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BEER CHEESE
2 - 3 cloves garlic, minced
1 Tbsp. Worcestershire sauce
1 tsp. hot sauce
1/2 tsp. dry mustard
1/2 tsp. salt
1 cup beer
4 cups sharp cheddar cheese, grated
Combine garlic, Worcestershire sauce, hot sauce, mustard and salt and beat with a hand mixer until smooth. Blend in beer and add cheese one cupful at a time and beat until smooth. Place cheese in a container and cover and refrigerate overnight before serving. Serve with crackers or crisp bread.
ANOTHER SPOON BREAD
1 cup milk
1/2 cup yellow cornmeal
1/4 tsp. salt
1/4 cup butter
3 eggs, separated
Heat milk in a saucepan until small bubbles form. Add cornmeal and stir until smooth and thick but do not allow mixture to boil. Add salt and butter and continue stirring. Add egg yolks and beat them into the mixture. Beat egg white in a separate bowl until peaks form. Gently fold egg whites into cornmeal mixture. Pour batter into a lightly greased 6 x 8 inch baking dish and bake for 40 minutes at 375 degrees.
ANOTHER BAKED APPLES
6 large apples
1 cup sugar
2 cups water
1 cinnamon stick
1/4 cup butter, melted
1/2 tsp. ground nutmeg
1/3 cup walnuts
1/2 cup raisins
Core each apple within 1/2 inch of the bottom. Place apples in a lightly greased baking dish. Combine sugar, water and cinnamon stick in a saucepan and boil for 8 - 10 minutes until mixture becomes a syrup. Combine butter, nutmeg, walnuts and raisins and stuff the center of each apple. Pour the syrup over the apples and bake at 375 for 45 minutes. Serve warm.
JIMMY DEANŽ BREAKFAST SAUSAGE
Sage
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1/4 teaspoon coriander
1/4 teaspoon MSG (such as Accent flavor enhancer)
Hot
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon coriander
1/4 teaspoon MSG (such as Accent)
Maple
16 ounces ground pork
3 tablespoons maple flavored syrup
1 teaspoon salt
1/2 teaspoon MSG (such as Accent)
1/4 teaspoon coriander
Combine all ingredients for the flavor of your choice in a medium bowl. Form the sausage into patties and cook in a skillet over medium heat until brown.Makes 1 pound of sausage.
SHRIMP SPREAD
Ingredients:
1 can cream of mushroom soup
1 package plain Knox gelatin
8 oz. package cream cheese
3 Tbsp. cold water
3/4 cup mayo
1 medium onion finely diced
1 cup finely dice celery
frozen shrimp or 2 cans small shrimp
Preparation:
Heat soup and gelatin until dissolved. Add water. Add cream cheese and mix well until smooth. Add onion and mayo and again mix. Fold in celery and shrimp. Pour into jello ring mold. Refrigerate over night.
For flavor garnish with parsley Excellent with crackers.
SOUR CREAM MUFFINS
1 cup (250 ml) sour cream
1 cup (250 ml) buttermilk
3 Tbs (45 ml) melted butter
1 3/4 cups (440 ml) all-purpose flour
2 Tbs (30 ml) sugar
1 tsp (5 ml) double-acting baking powder
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) salt
Stir the sour cream, buttermilk, and butter together in a mixing bowl. Sift in the remaining ingredients and stir as little as possible to incorporate - do not try to remove all the lumps. Fill greased muffin tins about two-thirds full and bake in a preheated 400F (200C) oven for 20 to 25 minutes. Makes about 24 2-inch (5 cm) muffins.
HAM AND POTATO CASSEROLE
Vary amounts according to what you have.
Ham, cut up in pieces
Potatoes, peeled and sliced fairly thin (may leave peelings on if desired )
Onions, peeled and sliced fairly thin
Make layers in casserole dish of potato, onion, ham, and repeat until ingredients used up, but not too near top of dish, because you'll want room for the sauce.
Basic White Sauce:
2 tbs. butter
2 tbs. flour
1 cup milk
salt (not much, remember the ham) & pepper
Melt butter, stir in flour until smooth. Slowly add milk, stirring and stirring - whisks are handy here - until smooth. Cook on medium heat until thick, simmering and stirring, about 5 - 6 minutes. Pour sauce over potatoes & ham, lifting with spoon or fork to let it flow between layers, and bake at 350 degrees F. until potatoes are tender, approx. 30 minutes to an hour, depending on shape and size of casserole. Serve with salad and enjoy. If sauce is too thick for reheating well, just add a little milk.
