat. Cook until browned, stirring
occasionally. Add the mushrooms and garlic, and reduce the heat to medium-low.
Let cook for a few minutes to soften the mushrooms. Stir in the green beans and
soy sauce, and heat through.
-
Makes: 8-10 servings
-
1 tsp sugar
1/4 cup warm water
1-1/2 Tbsp (1 1/2 pkts) dry yeast
1 cup cornmeal
3/4 cup all-purpose flour
4 eggs, beaten
3 Tbsp cooking oil
1 cup sour milk*
1 Tbsp salt
1 cup cooked crumbled bacon
1/2 cup crumbled feta cheese (optional)
-
Low Down: - Use your fsvorite egg substitute, a Lite
version of the oil & turkey bacon,.
=
In a sm bowl sprinkle sugar with warm water, add
yeast; allow it to rise in a warm place until bubbling,
(abt 10 min). Meanwhile, in a lg bowl, mix cornmeal,
flour, eggs, cooking oil, sour milk & salt. Fold over
once, add yeast. Turn onto floured board; knead till
smooth. Cover; let rise for about 1 hr. After it has
risen, punch down; add bacon & cheese if desired. Mix
well. Preheat oven to 400� F. Pour mix into a greased
& floured 9 X 11 " baking dish. Allow dough to rise
again for abt 20 min. Bake for about 1 hr. Let cool
slightly; cut in squares to serve. (it tastes best
when served warm.)
-
Prep Note: *To make sour milk, add 1 tsp vinegar
per cup of milk; let stand for 5 min.
Serving suggestion: Serve on it's own or a platter with
cold cuts & a selection of cheeses.
^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-
Chicken Noodle Soup
* Basic Chicken Soup
* 2 cup(s) medium egg noodles
* 1 cup(s) frozen peas
* Grated Parmesan cheese (optional)
*
Directions
1. Prepare our Basic Chicken Soup as in steps 1 through 3.
2. Meanwhile, prepare noodles in boiling water as label directs.
3. Complete soup as in step 4 of our Basic Chicken Soup, adding cooked
noodles and peas to soup with shredded chicken. Serve with Parmesan cheese if
you like.
Cocoa Coffee Milkshake
Cocoa Coffee Milkshake
2 cups vanilla ice cream
1 cup milk
1 teaspoon vanilla extract
1 tablespoon instant hot chocolate mix
1 tablespoon instant coffee granules
In a blender, combine ice cream, milk, vanilla, hot chocolate mix and instant
coffee. Blend until smooth. Pour into glasses and serve.
Pecan Pie
Number of Servings: 4-6Prep Time: 1 hourSkill Level: Easy
Ingredients 3 teaspoons flour
1 teaspoon melted butter
1/2 teaspoon Vanilla extract
1/4 teaspoon salt
1/2 cup sugar
1 1/2 cups maple or corn syrup
2/3 cup chopped pecans
3 eggs
1 unbaked pie shell
Instructions: 1. Preheat oven to 400F.
1. In a large bowl add flour, butter, vanilla, salt, sugar and syrup.
2. Fold in pecans.
2. In a separate bowl, beat eggs until light and fluffy.
2. Pour egg mixture into flour, butter & pecan mixture and stir until
blended.
5. Pour into pie shell. Bake for 10 minutes, then reduce oven temperature to
325 and bake for 30-40 minutes longer.
Served warm or cold with plenty of whipped cream.
Creamy Coconut Cake
Submitted by: Julia
This is a coconut cake that you won't have to slave over! A white cake is
filled with a cream of coconut and condensed milk mixture, topped with
whipped topping and finished with flaked coconut. It's that easy!
Servings: 12
Ingredients:
1 (16 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) container frozen whipped topping, thawed
1 (10 ounce) package flaked coconut
Directions:
1. Prepare cake according to package directions. Bake in a 9x13 inch pan.
Cool completely.
2. In a small bowl combine cream of coconut and condensed milk.
3. Poke holes in cake with a straw. Pour milk mixture over cake and spread
with whipped topping. Sprinkle coconut over cake.
4. Serve
Peach Cobbler Dump Cake
1 (18.5 ounce) box yellow cake mix
2 (16 ounce) cans peaches in heavy syrup
1 stick butter
1/2 teaspoon ground cinnamon, or to taste
Preheat oven to 375 degrees. Empty peaches into 9x13 inch baking pan, Spread
evenly.
Cover with cake mix, press down firmly. Cut butter into small pieces and
place on
Top of cake mix. Sprinkle top with cinnamon. Bake for 45 minutes.
Brie and Mushroom Phyllo Puffs
1 cup butter, divided
8 crimini mushrooms, sliced
6 shiitake mushrooms, sliced
3 cloves garlic, chopped
1 (8 ounce) wedge Brie cheese
1 (16 ounce) package frozen phyllo pastry, thawed
Melt 2 1/2 tablespoons of butter in a skillet over medium heat. Saute crimini
and shiitake mushrooms with garlic until tender. Remove from heat, and set
aside. Melt remaining butter in a dish in the microwave.
Preheat the oven to 375 degrees F (190 degrees C).
Unroll the phyllo dough, and cut into three equal strips, about 3x12 inches. I
like to use kitchen shears for this. Place two sheets of the phyllo onto a
cutting board or other work surface, and cover the stack of remaining sheets
with a damp paper towel to keep them from drying out.
Brush the top sheet of phyllo with melted butter, and place a raspberry sized
dab of brie on one end. Top with a small amount of the mushroom mixture. Fold
phyllo dough over the filling to make a triangle. Continue folding back and
forth in a triangle shape, brushing the exposed side of the dough as you go.
Seal the end closed with a little water or butter. Place on an ungreased baking
sheet, and repeat with remaining dough and filling.
Bake the triangles for 20 to 25 minutes in the preheated oven, turning over once
during baking, until golden brown.
BBQ Turkey
2 cups butter, divided
1 (15 pound) whole turkey, neck and giblets removed
1/4 cup chicken soup base
3 sweet onions, peeled and cut into wedges
5 apples, cored and cut into wedges
2 tablespoons minced garlic, or to taste
1 (750 milliliter) bottle dry white wine
Preheat a gas grill for low heat.
Rub some of the butter all over the turkey, inside and out, then rub all over
with chicken base. Cut remaining butter into cubes and toss with onions, apples,
and garlic in a large bowl. Stuff the bird with this mixture and place in a
disposable aluminum roasting pan. Fold the turkey skin around the neck area to
cover the hole and then turn the turkey over and pour wine into the opening at
the other end until the turkey is full or the bottle is empty. Set the turkey
breast side up.
Place the roasting pan on the grill and cover loosely with aluminum foil. If you
have a pop up timer or heat safe meat thermometer, insert it into the turkey
breast. Close the lid.
Roast until the temperature in the breast reads 170 degrees F (75 degrees C) and
the temperature in the thickest part of the thigh reads 180 degrees C (80
degrees C), about 4 hours depending on the temperature of your grill. When the
temperature is getting close, remove the aluminum foil covering the turkey and
allow it to brown during the final minutes of cooking. If it starts to brown too
much, just cover it back up. Allow the turkey to rest for at least 20 minutes
before carving.
BBQ Glazed Homemade Meatballs
1 1/2 pounds ground beef
1 egg, lightly beaten
1 cup quick cooking oats
6 1/2 ounces evaporated milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 tablespoon chili powder
1/2 cup chopped onion
�
1 cup ketchup
1/4 teaspoon minced garlic
1 cup brown sugar
1/4 cup chopped onion
1 tablespoon liquid smoke flavoring
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking
dish.
In a bowl, mix beef, egg, oats, evaporated milk, salt, pepper, garlic powder,
chili powder, and 1/2 cup onion. Form into 1 1/2 inch balls and arrange in a
single layer in the baking dish.
In a separate bowl, mix ketchup, garlic, sugar, 1/4 cup onion, and liquid smoke.
Pour evenly over the meatballs.
Bake uncovered 1 hour in the preheated oven, until the minimum internal
temperature of a meatball reaches 160 degrees F (72 degrees C).
Crockpot Blueberry Dessert Dumplings
2 pints fresh or frozen blueberries
1/2 cup plus 2 Tbs sugar (optional)
1/2 cup water, warm if using frozen blueberries
2 Tbs instant tapioca
2 cup all-purpose flour
2 1/2 tsp baking powder
1/2 as salt
4 Tbs unsalted butter; chilled
1/2 cup milk
1 large egg
2 Tbs light brown sugar
In a 3.5 to 5 quart crockpot, combine blueberries, the 1/2 cup granulated
sugar, the water and tapioca. Cover and
Cook until the berries have formed a thick sauce, 5 to 6 hours on LOW. In a
medium bowl, whisk flour, the remaining 2 Tbs
Granulated sugar, baking powder and salt to combine. Using a pastry blender
or two knives, cut in the butter
Until the mixture resembles coarse meal. In small bowl, beat milk and egg
together. Stir into flour mixture to
Form a soft dough. Turn your crockpot setting to HIGH. Drop the dough by
tablespoonfuls on top of the blueberries. Cover and cook until the topping
is firm and a toothpick inserted in the center comes out clean, about 30
minutes. Sprinkle the dumplings with the brown sugar. Let the dumplings
stand for 5 minutes before serving, then spoon into individual bowls.
Peach Butter
�
10 pounds fully ripe peaches (about 30 medium to large size peaches)
1 cup water
1 cup orange juice
5-1/2 cups sugar
1 tsp. cinnamon
1/4 tsp. ginger
�
Preparation -
Wash the peaches... place the peaches in a large colander and rinse thoroughly
under running water. Cut out any brown spots and peel the peaches. Or, to easily
remove the skin.... Immerse the peaches in boiling water for 30 to 60 seconds.
Remove from the boiling water and immediately place them in a bowl of ice water.
Slip the skins off the peaches.
Cut the peaches into halves or quarters and remove the pits. Place the peeled
and pitted peaches, water, and orange juice in a stockpot or very large
saucepan. Bring to a boil; reduce heat, and simmer for about 10 minutes, or
until the peaches are softened, stirring frequently. Remove from heat and let
cool for about a half hour then place the cooked peaches in a food processor or
blender. Puree until smooth.
Pour the pureed peach mixture back into the stockpot or saucepan. Bring to a
boil; stirring constantly. Reduce heat to low. Stir in the cinnamon and ginger.
Simmer the mixture, uncovered, for 2 or more hours or until it thickens to the
consistency of applesauce or apple butter, stirring often.
Spoon the peach butter into hot half pint or pint size canning jars. Fill to
within 1/2 inch from the top of the jars. Wipe the jar rims. Place the caps and
rings on the jars. Place the filled jars in a boiling water bath canner with the
water level about one inch above the top of the jars. Process half pint jars in
a boiling water bath for 10 minutes. Process pint jars in a boiling water bath
for 15 minutes.
Butternut Soup
2 pounds butternut squash, cubed
2 onions, chopped
1 tablespoon butter
4 cups vegetable broth
1/2 cup heavy cream
salt and pepper to taste
1 dash ground nutmeg
1 dash ground cloves
1 dash ground cinnamon
In a large microwave safe dish combine squash, onions and butter. Cover and
microwave on high for 4 minutes. Peel squash. Stir in broth and cook on high for
another 20 to 25 minutes, or until squash is tender. Puree squash, onions and
broth in a food processor or blender. Add cream, salt and pepper, and microwave
on high for another 3 to 4 minutes, or until heated through. Flavor with nutmeg,
cloves and cinnamon to taste.
AMBROSIA
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
INGREDIENTS:
16 oz. small curd cottage cheese
16 oz. sour cream
LARGE container Cool Whip
2 small packages Jello Instant Pistachio pudding mix
16 oz. can crushed pineapple (juice drained)
1 small package shredded coconut
DIRECTIONS:
Combine all of the ingredients in a large bowl in the order
given and refrigerate for at last 3 hours before serving.
Chicken Pot Pie�
1 chicken, cooked in water with celery
and onion and boned (reserve broth)
1 (8 oz) pkg. frozen peas and carrots, boiled 3 min.
3 potatoes, peeled, cubed and cooked
Sauce:
1/2 stick margarine
1/3 cup flour
1 pint chicken broth
1 can Cream of Chicken Soup
1 cup milk
Melt margarine and stir in flour. Stir in chicken broth.
Cook until thickened. Stir in soup and then milk.
Topping:
1 cup self-rising flour
1 stick margarine, melted
1 cup milk
Place chicken, vegetables, eggs, in large
baking dish, making two layers. Pour sauce on top.
Mix together topping ingredients and spoon or pour on
top. Bake at 375 for 30-45 min. until topping is golden.
Best Green Beans
1/2 pound sliced bacon, diced
4 fresh mushrooms, sliced
1 clove garlic, diced
2 (15.5 ounce) cans French cut green beans
1 1/2 teaspoons soy sauce
Place bacon into a large saucepan over medium heat. Cook until browned, stirring
occasionally. Add the mushrooms and garlic, and reduce the heat to medium-low.
Let cook for a few minutes to soften the mushrooms. Stir in the green beans and
soy sauce, and heat through.
