PAGE 83
SUGAR COATED PEANUTS
2/3 cup sugar
2 Tbsp. cinnamon
1/4 tsp. salt
1 egg white
3 and 1/2 cups pecans
Combine sugar, cinnamon, and salt and set aside. Beat egg white until foamy and add nuts to coat with egg. Stir in sugar/cinnamon mixture and coat. Spread on a baking pan and bake at 300 for about 30 minutes
MARINATED POT ROAST
1/2 cup red wine
1/2 cup red wine vinegar
2 cups cold water
1 onion, peeled and sliced
1 tsp. crushed bay leaves
4 - 5 pound top round or rump roast
3 Tbsp. olive oil
1/2 cup onion, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
2 Tbsp flour
1/2 cup water
Salt and pepper to taste
1/2 cup crushed ginger snaps
Combine red wine, red wine vinegar, 2 cups water, onion and bay leaves and place in a large plastic bag that can be sealed. Place top round or rump roast in marinade, seal the bag and place in the refrigerator overnight. When ready to prepare, remove roast and strain the marinade to reserve juice but get rid of onion and spices. Reserve the marinade. Heat olive oil in a large stock-pot and brown onions, carrots, and celery. Sprinkle with flour and cook until flour starts to brown. Add 2 cups of reserved marinade and 1/2 cup of water. Place roast in marinade and vegetable mixture and cover. Simmer over low heat for 2 hours. Remove 2 and 1/2 cups of liquid from the roast stock pot and place in a saucepan with the crushed gingersnaps. Heat for about 10 minutes over medium heat until mixture starts to thicken. Slice roast and serve with gingersnap sauce.
HOT POTATO SALAD WITH BACON
8 gold potatoes, peeled and cut into 1/4 inch pieces
1/2 pound bacon
1/2 cup onion, chopped
1/4 cup cider vinegar
1/4 cup water
Salt and pepper to taste
Fresh parsley, chopped
Gold potatoes are a type with a gold colored meat that is very dense and flavorful. If you cannot find gold potatoes just use your favorite type of potato. Boil potatoes until just tender and drain water immediately to prevent further cooking. Cook bacon in a skillet until crisp, drain on paper towels but reserve bacon fat. Add onions to bacon fat and cook until tender. Stir in vinegar, water and salt and pepper and cook for about 1 minute. Place potatoes in a large bowl and add onion/vinegar mixture. Stir in crispy bacon and sprinkle with fresh parsley. Serve warm.
ANOTHER CHOCOLATE BREAD PUDDING
2 cups soft bread crumbs
1 quart milk
1 Tbsp. butter, softened
2 ounces unsweetened chocolate squares
2/3 cups sugar
2 eggs beaten
1 tsp. vanilla
Cream
Combine breadcrumbs and milk in a large bowl and allow to sit for about 30 minutes. Meanwhile, spread butter along the bottom and sides of a 1-quart baking dish. Melt chocolate squares in the microwave or saucepan being careful not to scorch. Add sugar to the chocolate and stir. Slowly stir in milk and bread mixture and eggs and vanilla. Pour into baking dish and bake at 350 for about 2 hours or until deep brown. Serve pudding warm with cream poured over the top.
BASIC PASTRY DOUGH
1 1/4 cup (310 ml) all-purpose flour, plus additional for dusting the work surface
1 tsp (5 ml) sugar
1/2 tsp (2 ml) salt
8 Tbs (1 stick, 120 ml) cold unsalted butter
2-4 Tbs (30-60 ml) ice water
Combine the flour, sugar, and salt in a food processor. Cut the butter into 8 to 12 pieces and add to the flour mixture. Pulse the food processor until the flour and butter are blended and the mixture resembles coarse cornmeal. Alternately, use a fork or pastry knife to combine the flour and butter. Add 2 tablespoons (30 ml) of the ice water over the mixture and gather the mixture into a ball using a wooden spoon or spatula. Add more water if necessary to form the dough into a ball. Wrap the dough in plastic wrap and form into a thick disk about 4 inches (10 cm) in diameter. Refrigerate the dough for 20 to 30 minutes. The dough may also be refrigerated for several days at this point, or frozen almost indefinitely. Unwrap the dough and roll it out on a floured surface. Always place the rolling pin in the center of the dough and roll towards the edges. If the dough sticks to the rolling pin, dust the top of the dough liberally with flour. Rotate and turn the dough over occasionally as you roll it out. Place your pie plate on top of the dough to determine when to stop rolling - it should be 1 to 2 inches (3-5 cm) larger than the diameter of the plate. Carefully fold the dough in quarters. Place the point of the folded dough in the center of the plate and unfold carefully. Trim the excess dough to about 1/2 inch (1 cm) all around and tuck it under itself around the edges. Decorate the edge with your fingers or the times of a fork. The dough is now ready to be filled.
