1/2 cup (1 stick) butter or margarine
Tuesday, January 31, 2012
1 1/2 lb. Ground Round
1 Onion ( chopped )
1 clove Garlic ( minced )
1 can Whole Tomatoes
1 can Whole Kernel Corn , drained
3 tsp. Chili Power
2 tsp. Salt
1-4 1/2 oz. can Ripe Olives Sliced
1 cup Corn Meal
1 cup Milk
2 Eggs , well beaten
1 1/2 cups grated American Cheese .
Brown meat in skillet . Add onions , and garlic . Cook till tender . Drain excess fat . Add tomatoes , corn , and seasonings . Cover , and simmer for 15 minutes . Pour into 8" x 12" x 2" pan . Top with sliced olives . Mix corn meal , milk , and eggs . Spread over filling , and sprinkle with cheese . Bake uncovered at 350 F. for 45 minutes .
The first time I had this cake was in the 60's.. It is a mouthful of rich goodness . <sigh>
"In 1966 a chocolate cake called the Tunnel of Fudge Cake, made with a boxed frosting mix, won the Pillsbury BAKE-OFF Contest. Although the frosting mix was discontinued, Pillsbury continued to receive so many requests for the cake that the company developed a scratch recipe to simulate the original. Here it is:" 1. Preheat oven to 350 degrees. Grease a 12-cup bundt pan or 10" angel food tube pan. Dust with flour; tap out excess. 2. In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffly, 1 to 2 minutes. Add eggs, one at a time, beating well after each addition. Gradually add 2 cups powdered sugar, beating until well blended. By hand, stir in flour, 3/4 cup cocoa, and nuts; mix until well blended. Spoon batter into prepared pan and spread evenly. 3. Bake 58 to 62 minutes. Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical. Let cake cool upright in pan on a rack for 1 hour; then invert onto serving plate and let cool completely. 4. To make glaze, in a small bowl, combine remaining 3/4 cup powdered sugar, remaining 1/4 cup cocoa, and milk. Mix until well blended. Spoon glaze over top of cool cake, allowing some to run down sides. Store cake tightly covered. ** Nuts are essential for the success of this recipe.
Monday, January 30, 2012
In a 6-cup glass or ceramic container soften yeast in 1/2 cup warm water.Stir in remaining 2 cups water, flour, and sugar.
Beat mixture until smooth.Cover loosely with cheesecloth, folded into several thicknesses and letstand at room temperature until bubbly.
This may take 5 to 10 days, depending upon the temperature of the room the warmer the room, the shorterthe time for fermentation. During this time, stir 2 or 3 times a day. The starter will develop a strong odor as it ferments.
When fermentation has occurred, refrigerate starter until needed.
To keep starter going: After using a cup of starter, to the remainder add 3/4 cup water, 3/4 cup all-purpose flour, and 1 teaspoon sugar, stir well.Lct stand at room temperature until hubbly, at least 1 day. Cover and refrigerate. If not used within 10 days, stir in 1 teaspoon sugar. Repeat the addition of 1 teaspoon sugar every 10 days.
Mix starter and buttermilk. Add sifted flour, 4 tablespoons cornmeal, sodaand salt. Stir well. Turn out onto floured board. Knead until smooth and elastic adding more flour if needed.
Roll dough to 3/8 inch. Let rest a fewminutes. Cut dough into muffins. Sprinkle sheet of wax paper with half ofremaining cornmeal, put muffins on and sprinkle the rest of cornmeal overtop.
Cover and let rise until light (about 45 to 60 minutes). Bake onmedium, lightly greased grill about 30 minutes. Turn often. Cool, split,toast and serve with butter. Makes 12 to 14 muffins.
8-12 hrs. before you plan to make the biscuits, mix starter milk and 1c flour in a large bowl. Cover and keep at room temp. When ready to make biscuits, stir in 1c flour.
Combine salt, sugar, baking powder and soda with 1/2 c flour and sift over the top. Mix well and knead on a lightly floured board. Roll to 1/2" thickness. Cut with 2-1/2" biscuit cutter. Dip each in salad oil and place close together in a 9" sq. pan.
Let rise in warm placefor about 30 min.
Bake at 375 for 30-35 min.
Makes about 16 biscuits
Combine all the ingredients; mix well. Sprinkle dough lightly with flour and spread in pizza pan. Bake at 425 degrees for 10 minutes. Remove from ovenand top as desired; bake until cheese melts.