Aug 25, 2009
HOMEMADE ROLLS AND BREAD
INGREDIENTS
3 1/2 cups all-purpose flour
1 teaspoon white sugar
1 teaspoon salt
1 tablespoon active dry yeast
1 cup water
2 tablespoons vegetable oil
1 egg
3 tablespoons olive oil
1 teaspoon dried rosemary, crushed
DIRECTIONS
1.Combine 1 cup flour, sugar, salt, and yeast. Mix well. Heat water and vegetable oil until warm, and add to yeast mixture along with the egg. Blend with an electric mixer at low speed until moistened. Beat for 2 additional minutes. Stir in 1 3/4 cup flour while beating, until dough pulls away from side of bowl.
2.Knead in 3/4 cup flour on floured surface. Cover dough with a bowl, and let sit for 5 minutes. Place dough on a greased baking sheet. Roll out to 12 inch circle. Cover with greased plastic wrap and a cloth towel. Place in a warm place for 30 minutes.
3.Uncover dough, and poke holes in it with a spoon handle at 1 inch intervals. Drizzle olive oil on dough, and sprinkle with crushed rosemary.
4.Bake at 400 degrees F (205 degrees C) for 17 to 27 minutes, until just golden. Remove from baking sheet, and cool on rack.
FRENCH BREAD
Home made French bread:
Ingredients:
1/4 cup yeast (3 pkg.)
2 cup warm water
1 cup dry milk
1 qt. warm water
1/2 cup shortening
1/8 cup salt
1/2 cup sugar
10 cup flour
Method:
Let rise until double in size. Form into 6 long thin leaves. Make slices on top. Let rise again. Bake at 350 degrees for 25 minutes.
Ingredients:
1/4 cup yeast (3 pkg.)
2 cup warm water
1 cup dry milk
1 qt. warm water
1/2 cup shortening
1/8 cup salt
1/2 cup sugar
10 cup flour
Method:
Let rise until double in size. Form into 6 long thin leaves. Make slices on top. Let rise again. Bake at 350 degrees for 25 minutes.
Homemade Breads
Home made Pita bread:
Ingredients:
4 cup flour
1 1/2 tsp. salt
1 tsp. sugar
1 pkg. dry yeast
1 3/4 cup water
2 tbsp. peanut oil
1 cup flour
Method:
Mix 4 cups flour, salt, sugar and yeast in a bowl. Combine water and peanut oil in small saucepan. Heat to 125 to 130 degrees. Stir into flour mixture. Add just enough of the remaining 1 cup of flour to make soft dough. Knead on floured surface for 8 to 10 minutes or until smooth and elastic. Let rest, covered for 10 minutes. Divide into 12 portions. Roll each portion into 5 inch circles on floured surface. Place on wire racks on baking sheets. Bake at 500 degrees for 5 minutes.
Makes 12 pitas.
Approximately per pita: cal. 215; T. fat 2.8 gr.; choles. 0.0 mg.; sod. 267.8 mg.; pots. 61.2.
Ingredients:
4 cup flour
1 1/2 tsp. salt
1 tsp. sugar
1 pkg. dry yeast
1 3/4 cup water
2 tbsp. peanut oil
1 cup flour
Method:
Mix 4 cups flour, salt, sugar and yeast in a bowl. Combine water and peanut oil in small saucepan. Heat to 125 to 130 degrees. Stir into flour mixture. Add just enough of the remaining 1 cup of flour to make soft dough. Knead on floured surface for 8 to 10 minutes or until smooth and elastic. Let rest, covered for 10 minutes. Divide into 12 portions. Roll each portion into 5 inch circles on floured surface. Place on wire racks on baking sheets. Bake at 500 degrees for 5 minutes.
Makes 12 pitas.
Approximately per pita: cal. 215; T. fat 2.8 gr.; choles. 0.0 mg.; sod. 267.8 mg.; pots. 61.2.
Old-Fashioned Homemade Pies
Man's Apple Pie
Plain Pie Crust: 1-1/2 cups flour, 1 teaspoon baking powder, 1 teaspoon salt, 1/2 cup shortening, 1/4 cup ice water. Method: Sift together dry ingredients. Cut in shortening and lastly add the ice water, a little at a time, until all ingredients cling together.
Filling: 6 apples, 1/2 cup sugar, 1/4 teaspoon salt, 1/4 teaspoon mace, 1 tablespoon butter, 1/2 cup grated cheddar cheese. Method: Wash apples and cut fine. Sift sugar, spice, and salt, and mix thoroughly with the apples. Turn into pie pan lined with pastry. Spread over with grated cheese. Put on top crust, pushing it towards the center and pressing off edges.
Bake in hot oven (450°F) for 10 minutes. Reduce heat to 350°F and continue baking about 40 minutes. Absolutely delicious!
Plain Pie Crust: 1-1/2 cups flour, 1 teaspoon baking powder, 1 teaspoon salt, 1/2 cup shortening, 1/4 cup ice water. Method: Sift together dry ingredients. Cut in shortening and lastly add the ice water, a little at a time, until all ingredients cling together.
Filling: 6 apples, 1/2 cup sugar, 1/4 teaspoon salt, 1/4 teaspoon mace, 1 tablespoon butter, 1/2 cup grated cheddar cheese. Method: Wash apples and cut fine. Sift sugar, spice, and salt, and mix thoroughly with the apples. Turn into pie pan lined with pastry. Spread over with grated cheese. Put on top crust, pushing it towards the center and pressing off edges.
Bake in hot oven (450°F) for 10 minutes. Reduce heat to 350°F and continue baking about 40 minutes. Absolutely delicious!
Cake Baking
General Cake Baking Tips
You have likely noticed that many old-time recipes are somewhat sparse on baking instructions, so experimenting with the recipes is sometimes necessary and part of the fun.
I purposely include several recipes of the same kind on each webpage since usually one or two of the recipes will suggest a baking time, type of baking pan to use, and so on. What one recipe suggests will often work with the other recipes on the page too.
Also, the old-time baking recipes are often very forgiving which is why many simply say or imply, "bake until done." The big trick successfully used in baking old-style cakes and other baked goods is to test often for doneness.
As for the size of cake pan to use, what I sometimes do is have a couple of medium-sized pans (or a medium-sized pan and one smaller pan) ready for the cake batter. In the end, I might only require the use of one pan, or I might use them both; you can sometimes decide what size is needed by judging the quantity of batter.
Old-Time Cake Baking Tips
The best of everything!"
Cake will never be better than the things whereof it is made, no matter how skilled the maker. But it can be, and too often is, dismally worse, thus involving a waste of heaven's good gifts of sugar, butter, eggs, flour, and flavors.
Having the best at hand, use it well. Isaac Walton's direction for the bait, "Use them as though you loved them," applies here as many otherwheres.
Cake Baking Tips For Cakes Great And Small
•Have the eggs very cold, butter soft but not oily, flour dry and light -- oven dry it in muggy weather.
•Let the butter soften well before undertaking to cream it. A stout, blunt wooden spoon is the best for creaming butter, along with a deep bowl very narrow at the bottom.
•Sift flour three times for ordinary cakes, twice for tea cakes, and so on, four to five times for very light things, sponge cake, angel's food, and measure it before sifting, and don't forget the needed amount -- then you will be in no danger of putting in too much or too little.
•Always put a pinch of fine salt in the bottom of the mixing bowl, which should be freshly scalded and wiped very dry. A damp bowl clogs with either sugar or flour, making the stirring much harder.
•Unless specifically directed otherwise, separate the eggs, set the whites on ice till time to whip them, beat the yolks very, very light -- to a pale, frothy yellow; add the sugar, free from lumps, a cupful at a time, then the butter beaten to a creamy froth, beat hard together for five minutes, then add alternately the flour and the egg whites beaten to the stiffest possible froth. Add a pinch of salt as beating begins, and if the egg supply is scant, a teaspoonful of cold water to each white. This will increase the quantity and help to make the cake lighter, as it is the air bubbles imprisoned in the froth which give it its rising virtue.
•Add fruit and flavoring last thing. Fruit should be well floured but never clotted.
•If batter appears to be too stiff a little whisky thins it excellently, and helps to make it lighter. Put in two tablespoonfuls to six eggs, using more in proportion. Rose water or a liqueur have the same effect but give their own flavor -- which whisky does not.
•Grease deep cake tins plentifully, with either lard or butter -- using only the best.
•For heavy cakes such as fruit, spice, and marble cake, line tins with double thicknesses of buttered paper and either set shallow pans of water in the oven while baking or stand the pans themselves in other pans with a quarter inch of water in the bottoms.
•If cakes brown too fast, open the oven door, a trifle, and lay over the pan a thick, well buttered paper until the oven cools.
•Never jar the oven while cake is baking in it -- neither by banging the door, nor dumping heavy vessels on top of it. Beware likewise slamming kitchen doors, or bumping things about in the room. Fine cake demands as many virtues of omission as of commission. Indeed, the don'ts are as essential as the doings.
•Layer cakes need to be mixed thinner than deep ones. The batter must run freely. Half fill the tins and set in a hot oven, taking care not to scorch before rising is finished. Butter tins very freely -- it is economy in the end. Be sure the tins sit level in the oven -- thus you escape an ungainly final loaf. Get filling ready as baking goes forward so as to put your layers together while still warm and pliable.
•Let cake cool before frosting, so as to trim sides smooth.
•Take care fillings are not too watery, also that they are mixed smooth. Spread evenly, and press down a layer firmly all over, before putting filling on top.
•Layers simplify greatly the problem of baking, but to my mind, no layer cake, not even the famous Lady Baltimore, is equal to a fine deep loaf, well frosted, and meltingly rich throughout.
Wood Stove Oven Temperatures Chart
Very Slow Oven = 275°F (135°C)
Slow Oven = 325°F (163°C)
Moderate Oven = 375°F (190.5°C)
Hot or Quick Oven= 425 °F (218°C)
Bread or Pastry Oven = 360°F (182°C)
Pastry Oven = A piece of writing paper will curl up brown when it's at the proper heat for baking pastry.
Note: Oven baking temperatures can vary 25°F (4°C), plus or minus.
Carefully testing for doneness every few minutes is recommended for best baking results.
You have likely noticed that many old-time recipes are somewhat sparse on baking instructions, so experimenting with the recipes is sometimes necessary and part of the fun.
I purposely include several recipes of the same kind on each webpage since usually one or two of the recipes will suggest a baking time, type of baking pan to use, and so on. What one recipe suggests will often work with the other recipes on the page too.
Also, the old-time baking recipes are often very forgiving which is why many simply say or imply, "bake until done." The big trick successfully used in baking old-style cakes and other baked goods is to test often for doneness.
As for the size of cake pan to use, what I sometimes do is have a couple of medium-sized pans (or a medium-sized pan and one smaller pan) ready for the cake batter. In the end, I might only require the use of one pan, or I might use them both; you can sometimes decide what size is needed by judging the quantity of batter.
Old-Time Cake Baking Tips
The best of everything!"
Cake will never be better than the things whereof it is made, no matter how skilled the maker. But it can be, and too often is, dismally worse, thus involving a waste of heaven's good gifts of sugar, butter, eggs, flour, and flavors.
Having the best at hand, use it well. Isaac Walton's direction for the bait, "Use them as though you loved them," applies here as many otherwheres.
Cake Baking Tips For Cakes Great And Small
•Have the eggs very cold, butter soft but not oily, flour dry and light -- oven dry it in muggy weather.
•Let the butter soften well before undertaking to cream it. A stout, blunt wooden spoon is the best for creaming butter, along with a deep bowl very narrow at the bottom.
•Sift flour three times for ordinary cakes, twice for tea cakes, and so on, four to five times for very light things, sponge cake, angel's food, and measure it before sifting, and don't forget the needed amount -- then you will be in no danger of putting in too much or too little.
•Always put a pinch of fine salt in the bottom of the mixing bowl, which should be freshly scalded and wiped very dry. A damp bowl clogs with either sugar or flour, making the stirring much harder.
•Unless specifically directed otherwise, separate the eggs, set the whites on ice till time to whip them, beat the yolks very, very light -- to a pale, frothy yellow; add the sugar, free from lumps, a cupful at a time, then the butter beaten to a creamy froth, beat hard together for five minutes, then add alternately the flour and the egg whites beaten to the stiffest possible froth. Add a pinch of salt as beating begins, and if the egg supply is scant, a teaspoonful of cold water to each white. This will increase the quantity and help to make the cake lighter, as it is the air bubbles imprisoned in the froth which give it its rising virtue.
•Add fruit and flavoring last thing. Fruit should be well floured but never clotted.
•If batter appears to be too stiff a little whisky thins it excellently, and helps to make it lighter. Put in two tablespoonfuls to six eggs, using more in proportion. Rose water or a liqueur have the same effect but give their own flavor -- which whisky does not.
•Grease deep cake tins plentifully, with either lard or butter -- using only the best.
•For heavy cakes such as fruit, spice, and marble cake, line tins with double thicknesses of buttered paper and either set shallow pans of water in the oven while baking or stand the pans themselves in other pans with a quarter inch of water in the bottoms.
•If cakes brown too fast, open the oven door, a trifle, and lay over the pan a thick, well buttered paper until the oven cools.
•Never jar the oven while cake is baking in it -- neither by banging the door, nor dumping heavy vessels on top of it. Beware likewise slamming kitchen doors, or bumping things about in the room. Fine cake demands as many virtues of omission as of commission. Indeed, the don'ts are as essential as the doings.
