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Feb 11, 2010




1/4 c oil

1/2 c unsalted butter
6 large cloves of garlic, crushed and minced finely
1/2 c celery, coarsely chopped
2 Tbsp Red Chili powder
2 Tbsp fresh lemon juice
2 1/2 lbs medium to large shrimp, deveined - leave tails on
1/2 c fresh grated parmesan cheese
1 tsp salt

Melt the oil and butter in a saucepan until hot (watch carefully that

it doesn't burn). Reduce heat to medium. Add the garlic and celery

and cook till soft, but not browned. Add the shrimp, salt, chile

powder and lemon juice and cook until shrimp is pink. Sprinkle with

cheese. Let sit for a few minutes before serving. Makes 3-4




2 1/4 C. granulated sugar

1 C. light corn syrup

3/4 C. hot water

1/2 lb. Marshmallow Creme
1/2 C. shortening, melted

1/4 C. confectioners' sugar

2 C. candied fruit (cherries and pineapple)

Nuts (your choice)

Dipping chocolate

In a saucepan, cook sugar, syrup, and water to 265F. Add Marshmallow Creme and

beat until almost firm. Add melted shortening, confectioners' sugar, candied

fruit, and nuts. Mix well, shape eggs by hand and dip in the chocolate. The eggs

will keep 6 to 8 months. Makes 10 eggs

London Roast

London Roast

2 lbs. London Broil
1 can Cream of Mushroom Soup

1 can French Onion Soup

Mix the soups together and pour over the meat in a baking dish. Cover

and bake for 2 1/2 - 3 hours at 325 degrees.

Honey Bun Cake

Honey Bun Cake


1 (18.25 ounce) package yellow cake mix

3/4 cup vegetable oil

4 eggs

1 (8 ounce) container sour cream

1 cup brown sugar

1 tablespoon ground cinnamon

2 cups confectioners' sugar

4 tablespoons milk

1 tablespoon vanilla extract


1. Preheat oven to 325 degrees F (165 degrees C).

2. In a large mixing bowl, combine cake mix, oil, eggs and sour


Stir by hand approximately 50 strokes, or until most large lumps are

gone. Pour half of the batter into an ungreased 9x13 inch glass


dish. Combine the brown sugar and cinnamon, and sprinkle over the


in the cake pan. Spoon the other half of the batter into the cake


covering the brown sugar and cinnamon. Twirl the cake with a butter

knife or icing knife until it looks like a honey bun (or whatever


you want to make).

3. Bake in preheated oven for 40 minutes, or until a toothpick


into the center of the cake comes out clean. Frost cake while it is

still fairly hot. Serve warm.

4. To Make the frosting: In a small bowl, whisk together the

confectioner's sugar, milk and vanilla until smooth.



2 cups sugar

1 3/4 cups flour

3/4 cup cocoa

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 tsp. vanilla extract

1 cups boiling water

Heat oven to 350 F. Grease and flour two 9 inch round baking pans or

one 13x9 inch pan.

In large mixer bow, stir together dry ingredients. Add eggs, milk,

oil, and vanilla; beat on medium speed for 2 minutes.

Stir in boiling water (batter will be thin).

Pour into prepared pan. Bake 30 to 35 minutes for round pans, 35 to

40 minutes for rectangular pan or until wooden pick inserted in

center comes out clean.

Cool 10 minutes; remove from pan to wire racks.



3/4 pound butter

3 cups sugar

5 eggs

3 cups flour

6 oz.lemon-lime soda

2 tbsp lemon extract

Preheat oven to 325F. Grease & lightly flour a 9 x13x 2 inch baking

pan. set aside.

Cream butter & sugar in medium mixing bowl.

Using an electric mixer at low speed. Add eggs, one at a time,

beating well. Add flour, lemon-lime soda & lemon extract.

Pour into prepared pan and bake for 45-55 minutes or until cake

springs back when touched lightly in the center. Check cake after 45


Use unopened soda.