Sunday, January 29, 2012
1 teaspoon sugar
1 1/3 cups lukewarm water (about 105 degrees)
2 tablespoons extra-virgin olive oil
1 teaspoon salt
4 cups bread flour plus more if necessary
In the bowl of a heavy-duty electric mixer fitted with a dough-hook attachment, combine yeast, sugar, and water, and stir to blend. Let stand until foamy, about 5 minutes. Stir in the oil and salt.
Add the flour, a little at a time, mixing at the lowest speed until most of the flour has been absorbed, and the dough forms a ball. Continue to mix at the lowest speed until soft and satiny but still firm, 4 to 5 minutes.
Add additional flour, if necessary, to keep the dough from sticking. The dough will be quite soft.
Transfer the dough to a bowl, cover tightly with plastic wrap, and place in the refrigerator. Let the dough rise in the refrigerator until doubled or tripled in bulk, 8 to 12 hours.
The dough can be kept for 2 to 3 days in the refrigerator. Simply punch down the dough as it doubles or triples. Proceed with the individual recipes for bread tart or fougasse.
Notes: makes 1 1/2 pounds dough
Tamales: Boil meat in water until tender. Remove meat from broth, saving broth for making dough and chile. Chop meat in 1/4 inch pieces and place in pan. Disolve chile powder in 1 1/2 cups of the meat broth, add to the meat, add garlic, spices and salt, and cook until almost dry. Set aside, while preparing dough (masa). Masa for Tamales: Cream lard in a medium size mixing bowl, using a mixer at medium speed. Add flour and mix. Add enough of the meat broth to make dough spreadable with a table knife. Assembling the Tamales: Rinse corn husks and soak in warm water until pliable. Spread the center portion of each husk with 2 tb of the masa mixture. Top with the chile meat filling. Varied amounts of either the masa or thee filling may be used (some like them thin, some like more of the filling). Fold the sides of the hushs toward the center, the bottom of the husk up the top down. Tie each tamale top and bottom with a narrow corn husk strip. Pour 2 inches of water in a large kettle and arrange the tamales on a rack above water level. Steam tamales for about 40 minutes, Or Use Pressure Cooker ( set disk on 10 lb pressure for 10 minutes) .
Hot Chi Wa wa! This is the best cornbread ever. you can use jalapenos for the habaneros if you can't handle the heat...
Preheat oven to 450*. Place greated cast iron skillet in the oven to heat.
Mix dry ingredients. then add remaining ingredients; add to dry ingredients and fold in.
Pour the batter into the heated skillet and bake for about 20 minutes or until golden brown.
Friday, January 27, 2012
1-1/2 tbsp. butter or margarine
1/4 cup granulated sugar
2 tbsp. semisweet chocolate chips
1/4 tsp. vanilla
optional each 1/8 tsp. baking powder
Microwave butter or margarine in a mug until melted, 20 seconds on high power. Add remaining ingredients, stirring with a fork until blended. Microwave on 60% power 2 minutes. Let stand in microwave 1 minute. Remove from oven and let stand until cool enough to eat.
1 pkg. taco seasoning mix
4 (12") flour tortillas
10 oz. cheddar cheese; grated
10 oz Monterey Jack cheese; grated
2 cups guacamole -or- 2 avocados; mashed
1 jar (2.25-oz.) sliced black olives; drained
2 tomatoes; chopped
1 bunch green onions; chopped
1 ctn (8 oz.) sour cream
1-1/2 - 2 lb. grated Cheddar cheese
Spread in a 13"x9"greased dish.
1 qt. milk
1-1/2 cups Bisquick©.
3/4 cup flour
1 tbsp.granulated sugar
2 tsp. baking powder
1 tsp. salt
Thursday, January 26, 2012
8 oz (1 Pk) Brownie Mix
16 oz Cream Cheese, Softened
1/2 c Sugar
1 t Vanilla
2 ea Large Eggs
1 c Milk Chocolate Chips, Melted
Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as directed on package; pour batter evenly into springform pan. Bake at 350* ,
Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over brownie layer. Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several time to acheive a marble effect. Bake at 350*, 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, if desired.
1/3 cup Powdered sugar
1/2 cup Butter, melted
1 1/2 cups Graham cracker crumbs
8 ounces Cream cheese
1 package Instant lemon pudding
2 cups Milk
Mix sugar; crumbs, and butter. Bake at 350* until lightly browned. Mix cream cheese until smooth. Gradually blend in 1/2 cup milk until smooth and creamy. Add remaining milk and pudding mix. Beat slowly with egg beater for 1 minute. Do not overbeat.