•Layer cakes need to be mixed thinner than deep ones. The batter must run freely. Half fill the tins and set in a hot oven, taking care not to scorch before rising is finished. Butter tins very freely -- it is economy in the end. Be sure the tins sit level in the oven -- thus you escape an ungainly final loaf. Get filling ready as baking goes forward so as to put your layers together while still warm and pliable.
•Let cake cool before frosting, so as to trim sides smooth.
•Take care fillings are not too watery, also that they are mixed smooth. Spread evenly, and press down a layer firmly all over, before putting filling on top.
•Layers simplify greatly the problem of baking, but to my mind, no layer cake, not even the famous Lady Baltimore, is equal to a fine deep loaf, well frosted, and meltingly rich throughout.
Wood Stove Oven Temperatures Chart
Very Slow Oven = 275°F (135°C)
Slow Oven = 325°F (163°C)
Moderate Oven = 375°F (190.5°C)
Hot or Quick Oven= 425 °F (218°C)
Bread or Pastry Oven = 360°F (182°C)
Pastry Oven = A piece of writing paper will curl up brown when it's at the proper heat for baking pastry.
Note: Oven baking temperatures can vary 25°F (4°C), plus or minus.
Carefully testing for doneness every few minutes is recommended for best baking results.
CHOCOLATE COOKIE RECIPE
Chocolate Cookie Recipe Ingredients•
2 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup packed brown sugar
• 1 large egg
• 1/2 cup butter
• 1/4 cup semisweet chocolate pieces (2oz)
• 1/2 cup milk
• 1 cup finely chopped pecans
Chocolate Cookie Recipe Directions
Prepare you oven for baking by preheating to 350 degrees. Combine flour, baking powder and salt in a bowl. In a separate microwaveable bowl, combine chocolate and butter. Melt the chocolate without burning by microwaving for 1 minute then stirring vigorously. Microwave for 20 seconds and stir again. Continue heating and stirring until the chocolate and butter are completely melted.
Add brown sugar and egg to the chocolate. Add half of your dry ingredients to chocolate mixture and stir until completely combined. Stir in milk and the remainder of the dry ingredients. Fold in chopped pecans with a spoon.
Grease a shiny cookie sheet. Using a 1/2 teaspoon as a measure, drop small amounts of dough onto cookie sheet.
Bake for approximately 10 minutes. These cookies are especially good if frosted with chocolate icing while cookies are still hot.
These drop cookies can also be baked as bar cookies quite easily. Spread the dough in a greased pan until dough is approximately 1/4 to 1/2 inch thick. Bake for about 20 minutes or until done. Cut into bars when cool.
Store both drop cookies and bar cookies in an airtight container. If you choose to frost the cookies, place sheets of wax paper between the layers of cookies to keep them from sticking together during storage.
Aug 23, 2009
CookBooks 4 Sale
Title Price State
QE047921 Sweetened With Love 12.00 MA
QE037851 The Riggs Family Cookbook 10.00 VA
99904 DOWN HOME SOUL FOOD COOKING $9.00 VA
99875 BURNT OFFERINGS II UP IN SMOKE $17.00 TN
99815 GRANDMA MAMIE JONE'S FAMILY FAVORITES $9.00 GA
99812 FAMILY AND FRIENDS $5.00 TN
99572 TURKEY HILL GRANGE CELEBRATING 125 YEARS $10.00 IL
993605 YAAK COOKBOOK $11.00 MT
993103 DICK FAMILY COOKBOOK $12.00 NC
992709 MOM'S KITCHEN: LOST AND FOUND $20.00 LA
99248 CHISLEY'S DELECTABLE $12.00 CA
992231 THE 6 INGREDIENTS (OR LESS) QUICK FIX COOKBOOK $13.00 NC
991967 COOKING WITH N. F. MYERS SENIORS $10.00 FL
9918 RECIPES FROM THE KITCHENS OF FAMILY & FRIENDS $7.00
991798 COOKING WITH FRIENDS $7.00 WI
991639 TASTY TEMPTATIONS $12.00 OH
991585 HEIRLOOM RECIPES VOL II $17.00 KS
99141 OUR BEST HOME COOKING $11.20 PA
991374 TREASURES FROM HEAVEN $12.00 KY
991190 BREAD OF LIFE $10.00
991155 WOLF FAMILY COOKBOOK $10.00 KS
991066 ELK & DEER COOKBOOK $14.00 CO
99100 SHARING OUR BEST A COLLECTION OF FAMILY FAVORITES FROM DIANN $10.00 WA
98806 GIRTMAN FAMILY REUNION COOKBOOK $7.00 MO
98707 BURNT OFFERINGS $10.00 TN
982951 WHAT'S COOKING IN JEAN'S KITCHEN $12.50 TN
982821 SHARING OUR BEST $8.00
982688 FAMILY FAVORITES $12.00 PA
982513 FOR MEN WHO COOK $8.00 VA
982029 GENERATIONS OF HOME COOKING $12.00 NC
982019 SEASONED WITH LOVE $12.00 VA
981751 COUNTRY COOKBOOK $7.00 WI
981728 THERIOT COUSINS DO THE COOKIN' $12.50
981139 FLAVORS OF BRY-LAR'S $7.00 OH
972942 T.L.C. FROM TEXAS $13.00 TX
972159 OUR TREASURED RECIPES $9.00 PA
971944 BOUNTIFUL BLESSINGS $12.00 VA
963616 GRANDMA LUNDBERG'S KEEPSAKE RECIPES $9.00 IA
963130 TREASURED RECIPES $9.00 LA
962754 MICHIGAN MAGAZINE FAMILY AND FRIENDS COOKBOOK $10.00 MI
962402 DOWN TO EARTH COOKING $17.25 TX
954312 DAY FAMILY FAVORITES $8.00 GA
953968 OUR TASTE OF HOME $7.50 OH
953572 A TASTE OF HISTORIC LYNCHBURG $13.50 TN
942813 RECIPES FOR MY GRANDAUGHTER $9.95 NC
942260 TIMELESS RECIPES $8.00 KY
892864 SOUTHERN COUSINE $7.00 CA
0982 BONTRAGER FAMILY REUNION 2009 $10.00 AR
09341 FAVORITE RECIPES, A COLLECTION OF FAMILY CLASSICS $12.50 WA
09300 SOUTHERN ITALIAN COOKING FROM MOM, ME AND THE NEXT GENERATION. $23.00 MD
09161 HEY GOOD LOOKIN' WHAT'S COOKING? $11.00 OK
08979 FAVORITE RECIPES - CLARK FAMILY $10.00 WV
08799 COOKING WITH PETERS & ORTH FAMILY AND FRIENDS $10.00 KS
0872 TEMPLE FAMILY RECIPES $9.00 PA
08687 MCEWEN DAWSON FAMILY REUNION $10.00 KY
08611 FAVORITE RECIPES FROM THE GILLYARD,JOHNSON,MAHONEY FAMILY AND FRIENDS $12.00 LA
08540 LISA'S FAVORITES $15.00 MS
08420 HOME COOKING WITH GRANDMA $10.00 NE
08270 COOKING WITH MARINA $15.00 AL
08264 CRANKIN FOR CROHN'S $10.00 NC
081513 FROM MY KITCHEN TO YOURS $12.00 NC
081035 GREEN FAMILY GATHERIN'S $15.00 TN
07739 FROM OUR HOUSE TO YOURS $15.00 WI
07655 BEST OF THE GENERATIONS $16.50 MD
07632 COOKING UP WARM MEMORIES MCEWEN-DAWSON FAMILY COOKBOOK FROM FAMILY AND FRIENDS $10.00 KY
07336 Click Here $22.00 CO
07224 Click Here $10.00 TN
07183 Click Here $10.00 TN
071798 BULLHEAD RANCH RECIPES $12.95 UT
071622 TREASURE FROM FAMILY AND FRIENDS $11.00 KY
071581 POPCORN DINNER $9.99 NM
07158 Click Here $20.00 MA
071347 PALMER, STARRY, PITTMAN FAMILIES $8.00 PA
07102 TERRY FAMILY COOKBOOK $14.00 UT
071017 SIMMONS FAMILY REUNION COOKBOOK $15.00 SC
06962 Click Here $15.00 TX
06897 CHAMBLEE REUNION $12.00 MS
06578 MY FAVORITE FAMILY RECIPES $14.00 NJ
06564 HOMEMADE WITH LOVE: A TRIBUTE TO VIRGINIA STEWART $15.00 IL
06409 HANDPRINTS & HUGS $17.00 CA
0633 SHARING OUR BEST - PISCATAWAY GIRL SCOUTS $10.00 NJ
06275 FAMILY REUNION RECIPES $10.00 AL
061767 Click Here $8.00 ME
061664 HEY, GOOD LOOKIN'WHAT'S COOKING? $14.98 PA
061635 CELEBRATING OUR ROOTS: THE RUARK FAMILY COOKBOOK $15.00 CO
061437 ADOPTION NOURISHES THE HEART & SOUL $13.00 MO
061429 MOM'S KITCHEN RECIPES $10.00 AR
061324 Click Here $15.00 OH
061021 VARNER FAMILY & FRIENDS FAVORITE RECIPES $12.50 LA
05972 COUNTRY COOKING THE WALCH WAY $10.00 OR
05923 EXTENDED FAMILY FAVORITES $10.00 CA
05912 BOUNTIFUL BLESSINGS $15.00 FL
05910 MCMANUS FAMILY RECIPES, VOLS I, II AND III $10.00 MI
05892 COOKING MONTANA STYLE $15.00 MT
05778 SPECIAL TREASURES $12.95 GA
05729 MRS. MALINDA COOKS $25.00 TN
05717 KNUDSEN HERITAGE COOKBOOK $10.00 UT
05472 BARB'S BEST $12.00 TX
05467 TASTES FROM THE COUNTRY - HALEY-HENNING FAMILY COOKBOOK 2005 - 2ND EDITION $10.00 TX
05372 HRVATSKA VILA 105TH ANNIVERSARY $12.00 PA
05263 THE BESSIE CHAMBLEE FAMILY--CONTAINS MANY DIET RECIPES, LOW FAT AND LOW CARB! $15.00 SC
05237 HEAVENLY DISHES FEED THE HUNGRY $13.00 FL
052247 MY KITCHEN TO YOURS $15.00 CA
052221 MEALTIME MEMORIES $12.50 MN
052216 "GRANDMA'S SECRET RECIPES" $19.99 GA
052117 HANDED DOWN AND PASSED AROUND---A CULINARY JOURNEY $14.00 MO
051891 COOKING IS FUN, EATING IS FUNNER $15.00 TX
051768 KITCHEN DELIGHTS $10.00 AL
051396 FROM THE KITCHENS OF FAMILY AND FRIENDS $12.00 NC
051053 COOKING LIKE MAMA $15.00 KY
051014 COOKING WITH FAMILY & FRIENDS $10.00 PA
04976 JULIO'S ITALIAN RESTAURANT $13.00 FL
04940 LOST IN THE FAMILY TREE COOKBOOK $28.00 GA
048284 Sunsational Southern Cuisine 14.00 NC
04796 GENERATIONS $10.00 OR
04661 FAMILY & FRIENDS $12.00 OH
04442 A HERITAGE OF AMISH GENERATIONS $15.95 KS
04318 RECIPES FROM GRANDMOTHERS' KITCHEN $12.00 PA
042277 HEARD BELL DAWSON FAMILY COOKBOOK $12.00 CA
04222 COOKING WITH FRIENDS $12.00 CA
041951 RECIPES FROM THE KITCHEN OF FAMILY & FRIENDS $7.00 WA
041940 MISS KITTY DISHES IT OUT $12.95 AL
041666 THE K.I.S.S. COOKING METHOD $9.00 CA
041644 JARREL TIME - THE JARREL FAMILY $12.00 AR
041637 RECIPES FROM THE HEARD $14.00 TN
04146 YO MOMA'S COOKBOOK $12.00 IL
041404 OUR FAVORITE RECIPES $9.00 WI
041040 HOMEMADE WITH LOVE $17.00 TX
041012 COUNTRY CLASSICS $10.00 ID
03791 BISHOP'S BEST FAMILY RECIPES $10.00 TN
037551 THE MAGIC OF RHUBARB 14.00 NJ
037543 RUTH AND FRIENDS $12.00 FL
037537 ON THE BACK BURNER $7.95 MS
037409 RED OAK RECIPES $12.00 GA
03726 GENERATIONS OF HARNER HILL $15.00 IN
03695 MCKINNEY FAMILY COOKBOOK $10.00 NC
03542 THE BRIDGE FROM BROOKLYN $23.45 TN
03340 TREASURES FROM HEAVEN $13.00 LA
032780 SOULFUL CHEF'S $14.00 AR
032704 BOUNTIFUL BLESSINGS $12.00 IN
032462 HEART & SOUL ROLLERI-TERMER FAMILY REUNION $9.50 NE
031953 AROMAS FROM THE KITCHEN $12.00 KY
03184 OGG FAMILY MEMORIES $12.00 MI
031603 NORTH ENID LIONS COOKBOOK $12.00 OK
031508 SHARING MY TREASURES $20.00 MN
031125 MOMMA JO'S HOMESTYLE COOKING RECIPES $24.95 AL
031022 RECIPES & MEMORIES $8.00 MO
02926 RECIPES & MEMORIES $14.00 KY
027294 FRIENDS AND FAMILY RECIPES & REMEMBRANCES $7.00 TN
