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CORNED BEEF AND CABBAGE
Ingredients:
1 corned beef brisket with spice packet
10 potatoes
5 carrots
1 large head cabbage, cut into small wedges
Directions:
1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
SWEET POTATO CASSEROLE
6 to 8 medium yams or sweet potatoes
1/2 cup Butter Flavor Crisco
1/2 cup sugar
2 eggs
1 can (12 oz) frozen orange juice concentrate, thawed, or fresh orange juice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup raisins (optional
)
1/2 cup miniature marshmallows
1. Heat oven to 350 degreees. gease 2 quart casserole or baking dish with Butter Flavor Crisco.
2. Boil yams in skins until tender. Peel. Mash.
3. Combine yams, Butter Flavor Crisco, sugar and eggs in large bowl. Beat with hand mixer to blend, adding as much orange juice needed for good consistency. Stir in cinnamon and nutmeg. Beat 2 minutes. Stir in raisins (optional). Transfer to casserol. Sprinkle with marshmallows over top.
4. Bake at 350 degrees for 30 minutes.
5 CHEESE MACARONI AND CHEESE
1 Tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2oz) shredded mild cheddar cheese
1/2 cup (2 oz) shredded sharp cheddar cheese
1/2 cup (2 oz) shredded muenster cheese
1/2 cup (2 oz) shredded Monterey Jack cheese
2 cups half-and half
1 cup (8 oz) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
1. Preheat the ove to 350 degrees. Lightly butter a two-and- a- half quart casserole. Bring a large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about seven minutes. Do not overcook. Drain well. Return to the cooking pot.
2. In a small saucepan, melt eight tablespoons fo the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp cheddar and Monterey Jack cheeses. To the macaroni, add the mil, one and a half cups of the shredded chese, the cubed velveeta and then the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining half cup of cheese and dot with the remaining tablespoon of butter.
3. Bake until bubbling around the edges, about 35 minutes. Serve hot.
BUTTERMILK FRIED CHICKEN
1 frying chicken, weighing no more than 3 pounds, cut up for frying
2 cups buttermilk or plain all-natural yogurt, stirred until creamy
3 cups all-purpose flour
1 tablespoon salt
1 tablespoon freshly ground black pepper
1/2 teaspoon cayenne pepper, optional
Lard, peanut or vegetable oil, for frying
1. Wash the chicken and pat dry. Put the chicken pieces in a large nonreactive glass or stainless steel bowl. Pour the buttermilk or yogurt over the chicken and turn the pieces until all are coated and submerged in the liquid. Let marinate for 1 hour, refrigerated.
2. Combine the flour, salt, pepper, and cayenne, if using, in a paper or large zip lock plastic bag. Close the top and shake until the seasonings are well distributed.
3. If you plan to serve the chicken hot, preheat the oven to 150*F (60*C) or warm setting. Fit a wire cooling rack on a cookie sheet and set aside. Fill a 14-inch diameter, deep cast-iron skillet with enough lard or oil
to come halfway up the sides. Over medium-high heat, bring the fat to 375*F (190*C), hot but not smoking.
4. Beginning with the dark meat, lift the chicken out of the marinade, allowing the excess to flow back into the bowl and drop them into the bag with the seasoned flour. Close the top and shake until the chicken is well coated. Lift them out of the flour, shake off the excess, and slip them into the pan. Repeat until all the pieces are coated and in the pan. Fry until the outside is well sealed and beginning to brown, turning the chicken once, 3 to 4 minutes. Reduce the heat to medium and continue frying, maintaining the fat temperature at 325*F (160*C), until the chicken is just cooked through and golden brown, 20 to 25 minutes for the thighs and drumsticks, 15 to 20 minutes for the breast meat and wings turning it halfway.
5. Remove the pieces as they are done, drain them well and transfer to the wire rack. If you want to serve it hot, keep the finished chicken in the warm oven. Serves 4.
BROASTED CHICKEN
Ingredients:
1 Chicken with skin, cut into 8 pieces, or 8-10 drum stick
Juice of 1 large lemon
1 cup plain flour
1 cup basin (gram flour)
1 tsp. red chilies (optional)
1-1/2 teaspoons salt
1 teaspoon black pepper
oil for deep frying
Instructions
1. Put the chicken a large bowl, add lemon and one teaspoon of salt and rub it all over the chicken pieces. Cover and marinate for at least 3 to 4 hours or overnight in a refrigerator.
2. Mix 1\2 teaspoon of salt and rest of the ingredients, except oil. Place the coating mixture in a plastic bag. Put one piece at a time in the bag and shake it to coat the mixture. Arrange the coated chicken pieces in a single layer on a cookie sheet.