Pour into cooled crust. Chill
Wednesday, January 25, 2012
2 T unsalted butter
Chop the bittersweet chocolate into small bits. In a small pan, warm the cream and butter until it is almost boiling. At the same time, heat water in a double boiler. When the cream mixture is hot, put the chopped chocolate in the top of the double boiler, slowly pour the hot cream over the chocolate and whisk until the chocolate melts and is smooth. Remove from heat at the earliest possible moment, as leaving it on too long will cause the chocolate to become grainy.
Refrigerate for 2 hours. Scoop out mounds and roll into small balls. Into a doubled paper lunch sack pour the cocoa and all the truffle balls. Close the sack tightly with your fist, then turn it upside down several times to coat truffles with cocoa. Pour the truffles out gently into a large sieve, shake gently a few moments over a large bowl to catch the loose cocoa, then pour the truffles into a bowl. Put about 5 truffles at a time back into the sieve and shake them back and forth until there is no more loose cocoa on them or in the bottom of the sieve. This removes all loose cocoa plus it gives the truffles surface a nice texture.
It's best to keep truffles refrigerated!
We use to make these for Shower's, the ladies loved them...
1/2 cup butter
1 tsp salt
2/3 cup sweetened condensed milk
7 cups powdered sugar, sifted
peppermint extract to taste
Cream butter and salt together until well blended. Add milk. Add sugar. Mix well, then remove from bowl and knead to mix well. Add flavor. Divide into separate batches for each color desired. Add a few drops of coloring at a time until desired color is reached, kneading to mix well. You can now roll in balls, roll into logs and then slice.
Tuesday, January 24, 2012
1 cup butter or margarine
1 pound brown sugar
1 cup light corn syrup
1 can eagle brand sweetened condensed milk
1 teaspoon vanilla
Melt butter in heavy 3 qt. pan. Add sugar and salt; stir thoroughly.
Stir in corn syrup; mix well. Gradually add milk, stirring constantly.
Cook and stir over med.
heat to firm ball stage (245), for 12 to 15 minutes. Remove from heat; stir in vanilla.
Pour into buttered 9x9 pan. Cool and cut into squares.
You may add chopped toasted nuts if you want to.
Makes about 2 1/2 pounds
Sunday, January 22, 2012
2 medium egg yolks
3 cups peeled, coarsely grated Sweet potatoes)
1 1/2 tbsp. flour
3/4 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. white pepper
3 tbsp. chopped fresh parsley
3 tbsp. cooking oil or margarine
In a bowl, beat the egg yolks lightly and add the grated sweet potato, flour, nutmeg, salt, white pepper, and chopped parsley. Fold together until all of the ingredients are well blended.
Heat the oil or margarine in a skillet. Drop the mixture by spoonfuls, keeping to a silver-dollar size and cook gently until browned around the edges. Flip each cake over and cook for 2-3 minutes.
Remove to paper towels or napkins to drain. Keep warm. Serves 6.
4 large Eggs
1 large potato, cooked and mashed
squeeze lemon juice
1 tbsp chopped chives
1 tbsp butter
salt and pepper to taste
Separate the eggs and beat the yolks: add to the mashed potato, mixing thoroughly, then add the lemon juice, chives, and salt and pepper. Melt the butter in the omelette pan. Whisk the egg whites until stiff and stir them into the potato mixture. Cook the mixture until golden, then run under the broiler to finish and puff it up. Serve at once.
1 cup water
1/4 cup apple juice
1 apple, diced
2/3 cup rolled oats
1 tsp. cinnamon
1 cup milk
Place water, juice and apples in a medium saucepan and bring to a boil. Stir in the rolled oats and cinnamon. Return to a boil, reduce heat and simmer until thick. Serve hot with milk. (1 serving)
Saturday, January 21, 2012
Mix first five ingredients together; pour dressing over and mix to blend. Prepare at least 2 hours in advance.
2 c. baking mix
1 1/2 c. milk
2 tbsp. packed brown sugar
1/2 tsp. ground cinnamon
1 (29 oz.) can sliced peaches, drained
3/4 c. whipping (heavy) cream, whipped
Beat all ingredients except peaches and whipping cream with wire whisk or hand beater until well blended. Pour by scant 1/4 cupfuls onto hot griddle (grease griddle if necessary). Cook until pancakes are dry around edges. Turn; cook until golden brown. Top with peaches and whipped cream.