027237 COOK WITH A PRAYING FAMILY $10.00 NC
027118 PIG OUT! LOOSEN YOUR BRITCHES GRANDMA FINALLY WROTTEM DOWN $11.95 OH
027058 SOUTHERN SCENTS I $10.00 MS
02642 GENERATIONS FRECIPES & MEMORIES FERGUSON CLAN $13.00 IL
02509 GRANDMA MAMIE JONES FAMILY FAVORITES $9.00 GA
02486 RECIPES & MEMORIES $9.00 GA
02300 GENERATIONS $9.50 TX
022679 BRENDA'S HOMEMADE $15.00 NC
022639 KOUNTRY KUPBOARD KOOK'N $14.95 PA
022617 DEVILLIER'S HOME STYLE CAJUN COOKING $15.00 LA
022484 THEIS FAMILY REUNION - RECIPES & MEMORIES $22.00 MN
0224 COUNTRY FAVORITES $12.00 TN
021594 MY FAVORITE FAMILY RECIPES $12.00 NJ
021555 FROM MY HOUSE TO YOURS $12.00 AL
021027 KLUTTZ REUNION COOKBOOK $12.00 NC
01993 TREASURED FAMILY FAVORITES $22.45 MS
01667 FAMILY AND FRIENDS - TRINTER FAMILY RECIPES $10.00 IA
01659 SHARING OUR BEST $11.95 NY
01545 FOR OUR FRIENDS & FAMILY $12.00 MO
01421 HOME RUN RECIPES $19.00 PA
013166 CONNECTIONS THROUGH TIME $18.95
012991 RECIPES AND MEMORIES $10.00 PA
012806 RECIPES AND MEMORIES $10.00 TX
012715 AMY'S CAJUN RECIPES $14.00 LA
01264 RIMMER FAMILY COOKBOOK OUR FAVORITE RECIPES $14.00 NM
012623 OUR BEST HOME COOKING $13.00 GA
012479 CANDY'S FAVORITE RECIPES $12.00 TN
01234 TASTEFUL TREASURES $12.50 AL
01219 MELROSE WOODBOX RECIPE COOKBOOK $14.95 IL
011392 FLAVERED WITH LOVE $8.00 TX
011221 BREAD OF LIFE $14.00 GA
011062 TASTES FROM THE HEARTLAND $12.00 KY
011025 SEASONED WITH LOVE $10.00 IN
011024 THE PARTSCH FAMILY COOKBOOK -- A COLLECTION OF DELICIOUS MEM $10.00 PA
00995 SIKES ''2000'' FAMILY RECIPES $10.00 NC
00937 FAMILY AND FRIENDS $11.50 ID
00787 SEASONED WITH LOVE $14.00 MD
00740 RECIPES FROM OUR BUCKET TO YOURS $10.00 IL
00566 TASTES OF THE FAMILY $11.00 ND
00534 MAP'S RECIPES $10.00 MO
00496 FAVORITE RECIPES HOMESTYLE $11.95 PA
00447 SHARING OUR BEST $15.00 NC
00372 200 TREASURED CAKE AND FROSTING RECIPES $17.00 KY
00356 TREASURES FROM HEAVEN $12.00 TN
003159 DORMAN FAMILY COOKBOOK $8.00 OH
003128 GRANNY'S KITCHEN $14.00 AR
00287 BACK TO BASICS: MONEY SAVING RECIPES $12.00 AL
002514 SOUPS FROM THE COUNTRY $10.75 AR
002113 A PINCH OF SALT AND TUMP OF FLOUR $14.00 TX
001886 GRANNY'S GATHERINGS & OTHER FAMILY FAVORITES $12.00 NC
001779 SHARING OUR BEST $10.00 AZ
001686 MAMA COULDN'T COOK $14.95 AL
001605 GRANDMA'S COOKBOOK $10.00 VA
001547 HELP YOURSELF! THERE'S A GOD'S MIGHTY PLENTY $21.00 VA
001530 OUT OF THIS WORLD COOKBOOK $16.95 IA
001325 TOAST TO LOVE $13.00 TN
00132 COLLECTION OF RECIPES FROM FAMILY AND FRIENDS OF KAREN SMITH $10.50 UT
001264 RIMMER FAMILY COOKBOOK OUR FAVORITE RECIPES $9.00 NC
001148 GRANDMA COOKIES $10.00 FL
001118 TREASURES FROM HEAVEN $20.00 TN
001114 GRANNY BUDDY'S CUPBOARD $12.00 WA
00101 GENERATIONS IN COOKING, THE VANKIRK FAMILY $8.00 PA
QE047921 Sweetened With Love 12.00 MA
QE037851 The Riggs Family Cookbook 10.00 VA
99904 DOWN HOME SOUL FOOD COOKING $9.00 VA
99875 BURNT OFFERINGS II UP IN SMOKE $17.00 TN
99815 GRANDMA MAMIE JONE'S FAMILY FAVORITES $9.00 GA
99812 FAMILY AND FRIENDS $5.00 TN
99572 TURKEY HILL GRANGE CELEBRATING 125 YEARS $10.00 IL
993605 YAAK COOKBOOK $11.00 MT
993103 DICK FAMILY COOKBOOK $12.00 NC
992709 MOM'S KITCHEN: LOST AND FOUND $20.00 LA
99248 CHISLEY'S DELECTABLE $12.00 CA
992231 THE 6 INGREDIENTS (OR LESS) QUICK FIX COOKBOOK $13.00 NC
991967 COOKING WITH N. F. MYERS SENIORS $10.00 FL
9918 RECIPES FROM THE KITCHENS OF FAMILY & FRIENDS $7.00
991798 COOKING WITH FRIENDS $7.00 WI
991639 TASTY TEMPTATIONS $12.00 OH
991585 HEIRLOOM RECIPES VOL II $17.00 KS
99141 OUR BEST HOME COOKING $11.20 PA
991374 TREASURES FROM HEAVEN $12.00 KY
991190 BREAD OF LIFE $10.00
991155 WOLF FAMILY COOKBOOK $10.00 KS
991066 ELK & DEER COOKBOOK $14.00 CO
99100 SHARING OUR BEST A COLLECTION OF FAMILY FAVORITES FROM DIANN $10.00 WA
98806 GIRTMAN FAMILY REUNION COOKBOOK $7.00 MO
98707 BURNT OFFERINGS $10.00 TN
982951 WHAT'S COOKING IN JEAN'S KITCHEN $12.50 TN
982821 SHARING OUR BEST $8.00
982688 FAMILY FAVORITES $12.00 PA
982513 FOR MEN WHO COOK $8.00 VA
982029 GENERATIONS OF HOME COOKING $12.00 NC
982019 SEASONED WITH LOVE $12.00 VA
981751 COUNTRY COOKBOOK $7.00 WI
981728 THERIOT COUSINS DO THE COOKIN' $12.50
981139 FLAVORS OF BRY-LAR'S $7.00 OH
972942 T.L.C. FROM TEXAS $13.00 TX
972159 OUR TREASURED RECIPES $9.00 PA
971944 BOUNTIFUL BLESSINGS $12.00 VA
963616 GRANDMA LUNDBERG'S KEEPSAKE RECIPES $9.00 IA
963130 TREASURED RECIPES $9.00 LA
962754 MICHIGAN MAGAZINE FAMILY AND FRIENDS COOKBOOK $10.00 MI
962402 DOWN TO EARTH COOKING $17.25 TX
954312 DAY FAMILY FAVORITES $8.00 GA
953968 OUR TASTE OF HOME $7.50 OH
953572 A TASTE OF HISTORIC LYNCHBURG $13.50 TN
942813 RECIPES FOR MY GRANDAUGHTER $9.95 NC
942260 TIMELESS RECIPES $8.00 KY
892864 SOUTHERN COUSINE $7.00 CA
0982 BONTRAGER FAMILY REUNION 2009 $10.00 AR
09341 FAVORITE RECIPES, A COLLECTION OF FAMILY CLASSICS $12.50 WA
09300 SOUTHERN ITALIAN COOKING FROM MOM, ME AND THE NEXT GENERATION. $23.00 MD
09161 HEY GOOD LOOKIN' WHAT'S COOKING? $11.00 OK
08979 FAVORITE RECIPES - CLARK FAMILY $10.00 WV
08799 COOKING WITH PETERS & ORTH FAMILY AND FRIENDS $10.00 KS
0872 TEMPLE FAMILY RECIPES $9.00 PA
08687 MCEWEN DAWSON FAMILY REUNION $10.00 KY
08611 FAVORITE RECIPES FROM THE GILLYARD,JOHNSON,MAHONEY FAMILY AND FRIENDS $12.00 LA
08540 LISA'S FAVORITES $15.00 MS
08420 HOME COOKING WITH GRANDMA $10.00 NE
08270 COOKING WITH MARINA $15.00 AL
08264 CRANKIN FOR CROHN'S $10.00 NC
081513 FROM MY KITCHEN TO YOURS $12.00 NC
081035 GREEN FAMILY GATHERIN'S $15.00 TN
07739 FROM OUR HOUSE TO YOURS $15.00 WI
07655 BEST OF THE GENERATIONS $16.50 MD
07632 COOKING UP WARM MEMORIES MCEWEN-DAWSON FAMILY COOKBOOK FROM FAMILY AND FRIENDS $10.00 KY
07336 Click Here $22.00 CO
07224 Click Here $10.00 TN
07183 Click Here $10.00 TN
071798 BULLHEAD RANCH RECIPES $12.95 UT
071622 TREASURE FROM FAMILY AND FRIENDS $11.00 KY
071581 POPCORN DINNER $9.99 NM
07158 Click Here $20.00 MA
071347 PALMER, STARRY, PITTMAN FAMILIES $8.00 PA
07102 TERRY FAMILY COOKBOOK $14.00 UT
071017 SIMMONS FAMILY REUNION COOKBOOK $15.00 SC
06962 Click Here $15.00 TX
06897 CHAMBLEE REUNION $12.00 MS
06578 MY FAVORITE FAMILY RECIPES $14.00 NJ
06564 HOMEMADE WITH LOVE: A TRIBUTE TO VIRGINIA STEWART $15.00 IL
06409 HANDPRINTS & HUGS $17.00 CA
0633 SHARING OUR BEST - PISCATAWAY GIRL SCOUTS $10.00 NJ
06275 FAMILY REUNION RECIPES $10.00 AL
061767 Click Here $8.00 ME
061664 HEY, GOOD LOOKIN'WHAT'S COOKING? $14.98 PA
061635 CELEBRATING OUR ROOTS: THE RUARK FAMILY COOKBOOK $15.00 CO
061437 ADOPTION NOURISHES THE HEART & SOUL $13.00 MO
061429 MOM'S KITCHEN RECIPES $10.00 AR
061324 Click Here $15.00 OH
061021 VARNER FAMILY & FRIENDS FAVORITE RECIPES $12.50 LA
05972 COUNTRY COOKING THE WALCH WAY $10.00 OR
05923 EXTENDED FAMILY FAVORITES $10.00 CA
05912 BOUNTIFUL BLESSINGS $15.00 FL
05910 MCMANUS FAMILY RECIPES, VOLS I, II AND III $10.00 MI
05892 COOKING MONTANA STYLE $15.00 MT
05778 SPECIAL TREASURES $12.95 GA
05729 MRS. MALINDA COOKS $25.00 TN
05717 KNUDSEN HERITAGE COOKBOOK $10.00 UT
05472 BARB'S BEST $12.00 TX
05467 TASTES FROM THE COUNTRY - HALEY-HENNING FAMILY COOKBOOK 2005 - 2ND EDITION $10.00 TX
05372 HRVATSKA VILA 105TH ANNIVERSARY $12.00 PA
05263 THE BESSIE CHAMBLEE FAMILY--CONTAINS MANY DIET RECIPES, LOW FAT AND LOW CARB! $15.00 SC
05237 HEAVENLY DISHES FEED THE HUNGRY $13.00 FL
052247 MY KITCHEN TO YOURS $15.00 CA
052221 MEALTIME MEMORIES $12.50 MN
052216 "GRANDMA'S SECRET RECIPES" $19.99 GA
052117 HANDED DOWN AND PASSED AROUND---A CULINARY JOURNEY $14.00 MO
051891 COOKING IS FUN, EATING IS FUNNER $15.00 TX
051768 KITCHEN DELIGHTS $10.00 AL
051396 FROM THE KITCHENS OF FAMILY AND FRIENDS $12.00 NC
051053 COOKING LIKE MAMA $15.00 KY
051014 COOKING WITH FAMILY & FRIENDS $10.00 PA
04976 JULIO'S ITALIAN RESTAURANT $13.00 FL
04940 LOST IN THE FAMILY TREE COOKBOOK $28.00 GA
048284 Sunsational Southern Cuisine 14.00 NC
04796 GENERATIONS $10.00 OR
04661 FAMILY & FRIENDS $12.00 OH
04442 A HERITAGE OF AMISH GENERATIONS $15.95 KS
04318 RECIPES FROM GRANDMOTHERS' KITCHEN $12.00 PA
042277 HEARD BELL DAWSON FAMILY COOKBOOK $12.00 CA
04222 COOKING WITH FRIENDS $12.00 CA
041951 RECIPES FROM THE KITCHEN OF FAMILY & FRIENDS $7.00 WA
041940 MISS KITTY DISHES IT OUT $12.95 AL
041666 THE K.I.S.S. COOKING METHOD $9.00 CA
041644 JARREL TIME - THE JARREL FAMILY $12.00 AR
041637 RECIPES FROM THE HEARD $14.00 TN
04146 YO MOMA'S COOKBOOK $12.00 IL
041404 OUR FAVORITE RECIPES $9.00 WI
041040 HOMEMADE WITH LOVE $17.00 TX
041012 COUNTRY CLASSICS $10.00 ID
03791 BISHOP'S BEST FAMILY RECIPES $10.00 TN
037551 THE MAGIC OF RHUBARB 14.00 NJ
037543 RUTH AND FRIENDS $12.00 FL
037537 ON THE BACK BURNER $7.95 MS
037409 RED OAK RECIPES $12.00 GA
03726 GENERATIONS OF HARNER HILL $15.00 IN
03695 MCKINNEY FAMILY COOKBOOK $10.00 NC
03542 THE BRIDGE FROM BROOKLYN $23.45 TN
03340 TREASURES FROM HEAVEN $13.00 LA
032780 SOULFUL CHEF'S $14.00 AR
032704 BOUNTIFUL BLESSINGS $12.00 IN
032462 HEART & SOUL ROLLERI-TERMER FAMILY REUNION $9.50 NE
031953 AROMAS FROM THE KITCHEN $12.00 KY
03184 OGG FAMILY MEMORIES $12.00 MI
031603 NORTH ENID LIONS COOKBOOK $12.00 OK
031508 SHARING MY TREASURES $20.00 MN
031125 MOMMA JO'S HOMESTYLE COOKING RECIPES $24.95 AL
031022 RECIPES & MEMORIES $8.00 MO
02926 RECIPES & MEMORIES $14.00 KY
027294 FRIENDS AND FAMILY RECIPES & REMEMBRANCES $7.00 TN
027237 COOK WITH A PRAYING FAMILY $10.00 NC
027118 PIG OUT! LOOSEN YOUR BRITCHES GRANDMA FINALLY WROTTEM DOWN $11.95 OH
