1 pound ground chuck
1 15−ounce can of diced tomatoes (liquid included)
1 15−ounce can of red kidney beans (liquid drained)
1 15−ounce can of pinto beans (liquid drained)
1 8−ounce can Hunt's tomato sauce
1/2 medium white onion, diced
1 4−ounce can diced green chilies (with liquid)
2 Tablespoons chopped celery
2 Tablespoons chili powder
1/2 Tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 cup water
1. Brown the ground chuck over medium heat, breaking into small pieces with
the spatula. Add a dash of salt and pepper while cooking.
2. Empty the cooked meat into a spaghetti strainer, and rinse well under
very hot water. This removes the bulk of the fat.
3. Transfer the beef into a dutch oven, and add the remaining ingredients.
Stir together to combine thoroughly.
4. Over medium heat, bring to a simmer. Reduce the burner to low, and
continue simmering 50−60 minutes, stirring occasionally.
Saturday, September 20, 2008
Sour Cream
2 cups light cream
2 Tablespoon buttermilk
Combine cream with buttermilk in hot, clean glass jar with a lid. (Canning
jar that has been heating in boiling water, for instance.) Cover tightly and
shake gently to thoroughly mix. Let stand in a warm place − like where you
put bread to rise) till thickened (24−48 hours). Store, covered in
refrigerator. Stir before serving. Use within three weeks. Makes two cups.
2 Tablespoon buttermilk
Combine cream with buttermilk in hot, clean glass jar with a lid. (Canning
jar that has been heating in boiling water, for instance.) Cover tightly and
shake gently to thoroughly mix. Let stand in a warm place − like where you
put bread to rise) till thickened (24−48 hours). Store, covered in
refrigerator. Stir before serving. Use within three weeks. Makes two cups.
Red Lobster Cheese Biscuits
Dough:
1 1/4 lbs. Bisquik
3 Oz. freshly shredded cheddar cheese
11 Oz. cold water
Garlic Spread:
1/2 cup melted butter
1 teas. garlic powder
1/4 teas. salt
1/8 teas. onion powder
1/8 teas. dried parsley
To cold water, add Bisquik and cheese, blending in a mixing bowl.
Mix until dough is firm.
Using a small scoop, place the dough on a baking pan lined with
baking paper. Bake in 375 degree oven for 10 to 12 minutes or until
golden brown. While biscuits bake, combine spread ingredients.
Brush baked biscuits with the garlic topping.
1 1/4 lbs. Bisquik
3 Oz. freshly shredded cheddar cheese
11 Oz. cold water
Garlic Spread:
1/2 cup melted butter
1 teas. garlic powder
1/4 teas. salt
1/8 teas. onion powder
1/8 teas. dried parsley
To cold water, add Bisquik and cheese, blending in a mixing bowl.
Mix until dough is firm.
Using a small scoop, place the dough on a baking pan lined with
baking paper. Bake in 375 degree oven for 10 to 12 minutes or until
golden brown. While biscuits bake, combine spread ingredients.
Brush baked biscuits with the garlic topping.
Popeye's Fried Chicken
3 cups Self−rising flour
1 cup Cornstarch
3 tbl. Seasoned salt
2 tbl. Paprika
1 teas. Baking soda
1 pk. Italian Salad Dressing Mix Powder
1 pk. Onion Soup Mix −− (1 1/2 Ounces)
1 pk. Spaghetti sauce mix −− (1/2 Ounce)
3 tbl. Sugar
3 cups Corn flakes −− crushed
2 Eggs −− well beaten
1/4 cup Cold water
4 lb. Chicken −− cut up
Combine first 9 ingredients in large bowl. Put the cornflakes into
another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil
into a heavy roomy skillet to fill it 1" deep. Get it HOT! Grease a
9x12x2 baking pan. Set it aside. Preheat oven to 350~. Dip chicken
pieces 1 piece at a time as follows: 1−Into dry coating mix. 2−Into
egg and water mix. 3−Into corn flakes. 4−Briskly but briefly back
into dry mix. 5−Drop into hot oil, skin−side−down and brown 3 to 4
minutes on medium high. Turn and brown other side of each piece.
Don't crowd pieces during frying. Place in prepared pan in single
layer, skin−side−up. Seal in foil, on 3 sides only, leaving 1 side
loose for steam to escape. Bake at 350~ for 35−40 minutes removing
foil then to test tenderness of chicken. Allow to bake uncovered 5
minutes longer to crisp the coating. Serves 4. Leftovers refrigerate
well up to 4 days. Do not freeze these leftovers. Leftover coating
mix (1st 9 ingredients) can be stored at room temp in covered
container up to 2 months.
1 cup Cornstarch
3 tbl. Seasoned salt
2 tbl. Paprika
1 teas. Baking soda
1 pk. Italian Salad Dressing Mix Powder
1 pk. Onion Soup Mix −− (1 1/2 Ounces)
1 pk. Spaghetti sauce mix −− (1/2 Ounce)
3 tbl. Sugar
3 cups Corn flakes −− crushed
2 Eggs −− well beaten
1/4 cup Cold water
4 lb. Chicken −− cut up
Combine first 9 ingredients in large bowl. Put the cornflakes into
another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil
into a heavy roomy skillet to fill it 1" deep. Get it HOT! Grease a
9x12x2 baking pan. Set it aside. Preheat oven to 350~. Dip chicken
pieces 1 piece at a time as follows: 1−Into dry coating mix. 2−Into
egg and water mix. 3−Into corn flakes. 4−Briskly but briefly back
into dry mix. 5−Drop into hot oil, skin−side−down and brown 3 to 4
minutes on medium high. Turn and brown other side of each piece.
Don't crowd pieces during frying. Place in prepared pan in single
layer, skin−side−up. Seal in foil, on 3 sides only, leaving 1 side
loose for steam to escape. Bake at 350~ for 35−40 minutes removing
foil then to test tenderness of chicken. Allow to bake uncovered 5
minutes longer to crisp the coating. Serves 4. Leftovers refrigerate
well up to 4 days. Do not freeze these leftovers. Leftover coating
mix (1st 9 ingredients) can be stored at room temp in covered
container up to 2 months.
Chicago Deep Dish Pizza
Pan Dough:
1 cup Warm tap water (110−115ΓΈ)
1 pkg. Active dry yeast
3 1/2 cups Flour
1/2 cup Coarse ground cornmeal
1 teas. Salt
1/4 cup Vegetable oil
Pizza Topping:
1 lb. Mozzarella, sliced thin
1 lb. Italian Sausage, removed from the Casing and crumbled
1 can Whole tomatoes, drained and Coarsely crushed
2 cloves Garlic, peeled and minced
5 Fresh basil leaves, chopped fine
4 tbls. Freshly grated Parmesan Cheese
Pour the warm water into a large mixing bowl and dissolve the yeast
with a fork. Add 1 cup of flour, all of the cornmeal, salt, and, and
vegetable oil. Mix well with a spoon. Continue stirring in the rest
of the flour 1/2 cup at a time, until the dough comes away from the
sides of the bowl. Flour your hands and the work surface and kneed
the ball of dough until it is no longer sticky.
Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45
to 60 minutes in a warm place, until it is doubled in bulk. Punch it
down and kneed it briefly. Press it into an oiled 15−inch deep dish
pizza pan, until it comes 2 inches up the sides and is even on the
bottom of the pan. Let the dough rise 15−20 minutes before filling.
Preheat the oven to 500 degrees.
While the dough is rising, prepare the filling. Cook the crumbled
sausage until it is no longer pink, drain it of it's excess fat.
Drain and chop the tomatoes.
When the dough has finished its second rising, lay the cheese over the
dough shell. Then distribute the sausage and garlic over the cheese.
Top with the tomatoes. Sprinkle on the seasonings and Parmesan cheese.
Bake for 15 minutes at 500 degrees. Then lower the temperature to 400
degrees and bake for 25 to 35 minutes longer. Lift up a section of the
crust from time to time with a spatula to check on its color. The
crust will be golden brown when done. Serve immediately.
