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DAVE PARKER'S PICKLED EGGS
Ingredients:
12 Eggs; hard boiled
1/2 cup Vinegar
1 can Beets, red
Salt
Pepper
1 Tablespoon Sugar
Directions:
Cover peeled eggs with beet juice, vinegar, etc. Refrigerate at least overnight before serving. They're best if left for three or four days before you eat them.
APPLEBEE'S® BLONDE BROWNIES WITH MAPLE SAUCE
Dough:
1 C. sifted flour
1/2 tsp. baking powder
1/8 tsp. baking soda
1/8 tsp. salt
1/2 C. chopped walnuts
1/3 C. butter or margarine
1 C. packed brown sugar
1 egg, beaten
1 T. vanilla extract
1/2 C. white chocolate chips
Maple Butter Sauce:
3/4 C. maple syrup
1/2 C. butter
3/4 C. brown sugar
1/2 C. walnuts, chopped (optional)
Combine syrup and butter, cook over low heat until butter is melted.
Stir in brown sugar until dissolved. Add walnuts, if desired. Serves 4.
Brownies:
Preheat oven to 350ºF.
Sift flour, add baking powder, baking soda and salt. Sift again. Add chopped nuts. Mix well and set aside. Melt butter. Add brown sugar and mix well. Add egg and vanilla extract. Blend well. Add flour mixture, a little at a time, mixing well. Stir in white chocolate chips. Spread in a 9-inch square pan. Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean or with slightly fudgy-looking crumbs. Serve with ice cream and Maple Butter Sauce.
ANOTHER PICKLED EGGS
12 hard boiled eggs
2/3 cup beet juice (from a 1 pound can of beets)
3/4 cup vinegar
2 tablespoons onion, chopped, optional
10 whole cloves
Place peeled hard cooked eggs in a deep 2 1/2 quart casserole or place in a 1/2 gallon jug Combine remaining ingredients and pour over eggs. If you use a 1/2 gallon jug, place top on jug, or if you place in casserole be sure to cover well and place in the refrigerator. Eggs should be refrigerated 2 to 3 days before serving.
CHINESE SPRING SALAD
DRESSING:
2 teaspoons minced fresh ginger
2 teaspoons grated orange peel
2 tablespoons orange juice
1 tablespoon ketchup
2 teaspoons soy sauce
1 teaspoon chile sauce with garlic
1/4 cup canola oil
2 teaspoons dark sesame oil
SALAD:
8 cups torn red romaine or leaf lettuce
2 cups diced cooked chicken
1 cup sugar snap peas
1 cup julienned carrots
1/2 red bell pepper, julienned
3 thin slices red onion, separated into rings
1. In small bowl, whisk together ginger, orange peel, orange juice, ketchup, soy sauce and chile sauce. Slowly whisk in canola oil and sesame oil.
2. In large bowl, toss lettuce with half of the dressing; arrange on platter. Sprinkle with chicken, peas, carrots, red bell pepper and onion; drizzle with remaining dressing. 4 servings
AROUND THE WORLD SIDE SALADS
MEXICAN: Toss 4 cups mixed greens with 1 cup julienned jicama, the segments from 2 oranges and 2 tablespoons chopped fresh cilantro. In small bowl, whisk together 1/4 cup olive oil, 1 tablespoon lime juice, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard and 1 teaspoon chili powder. Toss with greens. 4 servings.
ASIAN:
Toss 1 package pre-shredded cabbage with the dressing from the Mexican side salad (above). Add 1 cup peanuts or 1/4 cup sesame seeds.
ITALIAN: Marinate 1 (15-oz.) can garbanzo beans, 1 cup grape tomatoes and 1 cup diced mozzarella in 1/2 cup bottled balsamic vinaigrette mixed with 1 1/2 teaspoons chopped fresh rosemary. Cover and refrigerate several hours. Remove beans, tomatoes and mozzarella from marinade; arrange on bed of 4 cups greens. Drizzle with marinade. 4 servings.
FRENCH Divide 4 cups mixed salad greens among 4 salad plates. Sprinkle with 1 cup thinly sliced red radishes and 1 cup lightly cooked peas. In small bowl, whisk together 4 1/2 teaspoons white wine vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, 1/8 teaspoon freshly ground pepper and 1/4 cup canola oil. Stir in 1/4 cup sliced green onions and 2 tablespoons chopped fresh mint. Spoon over salads. 4 servings.