Friday, January 20, 2012
1/4 cup butter or margarine
2/3 cup light brown sugar, packed
1/3 cup pecan halves
1 cup all-purpose flour
3/4 cup granulated sugar
1-1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup shortening
1/2 cup milk
1 cup whipping cream, chilled, whipped; or vanilla ice cream
Into a mixing bowl, sift flour, granulated sugar, baking powder and salt. Add shortening and milk; beat about 2 minutes, until batter is smooth. Add egg and reserved 2 tbsp. pineapple syrup. Beat 2 minutes longer. Pour cake batter over pineapple slices in skillet, spreading carefully. Bake 40 - 45 minutes, until golden brown and cake springs back when lightly touched in center. Cool on skillet on rack 5 minutes; loosen edges with spatula or butter knife. Hold serving plate over top of skillet; invert and shake gently to loosen cake. Lift off skillet. Serve cake warm, with whipped cream or ice cream. Makes 8 servings.
2 cups Cinnamon Chex® cereal
1/4 cup each butter or margarine, packed brown sugar
2 tbsp. honey
3/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1 tsp. rum flavoring
2 cups miniature marshmallows
Tuesday, January 17, 2012
1 lb Velveeta (Mexican cheese or regular, cheese cut into cubes)
3/4 cup heavy cream
2 tbsp margarine (butter, melted)
1/4 cup milk
Place all ingredients together in a microwave safe bowl. Microwave on 30% power or defrost power for approximately 8 minutes, stopping every two to three minutes to stir. Serve with nacho chips or use over vegetables.
Monday, January 16, 2012
1 large jar of Tang
Shake to mix, and use in boiling water - about 1-2 tsp per cup.
4 cups cold water
3/4 cup sugar
1 cup fresh lemon juice
1 lemon, sliced into thin rounds
Bring water to a boil. Add sugar and stir to dissolve. Cool. Pour cooled water/sugar mixture and lemon juice into a large pitcher. Blend well and chill under cool. Serve over ice and garnish with lemon rounds. (If more tart lemonade is desired add more fresh lemon juice to taste.) Makes 4 servings.
So good you'll wanna slap your pappy, but you know better then to do that :)
2 cups all purpose flour
2 cups sugar
1/2 cup (1 stick) butter
1/2 cup shortening
1 cup strong brewed coffee
1/4 cup dark, unsweetened cocoa
1/2 cup buttermilk (if you don't have buttermilk, add 2 tsp. vinegar or lemon juice to 1/2 cup milk)
1 tsp. baking soda
1 tsp. vanilla
1/2 cup (1 stick) butter
2 Tbsp. dark cocoa
1/4 cup milk
3 1/2 cups unsifted confectioner's sugar
1 tsp. vanilla
In a large mixing bowl, combine flour and sugar.
In heavy saucepan, combine butter, shortening, coffee and cocoa. Stir and heat to boiling. Pour boiling mixture over flour mixture. Add buttermilk, eggs, baking soda and vanilla. Mix well.
Pour into a well buttered 17 1/2" by 11" jelly roll pan. Bake 400 F. for 20 minutes or until they test done in the center.
While brownies bake, mix the frosting. In a saucepan, combine butter, cocoa and milk. Heat to boiling while stirring. Add confectioner's sugar and vanilla until frosting is smooth. Pour warm frosting over brownies as soon as you take them from the oven. Cool. Makes 48 bars.
1 1/2 c Graham Crackers; crushed
1 lb Powdered sugar
1 1/2 c Extra Chunky peanut butter
1 c Butter; melted
12 oz Chocolate chips
In bowl, mix 1 1/2 cups graham crackers, crushed, with 1 lb. box powdered sugar. Add 1 1/2 cups extra chunky peanut butter and add 2 sticks melted butter. Mix well. Pat into a 9 x 13 buttered pan. Melt 12 oz bag chocolate chips -- spread on top. Put in fridge for 10-15 mins, then cut into small squares.Keep in fridge.
1 Egg -- beaten
1/2 cup Sugar
1/3 cup Butter (or marg.) -- melted
1/2 cup Flour -- self-rising
1 teaspoon Maple flavoring
1 cup Walnuts -- coarsely broken
1/2 cup Raisins
Combine egg and sugar, beating well. Add remaining ingredients; mix well. Spread evenly in a greased 8" square baking pan. Bake at 350* for 30 minutes. Cool in pan; cut into bars or squares.
