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DINNER IN A PUMPKIN
INGREDIENTS:
Medium sized pumpkin (about 4 pounds)
1-1/2 pounds lean ground beef
1/3 cup chopped green pepper
3/4 cup chopped celery
3/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup soy sauce
2 Tablespoon brown sugar
1 4-ounce can mushrooms
1 can cream of chicken soup
2 cups cooked rice
Black olives
Steamed carrot
Whole cloves
Fresh parsley
DIRECTIONS:
Using a sharp knife, cut lid from pumpkin and scoop out pumpkin seeds and excess membrane with a scraping tool. In a large skillet, combine ground beef, chopped green pepper, chopped celery, and chopped onion and cook over medium heat until ground beef is browned. Add next seven ingredients to skillet. Mix well and place mixture into pumpkin cavity. Place lid on pumpkin. Place pumpkin on a foil-lined cookie sheet and bake at 350 degrees for 1-1/2 hours. Just before serving, embellish pumpkin by placing (with toothpicks) black olives to make eyes, a steamed carrot to make a nose, and whole cloves to make a mouth. Use fresh parsley leaves to make hair around like opening. To serve, scoop out part of the baked pumpkin, along with the meat mixture, onto each plate.
OVEN-ROASTED POTATOES
Ingredients:
2 pounds small unpeeled red potatoes, cut into wedges
2 to 3 tablespoons olive or vegetable oil
2 garlic cloves, minced
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
Place potatoes in an ungreased13-in. x 9-in. x 2-in, baking pan.
Drizzle with oil. Sprinkle with garlic, rosemary, salt and pepper; toss gently to coat. Bake, un-covered, at 45O for 20-30 minutes or until potatoes are golden brown and tender when pierced with a fork.Yield: 6-8 servings.
GRANDMA'S CHOCOLATE PIE
3/4 cup sugar
5 tablespoons baking cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
1 teaspoon vanilla extract
1 pastry shell (9 inches), baked
MERINGUE:
3 egg whites, room temperature
1/4 teaspoon cream of tartar
6 tablespoons sugar
In a saucepan, combine sugar, cocoa, cornstarch and salt; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir 1 cup of hot filling into egg yolks. Return all to pan and bring to a gentle boil. Cook for 2 minutes, stir-ring constantly Remove from the heat; stir in vanilla. Pour hot filling into pastry shell. In a mixing bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff, glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges.
EGG FRIED RICE
Ingredients:
2 large eggs, lightly beaten
2tsp sesame oil
1tsp salt
2tbsp/1floz/30ml groundnut oil
1 quantity of perfect steamed rice, cooled completely
1tsp freshly ground black pepper
2tbsp finely chopped spring onions
Method:
1. Put the eggs, sesame oil and half the salt in a small jug or bowl, mix with a fork and set aside.
2. Heat a wok over a high heat. Add groundnut oil and, when it is very hot and slightly smoking, add the cold cooked rice. Stir-fry for 3 minutes, or until it is thoroughly heated through.
3. Next drizzle in the egg and oil mixture and continue to stir-fry for 2-3 minutes or until the eggs have set and the mixture is dry.
4. Add the remaining salt and the pepper and stir-fry for 2 minutes longer, then toss in the spring onions. Stir several times, turn once on to a platter and serve at once.
CARAMEL AND COCOLATE PECAN BARS
Ingredients:
Crust:
2 Cups Flour
1 Cup Packed Brown Sugar
1/2 cup Butter, Softened
1 Cup Pecan Halves
Filling:
2/3 Cup Butter
1/2 Cup Packed Brown Sugar
1 Cup Chocolate Chips
Directions:
Preheat oven to 350. Mix all crust ingredients except pecans until fine. Press into the bottom of a 13 X 9 pan and sprinkle pecans over crust. In a saucepan, heat butter and brown sugar on medium heat until entire surface boils, stirring constantly. Once mixture comes to a boil, continue boiling for just 1 minute stirring constantly. Remove from heat after 1 minute and pour evenly over pecans and crust. Bake 18-22 minutes or until whole top layer is bubbly (oven temperatures may vary). Remove from oven and sprinkle with chocolate chips. Swirl chocolate chips once they begin to melt and allow to cool completely.
