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Sep 18, 2009

FLATBREAD

FLATBREAD

2 c. flour
2 tbsp. dry yeast
1 1/2 c. very hot water
Pinch of salt, sugar and red pepper flakes
1 1/4 c. olive oil, divided
2 tbsp. basil
1 tbsp. oregano
1 tbsp. parsley
1 tsp. minced garlic
1/2 tsp. salt

For bread, activate yeast in bowl with hot water. Add to large bowl and fold in flour, 1/4 cup olive oil, salt, sugar and hot pepper flakes. Knead. Cover bowl and let stand in warm place until it doubles in size. Divide into 3 pieces. Preheat oven to 450. Lightly cover cookie sheet with cornmeal. Roll out dough and place on cookie sheet and bake until golden.
For sauce, mix 1 cup olive oil, basil, oregano, parsley, garlic and salt. Paint baked flatbread surface with mixture and add your favorite toppings such as sliced tomatoes, capers, sauteed onions, Aslago cheese, etc. Bake until cheese is bubbly. Store unused sauce in refrigerator.

NORWEGIAN FLATBREAD


1 1/2 c. bran buds or All-Bran
1/2 c. soft shortening
1/2 c. oatmeal
1 tsp. soda
1 1/2 c. flour
1 1/2 c. buttermilk
3/8 c. sugar
1/2 tsp. salt
1 1/2 c. whole wheat flour
1 tsp. baking powder

Add bran buds to buttermilk; set aside and allow to stand until buds are soft. In mixing bowl, cream shortening and sugar. Add remaining dry ingredients and the buttermilk mixture, mixing well to combine. Turn out on a floured pastry cloth; form into a roll. Wrap in Saran Wrap to prevent drying. (May be stored in refrigerator at this point.) Cut off a slice and dust with flour. Roll out with a corrugated rolling pin on a floured pastry cloth. It should be paper thin. (If a perfect circle is desired, use a 10" or 12" kettle lid for pattern and trace around lid with pastry wheel.) Lift with a "spudu" (a long wooden spatula) onto a hot ungreased griddle or lefse baker. Turn frequently and bake until lightly browned. Fold in half and "shingle" on cookie sheet. After all are baked, place cookie sheet in a preheated moderate oven, 350 degrees; turn off oven immediately and allow flatbread to dry completely. (Do this to re- crisp before serving, as well.) Store in a cool, dry place. Serve with butter. Yield: 12 to 15.


CAJUN FLATBREAD

3/4 tsp. active dry yeast
1 c. warm water
2 1/2 c. unbleached flour
1/2 tsp. salt
Tub-style safflower butter
2 tsp. olive oil
Black pepper
White pepper
Cayenne pepper
Paprika

Dissolve yeast in the cup of warm water. In a bowl, combine flour and salt; add dissolved yeast. Knead by hand or by machine until smooth. Place dough in a bowl greased with safflower butter, turning once to coat top. Cover and let rise in a warm place 1 1/2 hours or until double in size.
Punch dough down. Put back in bowl and let rise again until double in size, about 1 hour. Punch down again. Roll dough to to 1/2-inch thickness. Transfer to nonstick pizza pan. Drizzle olive oil over pizza. Sprinkle lightly with seasonings (about 1/8 teaspoon of each). Spread oil and seasonings with hands to coat evenly.

Bake in a 400 degree oven for 20-25 minutes or until crust is cooked. (Bake on a pizza stone if available). Slice into wedges. Makes 14 slices.

SHORTCUT SUGGESTIONS: In place of homemade dough, use a heart-healthy, uncooked crust purchased from a local pizza parlor. Be sure it's made with olive oil or an unsaturated, nonhydrogenated oil such as safflower, soybean or corn oil. Do not use a crust made with hydrogenated shortening, lard, palm oil or coconut oil. Consider purchasing several crusts at one time to keep in the freezer.

BUTTER

BUTTER FLAVORED MUFFINS

1 egg
1 c. milk
1/4 c. melted lard
2 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1/4 c. sugar
1 tsp. BLAIR butter flavoring

Combine all ingredients, stir until moistened. Put in greased pans and bake at 425 degrees for 15 to 25 minutes.

RED SNAPPER FILLETS WITH FLAVORED
BUTTERS

1 1/2 lb. red snapper or cod fillets, 1/2 to 3/4 inch thick
Lemon or Garlic Butter

Cut red snapper fillets into 6 serving pieces. Cover and grill fish about 4 inches from medium coals, turning and brushing occasionally with one of the flavored butters, until fish flakes easily with fork, 15-25 minutes. 6 servings.
MICROWAVE DIRECTIONS: Cut red snapper fillets into 6 serving pieces. Place butter for one of the flavored butters in square microwaveable dish, 8 x 8 x 2 inches. Cover tightly and microwave on high until butter is melted, 30-60 seconds. Stir in remaining ingredients for flavored butter. Add fish, turning to coat well. Cover tightly and microwave until fish flakes easily with fork, 3-5 minutes longer. Let stand covered 3 minutes.


LEMON BUTTER:

2 tbsp. butter, melted
1 tbsp. lemon juice
1/2 tsp. grated lemon peel
1/2 tsp. Worcestershire sauce

Mix all ingredients.

GARLIC BUTTER:


2 tbsp. butter, softened
1/2 tsp. paprika
1/2 tsp. dried oregano leaves
1 clove garlic, crushed
Dash of freshly ground pepper

Mix all ingredients.


FLAVORED BUTTERS FOR CORN ON THE COB

1/2 c. butter
2 tsp. salt
1/4 tsp. pepper

CHILI BUTTER: In small bowl with wooden spoon, beat butter until softened. Add salt, pepper and 1 teaspoon chili powder until well blended.
CHIVE BUTTER: Prepare as above substituting 2 teaspoons chopped chives for chili powder.

DILL BUTTER: Prepare as above substituting 1 teaspoon dill weed.


FRUIT FLAVORED BUTTER

1 stick butter

One of the following:

Grated peel of 1 orange and 2 tbsp. orange juice
OR 2 tbsp. jam or preserves
OR 2 tbsp. apple butter
OR 2 tbsp. applesauce and 1/2 tsp. cinnamon

Soften butter in microwave covered with a paper towel on medium heat 30 to 40 seconds. Add one of the ingredients listed above and mix thoroughly. Refrigerate. Great on nut breads and muffins.


BUTTER POUND CAKE

1 lb. butter
1 lb. confectioners' sugar
1 lb. all-purpose flour
6 eggs
1 tbsp. vanilla or flavoring of your choice

Cream butter and sugar. Add eggs, one at a time. To measure flour, fill empty sugar box with sifted flour. Add to creamed mixture in small amounts. Add flavoring and bake in tube pan sprayed with Pam for approximately 1 hour at 325 degrees. Let cool in pan for 5 minutes before removing.


