1-1/2 Cup cooking oil
2-1/2 Cups sugar
4 Eggs, seperated
4 tbsp. hot water
2-1/2 Cup sifted cake flour
3 tsp. baking powder
1/4 tsp. salt
1-1/2 tsp. ground cinnamon
1 tsp. ground nutmeg
2 Cups grated raw sweet potatoes
1-1/2 Cups chopped nuts
1 tsp. vanilla
Combine cooking oil and sugar; beat until smooth. Add egg yolks; beat well. Add hot water. Sift together flour, baking powder, salt and spices. Add to sugar mixture. Stir in potatoes, nuts and vanilla; beat well. Beat egg whites until stiff; fold into mixture. Pour into 3 greased 8" layer cake pans. Bake at 350 degrees for 25 to 30 minutes. Cool and frost.
Frosting:
1 lge. can evaporated milk
1 cup sugar
1 stick margarine
3 egg yolks
1 tsp. vanilla
1-1/2 cup flaked coconut
Combine milk, sugar, margarine, egg yolks and vanilla in saucepan. Cook over medium heat for about 12 minutes, stirring constanty, until mixture thickens. Remove from heat; add coconut. Beat until cool and of spreading consistency. And frost.
1/2 Cup Butter or margarine
1 Cup Sugar
2 Eggs
1 Teaspoon Vanilla
2 1 oz Squares unsweetened Chocolate
1/2 Cup Finely chopped pecans
1/2 Cup Flour sifted
MINT LAYER:
4 Tablespoons Butter or margarine
1-1/2 Cups Powdered sugar
3 Tablespoons Evaporated milk
1 Teaspoon Peppermint flavoring
1 Small Drop green coloring
CHOCOLATE ICING:
4 ozs. Semisweet chocolate
1 Tablespoon Butter or margarine
Preparation:
BROWNIE LAYER:
Cream soft butter with sugar. Add eggs one at a time and mix until creamy. Stir in vanilla and nuts. Gradually stir in flour; being careful not to overmix. In microwave, melt chocolate 2 - 3 minutes in small glass measuring cup, stirring after 1-1/2 minutes. Stir chocolate into batter evenly. Pour batter into greased 8 inch square casserole. Spread evenly. Cook 7 - 8 minutes on high, rotating after 3 minutes. Allow to cool.
MINT LAYER:
Cream butter and sugar. Add milk and blend until creamy. Add flavoring and enough color to be light green. Carefully spread over cooled brownies, evenly. Allow mint layer to "firm up" before adding chocolate layer.
CHOCOLATE LAYER:
Melt in glass measure cup for 2 to 3 minutes. Stir after 1 minute. Allow to cool and spread over firm mint layer. Spread carefully so mint and brownie layers are not disturbed. allow to stand several hours. Cut into squares to serve.
INGREDIENTS:
4 medium green-pink tomatoes
1 cup flour
1 egg
3/4 cup milk
1 pkt. Dry Italian Dressing Seasoning
1/2 tsp. Garlic salt
1/2 tsp. Natures Seasoning
1/2 cup butter or fried chicken drippings
DIRECTIONS:
Wash tomatoes, core, and slice 1/4" thick (leave peeling on)
Combine flour, Italian Seasoning, garlic salt, and Natures's Seasoning in bowl Combine milk with egg and beat with fork to mix well
Cover bottom of skillet with 1/4" butter (or drippings from frying chicken) and heat to medium-hot
Dip tomato slices in egg/milk mixture, then in seasoned flour. Repeat process so they will be double-dipped. Then, arrange tomato slices in medium-hot skillet.
Brown on one side and turn, browning the other side. Tomatoes are done when golden brown. Remove from skillet and drain on paper towels.
NOTE: This is also a good way to fix fried cucumbers and fried okra.
2/3 c. sugar
1 1/3 c. flour
4 eggs
1/4 c. oleo
1 1/2 Tbs. baking powder
1 tsp. salt
1/2 c. corn meal
1 1/3 c. milk
1/2 c. honey
..........Cream sugar, oleo, eggs and honey. Mix together dry ingredients and milk, batter will be lumpy, do not over-mix. Pour batter in greased baking pan {11x14" or individual mini loaf pans}. Bake at 350* for 35 minutes or until golden. Oh, so good!