TURKEY DIVAN
About 4 lbs cooked, sliced turkey (or chicken)
1/4 cup butter
3 tbs flour
2 cups milk
1/2 tsp grated nutmeg
1 large bunch fresh broccoli, trimmed
1 cup freshly grated Parmesan cheese
1/2 cup Hollandaise sauce
1/2 cup heavy cream, whipped
2 tbs dry sherry
1 tsp Worcestershire
Make a white sauce by melting butter in a saucepan, add flour and whisk until blended. Bring the milk to a boil and add all at once to the butter/flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Stir in the nutmeg; keep hot. Steam the broccoli over boiling salted water until tender and arrange in a deep oblong casserole. Sprinkle lightly with some of the cheese. Arrange the poultry slices over the broccoli. Combine Hollandaise with the white sauce. Add the whipped cream, sherry and Worcestershire. Pour the sauce over the meat and broccoli and sprinkle with remaining cheese. Heat in a 400-degree oven for 15-20 minutes until heated through and lightly browned. Serves 6-8.
TAMALE PIE
1 pound ground beef
1 cup chopped onion
1 cup chopped pepper (red, green or yellow will work)
2 8 ounce cans tomato sauce
1 12-ounce can (1 1/2 cup) drained whole kernel corn
1/2 cup pitted chopped black olives
1 clove minced garlic
1 tablespoon sugar
1 teaspoon salt
2-3 teaspoons chili powder
Dash pepper
6 ounces American cheese shredded - this can be substituted for a cheese you prefer
3/4 cup yellow cornmeal
1/2 teaspoon salt
2 cups cold water
1 tablespoon butter
Oven Temp. 375 degrees. Cook meat, onion and green pepper in a large skillet till meat is lightly browned and vegetables are tender. Stir in tomato sauce, corn, olives, garlic, sugar, the 1 teaspoon salt, chili powder, and pepper. Simmer 20-25 minutes, or until thick. Add cheese; stir till melted. Turn into greased 9x9x2 inch baking dish. Stir cornmeal and 1/2 teaspoon slat into cold water. Cook, stirring constantly, till thick. Add butter or margarine; mix well. Spoon over hot meat mixture. Bake casserole in moderate oven (375) about 40 minutes. Makes 6 servings
BAKED TURKEY AND RICE
1 cup uncooked rice
1/4 cup butter or margarine
1/4 cup flour
1 1/4 cup turkey or chicken broth
1/2 cup sauterne or other dry white wine
3 ounces sliced mushrooms
Few parsley sprigs
1/4 teaspoon ground sage
1 teaspoon minced onion
1 cup grated cheddar cheese
2 cups diced turkey
Salt and pepper
Paprika to taste
Cook and drain rice. Make a sauce with next 4 ingredients. Add mushrooms, parsley, onion, sage and half of cheese. stir until cheese is melted. Stir in rice and turkey; season to taste with salt and pepper. Put in shallow baking dish, and sprinkle with remaining cheese and the paprika. Bake in preheated over (375 degrees F) for about 30 minutes. Good with zucchini and sliced tomatoes. Makes a hearty 6 servings.
CHOCOLATE MINT CANDY PIE
1 (13 ounce) package brownie mix
1 tablespoon hot water
1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow creme
6 ounces small soft chocolate covered mints
1 tablespoon instant coffee powder
1 cup whipping cream, whipped
Directions:
Prepare brownie mix according to package directions and bake in a greased 9 inch round cake pan. Set aside to cool.
In a large bowl, dissolve the coffee powder in the water. Add the cream cheese and beat with an electric mixer until smooth. Blend in marshmallow creme.
Melt mints by placing them in a microwave-safe bowl and heat at high for 1 1/2 to 2 minutes; stir until smooth. Or, place mints in small saucepan and stir over low heat until melted.
Stir melted mints into the cream cheese mixture. Fold in the whipped cream and spread into the cooled crust. Loosely cover, place into the refrigerator and chill for several hours before serving.
SUGAR-FREE APPLE PIE
2 (9 inch) pie shells
3/4 cup water
1 tablespoon cornstarch
1/4 cup cold water
1 tablespoon butter
20 packets aspartame sweetener
4 apples - peeled, cored and diced
1 teaspoon ground cinnamon (optional)
1/4 teaspoon ground nutmeg (optional)
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Bring 3/4 cup water to a boil. In a small bowl, whisk together cornstarch and 1/4 cup cold water. Whisk this mixture into the boiling water. Reduce heat and stir until mixture is thickened, about 2 minutes. Remove from heat.
Stir butter or margarine and aspartame into cornstarch mixture. Add cinnamon and nutmeg if desired. Mix well. Place fruit in a large bowl and pour aspartame mixture over fruit. Toss until fruit is thoroughly coated.
Pour fruit into pastry lined pie pan. Cover with second pastry shell. Seal edges and cut steam vents in top.
Bake in preheated oven for 45 minutes, until crust is golden brown.