DEAD HEAT KENTUCKY BURGOO
Ingredients:
1 fat hen - (4 lbs)
1 to 2 lbs stew meat (beef, veal, and/or lamb)
3 to 4 pints water
1-1/2 teaspoons coarsely ground pepper
1/2 teaspoon cayenne pepper
2 small cans tomato puree
12 potatoes
2 large onions - chopped
1 large head cabbage - finely chopped
6 to 8 medium tomatoes - peeled, chopped
6 to 8 ears of corn - cut off the cob
1 pound fresh carrots - sliced
1 to 2 Tablespoon salt
1 teaspoon pepper
1/2 to 1 cup Worcestershire sauce
2 cups fresh sliced okra - optional
2 cups fresh cut butterbeans - optional
2 green peppers, finely chopped - optional
Directions:
Cook chicken and other meat in water with coarsely ground pepper andcayenne pepper until chicken leaves the bones and the meat is very tender (about 40 minutes). Remove bones, shred meat and return to the liquid. Add tomato puree, potatoes, onions, cabbage, tomatoes, carrots and corn. Season with salt, pepper and Worcestershire sauce.
Cook slowly for 2-3 hours, until consistency of a thick stew, stirring from the bottom to keep from scorching. Add water, if necessary, to keep from sticking. If you would like additional vegetables, add 2 cups fresh cut butterbeans, 2 cups fresh sliced okra and/or 2 green peppers, finely chopped.
KAHLUA ICE CREAM PIE
Ingredients:
9 oz. chocolate wafer cookies
1/2 cup unsalted butter, melted
10 tablespoons Kahlua, divided
1 teaspoon Expresso powder
3 oz. semi-sweet chocolate, chopped
1 tablespoon unsalted butter
1 pint ice cream, vanilla, coffee, or chocolate chip
1 pint chocolate ice cream
3/4 cup Whipping cream, whipped
Directions:
In food processor, place half of cookies, breaking into pieces. Process to make fine crumbs. Repeat with remaining cookies. Add 1/2 cup melted butter and process with on-off pulses, just to blend. Press crumbs evenly onto bottom and up side of 9" pie plate. Press crumbs evenly to rim. Bake at 325°F for 10 minutes. Cool completely.
In small saucepan, heat 6 tablespoons Kahlua and expresso powder over low heat until warmed and powder is dissolved. Stir in chocolate and 1 tablespoon butter and stir until melted and smooth. Cool completely. Transfer vanilla ice cream to electric mixer bowl and allow to soften slightly. Add 2 tablespoons Kahlua and beat on low speed to blend. Spread over bottom of cooled crust and freeze until firm. Spread cooled chocolate mixture over ice cream in plate.
Freeze until firm. Transfer chocolate ice cream to mixer bowl; blend in remaining 2 tablespoons Kahlua as above. Spread chocolate ice cream over sauce in pie. Freeze until firm. To serve, pipe decorative border of whipped cream around inside edge of pie.
CHOCOLATE PEANUT BUTTER SQUARES
Ingredients:
1 cup butter
4 cups confectioners' sugar
2 cups peanut butter
1 1/2 cups graham cracker crumbs
1/2 cup butter
1 cup semisweet chocolate chips
Directions:
Melt 1 cup butter or margarine over low heat. Remove from heat and stir in confectioners' sugar, peanut butter and graham cracker crumbs. Spread mixture in a jelly roll pan. Pat down evenly.
To Make Topping: Melt together 1/2 cup butter or margarine with 1 cup chocolate chips. Spread this mixture over peanut butter mixture. Refrigerate 1/2 hour. Cut into squares.
BREAKFAST CASSEROLE
Ingredients:
1 lb. sausage, cooked and drained
6 eggs
6 slices of white bread - cut off crust
8 oz. shredded cheddar cheese
2 cups milk
Preparation:
Mix egg and milk in bowl. Tear bread into 1-inch cubes. Mix all ingredients, cover and put in fridge overnight.
In morning, spray or grease large glass casserole dish. Pour in ingredients. Bake at 350 degrees for 45-60 minutes or when light brown on top.
