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CRUSTLESS EGG PIE
4 eggs
1 3/4 cups sugar
1/2 cup flour
1 3/4 cup milk
1 tsp. vanilla or lemon
4 tbsp butter
Mix all together and pour in 9" pie pan. Bake at 325 for 45 minutes
or until golden brown.
GRANDMA'S EGG CUSTARD PIE
Ingredients
1 (9 inch) unbaked pie crust
3 eggs, beaten
3/4 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 egg white
2 1/2 cups scalded milk
1/4 teaspoon ground nutmeg
Directions
1. Preheat oven to 400 degrees F (205 degrees C).
2. Mix together eggs, sugar, salt and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring (optional).
3. Line pie pan with pastry and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into pie crust. Sprinkle with nutmeg.
4. Bake for 30 to 35 minutes or until a knife inserted near center comes out clean. Cool on rack.
TAMALE CASSEROLE
2 pkgs. (2 dozen) frozen tamales
1 can Chicken ala King
1 small can green chili peppers
1 large can evaporated milk
1 cup grated cheese (more, if you love cheese)
Place tamales in a baking dish (after you remove the shucks, of course,)!
Mix all other ingredients except cheese. Pour over the tamales. Bake at 325 degrees for about 30 minutes. Add cheese and return to oven until cheese melts.
BROWNED STEWED CHICKEN
1 (3 1/2 to 4 pound) chicken, cut into 8 pieces
1 large onion, halved and sliced
6 garlic cloves, sliced
8 sprigs fresh thyme
2 tablespoons olive oil
1 teaspoon kosher salt
Fresh ground black pepper
2 tablespoons olive oil
1 teaspoon allspice
1 large tomato, coarsely chopped
1 1/2 cups chicken broth
1/2 to 1 teaspoon hot sauce
Salt
Fresh ground black pepper
Toss the chicken, onion, garlic, thyme, olive oil, salt, and pepper together in a bowl. Cover and refrigerate overnight. Remove the chicken from the refrigerator 30 minutes before you start cooking.
Remove the chicken from the marinade. Reserve the marinade.
Heat a large skillet over medium-high heat. Add the olive oil to the pan, and begin browning chicken pieces in batches until golden brown.
Remove the last batch from the pan, then add the allspice and marinade, and cook for about 5 minutes. Add the tomatoes and return chicken to the pan. Raise the heat, and bring to a simmer. Add chicken stock, hot sauce and again, bring to a simmer. Cover pan and adjust heat to a low simmer, for approximately 30 minutes, or until chicken is cooked through. Adjust seasoning and serve. Good over rice or noodles.
BROWN MOUNTIAN CAKE
1 cup soft butter
2 cups sugar
3 eggs
3 cups all-purpose flour
1 cup buttermilk
1/2 cup warm water
3 Tablespoons cocoa
1 teaspoon baking soda
1 teaspoon vanilla
Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour alternately with buttermilk, beginning and ending with flour. Combine water, cocoa, and baking soda, stirring well; add to flour mixture, beating well. Stir in vanilla. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350 degrees for 35 to 40 minutes or until wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans and cool completely on wire racks. Spread Caramel Frosting between layers and on top and sides of cake.
CHAMPAGNE CAKE
Ingredients:
2 3/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2/3 cup butter
1 1/2 cups white sugar
3/4 cup champagne
6 egg whites (room temperature eggs)
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch round cake pan.
2. In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
3. In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.
PINK CHAMPAGE CAKE
2-3/4 cup sifted flour
3 teaspoon baking powder
1 teaspoon salt
2/3 cup shortening
1-1/2 cup granulated sugar
3/4 cup Champagne
6 egg whites (room temperature eggs)
Coconut Filling
1/4 cup butter
16 large marshmallows -- quartered
1 tablespoon white wine
1 cup flaked coconut
Fondant Frosting
1 lb. confectioners' sugar
1/4 cup light corn syrup
1/4 cup water
1 1/2 tsp. vanilla extract
Dash of salt
Few drops almond extract
2 to 3 drops red food color (optional)
6 large marshmallows, quartered
Preheat oven to 350ºF. Grease and flour two 9-inch layer cake pans.
Sift flour again with baking powder and salt. Cream shortening with 1 cup sugar until light and fluffy. Blend in flour mixture and Champagne alternately, mixing until smooth. Beat egg whites until stiff. Gradually beat in remaining 1/2 cup sugar, continuing to beat to stiff meringue. Fold about half of meringue into batter, mixing thoroughly with whisk. Gently fold in remaining meringue. Turn into 2 greased and floured 9-inch layer cake pans. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto wire racks to cool.
While cake is baking, melt butter, marshmallows and wine in top of double boiler over boiling water. Remove from heat and stir in coconut. Cool until thick enough to spread. Sift confectioners' sugar into top of double boiler. Add corn syrup and water. Stir over boiling water until smooth. Blend in vanilla extract, salt and almond extract. Stir in food color. Keep frosting warm while using so it will spread.
When cake layers are cool, spread top of 1 with Coconut Filling and stack second on top. Spread 2/3 cup Fondant Frosting thinly and smoothly over top and sides of cake, sealing any crumbs. Pour about 1/2 cup additional frosting over top of cake and spread quickly to smooth. Cover sides of cake with remaining frosting. Dip marshmallow quarters in remaining frosting to coat both sides and set randomly over top and sides of cake. Makes 1 (2-layer, 9-inch) cake or 10 to 12 servings.