027058 SOUTHERN SCENTS I $10.00 MS
02642 GENERATIONS FRECIPES & MEMORIES FERGUSON CLAN $13.00 IL
02509 GRANDMA MAMIE JONES FAMILY FAVORITES $9.00 GA
02486 RECIPES & MEMORIES $9.00 GA
02300 GENERATIONS $9.50 TX
022679 BRENDA'S HOMEMADE $15.00 NC
022639 KOUNTRY KUPBOARD KOOK'N $14.95 PA
022617 DEVILLIER'S HOME STYLE CAJUN COOKING $15.00 LA
022484 THEIS FAMILY REUNION - RECIPES & MEMORIES $22.00 MN
0224 COUNTRY FAVORITES $12.00 TN
021594 MY FAVORITE FAMILY RECIPES $12.00 NJ
021555 FROM MY HOUSE TO YOURS $12.00 AL
021027 KLUTTZ REUNION COOKBOOK $12.00 NC
01993 TREASURED FAMILY FAVORITES $22.45 MS
01667 FAMILY AND FRIENDS - TRINTER FAMILY RECIPES $10.00 IA
01659 SHARING OUR BEST $11.95 NY
01545 FOR OUR FRIENDS & FAMILY $12.00 MO
01421 HOME RUN RECIPES $19.00 PA
013166 CONNECTIONS THROUGH TIME $18.95
012991 RECIPES AND MEMORIES $10.00 PA
012806 RECIPES AND MEMORIES $10.00 TX
012715 AMY'S CAJUN RECIPES $14.00 LA
01264 RIMMER FAMILY COOKBOOK OUR FAVORITE RECIPES $14.00 NM
012623 OUR BEST HOME COOKING $13.00 GA
012479 CANDY'S FAVORITE RECIPES $12.00 TN
01234 TASTEFUL TREASURES $12.50 AL
01219 MELROSE WOODBOX RECIPE COOKBOOK $14.95 IL
011392 FLAVERED WITH LOVE $8.00 TX
011221 BREAD OF LIFE $14.00 GA
011062 TASTES FROM THE HEARTLAND $12.00 KY
011025 SEASONED WITH LOVE $10.00 IN
011024 THE PARTSCH FAMILY COOKBOOK -- A COLLECTION OF DELICIOUS MEM $10.00 PA
00995 SIKES ''2000'' FAMILY RECIPES $10.00 NC
00937 FAMILY AND FRIENDS $11.50 ID
00787 SEASONED WITH LOVE $14.00 MD
00740 RECIPES FROM OUR BUCKET TO YOURS $10.00 IL
00566 TASTES OF THE FAMILY $11.00 ND
00534 MAP'S RECIPES $10.00 MO
00496 FAVORITE RECIPES HOMESTYLE $11.95 PA
00447 SHARING OUR BEST $15.00 NC
00372 200 TREASURED CAKE AND FROSTING RECIPES $17.00 KY
00356 TREASURES FROM HEAVEN $12.00 TN
003159 DORMAN FAMILY COOKBOOK $8.00 OH
003128 GRANNY'S KITCHEN $14.00 AR
00287 BACK TO BASICS: MONEY SAVING RECIPES $12.00 AL
002514 SOUPS FROM THE COUNTRY $10.75 AR
002113 A PINCH OF SALT AND TUMP OF FLOUR $14.00 TX
001886 GRANNY'S GATHERINGS & OTHER FAMILY FAVORITES $12.00 NC
001779 SHARING OUR BEST $10.00 AZ
001686 MAMA COULDN'T COOK $14.95 AL
001605 GRANDMA'S COOKBOOK $10.00 VA
001547 HELP YOURSELF! THERE'S A GOD'S MIGHTY PLENTY $21.00 VA
001530 OUT OF THIS WORLD COOKBOOK $16.95 IA
001325 TOAST TO LOVE $13.00 TN
00132 COLLECTION OF RECIPES FROM FAMILY AND FRIENDS OF KAREN SMITH $10.50 UT
001264 RIMMER FAMILY COOKBOOK OUR FAVORITE RECIPES $9.00 NC
001148 GRANDMA COOKIES $10.00 FL
001118 TREASURES FROM HEAVEN $20.00 TN
001114 GRANNY BUDDY'S CUPBOARD $12.00 WA
00101 GENERATIONS IN COOKING, THE VANKIRK FAMILY $8.00 PA
Chicago Cooks Book
Chicago Cooks Book
The Chicago chapter of Les Dames d'Escoffier, which includes Spice House owner Patty Erd, has a new book!
Quoting the book jacket:
"Chicago Cooks is a fascinating and unique look back at the historic culinary explosion in Chicago over the last 25 years, as the city was transformed from a heatland stronghold of meat, potatoes, and ethnic favorites to one of the county's (if not the world's) culinary centers.
"This tale is told through the eyes of a unique group of women who helped make that history -- the Chicago chapter of Les Dames d'Escoffier. These women (all leaders in the food and dining business) tell how the Chicago food scene grew and evolved; their survey includes dining highlights like Charlie Trotter's and Frontera Grill, the rise of new ethnic cuisines from around the world, and the proliferation of shops, markets, and classes serving the ever more sophisticated home cook.
"But that's not all. Also included are a bounty of recipes and tips for entertaining from this unique group of Chicago food authorities, chosen especially for this book. There are 75 truly outstanding recipes -- some tradtional Chicago classics (which include world-famous dishes like Shrimp de Jonghe and Chicken Vesuvio, among many others), and some arranged into menus tailored for entertaining -- and each includes wine suggestions.
"Covering everything from traditional Thanksgiving dinner and a decadent Valentine's dessert buffet to a simple spring meal or casual Moroccan affair, these recipes are sure to please. "Chicago Cooks" is a one-of-a-kind book for everyone who cares about Chicago, food, and cooking.
"Les Dames d'Escoffier Chicago's proceeds fromt he sale of this book will be donated to the Community Kitchens Program of the Greater Chicago Food Depository."
Chinese Five Spice Chicken Wings Recipe
Ingredients
■3 Pounds Chicken Wings
■6 Tablespoons Soy sauce
■4 Tablespoons Rice wine vinegar
■2 or 3 Teaspoons Chinese Five Spice
■2 teaspoons Honey
■1 teaspoon Granulated garlic
■1/2 teaspoon Cayenne Pepper
Serves / Yields
serves 4
Preparation Instructions
Split the chicken wings at the knuckle. Mix the remaining ingredients until smooth. For a hotter sauce, add the cayenne. Pour mixture over wings, cover and marinate in the fridge overnight. Bake, broil, or grill as desired.
Five-Spice Chicken Salad in Won Ton Shells Recipe
Ingredients
■48 frozen won ton wrappers, thawed
■2 teaspoons Chinese five-spice powder
■1 1/2 teaspoons salt
■1 large whole skinless boneless chicken breast
■1 medium navel orange
■1 large shallot, minced
■1 tablespoon rice wine vinegar
■1 tablespoon honey
■1 tablespoon olive oil
■1/2 cup finely chopped fresh cilantro
Serves / Yields
4 dozen
Preparation Instructions
Trim won ton wrappers to form 2-inch squares. Coat nonstick muffin cups with butter-flavor cooking spray. Press 1 square into each muffin cup. Coat squares lightly with cooking spray. Bake at 350 degrees for 7 minutes or until lightly browned. Cool in pan. Repeat process until all won ton wrappers are baked. Won ton shells may be stored in airtight container at room temperature for up to 1 week.
Mix five-spice powder and salt in small bowl. Rinse chicken and pat dry. Sprinkle chicken with spice mixture. Place chicken on lightly oiled baking sheet. Bake at 350 degrees for 18 minutes or until cooked through. Let cool and cut into 1/4-inch cubes.
Remove zest from half the orange with vegetable peeler. Cut zest into very thin 1-inch strips. Reserve 1 packed teaspoon of zest; discard remainder or reserve for another use. Peel orange with sharp knife, removing all the white pith. Hold orange over bowl and cut with sharp knife between membranes to release sections. Chop sections into 1/4 pieces. Reserve 1 tablespoon of the released orange juice.
Combine orange pieces, shallot, reserved orange juice, vinegar, honey and olive oil in medium bowl. Add chicken, half the orange zest and half the cilantro and stir gently.
Spoon 2 teaspoons chicken salad into each won ton shell. Top with remaining orange zest and cilantro.
Won ton wrappers are available in the produce department or freezer section of most supermarkets. Five-spice powder is available at Asian markets.
■3 Pounds Chicken Wings
■6 Tablespoons Soy sauce
■4 Tablespoons Rice wine vinegar
■2 or 3 Teaspoons Chinese Five Spice
■2 teaspoons Honey
■1 teaspoon Granulated garlic
■1/2 teaspoon Cayenne Pepper
Serves / Yields
serves 4
Preparation Instructions
Split the chicken wings at the knuckle. Mix the remaining ingredients until smooth. For a hotter sauce, add the cayenne. Pour mixture over wings, cover and marinate in the fridge overnight. Bake, broil, or grill as desired.
Five-Spice Chicken Salad in Won Ton Shells Recipe
Ingredients
■48 frozen won ton wrappers, thawed
■2 teaspoons Chinese five-spice powder
■1 1/2 teaspoons salt
■1 large whole skinless boneless chicken breast
■1 medium navel orange
■1 large shallot, minced
■1 tablespoon rice wine vinegar
■1 tablespoon honey
■1 tablespoon olive oil
■1/2 cup finely chopped fresh cilantro
Serves / Yields
4 dozen
Preparation Instructions
Trim won ton wrappers to form 2-inch squares. Coat nonstick muffin cups with butter-flavor cooking spray. Press 1 square into each muffin cup. Coat squares lightly with cooking spray. Bake at 350 degrees for 7 minutes or until lightly browned. Cool in pan. Repeat process until all won ton wrappers are baked. Won ton shells may be stored in airtight container at room temperature for up to 1 week.
Mix five-spice powder and salt in small bowl. Rinse chicken and pat dry. Sprinkle chicken with spice mixture. Place chicken on lightly oiled baking sheet. Bake at 350 degrees for 18 minutes or until cooked through. Let cool and cut into 1/4-inch cubes.
Remove zest from half the orange with vegetable peeler. Cut zest into very thin 1-inch strips. Reserve 1 packed teaspoon of zest; discard remainder or reserve for another use. Peel orange with sharp knife, removing all the white pith. Hold orange over bowl and cut with sharp knife between membranes to release sections. Chop sections into 1/4 pieces. Reserve 1 tablespoon of the released orange juice.
Combine orange pieces, shallot, reserved orange juice, vinegar, honey and olive oil in medium bowl. Add chicken, half the orange zest and half the cilantro and stir gently.
Spoon 2 teaspoons chicken salad into each won ton shell. Top with remaining orange zest and cilantro.
Won ton wrappers are available in the produce department or freezer section of most supermarkets. Five-spice powder is available at Asian markets.
Cheddar Bleu Garlic Bread Bites Recipe
Ingredients
■1/4 inch thick slices of French Sourdough baguette, cut on diagonal
■softened butter (don't even think about margarine!)