FRENCH TOAST WAFFLES
2 eggs, beaten
1/4 cup (60 ml) milk
2 Tbs (30 ml) melted butter
1/4 tsp (2 ml) ground cinnamon
Sliced white or whole-wheat bread
Beat the eggs, milk, butter, and cinnamon together in a shallow bowl or pie plate. Trim the bread if necessary to fit your waffle iron. Dip the bread in the egg mixture, coating both sides, and cook in a hot waffle iron until golden brown. Allow 2 to 3 slices per serving.
SOLO CHEDDER PUFF CAKE
2 eggs
1/3 cup flour
1/3 cup milk
1/3 cup cheddar cheese, grated or shredded
1/8 teaspoon salt
2 teaspoons butter
Place butter in a oven safe 6 by 8 dish put into a 400 degree (F) oven to melt while mixing the rest of the ingredients. Add milk to the eggs and beat with a whisk, and add flour and salt. Beat mixture until smooth, and add the cheese. Pour into hot dish after butter has melted and bake for 20 minutes.
MACARONI MOUSSE
Cook 8 ounces (2 c. dry) macaroni, drain and set aside. (Have also used other pasta, but still prefer macaroni)
Combine in large bowl:
2 cups grated cheddar cheese
4 T. margarine or butter
6 slices cubed or torn white bread
1 medium onion (not too big)
1/3 c. chopped green pepper
1/3 c. chopped red pepper (or jar of pimento)
2 beaten eggs
3 T. parsley
3/4 t. salt
1/2 t. pepper
Heat in saucepan:
2-1/4 c. milk, heat just to boiling point.
Pour the hot milk over the ingredients in you large mixing bowl. Add the cooked macaroni. Pour into a large 2-1/2 quart buttered casserole (straight sided is best). Bake at 350 degrees for 45-50 minutes, till puffed and brown.
LUCKY LEFTOVER HAM CASSEROLE
Saute:
1- Large Onion, chopped
4- Stalks of Celery, chopped
1- TB. Margarine
2- TB. Parsley flakes
In a saucepan:
2-C. Water
2-TB. Cornstarch
Pepper to taste
Bring to a boil, and thicken. Stir in the sauteed onion, and celery.
Now for the leftover part:
Ham - chopped
Parmesan cheese
Pasta
Broccoli or peas or carrots
Topping :
Crushed Potato Chips
Melted Margarine
In a bowl mix together the pasta, cheese, and vegetable. Then stir in the onion, and celery mixture. Then add the ham, mixing lightly. Pack down, lightly. Cover. Bake at 375, for 45 min. Or until bubbling. Remove from oven, and remove the cover. Top with the crushed chips, and drizzle with the melted margarine. Bake for an additional 15 min. Or until golden brown. Serves 3.
MEXICAN PARTY CASSEROLE
CORNMEAL LAYER:
1-1/2 cups yellow cornmeal
1 teaspoon salt
4 cups cold water
2 tablespoons butter or margarine
1 cup shredded sharp cheddar cheese
5-1/2 cups Double-Header Chili (recipe follows), heated
TOPPINGS:
1 container (8 oz.) sour cream
2 cups shredded Romaine or iceberg lettuce
1 cup shredded sharp cheddar cheese
2 plum tomatoes, diced
2 green onions, sliced
1/2 ripe avocado, diced
1/2 cup pitted sliced ripe olives
Make Cornmeal Layer: Whisk cornmeal, salt and water together in large saucepan. Bring to boil over medium-high heat, whisking constantly. Cook until thickened, 1 to 2 minutes. Remove from heat and stir in butter and 1 cup cheese until melted. Immediately pour cornmeal mixture into shallow 3-quart casserole. Let stand until firm, 30 minutes.
Heat oven to 375 degrees F. Spread top of casserole with Double-Header Chili. Cover and bake 25 minutes or until heated through. Garnish with toppings. Makes 8 servings.
Make-Ahead Tip: Casserole can be made ahead. Cover and refrigerate Double-Header Chili and Cornmeal Layer separately up to 3 days. Bake, covered, in heated a 375 degree F. oven 1 hour or until heated through.)
DOUBLE-HEADER CHILI
Heat oven to 325 degrees F.
Combine:
6 cups chopped onions
1 bottle (12 oz.) beer
1/2 cup chili powder
6 tablespoons tomato paste
2 tablespoons seeded, minced jalapeno chile
2 tablespoons minced garlic
2-1/2 teaspoons salt
1 teaspoon freshly ground black pepper
In heavy Dutch oven. Cover tightly and cook 2 to 2-1/2 hours or until meat is very tender. Makes 11 cups.