1 cup Warm tap water (110−115ΓΈ)
1 pkg. Active dry yeast
3 1/2 cups Flour
1/2 cup Coarse ground cornmeal
1 teas. Salt
1/4 cup Vegetable oil
Pizza Topping:
1 lb. Mozzarella, sliced thin
1 lb. Italian Sausage, removed from the Casing and crumbled
1 can Whole tomatoes, drained and Coarsely crushed
2 cloves Garlic, peeled and minced
5 Fresh basil leaves, chopped fine
4 tbls. Freshly grated Parmesan Cheese
Pour the warm water into a large mixing bowl and dissolve the yeast
with a fork. Add 1 cup of flour, all of the cornmeal, salt, and, and
vegetable oil. Mix well with a spoon. Continue stirring in the rest
of the flour 1/2 cup at a time, until the dough comes away from the
sides of the bowl. Flour your hands and the work surface and kneed
the ball of dough until it is no longer sticky.
Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45
to 60 minutes in a warm place, until it is doubled in bulk. Punch it
down and kneed it briefly. Press it into an oiled 15−inch deep dish
pizza pan, until it comes 2 inches up the sides and is even on the
bottom of the pan. Let the dough rise 15−20 minutes before filling.
Preheat the oven to 500 degrees.
While the dough is rising, prepare the filling. Cook the crumbled
sausage until it is no longer pink, drain it of it's excess fat.
Drain and chop the tomatoes.
When the dough has finished its second rising, lay the cheese over the
dough shell. Then distribute the sausage and garlic over the cheese.
Top with the tomatoes. Sprinkle on the seasonings and Parmesan cheese.
Bake for 15 minutes at 500 degrees. Then lower the temperature to 400
degrees and bake for 25 to 35 minutes longer. Lift up a section of the
crust from time to time with a spatula to check on its color. The
crust will be golden brown when done. Serve immediately.
Pillsbury Crescent Rolls
2 pks. Active Dry Yeast
3/4 cup Warm Water (105 degrees)
1/2 cup Sugar
1 teas. Salt
2 large Eggs
1/2 cup Shortening
4 cups Unbleached Flour
Butter Or Regular Margarine, Softened
In a large mixing bowl, dissolve the yeast in the warm water. Stir
in the sugar, salt, eggs, shortening and half of the flour into the
yeast mixture.
Add the remaining flour blending until smooth. Scrape the dough from
the sides of the bowl and cover with a cloth dampened in warm water.
(The cloth should feel wet, but not be so wet that water drips onto
the dough.) Let rise in a warm place (85 degrees F.), until doubled,
about 1 1/2 hours. Divide the dough in half, rolling each half into a
12−inch circle 1/4 inch thick. Spread with the soft butter and cut
each circle into 16 wedges. Roll up each wedge beginning at the
largest end. Place, point side down, on a greased baking sheet. Curve
to form crescents. Cover and let rise until double, 1 hour. Preheat
the oven to 400 degrees F and bake for 12 to 15 minutes, or until
they are a rich golden brown. Brush with soft butter.
Makes 32 crescent rolls.
3/4 cup Warm Water (105 degrees)
1/2 cup Sugar
1 teas. Salt
2 large Eggs
1/2 cup Shortening
4 cups Unbleached Flour
Butter Or Regular Margarine, Softened
In a large mixing bowl, dissolve the yeast in the warm water. Stir
in the sugar, salt, eggs, shortening and half of the flour into the
yeast mixture.
Add the remaining flour blending until smooth. Scrape the dough from
the sides of the bowl and cover with a cloth dampened in warm water.
(The cloth should feel wet, but not be so wet that water drips onto
the dough.) Let rise in a warm place (85 degrees F.), until doubled,
about 1 1/2 hours. Divide the dough in half, rolling each half into a
12−inch circle 1/4 inch thick. Spread with the soft butter and cut
each circle into 16 wedges. Roll up each wedge beginning at the
largest end. Place, point side down, on a greased baking sheet. Curve
to form crescents. Cover and let rise until double, 1 hour. Preheat
the oven to 400 degrees F and bake for 12 to 15 minutes, or until
they are a rich golden brown. Brush with soft butter.
Makes 32 crescent rolls.
Cheesesteaks
3 tablespoons soybean oil
1/2 cup diced white onions
6 − (1/8" thick) slices rib eye of beef
1 − 6 inch Italian roll, slit lengthwise
1/4 cup Cheese Whiz
Ketchup and pickle relish (optional)
Add 1 tablespoon of oil to a hot skillet and cook the onions
until they just begin to brown. Add the remaining oil to another
hot skillet and cook the beef about 45 seconds on each side or
until just cooked through. Put the meat on the roll and top with
the onions and Cheese Whiz. Add ketchup and relish if desired.
1/2 cup diced white onions
6 − (1/8" thick) slices rib eye of beef
1 − 6 inch Italian roll, slit lengthwise
1/4 cup Cheese Whiz
Ketchup and pickle relish (optional)
Add 1 tablespoon of oil to a hot skillet and cook the onions
until they just begin to brown. Add the remaining oil to another
hot skillet and cook the beef about 45 seconds on each side or
until just cooked through. Put the meat on the roll and top with
the onions and Cheese Whiz. Add ketchup and relish if desired.
Orange Chicken
2 lbs. boneless chicken pieces, skinned
1 egg
1 1/2 teas. salt
white pepper
oil (for frying)
1/2 cup plus 1 Tbl. cornstarch
1/4 cup flour
1 Tbl. minced ginger root
1 teas. minced garlic
dash crushed hot red chiles
1/4 cup chopped green onions
1 Tbl. rice wine
1/4 cup water
1/2 to 1 teas. sesame oil
ORANGE SAUCE FOR STIR FRY:
2 teas. Minced zest and
1/4 c Juice from
1 lg Orange
1/2 teas. Sugar
2 Tbl. Chicken stock
1 Tbl. Light soy sauce
Combine all ingredients in small bowl and set aside.
Cut chicken pieces in 2" squares and place in large bowl. Stir in egg,
salt, pepper, and 1 T oil and mix well. Stir cornstarch and flour
together. Add chicken pieces, stirring to coat.
Heat oil for deep−frying in wok or deep−fryer to 375. Add chicken pieces,
a small batch at time, and fry 3 to 4 minutes or until golden and crisp.
(Do not overcook or chicken will be tough.) Remove chicken from oil with
slotted spoon and drain on paper towels. Set aside.
Clean wok and heat 15 seconds over high heat. Add 1 T oil. Add ginger
and garlic and stir−fry until fragrant. Add and stir−fry crushed chiles
and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce
and bring to boil. Add cooked chicken, stirring until well mixed.
Stir water into remaining 1 T cornstarch until smooth.
Add to chicken and heat until sauce is thick. Stir in 1 teas. sesame oil.
1 egg
1 1/2 teas. salt
white pepper
oil (for frying)
1/2 cup plus 1 Tbl. cornstarch
1/4 cup flour
1 Tbl. minced ginger root
1 teas. minced garlic
dash crushed hot red chiles
1/4 cup chopped green onions
1 Tbl. rice wine
1/4 cup water
1/2 to 1 teas. sesame oil
ORANGE SAUCE FOR STIR FRY:
2 teas. Minced zest and
1/4 c Juice from
1 lg Orange
1/2 teas. Sugar
2 Tbl. Chicken stock
1 Tbl. Light soy sauce
Combine all ingredients in small bowl and set aside.
Cut chicken pieces in 2" squares and place in large bowl. Stir in egg,
salt, pepper, and 1 T oil and mix well. Stir cornstarch and flour
together. Add chicken pieces, stirring to coat.
Heat oil for deep−frying in wok or deep−fryer to 375. Add chicken pieces,
a small batch at time, and fry 3 to 4 minutes or until golden and crisp.
(Do not overcook or chicken will be tough.) Remove chicken from oil with
slotted spoon and drain on paper towels. Set aside.
Clean wok and heat 15 seconds over high heat. Add 1 T oil. Add ginger
and garlic and stir−fry until fragrant. Add and stir−fry crushed chiles
and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce
and bring to boil. Add cooked chicken, stirring until well mixed.
Stir water into remaining 1 T cornstarch until smooth.