■granulated garlic to taste
■granulated onion to taste
■to taste cheddar cheese powder
■to taste blue cheese powder
■to taste paprika
Serves / Yields
Any
Preparation Instructions
Spread baguette slices with softened butter Sprinkle with a pinch of garlic and onion granules Shake a nice amount of Cheddar Cheese Powder Shake a little Bleu Cheese Powder Shake a little paprika on the top Place under broiler until golden brown (be watchful, they brown quickly)
Helpful Hints
Make a bunch because they go like mad. If you want larger slices, use regular sour dough bread slices.
Spice House note: Try the smoked Spanish paprika for a smokey taste.
■1/4 inch thick slices of French Sourdough baguette, cut on diagonal
■softened butter (don't even think about margarine!)
■granulated garlic to taste
■granulated onion to taste
■to taste cheddar cheese powder
■to taste blue cheese powder
■to taste paprika
Serves / Yields
Any
Preparation Instructions
Spread baguette slices with softened butter Sprinkle with a pinch of garlic and onion granules Shake a nice amount of Cheddar Cheese Powder Shake a little Bleu Cheese Powder Shake a little paprika on the top Place under broiler until golden brown (be watchful, they brown quickly)
Helpful Hints
Make a bunch because they go like mad. If you want larger slices, use regular sour dough bread slices.
Spice House note: Try the smoked Spanish paprika for a smokey taste.
Brownies for Chocolate Lovers Recipe
Ingredients
■1 1/3 Cup flour
■1/4 teaspoon salt
■1 1/2 Cups sugar
■2 1/2 sticks butter
■1/2 Cup plus 2 Tablespoons natural cocoa powder
■1/8 teaspoon baking soda
■3 large eggs lightly beaten
■1 1/2 teaspoons Double Strength Madagascar vanilla extract
■Optional: 1/3 Cup chocolate chips, chopped nuts, cacao nibs, etc.
Serves / Yields
6-8
Preparation Instructions
Preheat oven to 350º. Butter and flour a 9” square glass-baking pan. In a medium sized pot, over low heat, melt the butter and sugar. Add cocoa powder and remove from burner, mix and then let cool until cool enough to add the eggs. Add eggs and vanilla and mix until combined well. In a small bowl, combine flour, salt and soda. Add flour mixture to the chocolate mixture in the pot. Mix until well combined. Stir in the nuts, chips,cacao nibs, or whatever you choose (if using). Pour into the prepared baking dish and bake 40-45 minutes or until a knife inserted into the center comes out clean but wet.
Helpful Hints
Personalize these to your taste with chocolate chips, white chocolate chips, chopped nuts, cacao nibs or even peanut butter chips.
■1 1/3 Cup flour
■1/4 teaspoon salt
■1 1/2 Cups sugar
■2 1/2 sticks butter
■1/2 Cup plus 2 Tablespoons natural cocoa powder
■1/8 teaspoon baking soda
■3 large eggs lightly beaten
■1 1/2 teaspoons Double Strength Madagascar vanilla extract
■Optional: 1/3 Cup chocolate chips, chopped nuts, cacao nibs, etc.
Serves / Yields
6-8
Preparation Instructions
Preheat oven to 350º. Butter and flour a 9” square glass-baking pan. In a medium sized pot, over low heat, melt the butter and sugar. Add cocoa powder and remove from burner, mix and then let cool until cool enough to add the eggs. Add eggs and vanilla and mix until combined well. In a small bowl, combine flour, salt and soda. Add flour mixture to the chocolate mixture in the pot. Mix until well combined. Stir in the nuts, chips,cacao nibs, or whatever you choose (if using). Pour into the prepared baking dish and bake 40-45 minutes or until a knife inserted into the center comes out clean but wet.
Helpful Hints
Personalize these to your taste with chocolate chips, white chocolate chips, chopped nuts, cacao nibs or even peanut butter chips.
Apple Cinnamon Nut Bread Recipe
Ingredients
■2 Cups All-Purpose Flour
■1/2 teaspoon Salt
■1/2 teaspoon Baking Powder
■1/2 teaspoon Baking Soda
■1/2 teaspoon Cinnamon
■1/2 Cup Walnuts
■2 Cups Cooking Apples
■1/2 Cup Unsalted Butter, softened
■1/2 Cup White Sugar
■1/2 Cup Brown Sugar
■2 Eggs
■1 teaspoon Vanilla Extract
■1/2 Cup Milk
Serves / Yields
one person!
Preparation Instructions
Preheat oven to 350.
I have found that if the batter mixes too long after adding in the flour mixture, the final product of the baked bread isn’t as light and toothsome. It can become dense, doesn’t rise well and is a little chewy/tough. So, get your dry ingredients ready ahead of time so they can all be added in rapidly with minimal mixing time.
Sift together flour, salt, baking powder, baking soda, and cinnamon. Set aside.
Chop walnuts into small pieces and set aside. Peel, core and slice the apples into quarters. Slice each quarter into ¼-inch thick squares. Set aside.
Cream butter and sugar on ½ of full mixing speed. Add in eggs and beat on ¾ speed until mixture fluffs up. Use a rubber spatula to catch the unmixed sides and bottom and push in to beaters.
Turn mixer speed down to 2 or 3 and immediately add in half of flour mixture, then the milk and then the remaining flour mixture. Use the rubber spatula in the same way.
Wasting no time, add in apples and then walnuts.
Pour right into one non-stick loaf pan and bake for 1 hour. (If using a regular loaf pan, butter and flour the bottom and sides ahead of time.)
Test with a toothpick down the center for doneness.
■2 Cups All-Purpose Flour
■1/2 teaspoon Salt
■1/2 teaspoon Baking Powder
■1/2 teaspoon Baking Soda
■1/2 teaspoon Cinnamon
■1/2 Cup Walnuts
■2 Cups Cooking Apples
■1/2 Cup Unsalted Butter, softened
■1/2 Cup White Sugar
■1/2 Cup Brown Sugar
■2 Eggs
■1 teaspoon Vanilla Extract
■1/2 Cup Milk
Serves / Yields
one person!
Preparation Instructions
Preheat oven to 350.
I have found that if the batter mixes too long after adding in the flour mixture, the final product of the baked bread isn’t as light and toothsome. It can become dense, doesn’t rise well and is a little chewy/tough. So, get your dry ingredients ready ahead of time so they can all be added in rapidly with minimal mixing time.
Sift together flour, salt, baking powder, baking soda, and cinnamon. Set aside.
Chop walnuts into small pieces and set aside. Peel, core and slice the apples into quarters. Slice each quarter into ¼-inch thick squares. Set aside.
Cream butter and sugar on ½ of full mixing speed. Add in eggs and beat on ¾ speed until mixture fluffs up. Use a rubber spatula to catch the unmixed sides and bottom and push in to beaters.
Turn mixer speed down to 2 or 3 and immediately add in half of flour mixture, then the milk and then the remaining flour mixture. Use the rubber spatula in the same way.
Wasting no time, add in apples and then walnuts.
Pour right into one non-stick loaf pan and bake for 1 hour. (If using a regular loaf pan, butter and flour the bottom and sides ahead of time.)
Test with a toothpick down the center for doneness.
Chinese Appetizer Wrappers
Chinese Appetizer Wrappers
Egg rolls, spring rolls, and wontons consist of thin wrappers containing bits of deliciousness. You can find premade Chinese wrappers with the right shape and size to accommodate any Chinese appetizer you want to wrap. Make sure that you have the right wrapper for your appetizer.
•Egg roll wrappers: These classic wrappers are made from wheat flour, eggs, and water. The dough gets rolled into thin, large, pliable squares with a golden yellow, wheaty color. As the name implies, they are designed to wrap the crunchy American-Chinese restaurant favorite called the egg roll. But you can also wrap egg roll wrappers around other fillings.
•Spring roll wrappers: Unlike egg roll wrappers, spring roll wrappers contain no eggs — just wheat flour and water. Cooks pour the thin batter onto the wok surface and steam it to form a paper-thin pancake that’s thinner than egg roll wrappers and a lighter, grayer color (due to the lack of eggs in the batter). Spring rolls also fry up crispier and have a smoother, lighter-textured surface.
•Wonton and potsticker wrappers: Like egg roll wrappers, wonton and potsticker wrappers contain eggs, as well as wheat flour and water. Thus, they have the same texture and tawny color as their egg-roll cousins. However, these wrappers are much smaller in size — usually around 3 1⁄2 inches in diameter. They also come in a greater variety of thicknesses and shapes.
Egg rolls, spring rolls, and wontons consist of thin wrappers containing bits of deliciousness. You can find premade Chinese wrappers with the right shape and size to accommodate any Chinese appetizer you want to wrap. Make sure that you have the right wrapper for your appetizer.
•Egg roll wrappers: These classic wrappers are made from wheat flour, eggs, and water. The dough gets rolled into thin, large, pliable squares with a golden yellow, wheaty color. As the name implies, they are designed to wrap the crunchy American-Chinese restaurant favorite called the egg roll. But you can also wrap egg roll wrappers around other fillings.
•Spring roll wrappers: Unlike egg roll wrappers, spring roll wrappers contain no eggs — just wheat flour and water. Cooks pour the thin batter onto the wok surface and steam it to form a paper-thin pancake that’s thinner than egg roll wrappers and a lighter, grayer color (due to the lack of eggs in the batter). Spring rolls also fry up crispier and have a smoother, lighter-textured surface.
•Wonton and potsticker wrappers: Like egg roll wrappers, wonton and potsticker wrappers contain eggs, as well as wheat flour and water. Thus, they have the same texture and tawny color as their egg-roll cousins. However, these wrappers are much smaller in size — usually around 3 1⁄2 inches in diameter. They also come in a greater variety of thicknesses and shapes.
Chinese Herbs and Spices
Chinese Herbs and Spices
The Chinese have a long tradition of using herbs and spices to boost a dish’s flavor (and provide nutritional benefits). You can now find many Chinese herbs and spices at supermarkets and specialty food stores. For Chinese culinary creations, you can’t go wrong with these Chinese herbs and spices:
•Chinese five-spice powder: The Chinese have long believed that the number five has special curative and healing powers, which is why this light cocoa-colored powder originally contained five specific spices.
Nowadays, five-spice powder contains quite a few more spices including cinnamon, star anise, fennel, clove, ginger, licorice, Sichuan peppercorn, and dried tangerine peel.
•Chinese hot mustard: A condiment with a pungent, horseradish-like fieriness. Chinese hot mustards are available already prepared or in powdered form.
•Ginger: This pale golden, knobby, hand-shaped rhizome (it’s not actually a root) has the perfect combination of enchanting aroma, spicy bite, and natural sweetness. Choose ginger that is hard, heavy, and free of wrinkles and mold.
•Sichuan peppercorns: Black peppercorns are no substitute for these dried, reddish brown berries with a unique woodsy fragrance and pleasantly numbing tang. In fact, the two aren’t even related.
Get the most flavor out of your Sichuan peppercorns by toasting them in a dry frying pan over low heat until they become fragrant, and then add them to your recipe. You can work with either whole peppercorns or ones that are crushed to a powder.
•Star anise: These approximately 1-inch, star-shaped pods have points, each containing a shiny, mahogany-colored seed. Star anise has a licorice flavor.
The Chinese have a long tradition of using herbs and spices to boost a dish’s flavor (and provide nutritional benefits). You can now find many Chinese herbs and spices at supermarkets and specialty food stores. For Chinese culinary creations, you can’t go wrong with these Chinese herbs and spices:
•Chinese five-spice powder: The Chinese have long believed that the number five has special curative and healing powers, which is why this light cocoa-colored powder originally contained five specific spices.
Nowadays, five-spice powder contains quite a few more spices including cinnamon, star anise, fennel, clove, ginger, licorice, Sichuan peppercorn, and dried tangerine peel.
•Chinese hot mustard: A condiment with a pungent, horseradish-like fieriness. Chinese hot mustards are available already prepared or in powdered form.
•Ginger: This pale golden, knobby, hand-shaped rhizome (it’s not actually a root) has the perfect combination of enchanting aroma, spicy bite, and natural sweetness. Choose ginger that is hard, heavy, and free of wrinkles and mold.
•Sichuan peppercorns: Black peppercorns are no substitute for these dried, reddish brown berries with a unique woodsy fragrance and pleasantly numbing tang. In fact, the two aren’t even related.
Get the most flavor out of your Sichuan peppercorns by toasting them in a dry frying pan over low heat until they become fragrant, and then add them to your recipe. You can work with either whole peppercorns or ones that are crushed to a powder.
•Star anise: These approximately 1-inch, star-shaped pods have points, each containing a shiny, mahogany-colored seed. Star anise has a licorice flavor.
Indian Spices
Indian Spices
Indian Spices are available in the following varieties:
Black Peppercorns
Black Pepper Ground
Cayenne Pepper
Cinnamon Ground
Cinnamon Sticks
Crushed Red Pepper
Cumin Powder
Curry Powder
Garlic Powder
Mustard Yellow Seeds
Onion Granulated
Paprika
Pink Peppercorns
Tumeric Powder
White Pepper
Indian Spices are available in the following varieties:
Black Peppercorns
Black Pepper Ground
Cayenne Pepper
Cinnamon Ground
Cinnamon Sticks
Crushed Red Pepper
Cumin Powder
Curry Powder
Garlic Powder
Mustard Yellow Seeds
Onion Granulated
Paprika
Pink Peppercorns
Tumeric Powder
White Pepper
CAJUN SPICES
Cajun Spices
Cajun Spices are available in the following varieties:
Adobo Seasoning
Bam-Bam Seasoning
Barbeque Seasoning
Blackened Seasoning
Cajun Seasoning
Chicken Seasoning
Chilies Whole
Chili Powder
Cilantro Flakes
Cloves Powder
Cloves Whole
Creole Seasoning
Nutmeg Ground
Nutmeg Whole
Old Bay Seasoning
Thyme Leaves
Thyme Powder
Cajun Spices are available in the following varieties:
Adobo Seasoning
Bam-Bam Seasoning
Barbeque Seasoning
Blackened Seasoning
Cajun Seasoning
Chicken Seasoning
Chilies Whole
Chili Powder
Cilantro Flakes
Cloves Powder
Cloves Whole
Creole Seasoning
Nutmeg Ground
Nutmeg Whole
Old Bay Seasoning
Thyme Leaves
Thyme Powder
EGG AND TOMATO SANDWICHES.