CHRISTMAS BUTTER COOKIES

1/2 c. butter
1 c. sugar
1 lg. egg
2-2 1/2 c. flour
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. vanilla

Cream butter, sugar and egg until fluffy. Sift the flour, salt, and baking powder together; add to butter mixture. Add vanilla, mix until smooth.
Divide dough into 2 parts. Chill 1-2 hours. Roll on a floured surface to 1/8 inch thickness. Cut with cookie cutters. Bake on ungreased cookie sheet at 375 degrees for 8-10 minutes. Ice after completely cool.


ICING:

1 c. confectioners sugar
5-6 tsp. water
1/2 tsp. flavored extract

Mix until smooth.


GIANT PEANUT BUTTER - OAT COOKIES

1 1/4 c. unsifted all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 1/2 c. quick-cooking oats
1 c. corn oil or butter
1 c. peanut butter (creamy or crunchy)
1 c. sugar
1 c. firmly packed brown sugar
2 eggs
1 tsp. vanilla flavoring

Stir together flour, baking powder, soda and salt in medium bowl. mix in oats and set aside.
In another bowl, beat butter and peanut butter on medium speed of electric mixer until smooth. Beat in sugars until blended. Beat in eggs and vanilla. Add oat mixture. Stir by hand until combined.

Shape into 2 inch balls. Place 6 balls on ungreased cookie sheet. Flatten each to 3 inches in diameter. Bake in 350 degree oven 15 to 17 minutes or until golden brown. Remove from sheet. Cool completely on wire rack. Store in tightly covered container. Makes about 24 big cookies.


PEANUT BUTTER BANANA CAKE

CAKE:

1 c. mashed ripe bananas
1/2 c. butter, softened
1/2 c. creamy peanut butter
1 c. whipping cream
3 eggs
1 pkg. pudding included butter flavor cake mix

FROSTING:

1 can ready to spread vanilla frosting
1/2 tsp. banana extract or vanilla
3-4 drops yellow food coloring, if desired

GLAZE:

1/2 c. powdered sugar
2 tbsp. creamy peanut butter
2 tbsp. milk
1/2 tsp. vanilla

Heat oven to 350 degrees. Generously grease and flour a 13 x 9 inch pan. In large bowl combine mashed bananas and butter; mix well (mixture will look slightly curdled). Add peanut butter. Beat well. Add whipping cream and eggs. Beat at high speed until smooth. Add cake mix and flour. Beat at low speed until moistened. Beat 2 minutes at high speed.
Pour into pan. Bake for 45-55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan, if desired. Cool completely.

In small bowl, combine all frosting ingredients; stir until smooth and creamy. Frost cake. In small bowl, combine all glaze ingredients; beat until smooth. Drizzle glaze over frosting. Just before serving, garnish with thin banana slices. Store in refrigerator.



1 EGG BUTTER SPRITZ

1 c. butter, softened
2/3 c. sugar
1 lg. egg
2 tsp. vanilla, almond or lemon flavoring
2 1/4 c. all-purpose flour
1/2 tsp. baking powder
1/8 tsp. salt

Preheat oven to 400 degrees. Combine butter, sugar, egg and flavoring; beat at medium speed until smooth and fluffy. Add flour, baking powder and salt, stirring until well combined. Dough can be divided and tinted, if desired.
If dough is too soft, chill until workable. Force dough through a cookie press onto an ungreased baking sheet. Decorate with colored sugar, cinnamon candies, sprinkles or jimmies, etc. Bake near center of oven for 8 to 14 minutes until cookies are light golden around the edges. Yield: 6 dozen.



HOT BUTTERED RUM

1/4 lb. butter
1 lb. dark brown sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
Dark rum or rum flavoring

Cream butter and sugar together. Thoroughly mix spices into mixture. Store in the refrigerator in a covered container. When ready to use, place 1 heaping tablespoon of mixture into each cup or mug. Add 1 1/2 ounces dark rum or rum flavoring to taste. Fill cup or mug with boiling water; stir and serve.


PEANUT BUTTER PLAY DOUGH


18 oz. jar creamy peanut butter
6 tbsp. honey
Nonfat dry milk to prepare consistency
Cocoa or carob for chocolate flavor (optional)

Put peanut butter in mixing bowl. Add honey and mix well. Gradually add dry milk, mixing constantly with fork until you have a play dough consistency (not sticky). Play dough is now ready for shapes and creations by children! It is edible! Enjoy!
WARNING: This is recommended for children 4 years and up. Younger children may think they can eat any play dough; don't confuse them.


1 - 2 - 3 BUTTER CAKE

1 c. butter
2 c. sugar
3 c. sifted flour, all purpose
3 tsp. baking powder
1 tsp. vanilla
1 tsp. lemon flavor
3 eggs
1 c. milk

Combine butter and sugar in large mixing bowl until creamy. Add milk and mix thoroughly. Add baking powder to flour. Add flour one cup at a time and mix thoroughly after each cup until flour has all been added.
Add flavor and mix thoroughly. Add eggs one at a time and mix after each egg addition. Turn into a tube cake pan. Bake in preheated 350 degree oven for 45 minutes. Glaze if desired.

TOMATOES

TOMATO SALAD AND FRIED GREEN TOMATOES

8 Italian Roma tomatoes,, cut in half
2 tablespoons olive oil
Essence
2/3 cup extra-virgin olive oil
1/3 cup balsamic vinegar
3 tablespoons chiffonade of basil
1/2 small red onion,, julienned
Salt and pepper
1 beef steak tomato,, cut into 6 slices
1 yellow beef steak tomato,, cut into 6 slices
8 slices of fresh mozzarella cheese
4 cups assorted baby greens
4 fried green tomatoes,, for top of salad
Black pepper for the rim
Edible flowers

Preheat the oven to 400 degrees. Toss the Roma tomatoes with the olive oil and season with Essence. Place the tomatoes, seed side down, on a baking sheet and roast for about 8-10 minutes. Remove from the oven and cool. Julienne the tomatoes. In a mixing bowl, whisk the extra-virgin olive oil, balsamic vinegar, garlic, basil and red onion together. Add the julienned tomatoes.
Season the vinaigrette with salt and pepper. Season each side of the tomato slices with salt and pepper. Season each side of the mozzarella slices with salt and pepper. Toss the greens with 2/3 of the vinaigrette. Reserve the remaining dressing. Alternate layering the tomatoes, cheese and greens. Use 3 slices each of the tomatoes and cheese plus 1 cup of the greens for each salad. Garnish each salad with the fried green tomato, remaining vinaigrette, black pepper on the rim, parsley, and edible flowers.