CHRISTMAS HASH WITH GRITS OR RICE
INGREDIENTS:
3 cups diced turkey
3 cups diced roast
3 cups diced ham
3/4 cup vegetable oil
3/4 cup flour
2 cups diced onions
1 cup diced celery
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 tbsp minced garlic
2 quarts chicken stock
2 tbsps chopped basil
1 tbsp chopped thyme
2 cups diced potatoes
1 cup diced carrots
1 cup sliced green onions
1/4 cup chopped parsley
salt and pepper to taste
METHOD:
The turkey, roast and ham should be cubed from the leftovers remaining from the Christmas Day lunch. In a heavy bottom black iron pot, heat oil over medium-high heat. Add flour and using a wire whisk, stir until golden brown roux is achieved. Add onions, celery, bell pepper and garlic. Saute 3-5 minutes or until vegetables are wilted. Add meats and blend into the roux mixture. Add hot stock, one ladle at a time until stew-like consistency is achieved. Add basil and thyme. Bring to a rolling boil. Reduce to simmer and cook until meat is falling apart, approximately 30 minutes. Add potatoes, carrots, green onions and parsley. Return to a simmer and season to taste using salt and pepper. Cook until potatoes are tender, adding additional stock if necessary to retain consistency. Serve over steamed grits or rice. Serves 5-6.
SANDER'S CARAMEL FROSTING
1 lb. caramels
1/2 c. hot water
1 c. sweet butter or margarine
1 c. confectioners sugar
Place caramels and water in a double boiler. Heat and stir til smooth and creamy. Cool. Place butter in a mixing bowl, add sugar and mix at low speed to a smooth paste. Mix at medium speed adding caramel mixture.
PUNCHBOWL CAKE
Ingredients:
1 box yellow cake mix
1 large can crushed pineapple, drained
2 bananas, sliced
2 small boxes instant vanilla pudding
1 can coconut
1 (16 oz.) package pecans
1 can cherry pie filling
2 (8 oz.) tubs Cool Whip
1 small jar maraschino cherries
Preparation:
Crumble cooked and cooled cake. Layer half of cake crumbs in clear punch bowl. Top with one half of pudding one half of pie filling, one half of pineapple, 1 banana, 1 (8 oz.) Cool Whip. May put coconut and pecans also, saving enough for garnish. Then repeat layers with remaining halves. Refrigerate. Serves 24.
ROAST PORK AND SAUERKRAUT
3 to 4 pounds fresh pork roast
2 bags sauerkraut
salt and pepper
Place meat in large roasting pan. Open bags and carefully distribute sauerkraut around the pork. Sprinkle liberally with salt and pepper. Cover and bake at 350 degrees for 2 hours, or until meat is tender. Be sure to makes LOTS of mashed potatoes! (I add a clove of fresh garlic to the potatoes as they are boiling) Leftovers are great simmered with dumplings on top!
HOMEMADE VAILLA PUDDING
Ingredients:
1 pint milk
1/2 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter
Directions:
In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.
SUGAR-FREE FUDGE BROWNIES
Ingredients:
6 Tablespoons margarine
4 ounces unsweetened chocolate
1/3 cup skim milk
1/3 cup apricot preserves with NutraSweet® brand sweetener or apricot spreadable fruit
1 egg yolk
1 teaspoon vanilla
1/2 cup all-purpose flour
10 3/4 teaspoons Equal® Measure or
36 packets Equal® sweetener or
1 1/2 cups Equal® SpoonfulTM
1/2 teaspoon baking powder
1/8 teaspoon salt
3 egg whites
1/8 teaspoon cream of tartar
1/3 cup coarsely chopped walnuts (optional)
Directions:
Heat margarine, chocolate, milk and apricot preserves in small saucepan, whisking frequently, until chocolate is almost melted. Remove from heat; whisk in egg yolk and vanilla; mix in combined flour, Equal®, baking powder, and salt until smooth.
Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocalate mixture into egg whites; fold in walnuts if desired. Pour batter into greased 8-inch square baking pan.
Bake in preheated 350 degree F oven until brownies are firm to touch and toothpick comes out clean, 18 to 20 minutes (do not overbake). Cool on wire rack. Server warm or at room temperature.
PORK TOURTIERE (PIES)
1 1/2 lbs (675 g) ground lean pork
1/2 cup (125 ml) white wine or water
1 medium onion, finely chopped
1 - 3 cloves garlic, finely chopped
1 tsp (5 ml) celery seeds
1/2 tsp (2 ml) dried sage
A pinch of ground cloves
Salt and freshly ground pepper to taste
3 medium potatoes, boiled and mashed
Pastry dough for a 2-crust, 9-inch (23 cm) pie, packaged or your favorite recipe
Combine all ingredients except the potatoes and pastry dough in a large saucepan over moderate heat and cook until the meat is lightly browned. Cover and simmer for 45 minutes. Stir in the mashed potatoes and let cool. Line a 9-inch (23 cm) pie plate with half the pastry dough and fill with the cooled pork mixture. Top with the remaining pastry dough and crimp the edges. Cut 2 or 3 vents in the top of the pie and bake in a preheated 450F (230C) oven for 10 minutes. Reduce the heat to 350F (180C) and bake an additional 30 minutes. Serves 6 to 8.
QUICK LEMON CHICKEN SOUP
1 small onion, cut in 1/2 inch pieces
1 carrot, washed,but not peeled and cut into penny size rounds
1 clove garlic, crushed and diced
1 boneless skinless chicken breast, cut into 1/4 inch cubes
1 teaspoon basil
2 (15 ounce) cans chicken stock
2 cups dry pasta (I like flat noodles)
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons lemon juice
Heat the oil in a medium size pan, melt the butter in the oil and then saute onions until transparent. Add garlic and the chicken. Stir until meat turns white. Add carrots, basil, and chicken stock, and simmer for 30 minutes or until the carrots are tender. Add pasta and simmer for an additional 15 minutes. After the soup has been poured into a bowl, add one tablespoon of lemon juice to each serving.
