Saturday, June 30, 2012
4 to 6 medium bananas (blended)
16 ounces pineapple juice
2 - 8 ounce frozen concentrated lemon juice
1 - 16 ounce frozen concentrated orange juice
3 cups water
2 cups sugar
Mix together and freeze over night or longer. Add to 2 to 3 liters of 7up or Sprite.
3 or 4 hog feet
2 tablespoons all spice
1/2 cup vinegar
salt to taste
hot pepper or hot sauce to taste
Have butcher clean head and feet. Cover head and feet with water and boil until meat falls off the bones. Remove head and feet from liquid. Mince meat fine, removing all small bones and fat. Place liquid in refrigerator overnight. Next morning, skim off grease. Boil liquid until just enough is left to cover meat. Add meat, vinegar and s easonings (consistency of thin pudding after meat is added) Pour in moulds, set in refrigerator until completely cold. This will harden into a jelly which can be sliced. Serves 18 or more.
The first time I had Fried Frog Legs I was 14 and Aunt Sue made them, My Uncle Slim and the boys ( my cousins, Robert, Jerry and Bobby had went gigging, they had a whole mess of them. Oh they were so good.. Aunt Sue died in 1969 and I can still taste them.
12 frog legs
One cup of flour
One cup of bread crumbs
Salt and Pepper
One stick of butter
Wash frog legs thoroughly. Place legs in pan.
Thursday, June 28, 2012
1 cup all-purpose flour
1 cup yellow, white, or blue cornmeal
2 to 4 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup buttermilk or sour milk
1/4 cup cooking oil
Grease a 9x9x2-inch baking pan or two 9x5x3-inch loaf pans. Set aside. In a large mixing bowl stir together flour, cornmeal, desired level of sugar, baking powder, salt, and baking soda. In another bowl beat together eggs, buttermilk or sour milk, and oil. Add buttermilk mixture to flour mixture and stir just until moistened (batter should be lumpy).
Pour batter into prepared pans. Bake in a 425 degree F. oven for 20 to 25 minutes or until golden brown. Serve warm.
Note: If desired and using loaf pans, cool, wrap, and freeze 1 of the baked loaves. Before serving, rewrap frozen loaf in foil and place in a 375 degree F. oven about 25 minutes or until heated through. Servings: 8 or 9
2 Heads Cabbage (cut 1/8" wide x 1" long)
2 green onions (chopped )
2 carrot (shredded)
1 c Mushrooms (chopped)
1 packages spring roll wrappers
1 Egg yolk
2. Cut cabbage head into 4 quarters, then cut cabbage into 1/8" x 1" pieces; set aside. Shred carrot, chop mushrooms, onion, and using a container, mix all the vegetables together. Using a large pan, bring half a pan full of water to boil. Briefly submerge the mix vegetables in the boiling water for about 1 minute. Drain vegetables and set aside to cool.
3. When vegetables cool, mix chicken and vegetables. Crack open an egg, discard eggwhite, place yolk in a small bowl. Remove the eggroll wrappers. One at a time, place a wrapper on flat surface with one corner pointing toward you. Place 1 cup of chicken and vegetables fill in center of wrapper. Slowly fold the corner furthest from you over the filling. Then fold the two side corners toward the middle. With your fingers pressing hard on the filling to keep it tight, carefully fold the last corner over the filling and completely wrap it around. Put some egg yolk on the tip of the last corner to help it seal.
4. In a medium pan, fill 2" deep with cooking oil and bring it to boiling. Slowly place the eggrolls, one at a time into the hot oil. Reduce the heat to medium and cook the eggrolls for 10 minutes for until the outside is golden brown. Fry the eggrolls a few at a time in order to insure that they cook evenly. Repeat until all the eggrolls are cooked. Serve with sweet and sour sauce or sweet chili sauce.
GOOD STUFF !