Yield: 4 serving


ORIGINAL SOUTHERNER'S FRIED GREEN
TOMATOES

fresh green tomatoes
flour
salt
pepper
vegtable oil

Slice tomatoes about 1/4". Spread on plate. Sprinkle salt evenly over tomatoes. Continue placing tomato slices in layer over previous layer and sprinkle with salt until all tomatoes have been salted.
IMPORTANT: LET THE TOMATOES SIT (ROOM TEMPERATURE OR REFRIGERATOR) AT LEAST SIX (6) HOURS. This removes water from tomatoes so that they will cook up nice and crispy.

Remove tomatoes from container. Mix flour, a little salt and pepper (to taste) in bowl. Coat each tomato slice with flour. LET SIT 30 MINUTES.

Heat oil in a skillet to medium high. Place tomatoes in oil. (Reduce heat when necessary). Let tomatoes brown on one side, then turn and brown on the other. When tomatoes are a golden brown, remove one at a time and place on paper towels to drain.

I'd say serve immediately, but they're so good, most family members hover around the stove to eat them as they are ready.


FRIED GREEN TOMATO

1 green tomato, thinly sliced
seasoned flour
half and half (milk and cream)
1/2 cup crawfish tails with fat
1/4 cup sliced bell pepper
1/4 cup sliced red onion
1 tablespoon Paul Prudhomme's Seafood Magic
1/2 cup Hollandaise
2 tablespoons butter

Slice the tomatoes thin and dredge them in the seasoned flour, then into half n half and back into the flour. Place them into the grease set at 325°F degrees. Meanwhile, heat a skillet or flat cooking surface to medium high. Sauté peppers, onions and crawfish with seasonings.
On a warm plate, place your Hollandaise sauce (spread evenly). Arrange tomatoes on sauce and top with crawfish mixture.


STIR-FRY GREEN BEANS AND CHERRY
TOMATOES WITH PESTO

1 lb. green beans, trimmed (frozen whole green beans may be used)
1 clove garlic, crushed
1 tsp. dried basil
3 tbsp. oil
1/2 c. walnut halves
1 1/2 c. cherry tomatoes, halved
1 tbsp. McKays chicken seasoning

(Optional suggestion: Use red sweet pepper in place of cherry tomatoes.)
Cook green onions, if fresh, in boiling water 3-5 minutes until crispy tender; drain. In large skillet or wok saute garlic and basil in hot oil 1 minute. Add walnuts; stir-fry 1 minute. Add beans and cherry tomatoes; stir-fry 2 minutes or until hot. Sprinkle with dry chicken seasoning giving the mixture a final toss. Makes 4 servings.


CHEESE-FRIED GREEN TOMATOES

1/2 c. yellow cornmeal
1/2 c. grated Swiss cheese
1/2 tsp. salt
1/2 tsp. pepper
3 med. green tomatoes
1/2 c. flour
2 eggs, well beaten
3 tbsp. olive oil

Combine the cornmeal, cheese, salt and pepper in a shallow bowl. Place the flour on a sheet of waxed paper. Core and slice the tomatoes 1/4 inch thick. Dredge the slices first in the flour, then the beaten egg and finally the cornmeal mixture. Place the coated slices on a wire rack. Heat 3 tablespoons oil in a large heavy skillet until very hot. Add one layer of tomato slices to the skillet, without overcrowding. Fry on both sides until crisp and golden, about 2 minutes a side. Drain on paper towels; season to taste with additional salt and freshly ground pepper. Serve hot.


GREEN TOMATO RELISH (PICCALILLI)

1 peck (12 1/2 lb.) green tomatoes
1 qt. large gherkins
2 green peppers
4 onions
1 c. salt
2 qt. cider vinegar
1 c. sugar
1 tbsp. peppercorns
1 tbsp. celery seed
1 tbsp. mustard seed
1 tsp. whole cloves


Chop the tomatoes, gherkins, peppers and onions, mix with the salt and set aside for 12 hours.
Drain well, then press to get out all superfluous liquid.

Heat the vinegar, sugar and spices, add the chopped vegetables and bring to boiling point.

Pack into sterilized jars and seal. Process in a boiling water bath for 10 minutes.


TOMATO, BACON & ONION SOUP

4 rashers of smoked bacon cut into strips
½ a large onion, chopped finely
1 tin of tomatoes, herbs and peppers
1 clove of garlic, crushed
3 tablespoons of tomato puree
1 dash of tomato sauce
1 1/2 pints of chicken stock
1 bay leave
1 teaspoon of thyme
1 bouquet garni
1 teaspoon of Italian herbs
1 level teaspoon of sugar

Fry bacon in a little olive oil until cooked – remove from the pan. Add a table spoon of olive oil and sauté the onions until transparent.
Add tin of tomatoes, tomato puree, tomato sauce and garlic stir well. Add all other ingredients, including the bacon and bring to the boil. Simmer for 10 mins then with a hand whisk process until you get the texture you want.

Serve with garlic bread.


ITALIAN STUFFED TOMATOES

6 med tomatoes (not too ripe)
3 pkgs frozen chopped spinach, thawed & drained
1 med. onion, diced
2 cloves garlic minced
1 beaten egg
1/3 cup romano or Parmesan cheese
¼ cup dry bread crumbs
½ cup or so shredded mozarella
1 tbs Italian seasonings (basil, thyme, oregano)
red pepper flakes to taste
salt and pepper to taste
topping:
seasoned bread crumbs
shredded mozzarella
diced butter

Cut tops off tomatoes and scoop out seeds. Season insides of tomatoes with salt and pepper. Mix all remaining ingredients and pack tomatoes tightly. Place in a greased casserole.
Sprinkle seasoned bread crumbs, shredded mozzarella and diced butter on top.

Bake uncovered 25-30 minutes. broil 2 min to allow tops to slightly brown.


TOMATO CHICKEN AND CHEESE

6 chicken thighs
1 can crushed tomatoes
6 slices ham
6 slices Mozzarella cheese

Preheat oven to 375°F.
Lightly brown chicken in fry pan for faster cooking. Remove chicken from pan and place in oven-proof dish. Add tomatoes.

Cover with slice of ham and layer of cheese. Cook in oven until cheese is golden-brown.

Serve with rice and vegetables.

DEEP FRIED

DEEP FRIED ONION RINGS

6 med. Bermuda or mild white onions (about 2 1/2 lbs.)
1 slightly beaten egg
1 c. milk
3 tbsp. cooking oil
1 c. plus 2 tbsp. all-purpose flour
1/2 tsp. salt
Cooking oil for deep fat frying

1. Peel and cut onions into 1/4 inch thick slices, separate into rings; set aside.
2. In a medium bowl combine beaten egg, milk and 3 tablespoons oil. Blend in flour and salt until moistened.