1 cup shortening
2-1/2 cup sugar
2 eggs
3-1/2 cup flour
4 tsp. baking powder
1 tsp. salt
1-1/4 tsp. vanilla
Cream shortening and sugar until light and creamy. Add eggs, beat. Sift flour, measure and add salt, baking powder adn sift again; mix with creamy ingredients and add flavoring. Roll out thin and cut with largest biscut cutter. Sprinkle sugar on top, bake at 350 degrees until very slightly brown brown edges.
1 pound bow-tie pasta
3 skinless boneless chicken breast halves -- (1 pound)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
2 tablespoons butter, unsalted
3 medium shallots -- minced
3/4 pound sliced mushrooms
1/2 cup chicken broth
1/4 cup heavy cream
1 1/2 teaspoons chopped fresh thyme or 1/2 tsp dried
grated Parmesan cheese
In a large pot of boiling salted water, cook the pasta until tender but still firm, about 10 minutes. Rinse and drain well.
Rinse the chicken under cold running water and pat dry. Cut into thin strips and season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
In the same pot, heat the olive oil over medium heat. Cook the chicken, stirring, until white throughout but still juicy, 3 to 5 minutes. Remove chicken and set aside.
Melt the butter in the same pot over medium heat. Add the shallots [or substitute green onions] and cook until softened, about 1 minute. Add the mushrooms and cook, stirring often, until they give up their juices and the liquid evaporates, 5 to 7 minutes.
Stir in the chicken broth and cream and bring to a boil over medium high heat. Reduce the heat to low and stir in the pasta, chicken, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and the thyme. Cook, tossing lightly, until heated through, 1 to 2 minutes. Serve at once. Pass a bowl of grated Parmesan cheese at the table. Serves 4.
1 unbaked pie shell -- 9-inch
2/3 cup sweetened condensed milk
2 cups hot water
3 large eggs -- lightly beaten
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon ground nutmeg
5 peaches, peeled and halved
Combine the sweetened condensed milk with the hot water; stir into beaten eggs. Add salt, vanilla and nutmeg; pour into unbaked pie shell. Bake in a preheated 400 degree oven for 20 minutes, then reduce the heat to 325 degrees. Bake until custard is set, or about 15 minutes. Cool on a wire rack.
When cool, garnish with peach halves or pieces.
INGREDIENTS:
6 tbsps unsalted butter, softened
1/2 cup brown sugar
1 1/2 tsp pure vanilla extract
1 cup all-purpose flour
1/4 tsp salt
1 cup semisweet chocolate chips
1/2 cup sliced almonds
PREPARATION:
1. Preheat oven to 350°F and lightly grease an 8-inch square baking pan.
2. Cream butter and brown sugar together in a large bowl, then blend in vanilla.
3. In a separate small bowl, whisk together flour and salt, then add to butter mixture and mix well. Spread dough evenly into the prepared pan, and bake for 17-22 minutes or until golden brown.
4. Sprinkle the top with chocolate chips, and cover the pan with foil or another pan to help melt the chocolate. After a few minutes, spread the chocolate with a spatula until evenly coated and smooth. If chocolate does not melt, pop the pan back in the oven for a minute.
5. Sprinkle almonds immediately over the top and press in gently so they will stick. Let cool completely and cut into desired shapes. Store in an airtight container.
2 Tbs (30 ml) olive oil
1 medium onion, chopped
2 cloves garlic, crushed
1/2 cup (125 ml) chopped parsley
1 cup (250 ml) canned or fresh chicken stock
Salt and freshly ground pepper to taste
4 - 6 medium potatoes, thinly sliced
Heat the oil in a large skillet over moderate heat and saute the onion, garlic, and bell pepper until soft but not brown, about 5 minutes. Add the parsley and broth and season with salt and pepper. Bring to a boil and remove from the heat. Layer the sliced potatoes in the broth in the skillet. Bring to a boil over moderate heat. Reduce the heat and simmer covered for 15 to 20 minutes, until the potatoes are tender. Pour a little of the cooking liquid over the potatoes when serving. Serves 4 to 6.