1 (16 oz.) can refried beans
1 (8 oz.) can tomato sauce
1 (1 1/4 oz.) pkg. taco seasoning mix
1 sm. onion, chopped
hot sauce to taste, 1 drop at a time
Place all ingredients in a medium baking dish. Mix well. Cover with foil/lid.Heat at 350* for 10 to 15 minutes. Serve with your favorite corn chips or tortilla chips.
Sunday, January 15, 2012
Saturday, January 14, 2012
- 1 cup Unsifted Flour
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
- 1 Egg1 cup Butter MilkOil
Cut onions into slices 1/4 inch thick. Separate slices into rings. Soak in ice water for at least two hours. Drain, then dry. Meanwhile, sift flour with salt and baking soda. Beat egg; add buttermilk add dry ingredients and beat until blended. Dip onion rings into batter and fry in deep hot oil until golden brown. Drain on paper towels.
- 1 tsp chopped garlic
- 1 cup diced onions
- 1 cup olive oil
- 1 cup grated Parmesan cheese
- 2 cups dried bread crumbs
- 40 medium mushroom caps
- Olive oil
- 1 cup diced onions
Put sausage, garlic, onions and olive oil in a heavy sauce pan. Cook on medium heat. Stir often and make sure sausage doesn't clump. When sausage is cooked, simmer for 15 minutes. Remove from heat, stir in Parmesan cheese and bread crumbs.
Preheat oven to 450*. Spoon stuffing into mushroom caps. Arrange in baking pan, sprinkle lightly with olive oil . Bake for 15 minutes.
Sometimes I use Bacon and Cheddar.. So Good!
Friday, January 13, 2012
1 env. unflavored gelatin
1 cup sugar, divided use
5 eggs, separated
1/2 cup each water, lemon juice
1 tsp. grated lemon zest
2 tbsp. catsup
1 clove garlic, crushed
3 lb. country-style spareribs
1/4 cup milk
1 cup butter, softened
2 cups sugar
2-3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon rum extract
Combine sour cream and milk; set mixture aside Cream 1 cup butter; gradually add 2 cups sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings. Pour batter into 2 greased and floured 9-inch round cake pans, bake at 350*. for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool on wire racks. Spread Caramel Frosting between layers and on top and sides of cake. Garnish with pecan halves and sprinkle with powdered sugar.
2 tbsp. butter
1 c. cream
1 tsp. vanilla
1 c. pecans, chopped
Thursday, January 12, 2012
3 large eggs
1/2 cup milk or buttermilk
2 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne
2 cups flour
Heat on medium enough oil or lard to fill halfway up the sides of a cast-iron skillet. When a drop of water makes the oil sizzle, it's ready for frying. Take the coated beef and place it in the skillet. When the blood starts bubbling out of the top of the steak (about 3 to 4 minutes) gently turn it over with a long fork (using a spatula can cause the oil to splash out of the skillet).
Cook another 5 minutes and then take the chicken-fried steak out of the pan and drain on a paper-towel-lined plate. Repeat process for remaining cutlets. And while you're frying the others, you can keep the cooked steaks warm in the oven.
Serve with cream gravy made from the pan drippings.
Yield: 4 steaks
Preparation time: 25 minutes
Wednesday, January 11, 2012
2 pounds lean ground beef
1 medium onion, diced
1/2 cup chili sauce
3/4 cup seasoned breadcrumbs
2 Tbsp. Worcestershire sauce
1-cup cheddar cheese, shredded
Salt and pepper to taste
4 slices bacon
Combine all ingredients except bacon and mix well. Shape into a loaf and place in a baking dish. Top with bacon slices and bake at 350 degrees for 1 hour and 15 minutes or until meat is fully cooked
1 1/2 cups graham cracker crumbs
1 (14-oz.) can Sweetened Condensed Milk (NOT evaporated milk)
1 cup (6-oz.) butterscotch flavored chips
1 cup (6 oz.) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
Preheat oven to 350°, (325° for glass dish). In 13x9-inch baking pan, melt butter in oven. Sprinkle crumbs over butter; pour condensed milk evenly on top of crumbs. Top with remaining ingredients in order listed; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature. Makes 24 to 36 bars.
Tip: For perfectly cut cookie bars line entire pan (including sides) with a sheet of aluminum foil first. When bars are baked, cool; lift up edges of foil to remove from pan. Cut into individual squares. Peel off of foil.
2 cups skim milk
1 cup liquid egg substitute
1 cup raisins
1/3 cup packed dark brown sugar
1 Tablespoon ground cinnamon
2 teaspoons vanilla extract
Heat oven to 350*. Combine all ingredients and mix thoroughly. Pour into a 2 quart casserole dish and set it in a larger, deep pan. Add boiling water to pan to a depth of 1/4 inch. Bake for 1 hour and 15 minutes.