Add to chicken and heat until sauce is thick. Stir in 1 teas. sesame oil.
Ranch Dressing
1/2 Cup Sour Cream
1 Tbsp. prepared Horseradish
Dash cayenne pepper
Dash salt
Dash black pepper
Combine all ingredients and mix well.
1 Tbsp. prepared Horseradish
Dash cayenne pepper
Dash salt
Dash black pepper
Combine all ingredients and mix well.
Bloomin Onion
4 Vidalia or Texas Sweet Onions
Batter:
1/3 Cup Cornstarch
1 1/2 Cup Flour
2 tsp. Garlic −− minced
2 tsp. Paprika
1 tsp. Salt
1 tsp. Pepper
24 oz. Beer
Seasoned Flour:
2 Cup Flour
4 tsp. Paprika
2 tsp. Garlic powder
1/2 tsp. Pepper
1/4 tsp. Cayenne pepper
Mix cornstarch, flour, and seasonings until well blended. Add beer,
mix well. Cut about 3/4" off top of onion and peel. Cut into onion
12 to 16 vertical wedges, but do not cut through bottom root end.
Remove about 1" of petals from center of onion. Dip onion in seasoned
flour and remove excess by shaking. Separate petals and dip in batter
to coat thoroughly. Gently place in fryer basket and deep−fry at
375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes.
Drain on paper towels.
Place onion upright in shallow bowl and remove center core with circular
cutter or apple corer. Serve hot with Creamy Chili Sauce.
Creamy Chili Sauce:
1 pint Mayonnaise
1 pint Sour cream
1/2 Cup Chili sauce
1/2 tsp. Cayenne pepper
Batter:
1/3 Cup Cornstarch
1 1/2 Cup Flour
2 tsp. Garlic −− minced
2 tsp. Paprika
1 tsp. Salt
1 tsp. Pepper
24 oz. Beer
Seasoned Flour:
2 Cup Flour
4 tsp. Paprika
2 tsp. Garlic powder
1/2 tsp. Pepper
1/4 tsp. Cayenne pepper
Mix cornstarch, flour, and seasonings until well blended. Add beer,
mix well. Cut about 3/4" off top of onion and peel. Cut into onion
12 to 16 vertical wedges, but do not cut through bottom root end.
Remove about 1" of petals from center of onion. Dip onion in seasoned
flour and remove excess by shaking. Separate petals and dip in batter
to coat thoroughly. Gently place in fryer basket and deep−fry at
375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes.
Drain on paper towels.
Place onion upright in shallow bowl and remove center core with circular
cutter or apple corer. Serve hot with Creamy Chili Sauce.
Creamy Chili Sauce:
1 pint Mayonnaise
1 pint Sour cream
1/2 Cup Chili sauce
1/2 tsp. Cayenne pepper
Fettucine Alfredo
8 ounces Cream cheese −− cut in bits
3/4 cup Parmesan cheese −− grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettuccine; cook −− drain
In large saucepan combine cream cheese, Parmesan, butter and
milk, stirring constantly until smooth. Toss pasta lightly with
sauce, coating well. Leftovers freeze well.
3/4 cup Parmesan cheese −− grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettuccine; cook −− drain
In large saucepan combine cream cheese, Parmesan, butter and
milk, stirring constantly until smooth. Toss pasta lightly with
sauce, coating well. Leftovers freeze well.
Fried Mozzarella
1 pound block of mozzarella cheese
2 eggs, beaten
1/4 cup water
1 1/2 cups Italian bread crumbs
1/2 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2/3 cup flour
1/3 cup corn starch
Slice the block of cheese lengthwise into about 1/2 inch
sections. Cut each section in half.
Beat the eggs with water and set aside. Mix the bread crumbs,
garlic, oregano, and basil and set aside. Blend the flour with
corn starch and set aside.
Heat vegetable oil for deep frying to 350F. Dip cheese in flour
then in egg wash and then coat with bread crumbs. Place carefully
in hot oil and fry until golden brown. This should only take a
matter of seconds, so you need to watch them closely.
Drain on brown paper bags and serve with your favorite pasta
sauce that has been warmed.
2 eggs, beaten
1/4 cup water
1 1/2 cups Italian bread crumbs
1/2 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2/3 cup flour
1/3 cup corn starch
Slice the block of cheese lengthwise into about 1/2 inch
sections. Cut each section in half.
Beat the eggs with water and set aside. Mix the bread crumbs,
garlic, oregano, and basil and set aside. Blend the flour with
corn starch and set aside.
Heat vegetable oil for deep frying to 350F. Dip cheese in flour
then in egg wash and then coat with bread crumbs. Place carefully
in hot oil and fry until golden brown. This should only take a
matter of seconds, so you need to watch them closely.
Drain on brown paper bags and serve with your favorite pasta
sauce that has been warmed.
Nutter Butter Cookies
COOKIES:
1/2 cup vegetable shortening
2/3 cup granulated sugar
1 egg
1/2 teaspoon salt
3 tablespoons peanut butter
1/2 cup old−fashioned Quaker oats
1 cup all−purpose flour
FILLING:
1/2 cup peanut butter
3/4 cup powdered sugar
1 tablespoon fine graham cracker crumbs
1. Preheat the oven to 325 degrees F. 2. In a large bowl, cream together the
shortening and sugar with an electric mixer. 3. Add the egg, salt, and
peanut butter and beat until well blended. 4. Put the oats in a blender and
blend on medium speed until they are almost as finely ground as flour. 5.
Add the oats and flour to the mixture and blend well. 6. Pinch out small
portions of dough and roll into 1−inch balls in the palm of your hand. Press
these flat on ungreased cookie sheets so that they form 2−inch circles. If
you're a stickler for a cookie that looks just like the original, you can
form the dough into flat peanut shapes. 7. Bake for 8 to 10 minutes, or
until light brown around the edges. 8. While the cookies bake, combine the
filling ingredients in a small bowl. 9. When the cookies are cool, use a
butter knife to spread a thin layer of filling on the flat side of a cookie
and press another on top. Repeat. Makes 2 dozen cookies.
1/2 cup vegetable shortening
2/3 cup granulated sugar
1 egg
1/2 teaspoon salt
3 tablespoons peanut butter
1/2 cup old−fashioned Quaker oats
1 cup all−purpose flour
FILLING:
1/2 cup peanut butter
3/4 cup powdered sugar
1 tablespoon fine graham cracker crumbs
1. Preheat the oven to 325 degrees F. 2. In a large bowl, cream together the
shortening and sugar with an electric mixer. 3. Add the egg, salt, and
peanut butter and beat until well blended. 4. Put the oats in a blender and
blend on medium speed until they are almost as finely ground as flour. 5.
Add the oats and flour to the mixture and blend well. 6. Pinch out small
portions of dough and roll into 1−inch balls in the palm of your hand. Press
these flat on ungreased cookie sheets so that they form 2−inch circles. If
you're a stickler for a cookie that looks just like the original, you can
form the dough into flat peanut shapes. 7. Bake for 8 to 10 minutes, or
until light brown around the edges. 8. While the cookies bake, combine the
filling ingredients in a small bowl. 9. When the cookies are cool, use a
butter knife to spread a thin layer of filling on the flat side of a cookie
and press another on top. Repeat. Makes 2 dozen cookies.
Cinnamon Sugar Cookies
Topping:
3 Tbsp. white sugar
1 Tbsp. ground cinnamon
Cookies:
2 1/2 cups all−purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup dark brown sugar, packed
1/2 cup white sugar
1 cup salted butter, softened
2 large eggs
2 tsp. pure vanilla extract
Preheat oven to 300F.
In a small bowl combine sugar and cinnamon for topping. Set aside.
In a medium bowl combine flour, soda and salt. Mix well with a whire whisk
and set aside.
In a large bowl blend sugars with an electric mixer set at medium speed. Add
the butter, and mix to form a grainy paste. Scrape eides of bowl, then add
the eggs and vanilla extract. Mix at medium speed until light and fluffy.
Add the flour mixture and blend at low speed just until combined. Do not
overmix. Shape dough into 1−inch balls and roll each ball in cinnamon−sugar
topping.
