Page 3,Babylove`s

PAGE 3

FRIED FROG LEGS

12 frog legs
Lemon Juice
One cup of flour
One cup of bread crumbs
One egg
Salt and Pepper
One stick of butter

Wash frog legs thoroughly. Place legs in pan. Marinate in lemon juice covered with crushed ice.
Refrigerate for three or four hours. Rinse. Roll in salt and peppered flour. Dip in beaten egg and roll in bread crumbs. Fry in butter until golden brown. Serve at once.

SOUTHERN CORNBREAD

2 cups of white cornmeal
1 cup of buttermilk
1 egg
1/4 cup oil, melted shortning or lard

Preheat oven to 400 degrees
Grease a 10 inch iron skillet with shortening In a large bowl, mix all ingredients thoroughly and pour into your iron skillet. Cook for approx 30 minutes or until it`s golden brown. Mmmmm good! that`s some mighty fine eating.

HUSH PUPPIES

3/4 cup self rising yellow corn meal
1/3 cup flour
1/2 teaspoon salt
1/2 cup of butter milk
1 large egg
1/2 cup chopped onion

Combine all of the ingredients in a bowl. Mix thoughly. Spoon into hot oil, fry till golden brown.

SWEET POTATO PIE

1 1/2 lb sweet potatoes
1 cup granulated sugar
12 tbsp unsalted butter or margarine
2 eggs
1 tsp vanilla
1/2 tsp nutmeg
A 9 inch deep-dish pie crust, unbaked

Boil potatoes until tender. Drain and peel.
Put the potatoes, sugar and butter in a blender. Mix, then add eggs, vanilla and nutmeg. Blend ingredients until mixture is smooth. Pour into unbaked pie shell and bake at 375 for 45-55 minutes until filling is set.

HARD ROCK CAFE',BBQ BEANS

2 15-ounce cans pinto beans (with liquid)
2 tablespoons water
2 teaspoons cornstarch
1/2 cup ketchup
1/3 cup white vinegar
1/4 cup brown sugar
2 tablespoons diced onion
1 teaspoon prepared mustard
1/2 teaspoon chili powder>br> 1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup cooked bacon

1. Preheat oven to 350 degrees.
2. Pour entire contents of the can of pinto beans into a casserole dish (with a lid).
3. Dissolve the cornstarch in a small bowl with the 2 tablespoons of water. Add this solution to the beans and stir.
4. Add the remaining ingredients to the dish, stir well and cover.
5. Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes. After removing the beans from the oven, let the beans cool for 5 to 10 minutes before serving.
Serves 6 to 8 as a side dish.

BURNT SUGAR PIE

Original Recipe of Bessie Deora Kerns Darby 1918-20 Era--Oklahoma Homestead Family Very Rich...this one pie can serve 10!

Bake a 9" pie shell

Scald 1 1/2 cups milk and keep hot

Make meringue from the 4 egg whites, a little sugar and cream of tartar.

Mix:
4 egg yolks
1/2 cup white sugar
4 Tablespoons white flour
1/2 cup cold milk

Stir with spoon to blend then use egg beater to beat until smooth. (I use a wire whisk) Burn 1/2 cup sugar in heavy skillet (cast iron is best) When burnt, add 1 cup more sugar and brown to deep color. Add the scalded milk to sugar in skillet. Cook and stir until smooth. Take about a cup of the hot liquid from skillet and pour in a slow stream, whisking constantly to blend. Pour the mixture back into the skillet and continue to cook until thick, stir constantly.Pour into baked pie shell. Cover with meringue and bake in a 350 degree oven 13-15 minutes until golden brown.

ORANGE COCONUT CAKE

125 gr margarine or butter
1 egg
1 cup sugar
1 cup self rising flour
1 cup coconut
2 oranges

Cream together the margarine and sugar, beat in egg, Add flour, coconut, grated rind and juice of both oranges. Mix well. Mixture should be dropping consistency; add a little extra juice (or use milk) if required. Place into a greased and base-lined 20 cm (8 inch) tin and bake in a moderate oven approximately 60 minutes or till tests cooked with a skewer.