3 eggs, beaten
1 cup cornstarch
1/4 cup olive or vegetable oil
1/4 cup soy sauce
1/2 cup white or cider vinegar
1/2 cup granulated or brown sugar
3 to 4 tbsp ketchup
1 tsp salt
1/2 cup red currant jelly
2 tbsp lemon juice
Remove tips from wings and reserve for stock or discard. Separate wings at joint; set aside. Roll wings in beaten eggs and then in cornstarch, shaking off excess cornstarch. In large, heavy saucepan, heat 2 tbsp (25 mL) oil over medium heat. Cook wings in batches, without crowding, for 4 to 6 minutes or until one side is golden. Turn wings over and cook 3 to 5minutes longer or until golden all over, adding more oil if necessary.
Arrange wings in single layer on foil-lined baking sheet. In small saucepan, combine soy, vinegar, sugar, ketchup, salt, jelly and lemon juice. Bring to boil, reduce heat and simmer for 10 minutes. Pour over chicken wings Bake in 350°F (180°C) oven for 30 minutes or until chicken is tender and well glazed.
Tuesday, January 10, 2012
I love fried pies and these are so good!
2 6oz packages dried peaches
1/2 c sugar
2 T fresh lemon juice
1/2 t cinnamon
1/2 t nutmeg
Cook peaches according to package directions;
drain and mash. Combine with sugar, lemon juice and spices.
Roll out pastry; cut into 5 inch rounds. Place 3 tablespoons
peach filling on half of each round. Moisten edges with water.
Fold in half, pressing edges with fork to seal. In skillet,
fry pies in 1 inch of hot oil, 375 degrees, until golden brown
on each side, turning only once. Drain well on paper towels.
3 c flour
1 t salt, optional
1 c shortening
1 egg, beaten
4 T cold water
1 t vinegar
Combine flour and salt; cut in shortening until mixture resembles
coarse cornmeal. Combine egg, water and vinegar; sprinkle over
flour mixture, stirring lightly to form a ball. Wrap in waxed paper;
chill at least 1 hour or until ready to use. Makes 1 1/2 dozen pies.
Dried apples or 2 c cooked mashed sweet potatoes can be
substituted for peaches.
Another Great Cookie!
1 c Crisco1 c sugar2 eggs beaten 2 teaspoons vanilla 1 c sour cream 5 c cake flour 2 teaspoons baking powder 1 1/4 teaspoon salt 1 teaspoon soda Cream shortening and sugar. Add eggs vanilla to sour cream. Sift together flour, baking powder, salt and soda and add alternately with the liquid to shortening and sugar mixture. Chill thoroughly. Roll out on pastry cloth 1/4 inch thick. Cut with large cutter, sprinkle lightly with sugar and press in lightly. Back in moderate oven 375* for 15 minutes.
Makes 100 2 1/2 inch cookies
1 1/2 cups plus 2 tblsp. sugar 12 tblsp unsalted butter, at room temperature 1 large egg 6 tb. sorghum or black molasses 1 cup chopped unsalted dry-roasted peanuts 2 cups all-purpose flour 2 tsp. baking soda 3/4 tsp ground ginger 1 tsp ground cinnamon 3/4 tsp. ground cloves 1/3 tsp ground nutmeg Preheat the oven to 350*. Line 2 heavy-duty baking sheets with foil. Using the flat beater beat 1 cup of the sugar and all of the butter in the bowl of an electric mixer until the mixture is light in color. Beat in the egg. Scrape down the sides of the bowl and beat in the sorghum or molasses. Beat in ½ cup of the peanuts. In a bowl, sift together the flour, baking soda, ginger, cinnamon, cloves and nutmeg. Add to the dough and mix well, scraping down the bowl at once. In a small bowl, mix the remaining 1/2-cup of peanuts with the remaining 1/2 cup plus 2 teaspoons of the sugar. Scoop out the dough 2 tb at a time. Form the dough into balls about the size of golf balls. Roll them in the peanut and sugar mixture and place on the baking sheets
1 c. shortening 3 c. sugar 2 eggs, slightly beaten 1 c.milk 8-10 c. flour or enough to make a soft dough 1 tsp. vanilla 1/2 tsp. cinnamon 1 c. buttermilk 1 1/2 tsp. soda Cream shortening and sugar. Add slightly beaten eggs, sweet milk and buttermilk, vanilla and nutmeg and stir well. Mix enough flour to make soft dough. Roll thin, cut into strips lengthwise, then across to make squares and rectangles. Place in a greased pan and bake at 400* for 10-12 minutes. Makes About 10-12 dozen.