Place onto ungreased cookie sheets, 2 inches apart. Bake for 18−20 minutes.
Immediately transfer cookies with a spatula to a cool, flat surface.
Yield: 3 dozen
3 Tbsp. white sugar
1 Tbsp. ground cinnamon
Cookies:
2 1/2 cups all−purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup dark brown sugar, packed
1/2 cup white sugar
1 cup salted butter, softened
2 large eggs
2 tsp. pure vanilla extract
Preheat oven to 300F.
In a small bowl combine sugar and cinnamon for topping. Set aside.
In a medium bowl combine flour, soda and salt. Mix well with a whire whisk
and set aside.
In a large bowl blend sugars with an electric mixer set at medium speed. Add
the butter, and mix to form a grainy paste. Scrape eides of bowl, then add
the eggs and vanilla extract. Mix at medium speed until light and fluffy.
Add the flour mixture and blend at low speed just until combined. Do not
overmix. Shape dough into 1−inch balls and roll each ball in cinnamon−sugar
topping.
Place onto ungreased cookie sheets, 2 inches apart. Bake for 18−20 minutes.
Immediately transfer cookies with a spatula to a cool, flat surface.
Yield: 3 dozen
Peanut Butter Cookies
2 Teaspoon Vanilla
1 Cup Peanut butter; creamy
3 Eggs
1 Cup Butter; softened
1 1/4 Cup Sugar
1 1/4 Cup Dark brown sugar
1/4 Teaspoon Salt
1/2 Teaspoon Baking soda
2 Cup Flour
Preheat oven to 300 degrees. In a medium bowl, combine flour, soda, and
salt. Mix well with a wire whisk. In a large bowl, blend sugars using a
mixer at medium speed. Add butter and mix to form a grainy paste. Add eggs,
peanut butter, and vanilla. Mix at medium speed until light and fluffy. Add
the flour mixture and mix at low speed until just mixed. (Do not overmix).
Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2 inches
apart. With a wet fork, gently press a crisscross pattern on top of the
cookies. Bake for 8−22 minutes until cookies are slightly brown along the
edges. Transfer cookies immediately to cool surface with a spatula.
1 Cup Peanut butter; creamy
3 Eggs
1 Cup Butter; softened
1 1/4 Cup Sugar
1 1/4 Cup Dark brown sugar
1/4 Teaspoon Salt
1/2 Teaspoon Baking soda
2 Cup Flour
Preheat oven to 300 degrees. In a medium bowl, combine flour, soda, and
salt. Mix well with a wire whisk. In a large bowl, blend sugars using a
mixer at medium speed. Add butter and mix to form a grainy paste. Add eggs,
peanut butter, and vanilla. Mix at medium speed until light and fluffy. Add
the flour mixture and mix at low speed until just mixed. (Do not overmix).
Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2 inches
apart. With a wet fork, gently press a crisscross pattern on top of the
cookies. Bake for 8−22 minutes until cookies are slightly brown along the
edges. Transfer cookies immediately to cool surface with a spatula.
Potato Cheese Soup
8 Cups potatoes; peeled and cubed
2 Cups chopped onion
4 Cups chopped celery
2 Teaspoons salt
4 Cups water
4 Cups Half−and−half
6 Tablespoons butter or margarine
1 Cup shredded sharp cheddar cheese
Place potatoes, onions, celery, and salt in the 4 c of water in a large
pot. Simmer about 15 minutes until vegetables are tender. Put in
blender and puree until chunky. Return soup to pot and add half−and−half,
butter, and cheese. Simmer until hot. Do NOT Boil.
2 Cups chopped onion
4 Cups chopped celery
2 Teaspoons salt
4 Cups water
4 Cups Half−and−half
6 Tablespoons butter or margarine
1 Cup shredded sharp cheddar cheese
Place potatoes, onions, celery, and salt in the 4 c of water in a large
pot. Simmer about 15 minutes until vegetables are tender. Put in
blender and puree until chunky. Return soup to pot and add half−and−half,
butter, and cheese. Simmer until hot. Do NOT Boil.
Pie Crust
1/4 cup butter
1/4 cup shortening
1 1/4 cups all−purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 egg yolk
2 tablespoons ice water
1/2 teaspoon vinegar
Beat together butter and shortening until smooth and creamy; chill until
firm. Sift together flour, sugar and salt in medium bowl. Using fork, cut
butter and shortening into dry ingredients until mixture has a consistent
texture. Mix egg yolk, ice water and vinegar into dough, then form into ball
and refrigerate about 1 hour.
Preheat oven to 450 . When dough has chilled, roll it out and press into pie
plate. Press parchment paper or aluminum foil into crust and weight crust
down with ceramic pie weight or another pie plate filled with dried beans.
Bake 15 minutes, then remove weight or pan filled with beans and prick crust
with fork to allow steam to escape. Bake another 5−10 minutes or until crust
is golden brown. Let crust cool.
Makes enough dough for one 8− to 10−inch single crust pie.
1/4 cup shortening
1 1/4 cups all−purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 egg yolk
2 tablespoons ice water
1/2 teaspoon vinegar
Beat together butter and shortening until smooth and creamy; chill until
firm. Sift together flour, sugar and salt in medium bowl. Using fork, cut
butter and shortening into dry ingredients until mixture has a consistent
texture. Mix egg yolk, ice water and vinegar into dough, then form into ball
and refrigerate about 1 hour.
Preheat oven to 450 . When dough has chilled, roll it out and press into pie
plate. Press parchment paper or aluminum foil into crust and weight crust
down with ceramic pie weight or another pie plate filled with dried beans.
Bake 15 minutes, then remove weight or pan filled with beans and prick crust
with fork to allow steam to escape. Bake another 5−10 minutes or until crust
is golden brown. Let crust cool.
Makes enough dough for one 8− to 10−inch single crust pie.
Corn Bread
1 (9 oz.) box Jiffy Corn Muffin Mix
1 (9 oz.) box Jiffy Yellow Cake Mix
Prepare each box according to package directions and gently fold together.
Pour into a greased (with strained bacon fat) 9 x 13 pan. (You can sprinkle
with a little crisp bacon.) Bake according to box directions for the yellow
cake mix.
Here's the Honey Butter Recipe:
1/4 pound BUTTER
1/4 cup strained bacon drippings
4 slices bacon, cooked crisp and crumbled
Beat butter until light and creamy. Add drippings and bacon. Take equal
amount of honey (approx. 2/3 cup) and beat into butter mixture until light
and fluffy (almost floats out of the bowl) Can be frozen (will last up to a
year).
1 (9 oz.) box Jiffy Yellow Cake Mix
Prepare each box according to package directions and gently fold together.
Pour into a greased (with strained bacon fat) 9 x 13 pan. (You can sprinkle
with a little crisp bacon.) Bake according to box directions for the yellow
cake mix.
Here's the Honey Butter Recipe:
1/4 pound BUTTER
1/4 cup strained bacon drippings
4 slices bacon, cooked crisp and crumbled
Beat butter until light and creamy. Add drippings and bacon. Take equal
amount of honey (approx. 2/3 cup) and beat into butter mixture until light
and fluffy (almost floats out of the bowl) Can be frozen (will last up to a
year).
Olive Garden Toscana Soup
3/4 cup onions, diced 1/8 inch
1 slice bacon, 1/4−inch diced
1 1/4 teaspoon garlic cloves, minced
1 ounce chicken bouillon
1 quart water
2 medium potatoes, cut in half length−wise,
then cut in 1/4−inch slices
2 cups cavallo greens (kale can be substituted),
cut in half, then sliced into 1/16−inch strips
1 1/2 cups sausage link − spicy, pre−cooked, cut in half
length−wise, then cut at an angle into 1/2−inch slices
3/4 cup heavy whipping cream
Place sausage link onto sheet pan and bake in 300 degree oven for
15 to 20 minutes or until done.
Place onions and bacon into 3 to 4 quart saucepan and cook onions
over medium heat until the onions are almost clear. Add garlic and
cook for 1 minute.
Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes.
Add remaining ingredients then simmer for 5 more minutes and serve.
