INGREDIENTS:
4 cobs of corn, in their husks
PREPARATION:
1. Preheat charcoal or gas grill.
2. Pull back husks of corn, remove silk and soak in a bowl of salty water for approx. 20 minutes.
3. Cover ears of corn with the husk and place on the grill until husks begin to char.
4. Serve with butter and salt.
INGREDIENTS:
6 ounces lemon flavored yogurt
2 tablespoons lemon juice
1/4 cup honey
3 ounces cream cheese, softened
1/2 cup cream
1 teaspoon grated lemon peel
1/2 teaspoon lemon extract
PREPARATION:
1. Combine all ingredients in a blender container and blend till smooth.
2. Pour into 8 3-ounce cups. Insert popsicle sticks in the center of each cup. Freeze until firm.
3 pounds potatoes, cooked until just tender, cubed, cooled
5 or 6 hard cooked eggs, cooled, coarsely chopped
1/4 to 1/2 cup chopped red onion
1/4 to 1/2 cup chopped celery, optional
thinly sliced tomatoes and cucumber, for garnish, optional
Dressing:
3/4 cup mayonnaise (a little more or less, as desired)
1 to 2 tablespoons prepared mustard
salt and pepper to taste
Combine potatoes, egg, onions, and celery. Stir in mayonnaise, mustard, and salt and pepper to taste. (Stir the mayonnaise and mustard in a little at a time, until you have the flavor and consistency you like.)
Top with thinly sliced tomatoes and cucumber, if desired. Recipe from Southernfood.about.com. Serves 6 to 8.
2 cups water
3/4 cup sugar
1 orange -- sliced
1 lemon -- sliced
1 lime -- sliced
4 regular tea bags
2 cups red wine
1 10-oz pkg frozen strawberries -- thawed,pureed
2 cups lemon-lime soda
Combine water and sugar in a saucepan; bring to a boil, stirring to dissolve sugar. Add fruit slices; boil 1 minute. Remove from heat; add tea bags. Cover and let stand 5 minutes. Remove tea bags; cool. Combine tea mixture, wine, and strawberries in a pitcher; chill. Add lemon-lime beverage, and gently stir. Serve immediately. Makes 2 quarts.
8 tea bags
3 quarts boiling water
3/4 cup sugar
1 bottle ginger ale -- 32-ounce
1 can lemonade, frozen concentrate -- 12-ounce
Steep tea in water for 10 minutes. Remove tea bags and mix tea with remaining ingredients. Chill. Ginger ale may be chilled and added just before serving if a more carbonated punch is desired. Serves 15.
2 tablespoons Cornstarch
1/4 cup cold water
1 1/2 cups sugar
1 tablespoon lemon juice
4 cups blackberries, picked over, rinsed & drained
TOPPING:
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons butter, cold, cut in small pieces
1/4 cup boiling water
In a large bowl, stir together the cornstarch and 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and blackberries; combine gently. Transfer to a cast iron skillet, about 8-inch.
In a bowl, combine the flour, remaining sugar, baking powder, and salt. Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture until it just forms a dough.
Bring the blackberry mixture to a boil, stirring. Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a baking sheet (line with foil to avoid a mess) in the middle of a preheated 400 degree F oven for 20-25 minutes or until the topping is golden.
Serve warm with vanilla ice cream or whipped cream.
1 small can evaporated milk
1 1/2 cups sugar
3 1/2 tablespoons cocoa
1/2 stick butter melted
2 eggs
1 teaspoon vanilla
1 9 inch unbaked pie shell
Mix together all ingredients and pour in to pie shell. Bake at 350 for 30 to 35 minutes until knife inserted in center comes out clean.
Ingredients:
6 potatoes, peeled & sliced
2 carrot, sliced
1/2 cup celery, diced
4 chicken bouillon cubes
1 onion, diced
1 tbs. parsley flakes
2 tsp. sugar
1/3 cup margarine
5 cups water
salt & pepper to taste
13 oz. can evaporated milk
1 cup ham, finely chopped
Preparation:
Peel & slice potatoes. Dice celery, onion & carrot. Put all ingredients in Crockpot, except milk. Cook on low 10-12 hours or on high for 7-8 hours. Stir in evaporated milk during last hour. Serve with crackers of choice.