Monday, January 9, 2012
12 pair frog legs milk seasoned fish fry cooking oil Put frog legs in bowl and fill with enough milk to cover. Soak frog legs for at least 1 hour, overnight best. Fill cast iron pot with ½ inch more oil than thickness of frog leg and heat. Meanwhile, sprinkle plate with fish fry, remove legs one at a time and place on plate. Sprinkle enough fish fry to coat each leg. Do not crowd! Heat oil until hot enough to ignite a kitchen match. Fry about 4 minutes or until golden brown. DO NOT OVER COOK!
2 (8 ounce) packages dry corn bread mix 1 red onion, chopped 1 green bell pepper, chopped 1 tomato, chopped 1 cup grated cheddar cheese 4 cups mayonnaise Prepare cornbread according to the instructions. Cool, crumble and place in a large bowl. Mix in red onion, bell pepper, tomato, cheese, and mayonnaise. Cover, and refrigerate for 2-3 hours.
( You can add anything you like )
Sunday, January 8, 2012
1/3 c flour
salt and pepper to taste
2 1/2 to 3 lb broiler-fryer chicken
1/4 c vegetable oil
1 1/2 c water
1 small onion, sliced
Combine flour, salt, pepper.
Coat chicken with flour mixture.
Heat oil in large heavy skillet.
Brown chicken on all sides; remove from skillet.
Brown remaining flour mixture in
oil until golden brown, stirring constantly.
Slowly stir in water. Return chicken to skillet;
add onion. Cover and cook over low heat until done,
about 25 to 30 min.
1 rabbit 1 qt. water 4 Tbsp. salt 1 cup flour Oil for frying
Soak rabbit for 1 hours in salt water.
Rinse and dry meat well. Cut meat into chunks to fry.
Coat each piece with mixture of flour,salt and pepper.
Fry chunks of prepared rabbit in oil until golden brown.
Rich And Delicious.
2 cups sugar
1 cup butter
1 cup sour cream
4 egg yolks, well beaten
3 cups sifted cake flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
1 tsp cinnamon
4 egg whites beaten stiff
1 can crushed pineapple
1 1/2 cups sifted powdered sugar
2 tablespoons of cream cheese (combine)
add 1/4 tsp vanilla, 1/8 tsp salt and 2 tablespoons
of half & half , blend well.
Cream butter and sugar, add beaten egg yolks
and the sour cream.
Mix the sifted flour, baking powder and salt.
Add it gradually to the creamed butter, egg yolks
and sour cream. Mix well, add the beaten egg yolks
and the baking soda dissolved in vanilla.
Grease and lightly flour a large tube pan.
Bake in a 350 oven for 1 hour or less,
depending on your oven.
Allow to cool. Using a knife, loosen sides
of cakes from pan, turn over and remove from pan.
Slice cake in half with knife, place plate over
the top and turn to divide cake. Poke some holes
in cake, pour some of juice from drained can of
crushed pineapple over cake, glaze with half of
icing mixture and add half of crushed pineapple
on top. Place top half of cake on top. Poke
just a few holes in cake and pour a little juice
over and add glazed icing.
Top off with the crushed pineapple.
1 c yellow corn meal 1/2 c flour 1 t salt 1 t baking powder 1 T sugar 1 medium fry pan, I use a iron skillet, but any will do. 1/2 c Crisco Oil Mix dry ingredients together very well in bowl. Heat oil in skillet until hot but not too hot. Pour a little hot water into the dry mixture until the consistency is to where you can pat it in your hand and form balls the size of a biscuit. Wet your hands with cold water before you pat the mixture into balls, this will keep it from sticking to your hands as much. Place each ball into the hot oil and fry until brown on each side, but not too hard. When done, drain on paper towels.
3/4 c. warm water 1 pkg dry yeast 1/4 c. sugar 1 tsp salt 1 egg, beaten 1/4 c. Crisco , melted 2 1/4 c. flour Dissolve yeast in water. Add salt, sugar and half the flour. Mix these: then add shortening, egg and the rest of the flour. Drop by spoonfuls onto greased sheet. Let rise until ready back. Bake at about 425.