1 slice bacon, 1/4−inch diced
1 1/4 teaspoon garlic cloves, minced
1 ounce chicken bouillon
1 quart water
2 medium potatoes, cut in half length−wise,
then cut in 1/4−inch slices
2 cups cavallo greens (kale can be substituted),
cut in half, then sliced into 1/16−inch strips
1 1/2 cups sausage link − spicy, pre−cooked, cut in half
length−wise, then cut at an angle into 1/2−inch slices
3/4 cup heavy whipping cream
Place sausage link onto sheet pan and bake in 300 degree oven for
15 to 20 minutes or until done.
Place onions and bacon into 3 to 4 quart saucepan and cook onions
over medium heat until the onions are almost clear. Add garlic and
cook for 1 minute.
Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes.
Add remaining ingredients then simmer for 5 more minutes and serve.
Battered Fish
3 Cups Soybean oil
2 Pounds Fresh cod fillets
1 Cup Self−rising flour
1/3 Cup Dry Mustard
1 Cup Water
1 Egg
2 Teaspoons Granulated sugar
2 Teaspoons Salt
Sift together mustard and flour.
Heat oil to 400. Cut the fish into approximately 7x2" wedges.
With a mixer blend the flour mixture, water, egg, sugar, and salt.
Dip each fillet into the batter coating generously and quickly drop
in the oil. Fry each fillet until dark golden brown about 5 minutes.
Remove and drain.
2 Pounds Fresh cod fillets
1 Cup Self−rising flour
1/3 Cup Dry Mustard
1 Cup Water
1 Egg
2 Teaspoons Granulated sugar
2 Teaspoons Salt
Sift together mustard and flour.
Heat oil to 400. Cut the fish into approximately 7x2" wedges.
With a mixer blend the flour mixture, water, egg, sugar, and salt.
Dip each fillet into the batter coating generously and quickly drop
in the oil. Fry each fillet until dark golden brown about 5 minutes.
Remove and drain.
Original Fried Chicken
2−3 pounds cut−up chicken pieces
1 Quart Water
3 tablespoons Salt (for soaking)
1 cup milk
1 egg, beaten
2 cups flour
1 teaspoon Accent (MSG)
1 tablespoon salt
1 teaspoon black pepper
Soybean Oil (no substitutions) for frying
Allow chicken to soak in salted water for a half hour.
Mix egg and milk in a bowl. Mix flour, Accent, salt, and pepper
in another bowl. Preheat deep fryer to 350F, or place 3/4 inch
oil in a skillet set on medium.
Dry chicken with paper towels. Dredge in flour mixture, place in
milk/eggs, and then back to flour mixture. Do this one piece at
a time making sure that there is total coverage over entire
surface of chicken in each step.
KFC uses pressure cookers to fry chicken, which is risky to do
at home. If you are using a deep fryer, fry a few pieces at a
time for about 20 minutes, covered, turning occasionally.
Likewise, if pan frying, cook, covered, turning occasionally
for about 30 minutes. As always with chicken, check the middle
of a large piece to check for doneness.
Allow to drain on paper towels when cooking is completed.
1 Quart Water
3 tablespoons Salt (for soaking)
1 cup milk
1 egg, beaten
2 cups flour
1 teaspoon Accent (MSG)
1 tablespoon salt
1 teaspoon black pepper
Soybean Oil (no substitutions) for frying
Allow chicken to soak in salted water for a half hour.
Mix egg and milk in a bowl. Mix flour, Accent, salt, and pepper
in another bowl. Preheat deep fryer to 350F, or place 3/4 inch
oil in a skillet set on medium.
Dry chicken with paper towels. Dredge in flour mixture, place in
milk/eggs, and then back to flour mixture. Do this one piece at
a time making sure that there is total coverage over entire
surface of chicken in each step.
KFC uses pressure cookers to fry chicken, which is risky to do
at home. If you are using a deep fryer, fry a few pieces at a
time for about 20 minutes, covered, turning occasionally.
Likewise, if pan frying, cook, covered, turning occasionally
for about 30 minutes. As always with chicken, check the middle
of a large piece to check for doneness.
Allow to drain on paper towels when cooking is completed.
BBQ Baked Beans
1 can (28 oz.) Bushes Baked beans
1/3−1/2 cup BBQ sauce (depending on how tangy you like it)
1/4 cup brown sugar
1/4 cup finely diced onions
1/2 cup hickory smoked bacon
Fry bacon lightly (until heated through but still soggy). Then put
everything in a cassarole dish and bake for about 20−30 min at 350. It can
be done in a saucepan but will not be quite as flavorful.
1/3−1/2 cup BBQ sauce (depending on how tangy you like it)
1/4 cup brown sugar
1/4 cup finely diced onions
1/2 cup hickory smoked bacon
Fry bacon lightly (until heated through but still soggy). Then put
everything in a cassarole dish and bake for about 20−30 min at 350. It can
be done in a saucepan but will not be quite as flavorful.
Italian Sausage
6 pounds meat (5 pork, 1 beef)
4 teaspoons of salt
1/2 oz fennel seed (or to taste)
1/2 oz crushed red pepper (or to taste)
1 Tablespoon Paprika
1/2 cup water
Remove the pork from the bone and cut into 1 inch cubes.
Cut beef into cubes. Toss meat with seasonings and 1/2 cup
water. Store in refrigerator over night and grind the next day.
Grind the meat twice with a course blade and make it into large
patties (1/2 cup measure of sausage), freeze them between
double layer sheets of wax paper on a cookie sheet and then
put them in plastic bags.
Make hot sausage sandwiches with fried onions and green
peppers on a hoagie bun. Grill sausage either in a frying pan,
or barbecue.
4 teaspoons of salt
1/2 oz fennel seed (or to taste)
1/2 oz crushed red pepper (or to taste)
1 Tablespoon Paprika
1/2 cup water
Remove the pork from the bone and cut into 1 inch cubes.
Cut beef into cubes. Toss meat with seasonings and 1/2 cup
water. Store in refrigerator over night and grind the next day.
Grind the meat twice with a course blade and make it into large
patties (1/2 cup measure of sausage), freeze them between
double layer sheets of wax paper on a cookie sheet and then
put them in plastic bags.
Make hot sausage sandwiches with fried onions and green
peppers on a hoagie bun. Grill sausage either in a frying pan,
or barbecue.
Honey Baked Ham
1 fully cooked ham
1 cup sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground clove
1/8 tsp paprika
dash ground ginger
dash ground allspice
Partially slice ham quite thin. Mix remaining ingredients and
spread on wax paper. Roll ham in mixture. Then, use blow torch
with medium flame to caramelize sugar. Wave torch over sugar
with rapid movement so that sugar bubbles and browns but doesn't
burn. Repeat several times until ham is well−glazed. Serve ham
warm or re−heated.
1 cup sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground clove
1/8 tsp paprika
dash ground ginger
dash ground allspice
Partially slice ham quite thin. Mix remaining ingredients and
spread on wax paper. Roll ham in mixture. Then, use blow torch
with medium flame to caramelize sugar. Wave torch over sugar
with rapid movement so that sugar bubbles and browns but doesn't
burn. Repeat several times until ham is well−glazed. Serve ham
warm or re−heated.
Girl Scout Mint Cookies
1 box Devil's Food Cake Mix
2 Eggs
2 Tbl. Water
2 Tbl. Cooking Oil
1/2 Cup Cocoa
1 pkg. Chocolate Chips
2−3 drops Wilton's Candy Mint Flavoring
Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil,
and cocoa. You will need to blend this together well, this will be a
very sticky mess. Let stand for 20 minutes, and then shape into very
small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part,
and smash down flat. You will need to spray a large spoon with Pam to
make them flat. Bake for about 8 minutes. Let cool until they reach
room temperature.
Heat chocolate chips in either the microwave, or in a double boiler.
When completely melted add a couple drops of the mint flavoring.
Be carefull not to add too much, it is a powerfull flavoring.
You can either spread the melted chocolate on the cookies,
or you can dip the cookies into the chocolate.