1 large Onion -- sliced
2 Carrot -- sliced
2 Celery stalks -- sliced
4 ounces Mushrooms
2 teaspoons Salt
1/2 teaspoon Pepper
1/4 teaspoon Thyme
1 tablespoon Parsley
10 ounces Peas -- frozen
2 1/2 Chicken breast
5 cups -Water
3 cups Noodles
Place all ingredients in crockpot, except noodles, in order listed. Cover and cook on LOW 8 hours (HIGH 4 hours).
Add noodles. Cook on HIGH another 1/2 to one hour until noodles are cooked.
3 slightly beaten eggs
2 cups of milk
1 1/2 cup cooked white rice
1/2 cup sugar
1/2 cup raisins
1/2 cup walnuts, broken
1 teaspoon vanilla
1/2 teaspoon salt
Preheat oven to 325 degrees, F. In a large bowl, combine all ingredients except cinnamon; mix well. Pour into a glass baking dish. Bake at 325 degrees for 25 minutes. Stir. Sprinkle with cinnamon. Continue baking until knife inserted halfway between center and edge comes out clean, 20-25 minutes longer. Serve warm or cold, plain or with light cream. Serves 6.
l box corn bread mix (8 to 81/2 oz.)
l can drained whole kernel corn 15oz
l can cream style corn 14-14 1/2 oz
2 T. butter, melted
1/4 tsp. garlic
1/4 tsp. paparika
Combine all ingredients. Pour into 11x7x2"greased baking dish. Bake 400 degrees for 30 min.
Wednesday, June 27, 2012
I bought some cucumber seeds in the spring, now we have cucumbers coming out our ears.. This is a great way to use them up :)
2 Large peeled cucumbers
1 large onion
3 cups water (cold)
1 cup sugar
Slice cucumbers and onions, set aside. have a large bowl with lid add the water and sugar, then place the cucumbers and onions in the sugar water. refrigerate it for at least an hour before eating. What's good about this recipe is if you don't eat them all at one sitting you can put them back in the refrigerator and eat at next meal.
4 boneless skinless chicken breasts
4 egg whites
2 cups cornflakes
1 tablespoon garlic
salt and pepper to taste
1. Preheat oven to 375 degrees.
2. Combine crushed cornflakes, pepper, and garlic salt (to taste) in a mixing bowl.
3. Coat chicken with egg whites and drag them through the cornflake mixture.
4. Place chicken in a lightly greased baking dish and bake in oven for 35-45 minutes.
Note: Adjust the amounts of all ingredients according to how many you will serve. This one makes 4 servings.
2 lb round steak
1 sliced medium onion
3 tbsp sugar
2 tsp seasoned salt
3 tbsp Worchestershire sauce
2 tbsp mustard
1 8 oz can tomato sauce
1 cup water
1. Cut meat into bite-size pieces.
2. Combine meat and all other ingredients in a crockpot (slow cooker).
3. Cook on low for 4 to 6 hours. Serve over rice.
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
2 Tbs vegetable shortening
3/4 cup cold water
Oil for deep frying
Powdered sugar and cinnamon for dusting, Or Serve with Butter and Honey while hot..
Sift the dry ingredients together. Cut in the shortening with fork until the mixture is the texture of cornmeal. Add the water gradually to form a dough. Knead on a lightly floured surface until smooth. Roll as thin as possible and cut into 3-inch squares. Fry in hot (375F ) oil until puffed and golden brown on both sides. Drain on paper towels and dust with powdered sugar and cinnamon. Makes about 20
Sunday, June 24, 2012
2 pkg. dry yeast
2 cups skim milk
3 tbsp. butter , melted
1/3 cup sugar
2 tsp. salt
2 eggs, slightly beaten
Saturday, June 23, 2012
2 pints strawberries, divided
1 pkg. (10.75 oz.) frozen pound cake,
thawed, cut into 10 slices
1 1/3 c. blueberries, divided
1 tub (8 or 12 oz.) Cool Whip whipped topping, thawed
Slice 1 cup strawberries; set aside.