3. Deep fry the chicken in an electric deep fryer. Follow the manufacturer's instruction. Alternatively fry the chicken in a deep fryer over high heat. Fry to a crisp golden color. Remove from the oil and place on an absorbent kitchen paper. Serve hot with French fries and garlic chutney.
BROASTED GARLIC CHICKEN
Ingredients:
1 whole chicken, cut up
Seasoned salt and seasoned pepper to taste
1/4 teaspoon curry powder
1 tablespoon garlic powder
1/2 teaspoon paprika
Instructions:
Preheat the broiler. Lightly sprinkle the spices evenly all over the chicken pieces. Place the chicken on a broiler rack and broil chicken until lightly browned, about 5 minutes. Turn chicken over and broil the other side. Reduce the heat to 350 degrees. Put the chicken in a single layer in a 9 x 13 baking dish; cover, and bake for 1-1/2 hours; uncover and let bake another 1/2 hour.
ANOTHER SWEET POTATO SOUFFLE
3 c. cooked, mashed sweet potatoes
1 t. vanilla
1 c. sugar
1 egg
1/4 c. orange juice
1/4 c. milk
3 T. flour
1 banana, mashed
1/2 c. melted butter
1 t. cinnamon
mini-marshmellows
Combine all ingredients except the marshmellows, in a mixing bowl. Pour into a greased 2 qt. casserole. Bake at 350 degrees for 30-35 minutes. Remove from oven and top with the marshmellows. Return to oven for 10-15 minutes or until marshmellows are golden brown.
NO LEMON PIE
- 2 Tbs butter or margarine
- 3/4 cup sugar
- 3 eggs separated
- 1/4 cup all- purpose flour
- 3/4 cup water
- 1/4 cup cider vinegar
- 1 Tbs vanilla
- salt
- Pastry for 1 pie shell
- Powdered sugar ( optional)
Stir or beat butter to soften.( do not melt); add sugar & beat well-mixed. Beat in egg yolks until light;add flour,beating until all flour is mixed in. Combine water,vinegar & vanilla;add about 1/4 cup to egg yolk mixture,stirring until well-mixed. Stir in the remaining water mixture.
Beat the egg whites with a dash of salt until stiff peaks form. Fold 1/4 of the egg whites into yolk mixture to lighten. Gently fold in remaining whites. Pour mixture into an 8 or 9 inch unbaked pie shell. Bake pie in a 425 degree oven for about 10 minutes. Reduce heat to 350 & bake 30 minutes. Cool completely before cutting. Sprinkle with confectioners sugar if desired.
Makes 6 to 8 servings
BBQ TURKEY WINGS WITH TWO GLAZES
Ingredients:
2 lb. turkey wings (about 4 wings)
Directions:
Cut off and discard tips. Separate each wing into two parts. Arrange wings on microwave-safe rack with thicker portions to outside. Cover with waxed paper and microwave at HIGH 5 minutes. Reduce to MEDIUM (50%) and microwave 9 minutes. Turn and rearrange wings. Cover and microwave at <>MEDIUM (50%) 14 minutes. Let stand covered 5 to 10 minutes. Place pre-cooked wings on greased grill about 5 inches (12 cm) from heat over medium-hot coals (medium-high on gas-fired grill). Cook, turning often for 20 minutes. Baste with sauce. Cook 10 minutes longer or until wings are tender and skin is crisp and well coated with glaze, turning and basting often.
Lemony Thyme Glaze
* cup olive oil (might be 1/2 cup-1 cup)
1 tbsp lemon juice
1 tsp thyme
Freshly ground black pepper
In a bowl, combine oil, lemon juice, thyme and pepper. Mix well. Brush over turkey wings as directed.
Honey Dijon Glaze
* cup vegetable oil (might be 1/2 cup-1 cup)
1 tbsp Dijon mustard
1 tsp liquid honey
In a small bowl, combine oil, mustard and honey; mix well. Brush over turkey wings as directed.
ANOTHER BBQ CHICKEN WINGS
Ingredients:
2 quarts water
2 cups cider vinegar
2 Tbsp minced garlic
1/2 cup brown sugar
1 tsp black peppercorns
2 bay leaves
12 whole chicken wings
4 Tbsp barbecue sauce
Directions:
In a large pot, combine the water, cider vinegar, garlic, brown sugar peppercorns, and bay leaves. Bring the liquid to a simmer. Add the chicken wings and simmer for 20 minutes, or until fully cooked. Preheat
the grill or oven broiler. Grill the chicken wings, basting them periodically with the barbecue sauce. Be sure to turn the wings periodically to prevent burning. For very blackened but tasty wings, cook each side for about 5 to 6 minutes.