2 Eggs
2 Tbl. Water
2 Tbl. Cooking Oil
1/2 Cup Cocoa
1 pkg. Chocolate Chips
2−3 drops Wilton's Candy Mint Flavoring
Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil,
and cocoa. You will need to blend this together well, this will be a
very sticky mess. Let stand for 20 minutes, and then shape into very
small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part,
and smash down flat. You will need to spray a large spoon with Pam to
make them flat. Bake for about 8 minutes. Let cool until they reach
room temperature.
Heat chocolate chips in either the microwave, or in a double boiler.
When completely melted add a couple drops of the mint flavoring.
Be carefull not to add too much, it is a powerfull flavoring.
You can either spread the melted chocolate on the cookies,
or you can dip the cookies into the chocolate.
Crab Cakes
2 pounds jumbo lump crabmeat
1/2 pound fresh codfish fillet
1/2 to 1 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons sesame oil
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
2 tablespoons basil, julienned
Salt and pepper to taste
Juice of 1/2 lemon
Olive oil for sauteing
Pick through crabmeat, removing all shells but being careful not to
break up the large lumps too much. In a food processor, grind codfish
until pureed. Add 1/2 cup of heavy cream and puree until incorporated.
Then add more cream if needed. The mixture should be smooth and
shiny, yet firm enough to hold its shape.
Place this mousse in a metal bowl and add the other ingredients, except
for the olive oil. Take a small portion of the crab−cake mixture and saute
in hot olive oil until golden brown. Taste to adjust seasoning.
Form the rest of the crab cakes and saute in hot olive oil until golden
on both sides. Finish by baking in a 450−degree oven for 4 to 5 minutes.
Serves six to eight.
1/2 pound fresh codfish fillet
1/2 to 1 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons sesame oil
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
2 tablespoons basil, julienned
Salt and pepper to taste
Juice of 1/2 lemon
Olive oil for sauteing
Pick through crabmeat, removing all shells but being careful not to
break up the large lumps too much. In a food processor, grind codfish
until pureed. Add 1/2 cup of heavy cream and puree until incorporated.
Then add more cream if needed. The mixture should be smooth and
shiny, yet firm enough to hold its shape.
Place this mousse in a metal bowl and add the other ingredients, except
for the olive oil. Take a small portion of the crab−cake mixture and saute
in hot olive oil until golden brown. Taste to adjust seasoning.
Form the rest of the crab cakes and saute in hot olive oil until golden
on both sides. Finish by baking in a 450−degree oven for 4 to 5 minutes.
Serves six to eight.
Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Pizza Sauce
2 cups Hunt's Angela−Mia pizza sauce (You can find this
at the wholesale shopping clubs − Sam's, BJ's, etc.)
1/4 cup water
1 1/2 teaspoons sugar
1 teaspoon ground oregano
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/8 teaspoon Accent (MSG)
1/8 teaspoon salt
In a medium saucepan, pour in Hunt's basic sauce. Add water,
and spices. Combine well, stirring over medium heat until bubbling.
Lower heat, cover, and cook 20−25 minutes, stirring occasionally.
Cool to room temperature. Store in an airtight container, refrigerated,
until needed. Makes 2 cups.
Because the sauce base comes only in large #10 size cans, store
remaining Hunt's Angela−Mia sauce in 2 one quart jars in freezer,
or fridge until you make the next batch.
at the wholesale shopping clubs − Sam's, BJ's, etc.)
1/4 cup water
1 1/2 teaspoons sugar
1 teaspoon ground oregano
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/8 teaspoon Accent (MSG)
1/8 teaspoon salt
In a medium saucepan, pour in Hunt's basic sauce. Add water,
and spices. Combine well, stirring over medium heat until bubbling.
Lower heat, cover, and cook 20−25 minutes, stirring occasionally.
Cool to room temperature. Store in an airtight container, refrigerated,
until needed. Makes 2 cups.
Because the sauce base comes only in large #10 size cans, store
remaining Hunt's Angela−Mia sauce in 2 one quart jars in freezer,
or fridge until you make the next batch.
Corn Dogs
1 lb. hot dogs
4 cups vegetable oil
1/2 cup flour
1/2 cup cornmeal
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. sugar
1 Tbsp. vegetable shortening
1/3 cup milk
1 egg
8−10 wooden skewers
Bring 3 cups of water to boiling in a large saucepan. Add hot dogs and bring
back to boiling. Remove from heat; cover 20 minutes. Pour enough oil to a
2−inch depth in a skillet and heat to 350 degrees. Combine flour, cornmeal,
baking powder, salt, and sugar in a medium−size bowl and blend with fork.
Add shortening and cut in with fork until the size of small peas. Combine
milk and egg in a 1 cup measure. Stir into flour− cornmeal mixture. Pour
mixture into a tall glass. Remove hot dogs from water and dry with paper
towels. Insert skewer into the hot dog, and be sure to leave about 1 inch
for handle. Dip hot dog into batter; let excess batter drip into glass. Drop
into hot fat fry 2 minutes, or until golden brown.
4 cups vegetable oil
1/2 cup flour
1/2 cup cornmeal
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. sugar
1 Tbsp. vegetable shortening
1/3 cup milk
1 egg
8−10 wooden skewers
Bring 3 cups of water to boiling in a large saucepan. Add hot dogs and bring
back to boiling. Remove from heat; cover 20 minutes. Pour enough oil to a
2−inch depth in a skillet and heat to 350 degrees. Combine flour, cornmeal,
baking powder, salt, and sugar in a medium−size bowl and blend with fork.
Add shortening and cut in with fork until the size of small peas. Combine
milk and egg in a 1 cup measure. Stir into flour− cornmeal mixture. Pour
mixture into a tall glass. Remove hot dogs from water and dry with paper
towels. Insert skewer into the hot dog, and be sure to leave about 1 inch
for handle. Dip hot dog into batter; let excess batter drip into glass. Drop
into hot fat fry 2 minutes, or until golden brown.
Chinese Sesame Chicken
2 Chicken Breast, skinless & boned pieces about 6−8 oz.
5 tablespoons corn starch
Pinch of salt
6 tablespoons water
1/2 teaspoon minced ginger
1/2 teaspoon chopped fresh garlic
1 teaspoon chili oil depending on degree of spicy of your taste
1/2 teaspoon roasted sesame seeds
Salad oil for deep fry
Iceberg lettuce
Sauce:
8 tablespoons Chicken broth
1 tablespoon Dark soy sauce
2 tablespoons Soy sauce
4 tablespoons Sugar
4 tablespoons White vinegar
1 teaspoon Corn starch
1 teaspoon Sake
1/2 teaspoon Oyster sauce
In a small bowl, mix all sauce ingredients until well blended.
Cut chicken breast into ½ inch strips. Place in a bowl with water and salt
and let soak for about 15 minutes. Do not drain. Add cornstarch and mix
well, coating chicken. Add 1 tablespoon salad oil to chicken and mix to
smooth and separate chicken strips.
Heat wok with medium flame, pour in oil for deep frying. Heat oil up to
about 325 degrees. Place coated chicken strips in piece by piece and fry
until it is crispy and cooked through. Remove chicken and pour off oil.
Heat up wok again with an additional 1−teaspoon salad oil. Add ginger,
garlic and chili oil stir frying until fragrant. Add sauce mix, stir until
thickens. Add fried chicken strips and mix well to coat all chicken strips
with sauce. Sprinkle on the sesame seeds before serving on a bed of lettuce.
5 tablespoons corn starch
Pinch of salt
6 tablespoons water
1/2 teaspoon minced ginger
1/2 teaspoon chopped fresh garlic
1 teaspoon chili oil depending on degree of spicy of your taste
1/2 teaspoon roasted sesame seeds
Salad oil for deep fry
Iceberg lettuce
Sauce:
8 tablespoons Chicken broth
1 tablespoon Dark soy sauce
2 tablespoons Soy sauce
4 tablespoons Sugar
4 tablespoons White vinegar
1 teaspoon Corn starch
1 teaspoon Sake
1/2 teaspoon Oyster sauce
In a small bowl, mix all sauce ingredients until well blended.
Cut chicken breast into ½ inch strips. Place in a bowl with water and salt
and let soak for about 15 minutes. Do not drain. Add cornstarch and mix
well, coating chicken. Add 1 tablespoon salad oil to chicken and mix to
smooth and separate chicken strips.