10 carrots, cleaned and scraped

7 onions, cleaned and peeled

4 peppers, cleaned and cored

2 cucumbers

1/8 c. salt

1 1/2 c. sugar

1 1/2 c. cider vinegar

1 tbsp. mustard

1 tbsp. celery seed

Chop or grind all vegetables and put them in large bowl. Add salt and mix well. Allow salted vegetables to stand for 1/2 hour. Then drain juices, do not save juice. Place vegetables in large bowl. Add sugar, vinegar, mustard, and celery seed. Mix well and serve.

Filet Mignon With Jack Daniel's Sauce

Filet Mignon With Jack Daniel's Sauce

1 (4- to 5-pound) beef tenderloin, silver skin removed, cut into steaks

about 1/2-inch thick

2 tablespoons vegetable oil

1/2 cup Jack Daniel's

Tennessee Whiskey

Salt and pepper to taste

1. Preheat oven to 400 degrees.

2. Salt and pepper steaks on each side.

3. In heavy oven-proof skillet more than large enough to hold all the

steaks, heat vegetable oil on high. Sear steaks well on each side, and then

place pan in the oven for 8 to 10 minutes. Remove and set steaks aside on a

serving platter.

4. Place pan on stovetop burner over medium heat and scrape the browned bits

from the bottom of the pan. Temporarily remove from burner and pour in the

Jack Daniel's, return to burner and bring to a boil. Add salt and pepper and

allow to boil approximately 3 minutes. Remove from stove and pour sauce over

steaks. Makes about 4 servings.

Easiest Hot Fudge Pudding Cake

Easiest Hot Fudge Pudding Cake

2 teaspoons instant coffee powder

1 1/2 cups water

2/3 cup Dutch-process cocoa powder (divided)

1/3 cup packed brown sugar

1 cup granulated sugar (divided)

6 tablespoons (3/4 stick) unsalted butter

2 ounces semisweet or bittersweet chocolate, chopped

3/4 cup flour

2 teaspoons baking powder

1 tablespoon vanilla extract

1/3 cup whole milk

1/4 teaspoon salt

1 large egg yolk

Adjust oven rack to lower third of oven. Preheat oven to 325 degrees.

Lightly coat 8-inch round or square glass baking dish with vegetable oil


Stir instant coffee into water; set aside to dissolve.

In small bowl, combine 1/3 cup cocoa, brown sugar and 1/3 cup granulated

sugar, breaking up clumps of brown sugar with fingers. Stir to blend. Set


In small metal bowl over saucepan of barely simmering water, combine butter,

remaining 1/3 cup cocoa and chocolate. Heat until melted, then whisk until

smooth. Remove from heat and set aside to cool.

In small bowl, combine flour and baking powder. Whisk to blend.

In medium bowl, combine remaining 2/3 cup granulated sugar, the vanilla,

milk and salt. Whisk until blended, then whisk in egg yolk. Add chocolate

mixture; whisk to blend. Add flour mixture; whisk until incorporated.

Pour batter into prepared dish and spread evenly to sides and corners.

Sprinkle cocoa-sugar mixture evenly over batter. Pour coffee mixture gently

over cocoa mixture. Bake until puffed, bubbling and just beginning to pull

away from sides of dish, about 45 minutes. Do not overbake. Transfer to rack

and let cool about 25 minutes before serving. Makes 8 servings.

Herbed Rice Puffs

Herbed Rice Puffs

1 egg

1 cup cooked brown or white rice

1/8 tsp. poultry seasoning

1/8 tsp. salt

1/2 cup grated Parmesan cheese

1/3 cup dry bread crumbs

Vegetable oil

Beat egg; stir in rice, poultry seasoning, salt, and cheese. Refrigerate at least 1 hour. Shape by rounded teaspoonfuls into 15 one inch balls. Roll in bread crumbs. Heat oil (2-3") in 2-quart saucepan to 375 F. Fry rice balls until golden brown; drain.

Makes 15 Puffs.

Note:After frying, puffs can be coverec and refrigerated no longer than 12 hours. To heat, bake on ungreased cookie sheet in 350 F oven until hot, 10-12 minutes.