3. Fill deep fat fryer or 2 to 3 quart saucepan one-third to half full with cooking oil. Heat oil to 375 degrees. Using a fork, dip onion rings, one at a time, in batter to cover. Let excess batter drip back into bowl.

4. Working quickly place each ring in hot oil. Fry rings a few at a time about 2 to 3 minutes or until golden brown stirring once with fork to separate onion rings. Remove from oil with fork, drain on paper towel. Repeat with remaining batter and onions. Keep cooked onion rings warm on paper towel lined baking sheet in a 250 degree oven. Sprinkle with salt before serving. Makes 6 to 8 servings.



CORN DOGS AND DEEP FRIED ONION RINGS

1 c. flour, self rising white
1 c. cornmeal
1 c. milk
1 egg
1/2 tsp. sugar
1 pkg. frankfurters

Double recipe for more than one package of frankfurters. Insert a stick at one end of frankfurter, dip in batter, deep fry until brown. Deep Fried Onion Rings: Soak onion rings in milk before frying.


DEEP FRY TURKEY

12-14 lb. turkey
36-48 qt. pot
5 gallons lard or peanut oil

SEASONING:

1 bottle Italian dressing
1/8 c. Lea & Perrins
Onion salt
Lemon salt
Garlic salt
Lemon juice
4 tbsp. honey
2 tbsp. brown sugar
Any other seasoning you desire (crab boil, just a bit)

Heat seasonings on stove until melted down. Then strain. Use a 50cc syringe and insert seasoning liquid into turkey throughout.
For outside of turkey: Season All to taste

Rub all over outside and into the cavity. Let sit in refrigerator overnight.

Wrap turkey in wire harness for easy handling. Fry turkey in wire harness at 300 to 310 degrees for 45 to 55 minutes. 4 minutes per pound.


DEEP FRIED CHICKEN WITH NUTS

1-2 lb. chicken breast
1 egg white, beaten
3 tbsp. soy sauce
2 tbsp. cornstarch
1 tbsp. cherry wine
1 tsp. white vinegar
1 tsp. salt
Peanut oil for deep frying
1/2 c. whole cashew nuts or walnut halves
4 slices fresh ginger
1-2 green onions
1 green pepper (bell pepper), diced

Cut green onions into 1/2-inch sections. Dice chicken meat to size of 1-inch cubes. Marinate in beaten egg white mixed with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Let stand for 30 minutes.
Make seasoning sauce by combining wine, vinegar, and salt with remaining cornstarch and soy sauce; set aside.

Deep fry cashew nuts or walnuts in peanut oil; drain and set aside.

Deep fry chicken in the same oil for 30 seconds to 1 minute. Remove chicken and drain from oil. Empty frying pan.

Spoon 2 tablespoons of oil back into the pan. Stir fry sliced ginger. Add green onion and stir fry; set aside. Place diced green pepper in the pan. Stir in seasoning sauce and mix until thickened. Turn off heat and stir in onion, ginger, chicken, and cashew nuts or walnuts.

NOTE: Red, hot pepper may be added if spicy taste is desired. Also, black mushrooms may be added as vegetables.



DEEP-FRIED CRAB CAKES

2 tbsp. butter
2 tbsp. minced onions
3 c. bread crumbs
1 lb. crab meat (fresh or frozen)
1 well-beaten egg
1 tsp. parsley
1/4 tsp. salt
1/4 tsp. paprika

Cook onion in butter until transparent. Add bread crumbs, crab meat, egg, seasonings. Shape into cakes. Coat with extra crumbs. Deep fry at 375 degrees until they float, about 3-7 minutes. Serve with tartar sauce. For hors d'oeuvres, shape into small balls. Serves 6-8.


DEEP-FRIED MEATBALLS

2/3 lb. ground pork
1 egg
1 tsp. finely chopped green onion
Oil for deep-frying

MIXTURE A:

1 tbsp. Chinese rice wine or sherry
1/2 tsp. salt
1 tbsp. cornstarch
A pinch of MSG (optional)

Garnishes: cucumber slices and cherries. Table seasonings: tomato catsup and hua-chiao-yen.
1. Combine the ground pork with Mixture A, the egg and green onion. Mix thoroughly. Form into 1" balls.

2. Heat the oil in a wok. Deep fry the meat balls over medium heat until golden brown and well cooked. Do not fry too many at a time.

3. Serve on a platter with the garnishes and seasonings. 4 servings.



DEEP FRIED FROG LEGS

2 c. flour
4 eggs
1/2 c. milk
1/2 c. white wine
1 tsp. hot sauce
1 tsp. salt
1/4 tsp. garlic powder

DREDGE:

1/4 c. yellow cornmeal
1/4 c. plain flour
1 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder

DRENCH: Beat eggs. Sift flour into eggs. Mix well. Add other ingredients in order given. Mix after each addition. Set aside.
DREDGE: Mix all ingredients in order given, mix after each addition. Set aside. Dip frog legs into drench; then into dredge. Deep fry until done.



CHEESY DEEP FRIED BROCCOLI

4 c. water
3/4 tsp. salt, divided
3 c. fresh broccoli flowerets
3/4 c. flour, divided
4 tbsp. American cheese, grated (divided)
3/4 tsp. onion powder
1 c. buttermilk
1/2 tsp. baking powder
Oil for frying

Combine water and 1/2 teaspoon salt in a large saucepan. Heat to boiling. Add broccoli and return to boiling for 3 minutes. Drain and rinse in cold water. Mix 1/4 cup flour and 2 tablespoons cheese and onion powder in a large plastic bag. Add broccoli and shake to coat. Set aside. Combine buttermilk, baking powder and remaining 1/2 flour, 2 tablespoons cheese and 1/4 teaspoon salt in small bowl. Stir until smooth. Heat 2 to 3 inches of oil in deep fryer at 375 degrees, dip a few pieces of broccoli in batter. Fry 1 to 2 minutes until golden brown. Drain and serve.


DEEP FRIED SHRIMP BALLS

1 lb. raw shrimp
3 oz. pork fat, ground
2 green onions
5 slices ginger
1 egg white
1 tbsp. salt
1 tbsp. wine
3 tbsp. water
3 tbsp. cornstarch (or flour)
8 c. oil
2 tbsp. flavored pepper salt

1. Clean and chop the shrimp and pork fat very fine. Put in a bowl and add salt and wine; mix well.
2. Crush the green onion and ginger with blade of knife. Put in a bowl and soak with 3 tablespoons of water about 10 minutes.

