10 med new potatoes
6 slices bacon
2 1/2 Tbsp. flour
6 Tbsp. cider vinegar
1 1/2 Tbsp. sugar
1 Tsp. dry mustard
Salt and Pepper to taste
Boil the potatoes in their skins until just tender. Meanwhile, fry the bacon until crisp. Reserve 4 tablespoons of bacon fat and discard the rest. Drain the bacon well, crumble and set aside. Heat the reserved bacon fat and stir in the flour. Cook slowly, stirring continuously for about a minute. Remove from the heat and add 1-1/2 cups hot water and the vinegar. Mix well, return to low heat and cook, stirring, until smooth and thick. Add sugar, mustard, salt and pepper and cook for 2 more minutes. Drain the potatoes, peel and slice them while warm. Toss with the dressing until they are well coated. Sprinkle with the crumbled bacon and serve.
2 eggs beaten
1 and 1/2 cups sugar
1 1/4 cup vegetable oil
1tsp vinegar
2 1/2 cups self rising flour
1tsp baking soda
1 cup buttermilk
1tsp vanilla extract
1tsp almond extract
1 2oz. bottle red food coloring
Combine eggs, sugar, oil, and vinegar in bowl; mix well. Sift flour and soda together. Add to egg mixture alternately with buttermilk, beating well after each addition. Add vanilla and almond and food coloring and mix well.
Pour batter into 3 greased and floured 8 inch pans. Bake at 350 degree for 25 minutes cool and frost with cream cheese icing.
2 blocks of cream cheese(8oz) each
1/2 stick of softened butter
two 1 pound boxes 10x powdered sugar
1tsp vanilla extract
1tsp almond extract
Cream butter and cream cheese until smooth gradually add sugar blending well add extracts and mix. Allow mixture to chill for about 45 minutes in refrigerator. Let stand at room temp for 5 minutes before frosting cake.
Sprinkle top with chopped walnuts for garnish if desired.
Serves 6-8
INGREDIENTS:
3 sweet potatoes
1/4 pound butter
1 cup brown sugar
2 tsps cinnamon
1/4 cup lemon juice
2 sticks butter
2/3 cup sugar
1 large egg
1 tbsp vanilla
2 tsps salt
2 1/2 cups flour
METHOD:
In a one gallon stock pot, boil potatoes until soft enough to mash. Peel and place in food processor with butter, salt, sugar, cinnamon and lemon juice. Blend on high speed until all ingredients are well incorporated. Remove and set aside. Preheat oven to 350 degrees F. In a large mixing bowl, cream together butter and sugar. Beat one egg with vanilla, cinnamon and salt. Add to the sugar mixture and blend well to incorporate. Add flour and mix well to form dough. Knead three to four times to blend all ingredients thoroughly. Once the dough ball has formed nicely, cover with clear wrap and chill for up to three hours or overnight. Remove and roll out one eighth inch thick dough on a floured surface. Cut into five inch circles. Place a generous spoonful of potato mixture in the center of each circle and fold in a turnover fashion. Seal the edges with a fork, prick to allow steam to escape and bake until golden brown, approximately fifteen to twenty minutes. Cool and sprinkle with powdered suger. Serve either hot or cold.
1/4 C sugar
1 tsp salt
1/2 C Crisco
1/2 C hot water
1 pkg yeast
1/2 C warm water
3-1/2 C plain flour
1 large egg (room temperature)
Dissolve sugar, salt & Crisco in hot water. Dissolve yeast in warm water. Mix all ingredients and let rise to double. Shape into rolls and bake at 425°F until golden brown.
Makes 2 - 9 x 13 inch pans
Ingredients:
2 cups hot water
1/2 cup butter
1/3 cup white sugar
2 teaspoons salt
1/2 cup cold water
2 (.25 ounce) packages active dry yeast
5 1/2 cups all-purpose flour
2 large eggs (room temperature)
Directions:
1. Melt butter in hot water. Add sugar and salt and stir. Add cold water and yeast. Stir to dissolve yeast.
2. Add 3 cups flour and mix. Add eggs and 2 1/2 - 3 cups more flour. Mix, cover and let rise until dough doubles in size.
3. Punch down and let rise 30 more minutes or until doubles.
4. Make walnut size balls of dough. Place about 2 inches apart in well-buttered 9 x 13 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 30-45 minutes. Brush top of rolls with butter while hot.