2 eggs, lb. tomatoes, oz. butter,
pepper and salt. Skin and slice the
tomatoes, melt the butter in a saucepan,
add the tomatoes and pepper and salt to
taste, and let them simmer for 10 minutes,
mashing them well with a wooden spoon;
set the saucepan aside and allow the
tomatoes to cool. Beat up the eggs, mix
them with the tomatoes and stir the
mixture well over the fire until it is well
set, then turn it out and let it get cold;
make into sandwiches in the usual way.
MUSHROOM SOUP.
2 oz. mushrooms cut up small, small
onion chopped fine, 1 dessertspoonful of
fine wheatmeal, pepper and salt, oz. of
butter, a little milk. Stew the mushrooms
and onions together in the butter until
well cooked, add pint of water, and
cook the vegetables for 10 minutes. Add
seasoning, and the meal smoothed in a
little milk. Let the soup thicken and boil
up, and serve with sippets of toast.
pepper and salt. Skin and slice the
tomatoes, melt the butter in a saucepan,
add the tomatoes and pepper and salt to
taste, and let them simmer for 10 minutes,
mashing them well with a wooden spoon;
set the saucepan aside and allow the
tomatoes to cool. Beat up the eggs, mix
them with the tomatoes and stir the
mixture well over the fire until it is well
set, then turn it out and let it get cold;
make into sandwiches in the usual way.
MUSHROOM SOUP.
2 oz. mushrooms cut up small, small
onion chopped fine, 1 dessertspoonful of
fine wheatmeal, pepper and salt, oz. of
butter, a little milk. Stew the mushrooms
and onions together in the butter until
well cooked, add pint of water, and
cook the vegetables for 10 minutes. Add
seasoning, and the meal smoothed in a
little milk. Let the soup thicken and boil
up, and serve with sippets of toast.
Shrimp Toast
12 fresh uncooked large shrimp
1 egg
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
Pinch pepper
3 slices sandwich bread
1 hard-cooked egg yolk
1 slice cooked ham (about 1 ounce)
1 green onion
2 cups vegetable oil
1. Remove shells from shrimp, leaving tails intact. Remove back veins
from shrimp. Cut down back of shrimp with sharp knife. Gently press
shrimp with fingers to flatten.
2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended.
Add shrimp to egg mixture and toss until shrimp are completely coated.
3. Remove crusts from bread. Cut each slice into quarter. Place one
shrimp, cut side down, on each bread piece. Gently press shrimp to
adhere to bread. Brush or rub small amount of egg mixture over each
shrimp.
4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion.
Place one piece each of egg yolk and ham and a scant 1/4 teaspoon
chopped onion on each shrimp.
5. Heat oil in wok over medium-high heat until it reaches 375F.
Fry 3 or 4 shrimp-bread pieces at a time in the hot oil until golden,
1 to 2 minutes on each side. Drain on absorbent paper.
1 egg
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
Pinch pepper
3 slices sandwich bread
1 hard-cooked egg yolk
1 slice cooked ham (about 1 ounce)
1 green onion
2 cups vegetable oil
1. Remove shells from shrimp, leaving tails intact. Remove back veins
from shrimp. Cut down back of shrimp with sharp knife. Gently press
shrimp with fingers to flatten.
2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended.
Add shrimp to egg mixture and toss until shrimp are completely coated.
3. Remove crusts from bread. Cut each slice into quarter. Place one
shrimp, cut side down, on each bread piece. Gently press shrimp to
adhere to bread. Brush or rub small amount of egg mixture over each
shrimp.
4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion.
Place one piece each of egg yolk and ham and a scant 1/4 teaspoon
chopped onion on each shrimp.
5. Heat oil in wok over medium-high heat until it reaches 375F.
Fry 3 or 4 shrimp-bread pieces at a time in the hot oil until golden,
1 to 2 minutes on each side. Drain on absorbent paper.
Kung Pao Chicken
2 tablespoons oyster sauce
1 teaspoon cornstarch
3/4 pound boneless, skinless chicken
Sauce:
1/4 cup Chinese black vinegar or balsamic vinegar
1/4 cup chicken broth
3 tablespoons Chinese rice wine or dry sherry
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons chili garlic sauce
2 teaspoons sugar
2 1/2 tablespoons cooking oil
8 small dried red chilies
4 teaspoons minced garlic
2 stalks celery, diced
1/2 red bell pepper, cut into 1-inch squares
1 can (8 oz.) sliced bamboo shoots, drained
2 teaspoons cornstarch dissolved in 1 tablespoon water
1/3 cup roasted peanuts
1. Combine marinade ingredients in a bowl. Cut chicken into 1-inch pieces.
Place chicken in marinade and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to
coat sides. Add chilies and cook, stirring, until fragrant, about 10
seconds. Add chicken and stir-fry for 2 minutes. Remove chicken and
chilies from wok.
4. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic
and cook, stirring, until fragrant, about 10 seconds. Add celery, bell
pepper, and bamboo shoots; stir-fry for 1 1/2 minutes.
5. Return chicken and chilies to wok; stir-fry for 1 minute. Add sauce and
bring to a boil. Add cornstarch solution and cook, stirring, until sauce
boils and thickens. Add peanuts and stir to coat.
1 teaspoon cornstarch
3/4 pound boneless, skinless chicken
Sauce:
1/4 cup Chinese black vinegar or balsamic vinegar
1/4 cup chicken broth
3 tablespoons Chinese rice wine or dry sherry
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons chili garlic sauce
2 teaspoons sugar
2 1/2 tablespoons cooking oil
8 small dried red chilies
4 teaspoons minced garlic
2 stalks celery, diced
1/2 red bell pepper, cut into 1-inch squares
1 can (8 oz.) sliced bamboo shoots, drained
2 teaspoons cornstarch dissolved in 1 tablespoon water
1/3 cup roasted peanuts
1. Combine marinade ingredients in a bowl. Cut chicken into 1-inch pieces.
Place chicken in marinade and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to
coat sides. Add chilies and cook, stirring, until fragrant, about 10
seconds. Add chicken and stir-fry for 2 minutes. Remove chicken and
chilies from wok.
4. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic
and cook, stirring, until fragrant, about 10 seconds. Add celery, bell
pepper, and bamboo shoots; stir-fry for 1 1/2 minutes.
5. Return chicken and chilies to wok; stir-fry for 1 minute. Add sauce and
bring to a boil. Add cornstarch solution and cook, stirring, until sauce
boils and thickens. Add peanuts and stir to coat.
Fried Won Tons
1 lb. Won ton skins
1/2 lb. Fresh ground pork
1/2 lb. Fresh prawns
4 Dried mushrooms, soaked for 2 hours
8 Water chestnuts, finely chopped
2 Stalks green onions, finely chopped
2 small Eggs, beaten
1/4 ts Pepper
1 1/2 ts Salt
Yield: About 60 to 70.
Shell and devein prawns. Mince fine. Stem mushrooms and mince caps.
Mix with prawns, pork, water chestnuts, green onions, half of the
beaten eggs and all of the seasonings.
WRAPPING:
Place won ton squares on working surface so corners face up, down,
left and right. Place 1 teaspoon filling in the center of each skin.
Dip a little of the beaten egg onto the bottom corner, bring top
corner to meet bottom corner. Press to seal. Moisten left corner
and bring right corner to meet it. Press to seal. This should give
you a little bundle that looks kind of like a nurses hat.
FRYING:
Heat 4 cups oil in wok. Fry wrapped won ton until golden (about 2
minutes). Turn over once. Drain and serve hot.
1/2 lb. Fresh ground pork
1/2 lb. Fresh prawns
4 Dried mushrooms, soaked for 2 hours
8 Water chestnuts, finely chopped
2 Stalks green onions, finely chopped
2 small Eggs, beaten
1/4 ts Pepper
1 1/2 ts Salt
Yield: About 60 to 70.
Shell and devein prawns. Mince fine. Stem mushrooms and mince caps.
Mix with prawns, pork, water chestnuts, green onions, half of the
beaten eggs and all of the seasonings.
WRAPPING:
Place won ton squares on working surface so corners face up, down,
left and right. Place 1 teaspoon filling in the center of each skin.
Dip a little of the beaten egg onto the bottom corner, bring top
corner to meet bottom corner. Press to seal. Moisten left corner
and bring right corner to meet it. Press to seal. This should give
you a little bundle that looks kind of like a nurses hat.
FRYING:
Heat 4 cups oil in wok. Fry wrapped won ton until golden (about 2
minutes). Turn over once. Drain and serve hot.
Orange Beef
1/2 Lb. Top round steak
2 Tb Sherry
2 Tb Cornstarch
2 Egg whites
6 Tb Peanut oil
SAUCE:
1 1/2 cups Beef stock
2 Tb Light soy sauce
1 Ts Sugar
1 1/2 Tb Cornstarch
1 Ts Red wine vinegar
5 Dried red chile peppers, broken into pieces
8 Thin slices of orange rind (orange part only) or more
Fresh ground black pepper to taste
Whisk together the sherry, cornstarch, and egg whites until the mixture
is foamy. Add the beef and toss to coat the pieces well. Set aside.
Cut meat into 2×2-inch pieces. Heat 4 tbs. Peanut oil in wok.
Fry quickly, just until crispy and browned, remove to wok rack to drain.
Add remaining 2 tbs. Peanut oil to wok. Add orange rind and red peppers
to hot oil in wok. Stir-fry until orange rind begins to darken and aroma
from oil becomes pleasant. Add remaining ingredients and stir until bubbly
(add more beef stock if too thick). Add fried beef and toss to coat with
sauce. Serve at once with steamed white rice.
2 Tb Sherry
2 Tb Cornstarch
2 Egg whites
6 Tb Peanut oil
SAUCE:
1 1/2 cups Beef stock
2 Tb Light soy sauce
1 Ts Sugar
1 1/2 Tb Cornstarch
1 Ts Red wine vinegar
5 Dried red chile peppers, broken into pieces
8 Thin slices of orange rind (orange part only) or more
Fresh ground black pepper to taste
Whisk together the sherry, cornstarch, and egg whites until the mixture
is foamy. Add the beef and toss to coat the pieces well. Set aside.
Cut meat into 2×2-inch pieces. Heat 4 tbs. Peanut oil in wok.
Fry quickly, just until crispy and browned, remove to wok rack to drain.
Add remaining 2 tbs. Peanut oil to wok. Add orange rind and red peppers
to hot oil in wok. Stir-fry until orange rind begins to darken and aroma
from oil becomes pleasant. Add remaining ingredients and stir until bubbly
(add more beef stock if too thick). Add fried beef and toss to coat with
sauce. Serve at once with steamed white rice.
Garlic Chicken
4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Hot cooked rice
SAUCE
1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce
Place chicken breasts in freezer for 1 to 2 hours or until very firm
but not frozen solid. Slice crosswise into thin shreds. In small bowl,
lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine,
stirring until cornstarch is dissolved. Add chicken and mix well to coat
all pieces. Let stand at room temperature 30 minutes.
Meanwhile, slice green onions on the diagonal into very thin slices.
Mince gingerroot and garlic. Combine Sauce ingredients, mixing well.
Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink.
Remove chicken with a slotted spoon. Add onions, ginger and garlic to
wok and stir-fry about 30 seconds, until ginger and garlic are fragrant
but not brown. Return chicken to wok, restir sauce ingredients and add
to wok. Cook, stirring constantly, until mixture is well combined, hot and
bubbly and thickens slightly. Turn off heat and splash with about 1 tsp
of dark sesame oil. Serve over rice.
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Hot cooked rice
SAUCE
1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce
Place chicken breasts in freezer for 1 to 2 hours or until very firm
but not frozen solid. Slice crosswise into thin shreds. In small bowl,
lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine,
stirring until cornstarch is dissolved. Add chicken and mix well to coat
all pieces. Let stand at room temperature 30 minutes.
Meanwhile, slice green onions on the diagonal into very thin slices.
Mince gingerroot and garlic. Combine Sauce ingredients, mixing well.
Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink.
Remove chicken with a slotted spoon. Add onions, ginger and garlic to
wok and stir-fry about 30 seconds, until ginger and garlic are fragrant
but not brown. Return chicken to wok, restir sauce ingredients and add
to wok. Cook, stirring constantly, until mixture is well combined, hot and
bubbly and thickens slightly. Turn off heat and splash with about 1 tsp
of dark sesame oil. Serve over rice.