3 fresh ripe large tomatoes
1 fresh garlic clove, crushed, minced
1 fresh small onion, minced
2 tsp. fresh basil, chopped
1 tsp. fresh oregano, chopped
1/2 tsp. dried rosemary, crumbled
3 Tbs. olive oil
1/4 cup fresh lemon juice
1/8 tsp. red cayenne pepper
1/4 tsp. black pepper
8 oz. uncooked spaghetti
Wash and cut tomatoes into small diced pieces. Mince garlic, finely chop onion and chop fresh herbs. Gently stir together all ingredients. Meanwhile, cook 8 oz. dry spaghetti according to package instructions. Rinse with cool water and drain well. Toss fresh tomato mixture with cooked pasta in a bowl and serve immediately.
4 boneless skinless chicken breasts
2 tablespoons flour
1 1/2 teaspoons olive oil
1 teaspoon butter
1/2 cup chicken broth *
1 tablespoon lemon juice
In a non-stick skillet over a medium heat, melt butter and mix with olive oil. Meanwhile coat chicken breasts with flour. Place chicken breasts in skillet and brown both sides.
Add lemon juice to broth. When chicken is brown on both sides, pour broth with lemon juice into the skillet, cover tightly with a lid, and turn heat down to medium low. Simmer for 15 minutes. Remove cover from skillet and reduce broth until thicken. Remove chicken breasts and pour thickened sauce over top.
6 skinned catfish or other fish
1/2 cup evaporated milk
1 tablespoon salt
dash pepper
1 cup flour
1/2 cup yellow cornmeal
2 teaspoons paprika
12 slices bacon
Clean, wash and dry fish. Combine milk, salt and pepper. Combine flour, cornmeal and paprika. Dip fish in milk mixture and roll in flour mixture. Fry bacon in a heavy pan until crisp. Remove bacon, reserving fat for frying fish. Drain bacon on absorbent paper. Fry fish in hot fat for 4 minutes. Turn carefully and fry for 4 to 6 minutes longer or until fish is brown and flakes easily when tested with a fork. Drain on absorbent paper. Serve with bacon. Serves 6.
vegetable oil for deep-frying
2 cups self-rising cornmeal mix
3 tablespoons self-rising flour
2 tablespoons finely chopped green onion
1 cup milk
1 egg, beaten
In a deep fryer or heavy, deep skillet, heat 2 to 3 inches of oil over medium heat to 375°. In a mixing bowl, combine cornmeal mix, flour, and onion. Add milk and egg; mix well. Let stand for 5 minutes. Drop batter by tablespoons into hot oil. Fry until golden brown, turning several times. Drain on paper towels. Makes about 15 hush puppies.
Corn oil for deep-frying
3 catfish fillets (about 1 pound)
1/2 cup white cornmeal
salt to taste, if desired
freshly ground black pepper to taste
lemon halves
ketchup
hush puppies
Heat the oil for deep-frying.
Cut each fillet in half crosswise. Combine the cornmeal, salt, and pepper. Dredge the fillets in the cornmeal. Pat to make the cornmeal adhere. Drop the fillets in the oil cook 5 to 10 minutes, or until crisp and brown. Serve with lemon halves, ketchup, and hush puppies.2 to 4 servings.
2 cups sifted fine, stone or water ground white corn meal
1 tablespoon sugar
3/4 tablespoon baking soda
2 teaspoons salt
1 tablespoon minced yellow onion
1 egg
1 cup buttermilk
4 - 5 tablespoons cold water
Stir corn meal, sugar, soda and salt together. Place onion in a small bowl. Add egg, buttermilk and beat until frothy. Pour all at once into the meal and stir lightly to mix. Add just enough of the cold water to make dough a good dropping. Fry in a deep fat fryer for about 2 minutes or until evenly browned. Makes about 2 dozen.