3. Add juice from step #2 to shrimp and pork mixture, 1 tablespoon at a time, mix well after about 10 minutes.

4. In another bowl beat egg white until dry and add to shrimp - pork mixture. Add cornstarch and mix well.

5. Heat oil in frying pan. Wet left hand, place 2 or 3 tablespoons of mixture in palm of left hand. Close fingers and allow an amount about the size of walnut to spurt from the top of the fist (making a ball). With right hand, using a wet spoon, remove the ball and drop it in hot oil. Separate the balls as they rise to the top and become crispy and golden. Keep oil at 240 degrees and fry 3 to 4 minutes.

6. Drain and remove to platter and serve.

HOMEMADE CREAM PIES

LEMON MERINGUE PIE

Have Ready:

1 pre-baked prepared or home-made pie crust shell

Preheat oven to 300°F.

Filling:

7 tablespoons cornstarch
1 tablespoon flour
1 3/4 cups granulated sugar
2 cups water, boiling
4 egg yolks, beaten
grated rind of two lemons
1 tablespoon butter
1/4 teaspoon salt
1/2 cup unstrained lemon juice

Sift together cornstarch, flour, and sugar. Whisk in boiling water, continuing to stir until mixture becomes smooth.
Cook the mixture in top of a double boiler for five minutes. Be sure the water in the double boiler is simmering before the five-minute count begins.

Meanwhile, beat four egg yolks. Stir several tablespoons of the hot mixture into the beaten egg yolks (to temper), then slowly combine the egg yolks entirely with the remaining hot mixture. Stir in grated lemon rind, butter, salt, and lemon juice.

Stir constantly, continuing to cook until the egg yolks become smooth and thick.

Pour the filling into the baked pie shell. Cover with meringue (see below) while still warm, but not hot.


Meringue:

5 egg whites, stiffly beaten
1/4 teaspoon salt, scant
9 tablespoons granulated sugar
1/4 teaspoon lemon juice

Place salt and lemon juice in bowl and beat egg whites until stiff, but not separating. While beating, gradually add sugar.
Spread meringue on top of lemon filling.

Bake pie at 300°F until the meringue takes on a delicately golden color with lightly browned tops. Allow to cool before serving. Garnish with thinly sliced rounds of lemon dipped into coarse sugar or a fresh sprig of mint.


LEMON ICEBOX PIE

1 graham cracker crust
1 (4 oz.) can pink lemonade
1 can Eagle Brand milk
1 (6 oz.) Cool Whip

Mix milk, lemonade and Cool Whip together. Stir well. Pour into graham cracker crust and chill for 2 hours or until firm.


LEMON CHIFFON PIE FILLING

1/4 c. cornstarch
3/4 c. granulated sugar
Yolk of 2 eggs combined with 1/4 c. cold water
1 1/4 c. hot water
1/8 tsp. salt
Rind & juice of 2 lemons
2 tbsp. butter

Stirring constantly, combine cornstarch, granulated sugar and salt into a saucepan. Add the 2 egg yolks combined with 1/4 cup water slowly to form a paste. Then very slowly add the 1 1/4 cups hot water. Cook this mixture until thick. Then add the 2 tablespoons butter, rind and juice of 2 lemons. Cook again all together about 2 more minutes. While still hot fold into the following meringue.
Beat the whites of 2 eggs until they cling to bowl, then gradually add 1/4 cup granulated sugar and continue to beat with mixer until very stiff. While the above lemon chiffon mixture is still very hot, pour it slowly into the beaten egg whites and fold in gently. Let stand several minutes until slightly cool, then pour into a baked pie shell and let stand until absolutely cold.
PEANUT BUTTER CUPCAKES WITH FUDGE
FROSTING


1/2 c. chunky peanut butter
1/3 c. shortening
1 1/2 c. brown sugar
1 tsp. vanilla
2 eggs
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. milk

Cream together the peanut butter and shortening. Gradually add the brown sugar, beating until light. Add vanilla and eggs, one at a time, beating until fluffy. Sift together 2 cups sifted all-purpose flour, 2 teaspoons baking powder and salt. Add dry ingredients alternately with milk, beating after each addition. Fill paper muffin cups half full. Bake at 375 degrees for 15-20 minutes. Frost with fudge frosting. Makes 2 dozen cupcakes.

FUDGE FROSTING:

2 1/2 c. powdered sugar
1/4 c. cocoa
1/4 tsp. salt
1/4 c. boiling water
1/4 c. butter
1/2 tsp. vanilla

Combine sugar, cocoa and salt. Add water and butter; blend. Add vanilla.

SPIDER CUPCAKES

18.25 oz chocolate cake mix
2 cups sugar
1/2 cup baking cocoa
1/2 cup butter, cubed
1/2 cup milk
2 tsp vanilla extract
12 large marshmallows
chocolate sprinkles
48 M&M'S® mini baking bits
192 pieces black licorice

Prepare cake batter according package directions. Fill 24 greased or lined muffin cups. Bake at 350 degrees Fahrenheit for 21-26 minutes. Cool 5 minutes in pan; transfer to wire rack to finish cooling.

FOR FROSTING:

Combine sugar, cocoa, butter, and milk in small pot. Bring to a boil on medium heat, stirring constantly. Remove from heat, stir in vanilla. Cool to 110°F.
Beat with wooden spoon until thick and losing gloss, about 8 minutes. Cut marshmallows in half width wise; place 1/2 on each cupcake. Frost marshmallows and tops of cupcakes. Dip in sprinkles.

Place dab of frosting on each M&M and press on to look like eyes. Using skewers, poke 4 holes on each side of each cupcake. Insert a piece of licorice into each hole.

PARTY FAVORITES

PARTY PITA WEDGES

2 regular sized pita pockets (6 inch)
2 large cloves garlic, minced
3 tablespoons olive oil
1 tablespoon butter
1/4 teaspoon oregano
1/4 teaspoon sea salt
1/4 teaspoon pepper
16 slices pepperoni
4 round slices provolone cheese
1/3 cup medium chunky salsa

In a heatproof cup or bowl heat olive oil, oregano, salt and pepper in microwave on high for 40 seconds. Remove and add butter. Stir and set aside.
Using kitchen scissors, cut pita pockets into 4 pizza slice shaped wedges (slice in half, then slice each half again to make the wedges). Cut again along curved outer edge to separate into 2. Brush both sides of the pita wedges with warm olive oil mixture, coating well.

Place wedges crust side down on a baking sheet. Spread 1 teaspoon of salsa to top each wedge. Cut provolone slices into 4 wedge shapes and place one on top of each. Top with a slice of pepperoni, if desired. Drizzle with any remaining olive oil and sprinkle lightly with coarse sea salt.