Line bottom of 13x9-inch baking dish with cake slices. Top with 1 cup sliced strawberries, 1 cup blueberries and whipped topping.
Place strawberry halves and remaining blueberries on whipped topping to create a flag design. Refrigerate until ready to serve. Makes 15 servings.
This has to be one of my all time favorite dishes!
2 c. (8 oz.) shredded cheddar cheese
1 can (4 oz.) diced green chiles
1/2 c. whole kernel corn
1/4 c. (about 2) sliced green onions
10 (6-inch) fajita-size flour tortillas
Chopped fresh cilantro (optional)
Combine cheese, chiles, corn and green onion in medium bowl. Spread 1/3 cup cheese mixture onto one half of each tortilla; fold tortilla in half. Spray large skillet with nonstick cooking spray; place two quesadillas in skillet. Cook each side over medium-high heat until golden brown and cheese is melted. Repeat with remaining ingredients. Cut each tortilla in half. Serve with salsa and cilantro..Makes 10 servings.
1/2 c. raisins
1 1/4 lbs. Granny Smith apples, peeled and chopped
1/2 c. sugar
1/4 c. all-purpose flour
1/4 tsp. cinnamon
1 tsp. lemon extract
10 sheets phyllo dough
6 Tbls. (3/4 stick) butter, melted
1 Tbls. confectioner's sugar
1. Heat oven to 375 degrees F. In small saucepan, heat brandy. Add raisins; let stand to plump, about 10 minutes.
2.For Filling: Combine apples, sugar, flour, cinnamon,lemon extract and raisins with accumulated liquid in large bowl.
3. Unroll phyllo on work surface; cover with damp towel. Lay out 1 sheet. Brush lightly with butter. Place another sheet on top; brush with butter. Repeat 8 more times, brushing each layer with butter.
4. Spoon filling along a long side of phyllo, 3 inches in from edge, leaving 1 inch at either end. Fold both short sides over filling. Fold 3-inch-wide-long strip over filling; roll up, jelly-roll style. Place, seam side down, on ungreased rimmed baking sheet. Make 6 slits on top. Brush with butter.
5. Bake in 375 degree F. oven 35 to 40 minutes, until nicely browned. Let cool on rack. Dust with confectioner's sugar. Serves 8.
Sunday, June 17, 2012
10 slices bacon
1 can biscuits
5 slices cheese
3/4 cup bread crumbs, plain, Italian style or garlic & herb
1 lb. fresh or frozen white fish fillets (1/2" thick), thawed
Friday, June 15, 2012
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
1/2 teaspoon vanilla (or ¼ tsp almond extract, if you prefer, or a blend of both)
2 large eggs
1 1/2 cups blueberries, rinsed, picked over and drained (thaw and drain first if using frozen berries)
1 small to medium sized peach, halved, pitted, and cut into slices
1 teaspoon lemon juice
Preheat oven to 350°F. Grease and flour (or spray with Baker's Joy) a 9-inch round cake pan, then line the bottom with parchment paper. Alternatively, use a 9-inch spring form pan, and grease and flour the inside of pan.
1. In a medium-sized mixing bowl, combine 1 cup of flour with baking powder and salt; set aside.
2. Using a mixer, beat the butter on medium high speed for 2 minutes. Then add the sugar and vanilla and beat until light and fluffy, about a minute more.
3. Add the eggs one at a time and beat until well blended. Reduce mixer speed to low and slowly add the flour, beating until smooth, but don't over-beat. A minute should be adequate.
4. Pour the batter into the prepared cake pan.
5. Combine the berries and peaches with a teaspoon of flour and the lemon juice in a bowl. Spread the fruit mixture over the top of the cake, arranging in a pretty fashion.
6. Bake on middle rack in oven at 350°F for about an hour, or until a toothpick inserted into the center comes out clean. Remove from oven and let the cake cool in the pan for 10 minutes.
7. Use a butter knife to slide around the edges of the cake to loosen it from the pan. Transfer the cake to a cake plate, berry side up.