Heat wok with medium flame, pour in oil for deep frying. Heat oil up to
about 325 degrees. Place coated chicken strips in piece by piece and fry
until it is crispy and cooked through. Remove chicken and pour off oil.
Heat up wok again with an additional 1−teaspoon salad oil. Add ginger,
garlic and chili oil stir frying until fragrant. Add sauce mix, stir until
thickens. Add fried chicken strips and mix well to coat all chicken strips
with sauce. Sprinkle on the sesame seeds before serving on a bed of lettuce.
Chicken Enchilada Soup
1/2 cup Vegetable oil
1/4 cup Chicken base
3 cups diced Yellow Onions
2 tsp. ground Cumin
2 tsp. Chili Powder
2 tsp. granulated Garlic
1/2 tsp. Cayenne pepper
2 cups Masa Harina
4 quarts Water (divided)
2 cups crushed Tomatoes
1/2 lb. processed American cheese, cut in small cube
3 lb. cooked, cubed chicken
In large pot, place oil, chicken base, onion and spices. Saut until onions
are soft and clear, about 5 minutes In another container, combine Masa
Harina with 1 quart water. Stir until all lumps dissolve. Add to sauted
onions, bring to boil. Once mixture starts to bubble, continue cooking 2−3
minutes, stirring constantly. This will eliminate any raw taste from Masa
harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture
return to boil stirring occasionally. Add cheese to soup. Cook stirring
occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2
gallons or 16−20 servings.
1/4 cup Chicken base
3 cups diced Yellow Onions
2 tsp. ground Cumin
2 tsp. Chili Powder
2 tsp. granulated Garlic
1/2 tsp. Cayenne pepper
2 cups Masa Harina
4 quarts Water (divided)
2 cups crushed Tomatoes
1/2 lb. processed American cheese, cut in small cube
3 lb. cooked, cubed chicken
In large pot, place oil, chicken base, onion and spices. Saut until onions
are soft and clear, about 5 minutes In another container, combine Masa
Harina with 1 quart water. Stir until all lumps dissolve. Add to sauted
onions, bring to boil. Once mixture starts to bubble, continue cooking 2−3
minutes, stirring constantly. This will eliminate any raw taste from Masa
harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture
return to boil stirring occasionally. Add cheese to soup. Cook stirring
occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2
gallons or 16−20 servings.
A Chicken Salad
2 Cups Cooked Chicken Breast
1/3 Cup Finely Diced Celery
1 hard boiled egg, minced
1/4 teaspoon Salt
1/2 teaspoon Sugar
1/4 teaspoon Freshly Ground Pepper
1/3 Cup Sweet Pickle Relish
2/3 − 1 Cup Mayonnaise
Texas Toast or Thick Cut Sandwich Bread
Boil chicken until completely cooked. Remove from water and cool meat.
You can save the chicken broth, seal and refrigerate no more than a week.
After chicken is cool, cut into tiny pieces. Place in a mixing bowl with
all other ingredients and mix well. Butter one side of sandwich bread and
grill. Place salad in between grilled bread slices and serve.
1/3 Cup Finely Diced Celery
1 hard boiled egg, minced
1/4 teaspoon Salt
1/2 teaspoon Sugar
1/4 teaspoon Freshly Ground Pepper
1/3 Cup Sweet Pickle Relish
2/3 − 1 Cup Mayonnaise
Texas Toast or Thick Cut Sandwich Bread
Boil chicken until completely cooked. Remove from water and cool meat.
You can save the chicken broth, seal and refrigerate no more than a week.
After chicken is cool, cut into tiny pieces. Place in a mixing bowl with
all other ingredients and mix well. Butter one side of sandwich bread and
grill. Place salad in between grilled bread slices and serve.
Seafood Enchiladas
10 oz. Cream of chicken soup
1/2 cup Onions; chopped
8 oz. Crab (real or imitation); chopped
1 3/4 cup Monterey Jack cheese; shredded
8 Flour tortillas; 5−6 inch
1 cup Milk
dash Nutmeg
dash Pepper
In a mixing bowl stir together soup, onion, nutmeg and black pepper.
In another bowl, place half of the soup mixture,
crab, and 1 cup of the monterey jack cheese; set aside. Wrap the
tortillas in paper towels; microwave on 100% power for 30−60 seconds.
Place 1/3 cup mixture on each tortilla; roll up. Place seam side down
in a greased 12 x 7 1/2 dish. Stir milk into the reserved soup
mixture, pour over enchiladas. Microwave, covered, on high for 12−14
minutes. Sprinkle with the remaining cheese. Let stand for 10
minutes. Add a dash of hot pepper sauce to soup mix if desired.
1/2 cup Onions; chopped
8 oz. Crab (real or imitation); chopped
1 3/4 cup Monterey Jack cheese; shredded
8 Flour tortillas; 5−6 inch
1 cup Milk
dash Nutmeg
dash Pepper
In a mixing bowl stir together soup, onion, nutmeg and black pepper.
In another bowl, place half of the soup mixture,
crab, and 1 cup of the monterey jack cheese; set aside. Wrap the
tortillas in paper towels; microwave on 100% power for 30−60 seconds.
Place 1/3 cup mixture on each tortilla; roll up. Place seam side down
in a greased 12 x 7 1/2 dish. Stir milk into the reserved soup
mixture, pour over enchiladas. Microwave, covered, on high for 12−14
minutes. Sprinkle with the remaining cheese. Let stand for 10
minutes. Add a dash of hot pepper sauce to soup mix if desired.
Fried Chicken
1 jar Taco Sauce (8−oz.)
1 Egg
2 cloves Garlic, minced
2 cups Crushed Cornflakes
2 teaspoons Chili Powder
2 teaspoons Cumin
1 teaspoon Oregano
Dash ground Cloves
Crushed red pepper to taste (optional)
2 1/2 pounds Chicken Thighs
6 tablespoons Butter, melted
Preheat oven to 375 degrees.
In a shallow dish, whisk together taco sauce, egg and garlic. In a plastic
or paper bag, combine cornflakes, chili powder, cumin, oregano, ground
cloves and crushed red pepper if using. Dip chicken pieces in sauce; toss in
cornflakes mixture; place on a greased shallow baking pan. Drizzle with
butter; bake 45 minutes or until golden and tender, and juices run clear.
1 Egg
2 cloves Garlic, minced
2 cups Crushed Cornflakes
2 teaspoons Chili Powder
2 teaspoons Cumin
1 teaspoon Oregano
Dash ground Cloves
Crushed red pepper to taste (optional)
2 1/2 pounds Chicken Thighs
6 tablespoons Butter, melted
Preheat oven to 375 degrees.
In a shallow dish, whisk together taco sauce, egg and garlic. In a plastic
or paper bag, combine cornflakes, chili powder, cumin, oregano, ground
cloves and crushed red pepper if using. Dip chicken pieces in sauce; toss in
cornflakes mixture; place on a greased shallow baking pan. Drizzle with
butter; bake 45 minutes or until golden and tender, and juices run clear.
Mexican Chicken Salad
1 Pound boneless skinless chicken breasts, cooked and shredded
1 cup chi chi's salsa, drained
2 hard cooked eggs, finely chopped
1/2 cup sour cream
1/4 cup mayo
2 tbsp. finely chopped onion
1 tsp. grated lime peel
1/2 tsp. chili powder
1/4 tsp. ground cumin
lettuce leaves
In a large bowl, combine all ingredients except lettuce leaves. Mix well.
Serve over lettuce leaves.
1 cup chi chi's salsa, drained
2 hard cooked eggs, finely chopped
1/2 cup sour cream
1/4 cup mayo
2 tbsp. finely chopped onion
1 tsp. grated lime peel
1/2 tsp. chili powder
1/4 tsp. ground cumin
lettuce leaves
In a large bowl, combine all ingredients except lettuce leaves. Mix well.
Serve over lettuce leaves.