SUGAR-FREE CHOCOLATE CREME PUFFS
Ingredients:
Cream Puffs:
1 cup water
1/2 cup margarine or butter
1 cup all-purpose flour
4 large eggs
Filling:
1 cup heavy or whipping cream
1 Tablespoon unsweetened cocoa
1 package (4 servings) chocolate flavor sugar-free instant pudding and pie filling
1 1/4 cup milk (2% or better is best)
Directions:
Preheat oven to 400°F.
To prepare cream puffs, heat water and margarine until margarine melts and mixture boils. Remove saucepan from heat. Add flour all at once. With a wooden spoon, stir vigorously until mixture leaves side of pan and forms a ball. Add eggs, one at a time, beating well with wooden spoon after each addition until batter is smooth and satiny. Drop batter by tablespoonfuls onto greased cookie sheet, making 12 mounds.
Bake 30 to 40 minutes until golden brown. Turn off oven. Let puffs remain in oven 15 minutes. Cool on wire rack.
While cooling, prepare filling. In a small bowl, with mixer at medium speed, beat cream and unsweetened cocoa until stiff peaks form; set aside. In a large bowl, prepare pudding as directed on package, using only 1 1/4 cups of milk. Using a rubber spatula, gently fold whipped cream into chocolate pudding.
To assemble, carefully slice cream puffs in half. Remove loose, uncooked batter. Fill puffs with whipped cream mixture and replace puff tops. Refrigerate until served.
ANOTHER CHOCOLATE CHIP COOKIES
18 1/4 -ounce box chocolate cake mix
½ cup vegetable oil
2 eggs
2 cups (12-ounce package) semisweet chocolate chips
3/4 cup chopped nuts, optional
Combine cake mix, vegetable-oil and eggs in large bowl.
Stir in chocolate chips and nuts, optional.
Drop by rounded tablespoon onto ungreased baking sheets
Bake in preheated 350 degree oven for 8 to 10 minutes until centers are just set. Let stand for 2 minutes; remove to wire rack to cool completely.
SUGAR-FREE PUMPKIN PIE
Ingredients:
1 (9 inch) pie crust, baked
1 (.25 ounce) envelope unflavored gelatin
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
16 packets aspartame artificial sweetener
Directions:
1. In a large saucepan, combine gelatin, cornstarch, spices and salt. Stir in pumpkin and evaporated milk. Let stand for 5 minutes to soften gelatin. Cook and stir over medium heat until mixture bubbles; cook and stir for 2 minutes after bubbling. Remove from heat.
2. In a medium bowl, gradually stir about 1 cup of cooked mixture into beaten eggs. Return to remaining mixture in saucepan and cook over low heat for 2 minutes; do not boil. Remove from heat and stir in artificial sweetener after filing has cooled to 140 degrees F (60 degrees C).
3. Pour mixture into pie crust; cover and chill for 6 hours or overnight. Serve with whipped cream if desired.
BABE RUTH BARS
Ingredients:
1 cup peanut butter
1 cup white corn syrup
1/2 cup packed brown sugar
1/2 cup white sugar
6 cups cornflakes cereal
1 cup semisweet chocolate chips
2/3 cup peanuts
Directions:
1. In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar. Cook stirring occasionally until smooth. Remove from heat and quickly mix in the cornflakes, chocolate chips and peanuts until evenly coated.
2. Press the entire mixture gently into a buttered 9x13 inch baking dish. Allow to cool completely before cutting into bars.
GRANDPA'S GRAVY
Ingredients:
1/2 lb mild pork sausage (may substitute hamburger & 1/2 tsp sage)
1/2 cup plain flour
3/4 cup water
3/4 cup evaporated milk
1 tsp salt
1/2 tsp paprika
vegetable oil (see below for amount)
Directions:
In a 10" frying pan brown the meat. Then remove the meat and add flour, salt and paprika. If there is not enough liquid to completely moisten the flour, add just enough oil to do so. Cook until the flour starts to brown. Add water, stirring to eliminate any lumps. When mixture has begun to thicken, add milk and continue to heat. When gravy has thickened to desired consistency, crumble sausage and return it to the
gravy. Serve gravy over biscuits, bread, grits, potatoes, etc.