EASY BAKED BEANS
1/2 pound bacon -- cut up
1 small onion -- chopped
2 cans pork and beans -- 1# cans
2 tablespoons Brown sugar
1 Tablespoon Worcestershire sauce
1 teaspoon mustard

Cook bacon to just crisp. Drain on paper towel. Fry onion in drippings until tender. Mix all the remaining ingredients together in a 1 1/2 quart casserole. Bake uncovered at 350 Degrees for 2 hours.

DEEP FRIED DATE-FILLED WONTONS

8 oz (250 g) pitted dates, finely chopped
1/4 cup (60 ml) chopped almonds, cashews, or walnuts
1 Tbs (15 ml) orange juice, or more if needed
1 tsp (5 ml) Chinese five spice powder*
The zest if 1 lemon, finely grated
48 wonton wrappers*
Oil for deep frying
Powdered (confectioner's) sugar for dusting (optional)
Ground cinnamon for dusting (optional)

* Available in finer supermarkets and Asian specialty shops

Mix together the chopped dates, nuts, orange juice, five spice powder, and lemon zest, adding more orange juice if necessary to make the mixture moist enough to hold together. Form the date mixture into small cylinders about 1/4 inch (1 cm) wide and 1/2 inch (2 cm) long. Place the date rolls diagonally on the wonton wrappers and roll up into a tube. Twist the ends of the tube, forming a shape like a Christmas cracker. Heat the oil to a temperature of 350F (180C) and fry in batches of 6 to 8 at a time, turning as necessary, until golden brown. Drain on paper towels and dust with powdered sugar and/or cinnamon if desired. Makes 48 fritters, to serve 8 to 10.

JOCKEY(WACKY)CAKE

3c.flour
2c.sugar
6T.heaping cocoa
2t.baking powder
2T.vinegar
2T.vanilla
2/3c.Crisco oil
2c.water

Mix all dry ingredients, add all liquids and mix by hand. Bake at 350 for 35-40min. When cool,frost.

FROSTING:
Powdered sugar
Cocoa-enough to color it
capful of vanilla
T.soft butter(not oleo)
Take cold coffee and use it for frosting(not too much),just enough for spreading consistency.

BEER BREAD

3 cups self-rising flour
1/3 cup sugar
1 can of beer

Mix above ingredients together and place in a greased loaf pan.
Bake for 1 hour at 375 degrees. Cool on a wire rack for 30 minutes before slicing.

TEQUILA AND LIME
PORK SPARERIBS

Recipe Courtesy Emeril Lagasse 1999
1 rack of pork spareribs (about 3 pounds)
Salt
Freshly ground black pepper
1 cup olive oil
4 limes, juiced 1/2cup tequila
1/4 cup finely chopped onions
2 tablespoons minced garlic
2 medium jalapenos, stemmed, seeded and finely chopped
2 tablespoons finely chopped fresh cilantro leaves

Season the ribs with salt and pepper.
In a small mixing bowl, whisk the oil, lime juice, tequila, onions, garlic, jalapenos and cilantro. Whisk well. Season with salt and pepper.
Place the ribs, meat side down, in a glass baking dish. Pour the marinade over the ribs, coating each side completely. Cover with plastic wrap and refrigerate overnight (at least 12 hours), turning every couple of hours.
Remove from the refrigerator and bring the ribs to room temperature. Preheat the grill on low. Place the ribs, meat side down, and slow grill the ribs, turning and basting every 15 minutes.
Cook for about 1 1/2 to 2 hours, or until the ribs are tender. Remove from the grill and slice into individual ribs.
Yield: 2 to 3 servings

SPICY SHORT BEEF RIBS
SMOTHERED IN RED GRAVY

2 racks of beef short ribs (2 1/2 to 3 pounds each)
Salt
Freshly ground black pepper
1 teaspoon liquid crab boil
1 (14-ounce) bottle of ketchup
12 ounces light beer
1 tablespoon molasses
1 tablespoon Creole or whole grain mustard
1 tablespoon chopped garlic
1/2 cup chopped onions
1/4 cup firmly packed light brown sugar
Dash hot pepper sauce
Dash Worcestershire sauce
Pinch salt
Pinch cayenne
1 tablespoon peeled and grated fresh ginger
Pinch of freshly ground black pepper