NO-KNEAD COFFEE CAKE
2 packages (2 Tbs, 30 ml) active dry yeast
1 cup (250 ml) warm water
1 cup (250 ml) plus 3 1/2 cups (875 ml) all-purpose flour
1/2 cup (125 ml) butter, beaten until soft
1/2 cup (125 ml) sugar
3 eggs
1 tsp (5 ml) salt
2 tsp (10 ml) grated lemon rind
1 cup (250 ml) chopped walnuts, almonds, or pecans (optional)
1/4 cup (60 ml) chopped candied lemon or orange peel (optional)
1/4 cup (60 ml) raisins (optional)
1 Tbs (15 ml) melted butter
For the topping:
1/2 cup (125 ml) chopped blanched almonds
1/4 cup (60 ml) sugar
Stir the yeast into the warm water and let proof for 5 minutes. Stir in 1 cup (250 ml) flour and let rise 30 minutes. Beat the softened butter and sugar together. Stir the eggs, lemon rind, and yeast mixture into the butter mixture. Sift and beat in the remaining flour gradually. Beat the dough for 5 minutes and add any or all of the optional ingredients. Cover and let rise for 2 hours, until doubled in volume. Punch down and put into a generously buttered 1-pound (450 g) coffee can or divide in two and place in greased loaf pans. Let rise an additional 30 to 45 minutes. Brush with the melted butter. Combine the chopped almonds and sugar and sprinkle over the top. Bake in a preheated 350F (180C) oven for 30 to 45 minutes, depending on the size of the pan, until golden brown. Serves 8 to 12.
BAKED ZITI
One box of Ziti noodles, cooked and drained
Two jars of spaghetti sauce (Can use homemade, and just approximate)
16 oz. of cottage cheese
2 cups of mozzarella cheese + extra for the top
Preheat your oven to 350. In a BIG bowl, mix the cooked noodles, the sauce, and the cheeses. Spoon it into a 9 x 13 casserole dish. Sprinkle the extra mozzarella on top. Bake uncovered for 20 minutes to half an hour (if you see it starting to get burned, you can cover with tinfoil.) Basically, since the noodles are already warm, you are just heating the sauce and melting all the cheese together.
Notes: When you make my own sauce, You have meat and veggies in it already - you may want to add some if you are using store-bought sauce, like a pound of ground beef for this recipe, but sausage or ground turkey would work equally well. As far as veggies go,you can add black olives and fresh mushrooms. You can also add the following spices oregano, garlic, nutmeg, bay leaves, and any other spice you might like. Feel free to doctor the sauce according to your tastes! The jar stuff can be SO bland!
RICE REMEMBERED
Serves six as a side dish or four as a main dish
1 can chicken broth 10 ounces
1 cup long grain white rice
3 eggs
1 can soup sized of tomatoes or diced tomatoes
dash of black pepper
8 oz of mozzarella cheese full cream or half cream
8 oz parmesan cheese in a triangle pkg
1 pound white meat chicken
1 box frozen baby peas 6" x 4" box
1 small onion
1 small green and 1 small red pepper
four slices of provolone cheese from deli counter
1 tbs white sugar
1/4 stick butter
To a 1 quart saucepan uncovered add:1 can chicken broth without water1 cup long grain white rice.Heat on high till lightly bubbling,turn to medium high ten minutes, set in fridge with water partially cooked rice.
Freeze 1 pound white meat chicken 1 hour or defrost 3 hours for ease of cutting. Slice on a board paper thin with knife,set aside.
Sauce:
In a 1 quart saucepan uncovered, add1 soup sized can tomatoes chopped in pan with juices, 1 small onion finely chopped, 1 small green pepper finely chopped, 1 small red pepper finely chopped,dash of black pepper,
and 1 tbs sugar. Heat on high till lightly bubbling,turn to medium 20 minutes, add 6 oz can tomato paste,mix well. Simmer medium heat 10 minutes, set aside off heat.
Grate a triangle of parmesan fresh from refrigerator section of grocer set aside.
Take rice from fridge, drain well, discard broth. Beat 3 eggs, mix well into rice, mix in grated parmesan cheese, a half pound of grated fresh mozzarella half cream or full cream cheese depending on richness of taste desired.
Grease square glass baking dish with 1/4 stick fresh butter.Place 1/2 the sauce on the bottom, place 1/2 the rice, spread evenly, place the four slices of provolone cheese, place the chicken evenly in a single layer, uncooked, place 1/4 cup the sauce, spread evenly, place the peas evenly after separating them by squeezing the box on the side before opening, place the other half the rice, place the rest of the sauce.
Cover with an inverted cookie sheet and bake 30 minutes in a 350 degree, preheated oven. Remove cover and place shredded mozzarella evenly. Bake 15 to 20 minutes till cheese is bubbling and lightly browned
to be enjoyed as a main dish with a good French or Italian bread or garlic bread and a salad. Or to be enjoyed as a side dish with good sliced steak or pork tenderloin.