Fortune Cookies
8 oz. All-purpose flour
2 Tbl. Cornstarch
4 oz. Sugar
1/2 teas. Salt
4 oz. Vegetable oil
4 oz. Egg whites
1 Tbl. Water
2 teas. Vanilla extract.
1. In a deep bowl, mix the following ingredients: 8 oz. Flour, 2 tablespoons
corn starch, 4 oz sugar and 1/2 teaspoon salt, blend in 4 oz. oil, 4 oz. Egg
whites, 1 tablespoon water and 2 teaspoons vanilla extract, and beat until
smooth consistency.
2. Write your own “Fortune” on a piece of paper 2 1/2″ by 1/2″. Prepared
oven to 300F.
3. Scoop a tablespoon of cookie batter and spread evenly into a 4″ circle
on a well greased baking sheet.
4. Bake cookie for about 14 minutes or until lightly golden brown. Remove
one cookie at a time from the oven.
5. You have about 15 seconds working time before the cookie hardens.
Place the “Fortune” in the middle of the cookie.
6. Shape the cookie by folding it in half and grasp both ends. Place the
finished cookie in a muffin pan with the ends down to hold its unique shape.
2 Tbl. Cornstarch
4 oz. Sugar
1/2 teas. Salt
4 oz. Vegetable oil
4 oz. Egg whites
1 Tbl. Water
2 teas. Vanilla extract.
1. In a deep bowl, mix the following ingredients: 8 oz. Flour, 2 tablespoons
corn starch, 4 oz sugar and 1/2 teaspoon salt, blend in 4 oz. oil, 4 oz. Egg
whites, 1 tablespoon water and 2 teaspoons vanilla extract, and beat until
smooth consistency.
2. Write your own “Fortune” on a piece of paper 2 1/2″ by 1/2″. Prepared
oven to 300F.
3. Scoop a tablespoon of cookie batter and spread evenly into a 4″ circle
on a well greased baking sheet.
4. Bake cookie for about 14 minutes or until lightly golden brown. Remove
one cookie at a time from the oven.
5. You have about 15 seconds working time before the cookie hardens.
Place the “Fortune” in the middle of the cookie.
6. Shape the cookie by folding it in half and grasp both ends. Place the
finished cookie in a muffin pan with the ends down to hold its unique shape.
Stir-fry Carrots
Ingredients:
Carrots 300 350g (8 10)
Green onion 2
Salt 1 teaspoon
My secret hot sauce 1 tablespoon
Sugar 2 teaspoon
MSG teaspoon (optional)
Szechuan peppercorn 10 12
Oil 4 5 tablespoons
Water cup
1. Peel carrots and cut off the two ends.
2. Roll cut the carrots.
3. Cut the green onions into 1inch long strips.
4. Heat oil to smoking point, and add in the peppercorns.
5. Add carrots, salt, sugar, hot sauce, and MSG.
6. Stir quickly, and add cup of water. Cover with lid.
7. Stir once awhile until the carrots are cooked. Add a little more
water if necessary.
8. Add in green onions and stir.
9. Dish up and serve.
Snow Pea Mushroom Stir-fry
Ingredients:
Snow peas 1 2 handfuls (30 - 35 pieces)
Mushroom 5 - 6
Shanghai Bok Choi 1 bunch (optional)
Garlic 3
Salt 1 teaspoon
Peppercorn 8 10
Sugar 1 teaspoon
Oyster sauce 1 tablespoon
1. Wash the snow peas, and tear off the two ends.
2. Cut mushrooms into cm slices.
3. Cut the Bok Choi into 1inch sections.
4. Peel and slice the garlic.
5. Heat oil in a wok to smoking point. Add peppercorns and
garlic.
6. Add in snow peas and mushrooms. Stir quickly.
7. Mix in salt, sugar, oyster sauce, a tiny bit of water and stir.
8. Add in the Bok Choi. Stir for 15 20 seconds.
9. Dish up and serve.
Note: the Bok Choi is added last because it cooks quickly. If you
added with the snow peas and mushrooms right from the start, it
gets overcooked easily.
Hot and Sour Soup
Just about everyone knows about or has tried hot and sour soup
before. Of all the different hot and sour soups Ive tried before,
only two restaurants really made it well.
Have you ever tried making hot and sour soup? Ive tried many
times, and finally perfected my own recipe.
Its hot and sour, as the name
suggests, but if you dont
want it too hot or too sour,
go ahead and reduce some of
the ingredients.
Chinese Cabbage and Tomato Tofu Soup
Ingredients:
Tofu 1 piece (350g)
Tomato 1
Chinese cabbage 2 3 leafs
Green onion 1
Ginger 4 6 slices
MSG teaspoon (optional)
Salt 1 teaspoon
Sesame oil 1 teaspoon
Water 2 - 3 cups
Vegetarian broth mix powder 1
tablespoon
1. Cut tofu into 1cm cubes.
2. Cut tomato into 6 to 8 wedges.
3. Cut Chinese cabbage into 1in x in pieces.
4. Finely dice the green onions.
5. Boil the water in a pot, and add the broth mix, MSG, salt,
ginger slices, and peppercorns.
6. Bring water to a boil. Then add in tofu and tomato wedges.
7. Bring to a boil again. Then add in the Chinese cabbage.
8. Bring this to a boil again, and let it boil for about 20 to 30
seconds.
9. Dish up, spread the green onions on top, and spread the
sesame oil over the soup.
Egg Foo Yong
Ingredients:
Eggs 3 4
Bean sprouts 1 cup
Mushroom 3 5
Salt 1 - 1 teaspoon
Black pepper grind teaspoon
Sugar 1 teaspoon
Flour 3 4 tablespoons
Green onion 1
Oil for frying
1. Beat the eggs well. Then add in the flour, salt, sugar, pepper,
and mix well.
2. Finely chop the green onions.
3. Cut the mushrooms into 2 to 3mm thick slices.
4. Wash and drain the bean sprouts.
5. Add the bean sprouts, mushrooms, and green onions into the
egg mixture.
6. Heat oil to medium high in a frying pan.
7. Put the egg mixture in to fry. Fry until its cooked thoroughly.
Note: depending on the size you want your Egg Foo Yong to be,
you can add in to the oil either large portions or small portions.
I like mine in larger pieces, so I put in large portions, and I was
able to make about 5 Egg Foo Yongs.
Ginger Sauce Chicken
Ingredients:
Dried bean curd sticks 100g
Ginger 50-75g (1 full piece)
Green onions 2
Sesame oil 2 teaspoon
MSG teaspoon (optional)
Salt 1 teaspoon
Szechuan Peppercorn 15 17
Light soy sauce 2 tablespoons
Dark vinegar 3 tablespoons
Vegetable oil for deep-frying
1. Soak the bean curd sticks until all soft. Then strain, and dry as
Tip: you can
much as possible.
achieve best result by
2. Smash the ginger into small pieces, and wrap in a thin but pouring boiling hot
strong cloth. Then squeeze out the ginger juice into a bowl. water over the bean
sticks and cover with Note: I can usually squeeze out about one to two tablespoons
a lid for 10 to 15 of ginger juice using this technique. It does take a little effort.
minutes.
3. Finely grind the peppercorns, and add to ginger juice with
sesame oil, salt, MSG, soy sauce, and vinegar.
4. Finely chop the green onions, and mix in with the ginger sauce
mixture. Stir the mixture well.
5. Pour enough vegetable oil into a small pot so its about 2
inches deep.
6. Heat up the oil, and deep-fry the tofu sticks until its a golden
color. Set in a plate with paper towel beneath, and let it cool.
7. Cut the tofu sticks along the middle into two halves, and then Tip: you can greatly
cut them into 1 inch long pieces. Pour the sauce mixture on decrease the amount
of splashing by letting top, mix, and you have Ginger Sauce Chicken ready to serve!
the tofu sticks dry as
much as possible.
Note: only mix in the sauce when you are ready to serve, or
the tofu will become soggy.
Carrots 300 350g (8 10)
Green onion 2
Salt 1 teaspoon
My secret hot sauce 1 tablespoon
Sugar 2 teaspoon
MSG teaspoon (optional)
Szechuan peppercorn 10 12
Oil 4 5 tablespoons
Water cup
1. Peel carrots and cut off the two ends.
2. Roll cut the carrots.
3. Cut the green onions into 1inch long strips.
4. Heat oil to smoking point, and add in the peppercorns.
5. Add carrots, salt, sugar, hot sauce, and MSG.
6. Stir quickly, and add cup of water. Cover with lid.
7. Stir once awhile until the carrots are cooked. Add a little more
water if necessary.
8. Add in green onions and stir.
9. Dish up and serve.
Snow Pea Mushroom Stir-fry
Ingredients:
Snow peas 1 2 handfuls (30 - 35 pieces)
Mushroom 5 - 6
Shanghai Bok Choi 1 bunch (optional)
Garlic 3
Salt 1 teaspoon
Peppercorn 8 10
Sugar 1 teaspoon
Oyster sauce 1 tablespoon
1. Wash the snow peas, and tear off the two ends.
2. Cut mushrooms into cm slices.
3. Cut the Bok Choi into 1inch sections.
4. Peel and slice the garlic.
5. Heat oil in a wok to smoking point. Add peppercorns and
garlic.
6. Add in snow peas and mushrooms. Stir quickly.
7. Mix in salt, sugar, oyster sauce, a tiny bit of water and stir.
8. Add in the Bok Choi. Stir for 15 20 seconds.
9. Dish up and serve.
Note: the Bok Choi is added last because it cooks quickly. If you
added with the snow peas and mushrooms right from the start, it
gets overcooked easily.
Hot and Sour Soup
Just about everyone knows about or has tried hot and sour soup
before. Of all the different hot and sour soups Ive tried before,
only two restaurants really made it well.
Have you ever tried making hot and sour soup? Ive tried many
times, and finally perfected my own recipe.
Its hot and sour, as the name
suggests, but if you dont
want it too hot or too sour,
go ahead and reduce some of
the ingredients.
Chinese Cabbage and Tomato Tofu Soup
Ingredients:
Tofu 1 piece (350g)
Tomato 1
Chinese cabbage 2 3 leafs
Green onion 1
Ginger 4 6 slices
MSG teaspoon (optional)
Salt 1 teaspoon
Sesame oil 1 teaspoon
Water 2 - 3 cups
Vegetarian broth mix powder 1
tablespoon
1. Cut tofu into 1cm cubes.
2. Cut tomato into 6 to 8 wedges.
3. Cut Chinese cabbage into 1in x in pieces.
4. Finely dice the green onions.
5. Boil the water in a pot, and add the broth mix, MSG, salt,
ginger slices, and peppercorns.
6. Bring water to a boil. Then add in tofu and tomato wedges.
7. Bring to a boil again. Then add in the Chinese cabbage.
8. Bring this to a boil again, and let it boil for about 20 to 30
seconds.
9. Dish up, spread the green onions on top, and spread the
sesame oil over the soup.
Egg Foo Yong
Ingredients:
Eggs 3 4
Bean sprouts 1 cup
Mushroom 3 5
Salt 1 - 1 teaspoon
Black pepper grind teaspoon
Sugar 1 teaspoon
Flour 3 4 tablespoons
Green onion 1
Oil for frying
1. Beat the eggs well. Then add in the flour, salt, sugar, pepper,
and mix well.
2. Finely chop the green onions.
3. Cut the mushrooms into 2 to 3mm thick slices.
4. Wash and drain the bean sprouts.
5. Add the bean sprouts, mushrooms, and green onions into the
egg mixture.
6. Heat oil to medium high in a frying pan.
7. Put the egg mixture in to fry. Fry until its cooked thoroughly.
Note: depending on the size you want your Egg Foo Yong to be,
you can add in to the oil either large portions or small portions.
I like mine in larger pieces, so I put in large portions, and I was
able to make about 5 Egg Foo Yongs.
Ginger Sauce Chicken
Ingredients:
Dried bean curd sticks 100g
Ginger 50-75g (1 full piece)
Green onions 2
Sesame oil 2 teaspoon
MSG teaspoon (optional)
Salt 1 teaspoon
Szechuan Peppercorn 15 17
Light soy sauce 2 tablespoons
Dark vinegar 3 tablespoons
Vegetable oil for deep-frying
1. Soak the bean curd sticks until all soft. Then strain, and dry as
Tip: you can
much as possible.
achieve best result by
2. Smash the ginger into small pieces, and wrap in a thin but pouring boiling hot
strong cloth. Then squeeze out the ginger juice into a bowl. water over the bean
sticks and cover with Note: I can usually squeeze out about one to two tablespoons
a lid for 10 to 15 of ginger juice using this technique. It does take a little effort.
minutes.
3. Finely grind the peppercorns, and add to ginger juice with
sesame oil, salt, MSG, soy sauce, and vinegar.
4. Finely chop the green onions, and mix in with the ginger sauce
mixture. Stir the mixture well.
5. Pour enough vegetable oil into a small pot so its about 2
inches deep.
6. Heat up the oil, and deep-fry the tofu sticks until its a golden
color. Set in a plate with paper towel beneath, and let it cool.
7. Cut the tofu sticks along the middle into two halves, and then Tip: you can greatly
cut them into 1 inch long pieces. Pour the sauce mixture on decrease the amount
of splashing by letting top, mix, and you have Ginger Sauce Chicken ready to serve!
the tofu sticks dry as
much as possible.
Note: only mix in the sauce when you are ready to serve, or
the tofu will become soggy.
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