Season the ribs with salt and pepper.
Place the ribs in a large pot and cover with water. Add 1 teaspoon of the crab boil. Over high heat, bring the liquid to a boil. Reduce the heat to medium and simmer for 30 minutes.
Remove the ribs from the liquid and cool.
In a food processor, fitted with a metal blade, combine the rest of the ingredients. Process until smooth, about 15 seconds. Scrape down the sides with a rubber spatula. Pulse two or three times.
Preheat the oven to 350 degrees F. Place the ribs in a shallow roasting pan. Pour the pureed mixture over the ribs. Place the ribs in the oven and roast the ribs for about 1 1/2 to 2 hours or until the ribs are tender. Slice into individual ribs.

TEMPURA ONION RINGS

Serves 4
5-6 cups vegetable oil
1 egg yolk
1 cup ice water
1 cup cake flour
2 tablespoons cornstarch
2 large onions, white, yellow or red, thinly sliced

1. Heat oil to 370 degrees in a wok or large pot. In a medium bowl, set over an ice bath, stir yolk with chopsticks or a whisk; add water, stirring to combine. Sift flour and cornstarch into egg mixture, stirring to incorporate. Don't worry about the few remaining lumps in the batter.
2. Coat onion rings with batter, letting excess drip back into bowl. Fry onion rings, turning once, in small batches in the oil until just beginning to color. Drain on paper towel. Repeat process; skimming oil of tempura batter bits as necessary until all onion rings have been fried. If oil becomes dark, begin again with fresh oil. Serve immediately.

ROAST CHICKEN

Serves 4
1 six-pound roasting chicken
2 medium onions, peeled, sliced crosswise 1/2 inch thick
3 garlic cloves, peeled and smashed
4 sprigs fresh thyme
1 lemon
1 tablespoon softened unsalted butter
Salt and freshly ground pepper

1. Heat oven to 425 degrees. To assure even cooking, remove the chicken from the refrigerator, and let it stand at room temperature for 30 minutes. If the chicken comes with a plastic pop-up thermometer, discard it; the readings are often inaccurate. After rinsing the chicken inside and out with cold running water, dry with paper towels. Tuck the tips of the wings under the bottom to keep them from burning.
2. Place slices of 2 medium onions in two rows in a heavy-duty roasting pan to form a bed for the chicken. The onions will flavor the chicken and the pan juices that form the base of the gravy. Put garlic cloves, sprigs of thyme, and lemon inside the chicken's cavity. To help release the lemon's essence, roll it back and forth with the palm of your hand pressing on top, and then pierce the surface all over with a fork.
3. Set the chicken on the bed of onion slices, breast-side up. Then bring legs forward, cross them, and tie them together with about 18 inches of kitchen twine. Tying the legs is much simpler than trussing the bird, which requires tying the body.
4. Spread butter over the entire exposed surface of the chicken, which ensures even browning. Sprinkle well with salt and freshly ground pepper.
5. Place the chicken in the oven; in about an hour and a half, the skin should be crisp and a deep golden-brown color, and the juices should run clear when the chicken is pierced. Check the internal temperature of the breasts and the thighs with an instant-read thermometer. When ready, the reading in the deepest part of the breast should be 180 degrees, and in the deepest part of the thigh it should be 190 degrees.
6. When the chicken is finished cooking, remove it from the pan, and transfer it to a cutting board with a well to catch the juices. Let the chicken stand at room temperature for up to 20 minutes. The juices, which rise to the surface when cooking, will settle and redistribute evenly throughout the chicken.
7. Untie the legs of the chicken. Remove the lemon, garlic, and herbs from the cavity of the chicken, and discard. Place the chicken on a serving platter breast-side up, and, using a sharp knife, carve the bird: Use a large fork to pull one of the legs away from the body. With the tip of your knife, find the joint that connects the leg to the body, and sever it. Cut the thigh away from the drumstick at the second joint. To remove the breasts, cut straight down between the breasts, following the contour of the rib cage, until you hit the wishbone. Cut through the joint where it meets the breastbone. Serve the individual pieces, or cut the breast into thin slices for a more elegant presentation.