Bake in a preheated 375°F oven for 15 minutes or until golden brown and cheese is bubbly. Serve while still warm.

Makes 16 wedges.

Variation: Cut pita into 4 wedge shaped pockets. Fill the same way as above (but only half as much cheese wedges and pepperoni slices will be needed if making pockets instead of crusts).



PIZZA CRACKERS

50 large sized circular crackers
1 can condensed tomato soup
3 cloves garlic, peeled
4 tablespoons Parmesan cheese, grated
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
3/4 lb sharp PepperJack cheddar cheese, thinly sliced

In a blender or food processor, blend garlic until smooth; add soup (do not add water), cheese, oregano and basil, process for 1 minute. Let mixture stand at room temperature for 30 minutes.
Preheat oven to 400°F for 15 minutes before baking.

Spread the center of each cracker with a small amount of the tomato mixture. Top with a slice of cheddar cheese. Place on cookie sheet and continue until all ingredients are used.

Bake for about 3-5 minutes or until cheese melts, depends on size of cracker used. Watch closely as these burn easily



SKILLET TORTILLA PIZZA

This is a quick, tasty snack for when you're in a hurry and don't have the time for take-out!

1 tortilla
1/3 cup cheese (any kind)
1/4 cup tomato sauce
1 teaspoon olive oil
1/4 teaspoon each basil and oregano
olive oil spray
salt, pepper
garlic powder
hot salt or cayenne pepper (optional)

Heat a small amount of olive oil in a skillet on high.
Spray a tortilla with olive oil on both sides.

Season the top with salt, pepper, garlic powder and hot salt or cayenne pepper, if desired.

Mozzarella cheese is nice, but American, Cheddar, Provolone, Scamorza and Muenster cheeses also work well. This is a good way to use up cheese ends often available at the deli. Cut the cheese into 1/2" X 1/4" chunks. Have your ingredients ready for quick assembly on the hot pan as it continues to heat up.

When the pan begins to get hot, place the seasoned tortilla in the center of the skillet. Mound the cheese in the center of the tortilla, leaving a 1" margin around the edge of the circle. Allow a few minutes to go by, (don't walk away!) and as the cheese is partially melted and the skillet is becoming quite hot, pour the sauce over the cheese. Reduce heat at this point if needed, but the goal is for the tortilla to become golden brown and crispy.

Sprinkle the remaining seasonings over the sauce and drizzle with a few random drops of olive oil.

When the sauce is heated and the tortilla is golden brown underneath, use a large spatula to carefully transfer it to a dish.

Season with salt, pepper, and hot salt to taste (if desired) and roll up or cut into 4 triangle wedges or two halves for serving.

Each tortilla pizza makes one serving.

Simple, made with ingredients usually on hand, faster than thawing those tasteless frozen pizzas and so good!

Note: If you have flatbread or pita bread on hand, these can also be used for the crust. Spray with olive oil and proceed as above. Split pita bread by cutting along the side to make two circles. Place the crust part down. Pita will need a longer cooking time because of the added thickness, or simply place the pre-assembled pizza under the broiler instead.

Ambrosia---fruit salad

5 large navel oranges, peeled, sectioned, and cut into 1-inch pieces
1 can (6 oz.) pineapple bits
1 C. flaked coconut
1/4 C. powdered sugar

In a medium bowl, combine all ingredients. Mix well. Cover and refrigerate at least one hour

Chinese Chicken Salad

1/2 cup sugar-free apricot jam
8 tablespoons white distilled vinegar
4 tablespoons pineapple juice
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 tablespoons sesame oil
7 tablespoons Splenda granular
2 tablespoons Splenda brown sugar
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon black pepper
1 cup canola oil
1 teaspoon dark sesame seeds
4 tablespoons creamy peanut butter
1 (6 ounce) can chicken, cut in to bite size pieces
1 head iceberg lettuce, chopped
4 mandarin orange segments, on each salad
1 cup dried chow mein noodles
1 cup roasted sliced almonds

Prepare dressing by combining all dressing ingredients except vegetable oil and sesame seeds. Blend on high speed.

While blending, SLOWLY add oil to mixture to create an emulsion.

After completing emulsion, Add sesame seeds and blend for just a couple of seconds.

Pour dressing into a covered container and chill.

Cut chicken in to bight size pieces.

Build each salad by first arranging about 4 cups of iceberg lettuce in the bottom of a large salad bowl or plate.

Sprinkle bite size pieces of chicken over the salad.

Arrange about 4 mandarin orange wedges on each salad. (you can eliminate to reduce more sugar content).

Add sesame dressing to each salad.

Sprinkle about 1/4 cup dried chow mein noodles and 1/4 cup roasted sliced almonds on top of each salad and serve.

Cherry Chocolate Cobbler

























1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter
1 (6 ounce) package nestle semisweet chocolate morsels
1/4 cup milk
1 egg, slightly beaten
1 (21 ounce) can cherry pie filling

1/2 cup finely chopped nuts

Preheat oven to 350 degrees. In a large mixing bowl, combine flour, sugar, baking powder, salt and butter. Cut with a pastry blender until the crumbs are the size of small peas. Over hot (not boiling) water, melt the chocolate morsels. Allow to cool 5 minutes at room temperature.
Add milk and egg to the chocolate mixture; mix well. Blend into flour mixture; mix well. Spread pie filling in the bottom of a 2 quart casserole.
Drop chocolate batter randomly over cherries. Sprinkle nuts all over top. Bake 40-45 minutes.

Classic Texas Caviar

INGREDIENTS

2 (15.8 ounce) cans black-eyed peas, drained
1 (14.5 ounce) can petite diced tomatoes, drained
2 fresh medium jalapenos, stemmed, seeded and minced
1 small onion, cut into small dice
1/2 yellow bell pepper, stemmed, seeded and cut into small dice
1/4 cup chopped fresh cilantro
6 tablespoons red wine vinegar
6 tablespoons olive oil (not extra virgin)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 1/2 teaspoons ground cumin


DIRECTIONS
Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.