To pre bake the crust, butter a large piece of foil and place it buttered side down in the dough. Fill the foil with rice, beans, or pie weights. These may be reused for the same purpose in the future. Bake in a preheated 425F (220C) oven for 10 to 12 minutes. Remove from the oven and reduce the heat to 350F (180C). Carefully remove the foil and weights and return the pie to the oven. Bake for an additional 10 to 15 minutes, until golden brown. Remove and cool on a wire rack. Makes one 8- to 10-inch (20-25 cm) pie crust.
ANOTHER FRESH STRAWBERRY PIE
6 cups (1.5 L) firm ripe strawberries
1 9-inch (23 cm) pastry pie crust, baked and cooled
1/2 cup (125 ml) plus 1 Tbs (15 ml) sugar
3 Tbs (45 ml) cornstarch (cornflour)
2 Tbs (30 ml) cold water
1 Tbs (15 ml) fresh lemon juice
1 cup (250 ml) heavy cream
Pick over the berries carefully, removing the stems and hulls. Wash in a sieve or colander under cold running water and place on paper towels to drain. Pat the berries completely dry. Arrange half of them (the most perfect ones) in the pie shell and set aside. Coarsely chop the remaining berries and combine them with 1/2 cup (125 ml) sugar in a stainless steel saucepan. Bring the berries to a simmer over moderate heat, stirring occasionally. In a small bowl mix the cornstarch, water, and lemon juice together to form a smooth paste. Pour the paste into the strawberry mixture, stirring constantly, and continue to cook for 2 to 3 minutes, until the mixture thickens. Puree the strawberry mixture through a fine mesh sieve, pressing down hard with a wooden spoon or spatula to extract as much of the berries as possible before discarding the seeds. Taste the puree and add more lemon juice or sugar, as desired. Pour the puree over the berries and spread it evenly with a rubber spatula. Cover the pie loosely with aluminum foil or wax paper and refrigerate for at least two hours. Just before serving whip the cream and 1 Tbs (15 ml) sugar until it is stiff. Spread on top of the pie, making decorative swirls with the spatula and serve immediately. Serves 6 to 8.
BREAKFAST BURRITO
1 large flour tortilla (fat-free can be found in the supermarket)
2 eggs (or egg substitute)
1/4 C. onion (chopped)
1/4 C. green pepper (chopped)
1 Tbs. green chiles (chopped)
1/4 C. shredded cheddar cheese (low-fat or fat-free)
1/4 C. salsa
1 Tbs. sour cream (low-fat or fat-free)
1 Tbs. olive oil or canola oil
Saute onion and green pepper in oil. Add green chiles. Beat eggs in bowl then add to vegetable mixture in pan. Cook until eggs are set. Heat tortilla in microwave for 20 seconds and set on plate. Put egg/vegetable mixture down center of tortilla and add shredded cheese across mixture. Roll tortilla and make sure seam side is down. Top with salsa and sour cream.
NOTE: You may add low-fat ham or turkey bacon (chopped) to this recipe for a delicious variation.
ANOTHER SLOPPY JOES
1 lb ground chuck or tofu or tvp (rehydrated)
1/2 cup chopped onion
1 cup ketchup
1 Tbs white vinegar
1 Tbs fresh lemon juice
1 Tbs Worcestershire sauce
1 tsp Dijon mustard
1 tsp paprika
1 Tbs dark brown sugar
salt and pepper to taste
4 hamburger buns
In a large skillet saute chuck (or whatever you are using) and onion over moderately high heat, stirring occasionally and breaking up the lumps, until meat is no longer pink, about 8 minutes. Stir in all of the other items (except buns) and cook, uncovered, over low heat, stirring occasionally, until thickened, about 30 minutes. Divide mixture among hamburger buns. Serves 4.
PINEAPPLE WILLIE'S JACK DANIEL'S® BBQ SAUCE
Ingredients:
1/2 large onion, minced
4 cloves garlic, minced
3/4 cup Jack Daniel's Whiskey
2 cups catsup
1/3 cup vinegar
1/4 cup worcestershire sauce
1/2 cup brown sugar, packed
3/4 cup molasses
1/2 teaspoon black pepper
1/2 tablespoon salt
1/4 cup tomato paste
2 tablespoons Liquid Smoke
1/3 teaspoon Tabasco
Directions:
Saute' until onion and garlic are translucent, approximately 10 minutes. Combine onion, garlic, and Jack Daniel's Whiskey in a 3-quart saucepan. Remove from heat and light mixture; flame for 20 seconds. Add all remaining ingredients. Bring to a boil, then turn down to a medium simmer. Simmer 20 minutes, stirring constantly. Run sauce through a medium strainer to remove onion and garlic bits if you prefer a smoother sauce. Cool and enjoy.
NOTE: This sauce gets better with age. If time permits, keep it in the refrigerator a day or so to develop a deeper, richer taste.