BANANA CARAMEL PIE
1 (9 inch) prepared graham cracker crust
1 (14 ounce) can sweetened condensed milk
3 bananas
1 cup whipping cream
1/4 cup confectioners' sugar
2 (1.4 ounce) bars English toffee-flavored candy, crushed
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Fill a large saucepan with water and bring to a boil. Pour sweetened condensed milk into a small baking dish. Cover with aluminum foil. Set dish in a larger baking pan. Place pan on oven rack and pour boiling water into larger pan, to at least 1 inch deep. Carefully slide rack back into oven. Bake 1 hour, until milk is thick and caramelized.
2. Slice bananas and arrange on bottom of graham cracker crust. Pour caramelized milk over bananas and allow to cool 30 minutes.
3. In a medium bowl, whip cream until soft peaks form. Add confectioners' sugar and continue to whip until stiff. Spread over cooled caramel. Sprinkle with crushed toffee. Chill 3 hours before serving.
SUGAR-FREE PEANUT BUTTER BALLS
1 cup margarine
2 tablespoons granulated artificial
sweetener
1 teaspoon vanilla extract
2 tablespoons water
2 cups all-purpose flour
1 egg white
1/2 cup chopped peanuts
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat margarine and sugar till fluffy. Add vanilla, water, and flour, mixing well. Refrigerate 1 hour.
3. Form into 1 inch balls, dip into beaten egg white and roll into peanuts. Place on ungreased cookie sheets. Bake 10 to 12 minutes. Store in an airtight container.
BEEF BOURGUGNON
1/4 cup (60 ml) all-purpose flour
Salt and freshly ground pepper to taste
2 lbs (900 g) beef rump steak, cut into 1-inch (2 cm) cubes
4 oz (100 g) salt pork or bacon, cut into thin strips
1 shallot, chopped
2 onions, sliced
1/4 cup (60 ml) Cognac (optional)
2 cups (500 ml) Burgundy or other red wine
1 cup (250 ml) beef stock
1 bay (laurel) leaf
1 sprig fresh thyme
1 clove garlic, crushed
12 small onions, whole
2 Tbs (30 ml) butter
Season the flour with salt and pepper and toss the beef cubes in the mixture to coat evenly. Shake off the excess flour. Fry the salt pork in a large heavy pot over moderate heat until lightly browned. Add the beef cubes, shallot, and onions and cook until the beef is lightly browned on all sides. Add the optional Cognac and cook for 2 minutes. Add the wine, beef stock, bay leaf, thyme, and garlic. Reduce the heat and simmer covered for 2 to 3 hours. In a separate pot, saute the onions in the butter until lightly browned and add them to the pot 20 minutes before serving. Adjust the seasoning with salt and pepper. Serves 4 to 6.
PARMESAN TURKEY AN RICE BAKE
2 C chopped COOKED Turkey or chicken
2 C chopped celery
1 C Mayonnaise
1 C Cooked rice
1/2 C shredded parmesan cheese
2 TBS finely chopped onion
2 TBS lemon juice
1/2 C slivered almonds
Preheat oven to 350 F. In a large bowl, combine turkey, celery, mayonnaise, rice, cheese, onion, lemon juice. Spoon mixture into a greased 9-inch square baking dish. Top with almonds. Bake 30-40 minutes or until heated through. Number Of Servings:4-6 Preparation Time:20 minutes without kids, 45-60 minutes with kids
SMOKED TURKEY WITH PASTA AND CHEESE CASSEROLE
1/2 Lb Pasta, your choice, I used penne
1/4 C butter
1/4 C all-purpose flour
1 C turkey stock
1/2 c pureed tomatoes
1 C water
1/2 diced cooked onion
1 tsp. minced garlic
salt and pepper to taste
1/3 c sharp cheddar cheese
1/3 C mozzarella cheese
1 pound cubed smoked turkey
Cook pasta to just before al dente, it should be slightly underdone to allow for baking. In a large deep skillet, melt the butter over medium heat. Blend in flour. Slowly add the stock, tomatoes, and water. Mix well. Stir in onions and garlic; season with salt and pepper. Add the cheese and turkey and stir. Pour this into a greased 9x13 baking pan and cover. Bake in a preheated 350 degree oven for 45 minutes. Serve with a crisp salad and fresh bread. Serves 6.