2 egg whites, lightly beaten
1 Tbs (15 ml) milk
1 1/2 lbs (675 g) perch, pike, or firm white fish fillets of your choice
Salt and freshly ground pepper to taste
Flour for dredging
1 cup (250 ml) macadamia nuts, finely chopped
3 Tbs (45 ml) butter
3 Tbs (45 ml) vegetable oil
Lemon wedges for garnish
Finely chopped fresh parsley for garnish
Beat the egg whites and milk together in a wide shallow bowl. Season the fish fillets with salt and pepper. Dust each fillet lightly with flour, dip in the egg mixture, and coat with chopped nuts. Refrigerate for 30 to 60 minutes. Heat the butter and oil in a large skillet over moderate heat and saute the fillets for 3 to 4 minutes per side, until crisp, brown, and firm to the touch. Garnish with lemon wedges dipped in chopped parsley and serve immediately. Serves 4 to 6.
1/2 c finely minced onions
1/2 tsp butter or margarine
2 cups canned stewed tomatoes (home canned are best, but store bought work fine)
1/4 tsp baking soda
2 cups milk
salt and pepper to taste
In a 2 quart sauce pan, melt the butter and saute the onions until they are tender. Add the tomatoes and bring to a boil. Mix in the baking soda and remove from heat. After it stops foaming, add the milk and heat through. Season to taste. Serve with crackers and additional pats of butter.
1 Cup Butter, softened
2 1/2 Cup Sugar
4 Eggs
3/4 Cup Molasses
3 1/2 Cup Flour
2 tsp. Baking Soda
1 tsp. Salt
2 tsp. Cinnamon
4 Cups Oatmeal
1 Cup Chopped Pecan or Walnuts
2 Cups Raisins
In a big bowl, cream first 4 ingredients (Butter-Molasses). Add flour, baking soda, salt, and cinnamon. Mix well. Add oatmeal, nuts and raisins. Drop by teaspoonful onto greased cookie sheets. Bake at 350 degrees for 8-10 minutes. Sometimes I substitute chocolate chips for the raisins.
This is a doulbled recipe.
Serves 4-5
Meatballs:
2 eggs, beaten
1 tsp. tomato paste
4 drops, or more to taste, of red hot sauce
1 small onion, minced (about 1/4 cup)
1/4 cup grated Parmesan cheese
2 Tbs. minced parsley
1 clove of garlic, minced
1/2 tsp. salt
1 lbs. lean ground beef
3/4 cup soft bread crumbs (about 1 1/2 slices)
2 Tbs olive oil
1 tsp. leaf basil, crumbled
1 tsp. leaf oregano, crumbled
1/4 tsp. pepper
1 pkg. (1 lb.) spaghetti, cooked and drained
Spaghetti Sauce:
3-6oz. cans tomato paste
9-6oz. cans water
5 cloves of garlic, minced
1 small onion, minced (1/4 cup)
1/2 large green pepper, minced
3 bay leaves
2-3 Tbs. olive oil, can use the same in which the meatballs were cooked
1 to 2 tsp. salt, to taste
1/4 tsp. pepper
2 tsp. parsley flakes
1 tsp. basil
1&1/2 to 2 Tbs. sugar
1 tsp. oregano
4 oz. can mushroom stems and pieces, drained (use the water from the canned mushrooms as part of the 9 cans of water)
Make the meatballs:
Combine eggs, 1 tsp. tomato paste, onion, cheese, parsley, garlic, 1/2 tsp. salt, beef and bread crumbs in a large bowl; mix thoroughly. Form into meatballs, about 20, 1-inch in diameter. Brown meatballs in olive oil, in a Dutch oven; remove to paper towels, drain off fat or save some for the sauce.
Spaghetti Sauce:
Put olive oil in the Dutch oven, or use what was left after browning the meatballs, and heat. Add onions and cook for a 2 or 3 minutes, then add the garlic and green pepper and continue cooking for another 3 minutes or until all is tender. At this point, you may want to drain off some of the grease before adding the tomato paste and stir, then add water, a little at a time and mix well till all the water is used. Add salt, pepper, parsley, basil, oregano, and sugar and mix in well. Add the cooked meatballs and bring to a boil, then turn down to simmer, and simmer, uncovered for about 5 or 6 hours. The longer it cooks, the thicker the sauce will become.
Serve with a fresh green salad and garlic bread or sticks.
1 pound hamburger
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons mayonnaise, the real stuff
3 teaspoons Worcestershire sauce
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
2 tablespoons water
Mix well and shape into patties and grill on BBQ until done.