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter
Topping:
1/4 cup butter
1 teaspoon dried lemon peel
1 tablespoon lemon juice
4 firm bananas -- cut in 1/2" slices
1/4 cup brown sugar -- firmly packed
nutmeg -- to taste
Combine all crust ingredients in a medium bowl; mix well. Press into bottom of a greased 8-inch square baking dish. Bake 5 to 6 minutes at 375 degrees or until browned.
Melt butter in a medium sauce pan over low heat. Add lemon peel, lemon juice and bananas. Stir only until bananas are coated with butter. Arrange slices on crust. Sprinkle with brown sugar and nutmeg.
Bake at 375 degrees for 12 to 15 minutes or until bubbly. Cut into squares while still warm and serve. Serves 6 to 8.
2 1/2+ cups flour
1/2 tsp salt
1/2 tsp baking soda
Mix these ingredients and set aside
1 stick (1 cup) butter
1 stick lard (or use butter flavored Crisco sticks)
1 cup peanut butter
Cream these together
1 3/4 cups dark brown sugar
1/4 cup white sugar
Add these to above 3 items
2 eggs
2 tsp vanilla - optional
Add and beat well. Stir in flour mixture. Press batter into wax paper lined 8x8 baking pan and refrigerate. Cut into 4 bars. Slice 1/4" thick and put on ungreased sheet. Press with wet fork. 375 9-11 min.
INGREDIENTS:
4 salmon steaks
1/4 cup olive oil
2 tbsps lemon juice
2 tbsps soy sauce
1/2 tsp dry mustard
1/2 tsp ginger
PREPARATION:
1. Combine all ingredients in a shallow dish and marinate steaks for as much time as you have (about an hour if you can).
2. Remove salmon and place in a broiling pan, baste with marinade and broil for 5 minutes on each side (brushing occassionally with more marinade).
3. Watch carefully and check for doneness.
4. Serve immediately.
4 small peaches, thinly sliced
2 cups (500 ml) fresh blueberries, raspberries, blackberries, or combination of berries
2 cups (500 ml) sparkling white wine
1/4 cup (60 ml) Grand Marnier, creme de cassis, or fruit-flavored liqueur of your choice
Place the peaches and berries in alternating layers in 4 champagne flutes or wine glasses. Add the sparkling wine and top with the fruit-flavored liqueur. Serves 4.
(for seafood)
3/4 cup real mayonnaise
1 Tbs chopped chives
Juice of one lemon
1 Tbs chopped parsley
1 tsp Worcestershire sauce
1 tsp paprika
3 Tbs Ketchup
1 jigger (1 1/2 oz) brandy or straight Bourbon
Mix all well in a bowl. Add seafood, mix, and marinate in refrigerator one hour. Serve. This sauce is quite different, depending on the liquor used. I like both, but the are noticeably different. I've tried it with crab meat, shrimp, and lobster and it's great. For the experimenters, you might want to try alternative liquors or wines.
1/2 cup sugar
1 1/2 cups all-purpose flour
1 stick (1/2 cup) sweet butter
1/2 tsp. baking powder
1 egg
1/2 tsp. salt
1 tsp. vanilla
Cream butter and sugar. Add egg and vanilla. Mix well. Add dry ingredients, which have been sifted together. Spread dough in a greased 9"x11" pan. Cover top with slices of small blue plums or sliced apples. Apple slices may be rolled in cinnamon sugar prior to placing on the cake. Bake at 350 degrees for about 20 minutes, until light golden.
Ingredients:
------------ 2 chocolate wafer cookies crushed
1-1/2 cups cold skim milk
1/4 tsp. peppermint extract
1 pkg. (4-serving size) JELL-O Pistachio Flavor Sugar Free Instant Pudding & Pie Filling
2 cups thawed COOL WHIP LITE Whipped Topping
1 square BAKER'S Semi-Sweet Baking Chocolate, chopped
2 chocolate wafer cookies , quartered
Preparation:
------------ SPRINKLE cookie crumbs into 8-inch pie plate which has been sprayed with no stick cooking spray; set aside.
POUR milk and extract into large mixing bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes.
GENTLY stir in whipped topping and chocolate. Spoon into prepared pie plate.Garnish with quartered wafers.
FREEZE until firm, about 6 hours.
REMOVE from freezer. Let stand about 10 minutes to soften before serving. Store any leftover pie in freezer.