If onions are desired, after sausage is removed, add 1/2 cup minced yellow onions, cook until transparent, then add flour, etc. You may need a little more oil since some will have been absorbed by the onions.
Serves 6.
AUTUMN CHICKEN
4 boneless skinless chicken breasts
3 tbs. flour
1/8 tsp. pepper
Dash of salt
1 tbs. olive oil
2 pears, cored and cut into 1/4-inch wedges
2 medium green onions, finely chopped
½ tsp. minced garlic
¾ cup apple juice
¼ cup dried cranberries
1 tsp. dried thyme
Pepper to taste
Combine the flour, salt and pepper in a shallow dish. Place each chicken breast between plastic wrap and flatten to 1/2-inch thickness using a rolling pin or meat mallet. Lightly dredge chicken in the flour and set aside. Spray a nonstick skillet with cooking spray and heat over medium-high heat until hot. Add the chicken breasts and cook about 2 minutes on each side or just until browned. Remove the chicken and keep warm. Add the olive oil to the nonstick skillet and heat until hot. Add the pears, green onion and garlic and cook for about 2 minutes or until pears are still slightly tender. Reduce the heat to medium and add the remaining ingredients, including the chicken. Cover and cook for about 8 minutes or until the chicken breasts are no longer pink in the center. Spoon pear mixture over chicken breasts and serve.
SOUR CREAM SLOPPY JOES
1 Lb. ground beef
1/2 cup chopped onions
2 Tbs. oil
2 Tbs. flour
5 Tbs. catsup
1 Tbs. mustard
1/2 Tsp. garlic powder
1/2 Tsp. salt
1/4 Tsp. pepper
1 cup sour cream
In a skillet, heat oil over medium heat. Add onions and cook until soft. Add ground beef and brown. Reduce heat and mix in remaining ingredients. Cover and simmer for 15 minutes. Serve on hamburger buns.
Serves 4 adults or 1 hungry teenager!
BBQ BASTE-MARINADE
Ingredients:
1 cup cider vinegar or red wine vinegar
1/2 cup fresh lemon juice, seeded (use rinds cut up in pot)
3/4 to 1 cup (6 to 8 ounces) pure hickory liquid smoke
1 cup red cooking wine (optional)
1 tablespoon each liquid garlic and liquid onion (or chop 2 onions)
1 cup Worcestershire sauce or 1/2 cup of Teriyaki sauce
1 cup apple juice or cranberry juice
1 quart of water
Directions:
Combine all ingredients with water in a 4 quart pot on medium-high heat. Stir and bring to a boil, cover and boil 5 minutes. Remove from heat and strain off lemon rinds or any cooked onions. Refrigerate if not ready to use immediately as hot marinade. Strain and use in spray bottle for basting pit-smoked meats, especially pit grilled pork ribs, beef ribs, pork chops, pork and beef steaks, lamb chops, poultry, grilled burgers, and pork and beef roasts. The spray-basting also helps control flames in the pit-fire when not overused. For a real hickory-smoke flavor, pre-soak any amount of hickory wood chips in a cup or so of this basic marinade. *NOTE: Marinate meat in 200 degree hot marinade for 20 minutes for super-quick and tasty results.
CHICKEN CATCHA-COLA
1 fryer chicken, cut into pieces
1 small bottle of catsup/ketsup
1 bottle Coca-Cola (to equal amount of catsup used)
Cut up your chicken just like for frying and salt & pepper it a
lot. Put all of the chicked in a skillet. cover it with a whole little bottle of catsup then pour equal amount of coca-cola (no substitutions please) and cook it over medium heat till chicken is done. You should be able to sort of flake meat off the bones with a fork and sauce looks like BBQ sauce.
MEAT AND BEANS
2 Lbs. ham hocks with a lot of meat or chopped ham
2 Lbs. dried big lima beans
6 cups water
2 onions, chopped
1/2 cup diced celery
2 Tbs. Catsup/ketchup
1 Tsp. Yellow mustard
1 Tsp. salt
black pepper to taste
Pick over your beans real good. Put them into a big pot with water and bring to boil. Turn off the fire and let sit for 1-1/2 hours. Add everything else to the pot of beans, cover and cook slow for 2 hours. Remove Hock from pot and debone(if used hocks). Cook a pot of rice and chop fresh bowl of onions to go with them. Serves 6.