TOASTED ALMOND PARTY SPREAD

INGREDIENTS
1 (8 ounce) package cream cheese, softened
1 1/2 cups shredded Swiss cheese
1/2 cup sliced almonds, toasted, divided
1/3 cup mayonnaise
2 tablespoons sliced green onions
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
Assorted crackers




DIRECTIONS
In a small mixing bowl, beat the cream cheese until smooth. Stir in the Swiss cheese, 1/3 cup almonds, mayonnaise, onions, pepper and nutmeg. Spoon onto a lightly greased pie plate. Bake at 350 degrees F for 14-15 minutes or until heated through. Sprinkle with remaining almonds. Serve warm with crackers

SPLIT PEA CHOWDER






Split Pea Chowder

•4 cups of broth
•2 cups of dried split peas, rinsed and picked over
•1 large potato, diced
•1 large carrot, grated
•1 large onion, diced
•1 celery stalk, diced
•2 tablespoons of dried basil
•A little splash of tamari sauce
•Black pepper to taste

1.Combine all ingredients in a big soup pot, except the basil, tamari and pepper.
2. Cook until everything is soft and the potato has broken up to create a nice thick chowder consistency.
3.Add the basil, tamari and pepper. Great served with a big hunk of whole grain bread to dip in the chowder.
Split Pea Chowder

•4 cups of broth
•2 cups of dried split peas, rinsed and picked over
•1 large potato, diced
•1 large carrot, grated
•1 large onion, diced
•1 celery stalk, diced
•2 tablespoons of dried basil
•A little splash of tamari sauce (optional)
•Black pepper to taste
1.Combine all ingredients in a big soup pot, except the basil, tamari and pepper.
2. Cook until everything is soft and the potato has broken up to create a nice thick chowder consistency.
3.Add the basil, tamari and pepper. Great served with a big hunk of whole grain bread to dip in the chowder.
Split Pea Chowder

•4 cups of broth
•2 cups of dried split peas, rinsed and picked over
•1 large potato, diced
•1 large carrot, grated
•1 large onion, diced
•1 celery stalk, diced
•2 tablespoons of dried basil
•A little splash of tamari sauce (optional)
•Black pepper to taste
1.Combine all ingredients in a big soup pot, except the basil, tamari and pepper.
2. Cook until everything is soft and the potato has broken up to create a nice thick chowder consistency.
3.Add the basil, tamari and pepper. Great served with a big hunk of whole grain bread to dip in the chowder.

RED CABBAGE COLESLAW

Recipe Ingredients
1/2 head red cabbage, sliced thin
2 cups grated carrots
8 green scallions, chopped
2 green apples, cored, peeled and julienne

Dressing:
3/4 cup Extra Virgin Olive Oil
1/2 cup balsamic vinegar
2 cloves garlic, smash and chop
2 tbsp. honey
2 tbsp. good quality mustard
1/2 cup blue cheese, crumbled
salt and pepper to taste

Recipe Steps
1) Mix, cabbage, carrots, scallions and apples
2) Mix dressing ingredients and mix together with cabbage mixture
3) Cover and refrigerate until ready to serve

Bo's Texas Beef Brisket




Recipe Ingredients
Brisket:


6 lb beef brisket, point-end untrimmed, (or trim and leave 1/4 to 1/2 fat on edge or brisket will dry out during cooking)
16 oz bottle of beer

Rub:

1/4 cup Hungarian paprika
1/3 cup sea salt
2 tbsp sugar
2 tbsp brown sugar
3 tbsp cumin
2 tbsp chli powder
2 tbsp freshly ground pepper
1 tbsp cayenne pepper
1 tbsp onion powder
1 tbsp garlic powder
Recipe Steps
1) in a small bowl mix the rub ingredients
2) rub the brisket liberally with the rub up to a day in advance and refrigerate
3) when ready to BBQ, prepare the grill for indirect heat, by placing the prepared charcoal briquettes on seperate sides , leaving a space in the middle for the drip pan
4) pour beer into the drip pan
5) place the wood chips on the coals or in smoker box
6) when coals are ash-covered, place the brisket (fat side up) in the middle of the grate over the drip pan
7) cover and cook for 3 and 1/2 hours or until temperature in the brisket is 180 degrees, add additional coals to keep the cookinng temp at 325 degrees
8) remove from the grill and let set for 10 mins
9) trim excess fat, thinly slice and serve immediately

VEGETARIAN CHILI

Vegetarian Chili

Ingredients-


3 cloves garlic
1 tbsp. olive oil
2 141/2 oz. chunky style tomatoes
1 12 oz. beer
1 cup water
1 8 oz. tomato sauce
1 tbsp. chili powder
1 tbsp. dijon mustard
1 tsp. crushed oregano
1 tsp. cumin
1/2 tsp. pepper
1 dash of tobasco

1 15 oz. pinto beans
1 15 oz. cannellini beans
1 15 oz. red kidney beans
1 1/2 cup corn, fresh
1 1/2 cup zucchini or yellow summer squash, sliced and quartered

Directions-

1) Heat large pot and saute garlic in olive oil for 3 minutes
2) Add all remianing ingredients except for beans and stir
3) Next add pinto beans cannellini beans and red kidney beans
4) Bring to boil
5) Reduce heat and simmer, covered approximately 1 hour
6) Once vegetables are tender remove from heat
7) Top w/ shredded cheddar cheese and serve

MAKE YOUR OWN MIXES

Homemade Pumpkin Pie Seasoning Mix
Ingredients

4 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp. ground cloves
1/2 tsp. ground nutmeg

Mix well. Store in an airtight container. Use this as a substitute for store bought pumpkin pie spice. Yield: 7 1/2 teaspoons


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Homemade Poultry Seasoning Mix

Ingredients

2 tsp. ground sage
1 ½ tsp. ground thyme
1 tsp. ground marjoram
¾ tsp ground rosemary
½ tsp nutmeg
½ tsp finely ground black pepper

Mix well. Store in an airtight container. Use this as a substitute for store bought poultry seasoning.

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Homemade Rice Seasoning Mix

Ingredients

¾ cup chicken bouillon granules
½ cup dried parsley
1 tbsp. basil
1 tbsp dill weed
2 tbsp, dried onion flakes
1 tsp seasoning salt
2 tsp garlic powder
1 tsp lemon pepper seasoning
1 cup almonds, coarsely chopped (optional)

Mix together and store in an airtight container. When preparing rice, combine 1 cup rice, 2 cups water, and three tablespoons of the seasoning. Bring your water to a boil and add rice & seasoning. Reduce to simmer and cook for eighteen minutes.

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Homemade Baking Mix
Ingredients

5 ½ cups sifted flour
1 tsp baking soda
3 tbsp baking powder
1 cup shortening

Mix all ingredients well until crumbly. Store in an air tight container.

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Homemade Italian Dressing Seasoning Mix

Ingredients

1 ½ tsp garlic powder
1 tbsp onion powder
2 tbsp ground oregano
1 tbsp dried parsley
1 tbsp granulated sugar
2 tbsp salt (adjust to your own personal preference)
1 tsp black pepper
1 tsp ground basil
¼ tsp ground thyme
½ tsp dried celery flakes

Mix all ingredients together and store in an airtight container. To prepare the dressing: Mix two tablespoons of the mix with ¼ cup vinegar, 2 tablespoons of water, and ½ to 2/3 cup olive oil or canola oil.

