1/2 cup each honey,cider vinegar, minced onion
1/3 cup chili sauce
1 tbsp. Worcestershire sauce
1/2 tsp. salt
Put all ingredients in a covered jar and shake well. Especially good with Spinach Salad.
This is so good..a friend shared it with me many years ago..
1/2 cup margarine , softened
1 cup all-purpose flour
2 tablespoons water
8 oz. package cream cheese, softened
1/4 cup sugar
1 egg yolk
1/2 cup margarine
1 cup water
1 teaspoon almond extract
1 cup all-purpose flour
Glaze (recipe follows at bottom) Heat oven to 350 degrees. Cut 1/2 cup margarine into 1 cup flour. Sprinkle 2 tablespoons water over flour mixture. Mix with fork. Shape into roll with floured hands. Pat and shape into wreath shape, 11-1/2" in diameter with 4" wide side and 3-1/2" hole in center on ungerased cookie sheet Beat cream cheese, sugar and egg yolk in small bowl until light and fluffy, about 3 minutes. Spread evenly over wreath, up to 1/4 inch in from edges. Heat 1/2 cup margarine and 1 cup water to rolling boil in 2 quart saucepan. Remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Add eggs, beat until smooth and glossy. Spread evenly over cream cheese mixture. Bake until topping is crisp and light brown (about 40-45 minutes). Cool. (Topping will shrink and fall.)
Drizzle with Glaze. Glaze: Mix 1-1/2 cups powdered sugar, 1-1/2 teaspoons vanilla and 1-2 tablespoons hot water until smooth and of desired consistency.
Fresh Green Beans
1 lb. Lean Bacon
Extrs Virgin Olive Oil
Salt and Pepper, to taste
Toothpicks Wrap a slice of bacon around 5 green beans and stick a tooth pick to hold down. After all green bean bundles are made lay on a cookie sheet and sprinkle with salt, pepper and garlic powder.Drizzle Olive Oil over green beans and toss to coat well.
Bake in 350* oven for 30 to 45 minutes until bacon is cooked and crisp and beans are tender.
Pour off grease ( from bacon )
Nasty to look at whole, but delicious to eat the legs ( ONLY) .. lol
5 lbs. small frog legs
1/4 of a cup lemon juice
1 cup milk
6 eggs, separated
2 tbsp. olive oil
1/4 tsp. salt
Salt and pepper
1 1/2 cups all-purpose flour
Wash frog legs thoroughly. Place in a large Dutch oven; sprinkle with lemon juice, and cover with crushed ice. Refrigerate 1 to 3 hours.
Combine milk, egg yols, olive oil and 1/4 tsp. salt; mix well. Beat egg whites until stiff; fold into batter.
Sprinkle frog legs with salt and pepper; dip each in batter, and dredge in flour. Fry until golden brown in deep oil heated to 375 degrees F. Drain on paper towels.
Texans are known for living off the land.. We hunt and we eat what we kill.. No wasting anything. My mama always said " Waste Not, Want Not " such a true statement :)
4-6 slices of bacon
1 tsp. Salt
1/2 tsp. pepper
5 1/2 cups meat stock, little more if needed
2 tsp. garlic powder
six small carrots
1 medium onion
1/2 cup minced celery
Fry 6 slices of bacon (crisp) in dutch oven. Remove bacon and leave grease in oven. coat roast with garlic powder, salt and pepper. Heat bacon grease and sear roast on all sides until very brown. Add medium diced onion, carrots, mushrooms and celery. Cook very slowly for about 3 hours (or until done). Blend vegetables to thicken sauce.
I am a diabetic so I need delicious sugar free stuff that is good but won't harm me :)
1 (28 ounce) can chili
1/2 cup water
1 cup Rice made according to directions on package.
6 flour tortillas
Cheddar cheese, shredded
Green onions, sliced
Jalapeno's slices fresh or pickled
In a large saucepan bring chili and water to a boil. Stir in cooked Rice, cover and cook on low heat for 5 minutes.
Spoon chili mixture into tortillas. Top with cheese,jalapeno's, tomatoes and onions as desired.
I Love these .. yummy!
1 (16 ounce) can refried beans
1/2 cup salsa
1/2 teaspoon chili powder
6 (8- to 10-inch) flour tortillas
1 cup shredded lettuce
1/2 cup Monterey jack cheese, shredded
Cherry tomatoes, quartered
Mix beans, salsa and chili powder in 1-quart saucepan. Heat over medium heat about 5 minutes, stirring occasionally, until warm.
Spoon about 1/4 cup bean mixture onto center of each tortilla; spread slightly. Top with lettuce, cheese and tomatoes. Fold over sides of tortillas.
More salsa if desired.
1 large egg 1/3 cup vegetable oil 3/4 cup milk 1 cup self-rising flour 1 cup old-fashioned rolled oats 1/4 cup sugar 1/2 cup chopped Vidalia onion 3/4 cup grated sharp Cheddar 1/3 cup chopped pecans In a large bowl whisk together the egg, oil and milk; add the flour, oats and the sugar; and stir the mixture until it is just combined. Fold in the onion, Cheddar and pecans; spoon the mixture into 36 buttered 1/8 cup muffin tins (gem tins), and bake the muffins in the middle of a preheated 400* oven for 15-20 minutes, or until they are golden. Turn the muffins out onto racks and serve them warm or at room temperature.
Makes 36 muffins.
Leaving about 1 teaspoon of bacon grease in the pan, brown the ground beef, stirring and breaking up as it cooks. Add onion and green pepper and cook until onion is softened. Add garlic and cook, stirring, for 1 minute. Add the tomatoes, water, ketchup, rice, chili powder and Worcestershire sauce, 1/2 teaspoon salt, and a dash of pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and cook for about 30 minutes, or until rice is tender.
1 lb. ground sausage
1/2 cup flour
3 cups milk
salt and pepper
Cook the sausage until done over a medium heat. Remove from skillet
and set aside. Drain off the drippings and add enough oil to make
half a cup. Add the oil and the flour to the skillet and cook over
a medium high heat until browned. Reduce the heat and add the milk,
salt and pepper, and cook until bubbly. Stir well to prevent lumps.
Add the sausage to the gravy and cook a couple of minutes more.
Serve over toast or rice.
2 cups self-rising flour
1/3 cup shortening
|3/4 cup and 1 Tbsp. buttermilk|
Combine flour and shortening in mixing bowl. Cut in shortening until it looks
like coarse meal. Stir in buttermilk. Turn out on a floured board. Knead lightly
3-4 times. Roll 1/2 inch thick and cut with 2 1/2 inch cutter or use your hands and pinch them off between you pointer finger and thumb.. Be sure to put flour on your hands to keep them from sticking to your fingers. Place on well buttered baking sheet.Place a biscuit on sheet then turn it over, this butters the tops and they brown better.
Bake at 450°F for 10-12 minutes.
Butter soon as they come out of the oven..yummm.
Yields about 10 biscuits.