Sprinkle the cake with powdered sugar before serving, or drizzle with a powdered sugar glaze, or even with maple or blueberry syrup at breakfast. It would also be perfect with a scoop of homemade vanilla ice cream for dessert!
Let me know how you like it; enjoy!
Tuesday, June 12, 2012
1 pkt. Splenda© or other artificial sweetener
1/4 tsp. salt-substitute, like No-salt©
enough cooking spray, butter-flavored
Nutritional Info Per Serving: Cal: 61.6; Fat: 0.7g; Carb: 12.6g; Pro: 1.9g;
1/4 cup evaporated milk
1/4 cup butter or margarine; (1/2 stick)
8 oz. Hershey's© semi-sweet baking chocolate, broken into pieces
1 tsp. vanilla extract
3/4 cup all-purpose flour
1/4 tsp. each baking soda, salt
3/4 cup chopped nuts; optional
Sunday, June 10, 2012
1 pkg. no sugar added fruit pectin (Ball© makes a great one)
1-1/2 cup sugar or Splenda©
Friday, June 8, 2012
1/2 pt of whipping cream
Instructions Mix together and microwave for 12 minutes. After microwaving, stir in 2 tablespoons of butter and 2 cups of pecan halves. Stir until the shine is gone. Drop onto foil in spoonfuls to your desired size. Let cool and set and enjoy.
Wednesday, June 6, 2012
Easy and sooo good !!!
3 c. Flour
2 c. Sugar
2 tsp. baking soda
2 tbsp. Vinegar
2 tsp. Vanilla
2/3 c. Vegetable oil
2 c. Tepid water
Mix dry ingredients in 13 x 9 x 1/2 inch ungreased pan. Make three (3) depressions putting vinegar, vanilla and oil in, one per each hole. Pour water over all. Mix. Bake 30 to 35 minutes at 350 degrees. Cool in pan. Cut and serve.
Monday, June 4, 2012
1 bunch broccoli, cut into pieces
10 oz. frozen peas
1/4-1/2 cup onion
1 cup sour cream
1 cup salad dressing like miracle whip
1 package Hidden Valley ranch dressing mix
Mix dressing ingredients. Pour dressing over veggies and chill overnight. Will keep well in the fridge for several days.
Place filter in coffee basket, and fill with brown sugar, allspice, cloves, cinnamon stick, salt, nutmeg, and orange wedges. Pour apple cider into coffee pot where the water usually goes. Brew, and serve hot.
Sunday, June 3, 2012
1 pound cubed or tenderized round steak
2 tablespoons water
1 cup all-purpose flour
1 cup vegetable oil
Divide cubed round steak into 4 serving size pieces. Sprinkle with black pepper. With a fork, lightly mix eggs and water. Dip each steak portion into flour, then in egg mixture and again in flour.
Heat oil in a cast iron frying pan ( or whatever you have ) to 350 to 360 degrees F. Fry steaks until golden brown. Turn and fry on other side until done. Drain on absorbent paper. Sprinkle with salt.
1/2 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onion
1 to 2 finely chopped jalapeno peppers
2 tablespoons granulated sugar
1 1/2 tablespoons salt
2 teaspoons black pepper
1 (16 ounce) can creamed corn
Boil a pan of water.
Mix cornmeal and vegetable oil well in a large bowl. Add just enough of the boiling water to form a dough that could be made into a ball. Add remaining ingredients except for the creamed corn. Mix to blend, then add creamed corn.
Coat the bottom of a cast iron skillet with vegetable oil. Heat over medium heat. Remove one cup of the cornbread mixture from the bowl, and add it to the skillet. Flatten out the cornbread, and cook as you would a pancake.
Friday, June 1, 2012
2 cups peanut butter
3 cups corn flakes
1 pkg. (8 oz.) softened cream cheese
1/3 cup sugar
2 tsp, vanilla extract
1 cup sour cream
8 oz. Cool Whip, slightly thawed
optional: 1 can or jar cherry topping