Notes: Serve with lettuce, sliced tomato and very thinly sliced fresh onion optional on a large 'burger bun that you toasted on the grill.
4 cups coarse fresh bread crumbs
1/2 cup (1 stick) butter, melted
4 Fuji apples, peeled, cored and thinly sliced
1/3 cup brown sugar
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh ginger or 1 teaspoon ground ginger
1 teaspoon ground cinnamon
3 tablespoons dry sherry (optional)
Whipped cream for serving (optional)
Method:
Heat oven to 375° F. Lightly butter a 2-quart casserole or baking dish.
Stir together bread crumbs and butter; set aside.
Combine apples, brown sugar, lemon juice, ginger, and cinnamon, mixing until well blended. To assemble brown betty, spread 1 cup of buttered bread crumbs in bottom of casserole; top with one third of apple mixture. Sprinkle 1 tablespoon sherry over apple layer, if desired.
Spread another cup bread crumbs and top with half of remaining apples and another tablespoon sherry. Make third layer of one cup of bread crumbs and top with remaining apples and sherry. Spread remaining bread crumbs on top of apples.
Cover with foil and bake 30 minutes; uncover and bake 30 minutes longer. Cool until warm and serve with whipped cream, if desired.
8 medium apples
1/2 Cup water
1 Tsp. cinnamon
3/4 Cup granulated sugar
1/2 Cup flour
6 Tbsp. butter
TIP: Use Red Gravenstein apples for a tangy apple flavor.
Pare, core and dice apples. Fill greased individual custard cups or a 1 1/2 qt casserole with the apples water, and cinnamon. Blend the rest of the ingredients until crumbly in consistency. Spread this mixture over the top of the apples and bake uncovered in a 350 degree
F. oven until apples are tender. Serves 6.
1 (18-1/2 oz) box white cake mix
1 small (2 oz) pkg. vanilla instant
pudding mix
1/4 cup oil
1/2 cup water
1/3 cup rum (Puerto Rican light is
best)
4 eggs
1 small (8 1/4-oz) can crushed
pineapple, undrained
1 cup coconut
Mix cake mix, pudding, oil, water and rum. Add eggs, one at a time and beat well after each addition. Mix in pineapple. Then fold in coconut. Bake in 350' oven for 30 minutes. This makes sheet or layer cake. If making layer cake (bake layers 25 minutes).
Pina Colada Frosting:
1 small can crushed pineapple,undrained
1/3 cup rum
1 small pkg. vanilla instant pudding mix
1 (8oz0 container Cool Whip
Coconut
Mix crushed pineapple, rum, and vanilla
instant pudding. Beat until it thickens. Fold in 1 container of Cool Whip. Frost cake and top with coconut
Sift together:
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
Add:
1-1/2 cup oats
1/2 cup vegetable/cooking oil
One cup light brown sugar
One slightly beaten egg
3 tbsp unsweteened cocoa
1 tsp vanilla
1/4 warm water, if needed (this will vary by altitude, climate, etc)
Drop on greased baking sheet. Press with fork. Bake at 350 deg for 12 minutes.
NOTE: Original recipe called for one large square of unsweetened chocolate and shortening or butter instead of oil. If cholesterol is not a problem, you might want to try it that way, but I prefer the cocoa and oil. This is an old family recipe and these cookies are excellent.
1/4 cup bacon drippings
1 small onion, chopped
1 jalapeno pepper, chopped (optional)
1 ham hock
2 teaspoons sugar
1/4 teaspoon crushed red pepper
3 pounds fresh collard greens, cleaned and chopped
2 teaspoon seasoned salt
2 teaspoons garlic powder
1/4 teaspoon pepper
In a large pot, heat drippings over med-high heat. Add onion and jalapeno pepper. Fry until onion is soft. Add meat and enough water to cover; bring to a boil. reduce haet to medium. Cover and simmer 1 hour. Add remaining ingredients and cook 45 minutes more. Check often and add water as needed to prevent scorching. Simmer an additional 30 to 45 minutes or until greens are tender.
DUMPLINGS:
1 cup cornmeal
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup milk
1 tablespoon melted bacon drippings
Place cornmeal in a large mixing bowl. Sift together flour, baking powder, and salt; mix into cornmeal. Beat eggs and combine with cornmeal mixture. Add milk and drippings. Using a large spoon, drop the batter onto greens; cover tightly and simmer for 5 to 10 minutes or until done. 4 to 6 servings