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Homemade Ranch Dressing Mix

Ingredients

½ cup dry buttermilk
1 tbsp dried parsley, crushed
1 tsp dried dill weed
1 tsp onion powder
1 tsp dried onion flakes
1 tsp salt
½ tsp garlic powder
¼ tsp ground pepper

Combine all ingredients in your food processor and grind until it becomes a fine powder. Store in an airtight container. To prepare the dressing: Combine one tablespoon mix with one cup of mayonnaise and one cup milk.

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Make-Your-Own Pumpkin Puree

Ingredients

Pumpkins

Cut up your pumpkin and dscard peels and any blackened areas. Prepare the pumpkin as you would squash by cutting it into small cubes. Fill a pot with the pumpkin and two inches of water. Cover and boil until soft. Drain water and process in the blender. Freeze in a freezer bag in two cup portions (approximately the size of a can of pumpkin). When puree is thawed it will be a little more watery than the canned version. Just drain a little of the water off and use as directed in your recipe.
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Homemade Croutons

Ingredients

6 slices of bread (any kind, but don't tell Martha!)
¼ cup olive oil
1 tsp basil
1 tsp oregano, liberal sprinkling of garlic salt (to taste)

Preheat oven to 350 degrees. Cube bread into desired size and toss into a bowl. Sprinkle all of the seasonings on top of your bread cubes. Drizzle olive oil over the cubes and then toss gently with your fingers. When all pieces have been coated, put cubes into a single layer on a cookie sheet. Bake at 350 degrees for twenty minutes. Allow to cool. Place in an airtight container and these can be stored for up to weeks in this container.
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Make-Your-Own Stove Top Stuffing

Ingredients

6 cups cubed bread
1 tbsp parsley flakes
3 tbsp chicken-bouillon powder
¼ cup dried minced onion
½ cup dried minced celery (or fresh celery may be sautéed and added just before cooking)
1 tsp thyme
1 tsp pepper
½ tsp sage
1/3 tsp salt

Preheat the oven to 350 degrees. Spread the cubes on a cookie sheet and bake for eight to ten minutes, turning to brown evenly. Cool. In a plastic bag or bowl, toss the cubes with the rest of the ingredients until well coated. Store in a tightly closed container in the pantry for up to four months, or in the freezer for up to a year. To use: Combine two cups stuffing mix with ½ cup water and 2 tablespoons melted butter. Stir to combine thoroughly. Warm on the stove top or in a microwave. Stir again just before serving.
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Homemade Shake & Bake

Ingredients

4 cups flour
4 cups ground inexpensive crackers
4 tbsp salt
2 tbsp sugar
2 tsp garli powder
2 tsp onion powder
3 tbsp paprika
¼ cup vegetable oil

Mix well and store indefinitely in the refrigerator in a covered container.
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Homemade Onion Soup Mix

Ingredients

¾ cup instant minced onion
4 tsp onion powder
1/3 cup beef-flavored bouillon powder
¼ tsp celery seed, crushed
¼ tsp sugar

Mix all the ingredients and store in an airtight container. To use, add two tablespoons mix to one cup boiling water. Cover and simmer for fifteen minutes.
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Make-Your-Own Canned Tomato Soup

Ingredients

6 ounce can tomato paste
24 ounces milk
1 tsp salt
1 tsp celery seed

Put tomato paste in a small saucepan. Add the milk, salt, & celery seed. Cook on medium-high heat, stirring occasionally.
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Homemade Chocolate Syrup

Ingredients
½ cup cocoa
1 cup water
2 cups sugar
1/8 tsp salt
¼ tsp vanilla

Mix the cocoa & the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar and stir to dissolve. Boil three minutes. Add the salt & the vanilla. Pour into a sterilized pint jar, and store covered in the refrigerator.
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Homemade Pancake Syrup

Ingredients
3 cups granulated sugar
1 ½ cups water
3 tbsp molasses
1 tsp vanilla
2 tsp butter flavoring
1 tsp maple extract

Bring all of the ingredients to a boil, stirring until the sugar dissolves. Turn off burner, but leave pot on burner until the bubbling stops.
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Homemade Sweetened Condensed Milk

Ingredients

1 cup instant nonfat dry milk solids
2/3 cup sugar
1/3 cup boiling water
3 tbsp melted margarine

Combine all ingredients and process with an electric mixer until smooth. This can be stored in the refrigerator until it is ready to be used.
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Homemade Condensed Cream of Chicken Soup

Ingredients

1 ½ cups chicken broth
½ tsp poultry seasoning
¼ tsp onion powder
¼ tsp garlic powder
1/8 tsp salt
¼ tsp parsley
Dash of paprika
1 ½ cups milk
¾ cup flour

In a medium-sized saucepan, boil chicken broth, ½ cup of the milk, and the seasonings for a minute or two. In a bowl, whisk together the remaining one cup of milk and flour. Add to boiling mixture and continue whisking briskly until the mixture boils and thickens.
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Hobo Pop Tarts

Ingredients

1 package of store-bought pie crust
Jelly of your choice

Roll the dough out flat on a cookie sheet and score it with a knife into squares. Bake until almost done (as directed on the packaging). Spread with jelly or preserves. Bake three more minutes. Put two of the squares together to make a homemade toaster pastry.
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Homemade Cocoa Mix
Ingredients

4 cups nonfat dry milk powder
1 ½ cups sugar
1 cup non-dairy coffee creamer
2/3 cup unsweetened cocoa powder
1 (4 oz) package instant chocolate pudding mix

Place all ingredients in a large bowl and mix together. Place mix in a sifter and sift to make a really fine powder (or you can use your food processor for this step). Store in an airtight container. Add ½ cup of mix to an 8 ounce mug and fill with hot water.
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Homemade Vanilla Chai Tea Mix

Ingredients

1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla powdered non-dairy creamer
2 ½ cups white sugar
1 ½ cups unsweetened instant tea
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cardamom
1 tsp nutmeg
1 tsp allspice
¼ tsp white pepper

Combine all ingredients in a food processor and blend until it is a fine powder. Add two-three tablespoons of mix to 8 ounces of hot water or milk.

HOT WING SAUCE

DIPPING SAUCE

Ingredients:
•1/4 cup butter
•1/4 cup Louisiana-style hot sauce
•2 tablespoons white vinegar
•1 tablespoon cayenne
•1 teaspoon ground black pepper
•1 teaspoon garlic powder
Preparation:
Combine all ingredients in a saucepan over a low heat. When butter is melted and all ingredients well combined remove from heat and toss with cooked chicken wings until well coated.