Saturday, January 7, 2012
¼ cup butter
5 tbsp. Red Devil Hot Sauce
salt and pepper to taste
Fry wings in oil till brown. Drain on paper towel. Mix hot sauce and melted
butter together. Dip each wing in mixture and lay on a cookie sheet. When all
has been dipped, place in 350º oven for about 15 minutes to set the sauce.
1 cup Bisquick
1 tsp. salt
½ tsp. pepper
¼ tsp. Paprika
4 tsp. Oleo
1 pkg. Dry Onion Soup Mix
2 cups hot water
Coat chicken pieces with bisquick, salt, pepper and paprika. Place in 9"x12" pan.
Dot with butter. Mix soup and hot water together; pour over chicken. Cover and
bake at 325º for 1½ hours.
2 cups tomatoes
1 tsp. chili powder
1 garlic clove, minced
Cook all the above ingredients together for 15
2 or 3 eggplants, brown in small amount of oil.
layers (eggplant, then meat mixture, ending with
with cheddar cheese and top with crushed saltine
1 cup flour
batter. Fry in hot oil until golden.
1 stick butter
1 clove garlic, minced
½ tsp. garlic powder
2 tsp. parsley, chopped
1 lbs. medium-sized shrimp
½ c. white wine
Clean shrimp. Melt better in a saucepan. Add garlic powder and parsley.
shrimp and sauté for 2 or 3 minutes.
Friday, January 6, 2012
½ lb. salami, cubed
½ lb. Provolone cheese, cubed
1 ½ c. diced tomatoes
¾ c. celery, chopped
¾ c. cucumbers, chopped
¾ c. bell pepper, chopped
1 large jar pimentos
1 bottle Italian dressing
1 c. summer sausage, cubed
1 c. ham, cubed
1 tbsp. onion, chopped
salt and pepper to taste
2 pkg. yellow rice with saffron
1 hot pepper or 1 tsp. hot oil
3 tbsp. oil
Heat oil and hot oil and sauté chicken in a heavy pan (with a lid). Fry chicken
and onion until chicken is done. Add rice and water as directed on rice package
(if you use 2 or 3 pkgs of rice, be sure you add that amount for each pkg!) Cook
for 20 to 30 minutes on low heat with lid on. Do NOT stir while cooking.
¼ c. salt
2 T. oil
1 tsp. mustard seed
1 large onion, sliced thin
1 c. vinegar
Put cucumber slices in salt and let stand for 2 hours. Wash and drain. Mix all
other ingredients and add to cucumbers. Chill.
12 oz. jar sliced jalapeno peppers, diced
18 eggs, beaten
Combine all ingredients and pour into 13x9x2" baking dish.
minutes or until set. Do not let the top turn brown. Cool slightly
squares. Serve warm or cold, plain or with salsa and sour
1 small pkg. Velveeta cheese
1 lb. hamburger meat
1 can refried beans
1 pkg. Mission Restaurant chips
Chopped lettuce, onion and tomato
Cheddar cheese, grated
Fry hamburger meat until done; add taco mix. Warm up refried beans. Cut up
Velveeta cheese into small cubes; place over fire and add just enough milk to
make it smooth. Lay out chips in 1 layer and add refried beans; then cover with
hamburger meat and finally add the cheese. When cooking the cheese you must
constantly stir it to keep it from burning. You can top with any of the options or
any of your own nacho favorites!
Thursday, January 5, 2012
3 - 14 oz. cans chicken or Beef broth
1 - 15 oz. can great northern or black beans beans
1 - 15 oz. can pinto beans rinsed and drained
1 - 4 oz. can green chilies
1 - 18 oz. can tomato juice
4 large carrots, chopped
1 jalapeno pepper, seeded and chopped
1 1/2 t. Italian seasoning
1 t. dried minced garlic
1 1/2 c. cooked macaroni
In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 5 qt. slow cooker. Stir in all ingredients except macaroni. Cover and cook on low for 7 - 8 hours. Just before serving stir in cooked macaroni.
A pan of cornbread makes a great companion with the soup, but saltine crackers are also good :)
Wednesday, January 4, 2012
1 cup self rising cornmeal mix
1/4 cup flour
1/2 black pepper
1 egg, lightly beaten
1/2 cup milk
2 cups dill pickle, well drained ,chips or spears
In a deep fryer or a large Dutch oven, with a deep frying thermometer, heat to 360F.
In a shallow bowl, stir together cornmeal mix, flour and black pepper.
In another bowl, combine egg and milk. Dip dill chips in milk mixture and roll in cornmeal mixture. Fry pickles in batches for about 3 minutes until golden brown. Drain on paper towels.
Dip in Ranch