TEXAS STYLE BBQ SAUCE
Ingredients:
1/2 lb. pickling spices
1 teaspoon whole cloves
1 medium Onion, chopped
2 stalks celery, chopped
36 oz ketchup
1/2 cup chili sauce
1 qt Water
1/2 cup cider vinegar
1 tablespoon dry mustard
1/2 cup worcestershire sauce
1/2 cup light brown sugar, packed
1/4 tablespoon garlic powder
1 tablespoon salt or to taste
1 tablespoon Tabasco
2 tablespoons lemon juice
Directions:
Tie pickling spices and cloves loosely in cheesecloth bag. Combine all ingredients in a heavy pot; heat to a boil. Reduce heat and simmer slowly, about 1-1/2 hours. Remove from heat; cool partially. Remove spice bag. Pour mixture into blender and blend until smooth. Cover until ready to serve.
COCA COLA BBQ SAUCE
Ingredients:
2 tbsp. butter
1 onion, finely chopped
2 cloves garlic, minced
1 bay leaf, crumbled
2 c. catsup
16 oz. bottle Coca-Cola
1 tbsp. Worcestershire sauce
1 tsp. prepared mustard
2 tsp. vinegar
Salt and pepper to taste
Directions:
Heat the butter in a large saucepan over medium-low heat. Add the onions and garlic. Cook for 5 minutes, do not brown. Add the remaining ingredients. Simmer, stirring occasionally for 1 hour. Makes about 1 1/2 cups.
HAM HOCK AND LIMA BEAN SOUP
Ingredients:
1 large or several small meaty ham hocks
1 clove garlic, minced
4 medium onions, peeled, quartered
Salt and pepper to taste
4-8 cups drained large limas, cooked* or canned (3 to 5 16-oz cans)
2-3 stalks celery, medium dice
2-3 carrots, cut in pieces
Directions:
Cover ham hocks with water, add onions and garlic, and simmer until tender (about 2 hours). Add celery and carrots fo last hour of cooking. When ham is done, remove from pot to cool until it can be handled. Remove skin and bones and cut meat into bite-size pieces. Return ham to pot and add drained limas. Cook uncovered for about an hour. Taste, adding salt if needed. Mixture should be thick soup consistency. Add water to thin, or mashed beans to thicken. Serve hot in individual bowls with hot cornbread. Makes 8-10 servings.
LIMA BEANS
Ingredients for butter (lima) beans:
1/2 lb lima beans, (dried) soaked in water overnight -or- lb fresh lima beans, blanched - or- 1 lb frozen lima beans
3 cups chicken broth
1/2 cup minced onions
1 tablespoon minced garlic
4 tablespoons butter
Salt and pepper to taste
Directions/Beans:
Drain the beans of the water and place in 1-quart saucepan covered with chicken broth or water. Bring to a boil and reduce to a simmer. Continue to simmer for two hours or until the beans are tender. In a sauté pan set over a medium heat, melt the butter and add the onions to the pan. Sauté the onions are tender and translucent (about five minutes). Add the garlic and sweat for 30 seconds. Toss the cooked beans with the onions and season with the salt and pepper.
MISSISSIPPI MUD PIE
Ingredients:
8 tablespoons (one stick) butter
3 ounces unsweetened chocolate squares
3 large eggs, room temperature
3 tablespoons light corn syrup
1-1/2 cups sugar
1 teaspoon vanilla extract
unbaked 9 inch pie shell
Vanilla ice cream
Directions:
Combine butter and chocolate in a saucepan. Heat gently, stirring frequently, until blended. Beat eggs. Stir in syrup, sugar, and vanilla. Then pour in the chocolate mixture. Stir and mix well. Fill the unbaked pie shell with the mixture. Bake at 350° for 35 to 40 minutes, until the top is slightly crunchy and filling is still soft. Serve warm with a scoop of vanilla ice cream on top.
CHINA SAM'S CHICKEN WINGS
Ingredients:
1/4 cup Lite Teriyaki Marinade
1/4 cup Oriental BBQ Sauce, Kikoman
1/4 cup Lee Kum Kee, (oyster sauce)
1 tablespoon Brown sugar
12 medium Chicken wings, whole
1 teaspoon Oriental Seasoning
1 teaspoon Hot & Spicy Stir Fry Season
1 teaspoon Kikoman soy sauce
Directions:
Separate drumette from rest of wing. Place on broiler pan skin side down.
Season with Oriental Seasoning and Hot & Spicy Stir Fry Seasoning (from Calaphon). Place on middle rack of preheated oven to broil. As wings start to cook, begin making dipping sauce. Place Teriyaki, Oriental BBQ, Soy and brown sugar together, whisk. When wings start to color good, 10 minutes or so, remove from oven and turn over, season slightly, return to oven. When wings are Golden brown on this side, remove. Dip and shake of excess sauce. After all have been dipped return to broiler pan and return to oven. Let broil until a bit crusted, not more than a few minutes. Great as an appetizer or side dish with fried rice. Try with a glass of plum wine. Serves 4.