Baked Chicken Chimichangas
2 1/2 cup chicken, cooked, shredded
2 Tblsp Olive oil
1/2 cup Onion,chopped
2 garlic cloves, minced
1/2 Tblsp chili powder
16 Ounce salsa (choice of hotness)
1/2 Teaspoon cumin,ground
1/2 Teaspoon cinnamon
pinch of salt(if necessary)
6 −10 inch flour tortillas, nice flexible ones; if stiff, warm before filling
1 cup refried beans
Olive oil (for basting)
Sour Cream
Guacamole
In large saucepan, saute onion and garlic in oil until tender. Stir in chili
powder, salsa, cumin and cinnamon. Stir in shredded chicken. Let cool. Heat
oven to 450. Grease rimmed 15 x 10 x 1 baking pan. Working with one tortilla
at a time, spoon a heaping tablespoon of beans down center of each tortilla.
Top with a scant 1/2 cup of the chicken mixture. Fold up the bottom, top and
sides of tortilla; secure with wooden toothpicks if necessary. Place
chimichangas in greased baking pan, seam side down. Brush all sides with the
oil. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5
minutes.
2 Tblsp Olive oil
1/2 cup Onion,chopped
2 garlic cloves, minced
1/2 Tblsp chili powder
16 Ounce salsa (choice of hotness)
1/2 Teaspoon cumin,ground
1/2 Teaspoon cinnamon
pinch of salt(if necessary)
6 −10 inch flour tortillas, nice flexible ones; if stiff, warm before filling
1 cup refried beans
Olive oil (for basting)
Sour Cream
Guacamole
In large saucepan, saute onion and garlic in oil until tender. Stir in chili
powder, salsa, cumin and cinnamon. Stir in shredded chicken. Let cool. Heat
oven to 450. Grease rimmed 15 x 10 x 1 baking pan. Working with one tortilla
at a time, spoon a heaping tablespoon of beans down center of each tortilla.
Top with a scant 1/2 cup of the chicken mixture. Fold up the bottom, top and
sides of tortilla; secure with wooden toothpicks if necessary. Place
chimichangas in greased baking pan, seam side down. Brush all sides with the
oil. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5
minutes.
Pumpkin Cheesecake
Crust:
1−1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar
Filling:
3 − 8oz. pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream
Mix crust ingredients together, just till coated and crumbly. Press onto the
bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 mins. at
350. Set aside. Combine cheese, sugar and vanilla in large bowl, mix until
smooth with an electric mixer. add pumpkin eggs,and spices, beat till smooth
and creamy. Pour into the crust. Bake for 60−70 mins.or till the top turns a
bit darker. Remove from oven and allow to come to room temperature, then
refrigerate. After it has thoroughly chilled, remove the pan sides and cut.
Serve with whipped cream.
1−1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar
Filling:
3 − 8oz. pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream
Mix crust ingredients together, just till coated and crumbly. Press onto the
bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 mins. at
350. Set aside. Combine cheese, sugar and vanilla in large bowl, mix until
smooth with an electric mixer. add pumpkin eggs,and spices, beat till smooth
and creamy. Pour into the crust. Bake for 60−70 mins.or till the top turns a
bit darker. Remove from oven and allow to come to room temperature, then
refrigerate. After it has thoroughly chilled, remove the pan sides and cut.
Serve with whipped cream.
Bruschetta
1−1/2 cups chopped roma tomatoes
2 Tbsp.diced red onion
1 large clove garlic, minced
2 Tbsp. chopped fresh basil
2 tbsp. olive oil
1/2 tsp. red wine vinegar
1/4 tsp. salt
dash of ground black pepper
1/2 loaf french baguette or ctusty italian bread, sliced into 5−7 slices
1/4 tsp. garlic salt
2−3 sprigs italian parsley
In a medium bowl, combine tomatoes, onion, garlic and basil. Add 1/2 Tbsp.
of oil, vinegar, salt and pepper and mix well. Cover bowl and refrigerate
for at least an hour. Preheat broiler, slice the bread in 1" slices
diagonally to make 5−7 slices. Combine remaining 1 1/2 Tbsp. oil with the
garlic salt. Brush entire surface of each slice (both sides) with the olive
oil mixture. Broil slices for 1 1/2−2 mins. on each side, until surface
starts to brown. Arrange bread like spokes of a wheel on plate. Put the
chilled tomato mixture in a pile in the middle of the slices. Garnish with
italian parsley.
2 Tbsp.diced red onion
1 large clove garlic, minced
2 Tbsp. chopped fresh basil
2 tbsp. olive oil
1/2 tsp. red wine vinegar
1/4 tsp. salt
dash of ground black pepper
1/2 loaf french baguette or ctusty italian bread, sliced into 5−7 slices
1/4 tsp. garlic salt
2−3 sprigs italian parsley
In a medium bowl, combine tomatoes, onion, garlic and basil. Add 1/2 Tbsp.
of oil, vinegar, salt and pepper and mix well. Cover bowl and refrigerate
for at least an hour. Preheat broiler, slice the bread in 1" slices
diagonally to make 5−7 slices. Combine remaining 1 1/2 Tbsp. oil with the
garlic salt. Brush entire surface of each slice (both sides) with the olive
oil mixture. Broil slices for 1 1/2−2 mins. on each side, until surface
starts to brown. Arrange bread like spokes of a wheel on plate. Put the
chilled tomato mixture in a pile in the middle of the slices. Garnish with
italian parsley.
Cake Donuts
Cake Donuts
1−1/2 cups sugar
3 Tblsp. melted shortening
3 large eggs
1 cup milk
1 tsp. vanilla extract
5 tsp. baking powder
1 tsp. salt
2 tsp. nutmeg
2 cups mashed potatoes, cooled
3 to 3−1/2 cups flour
Beat eggs; add sugar, shortening and vanilla. Add mashed potatoes and milk
and beat with electric mixer until smooth. Add flour, baking powder, salt
and nutmeg. Stir in additional flour to reach batter consistency (this is
"by look and feel"−− It should still be somewhat sticky...it will pick up
more flour when you roll out the dough on a floured surface). Chill the
dough for several hours or overnight. Take a portion of the dough and rough
out to about 3/8 to 1/2 inch thickness, using flour as needed to prevent
your rolling pin picking up dough. Use a donut cutter and cut out your
donuts. Preheat oil in deep fryer to 375F (use a thermometer if you're using
a fry daddy!). Fry 3−4 donuts at a time −− turning when they are a nice
golden brown. Drain on brown paper bags to remove excess grease.
1−1/2 cups sugar
3 Tblsp. melted shortening
3 large eggs
1 cup milk
1 tsp. vanilla extract
5 tsp. baking powder
1 tsp. salt
2 tsp. nutmeg
2 cups mashed potatoes, cooled
3 to 3−1/2 cups flour
Beat eggs; add sugar, shortening and vanilla. Add mashed potatoes and milk
and beat with electric mixer until smooth. Add flour, baking powder, salt
and nutmeg. Stir in additional flour to reach batter consistency (this is
"by look and feel"−− It should still be somewhat sticky...it will pick up
more flour when you roll out the dough on a floured surface). Chill the
dough for several hours or overnight. Take a portion of the dough and rough
out to about 3/8 to 1/2 inch thickness, using flour as needed to prevent
your rolling pin picking up dough. Use a donut cutter and cut out your
donuts. Preheat oil in deep fryer to 375F (use a thermometer if you're using
a fry daddy!). Fry 3−4 donuts at a time −− turning when they are a nice
golden brown. Drain on brown paper bags to remove excess grease.
Bread Bowls
2 1/2 cups warm water (105−115 degrees Fahrenheit)
2 packages active dry yeast
1 Tbsp. salt
1 Tbsp. sugar
2 Tbsp. oil
6 1/2 − 7 1/2 cups bread flour
1 egg, beaten
1 Tbsp. milk
Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved.
Add salt, sugar, oil and 3 cups flour; beat until smooth. Add enough
additional flour to make a stiff dough. Turn out onto lightly floured board;
knead until smooth and elastic, about 10 to 12 minutes. Place dough in bowl
that has been lightly coated with nonstick spray, turning to grease top.
Cover; let rise in warm place until doubled, about 1 hour.
Grease outside of 12, 10−ounce custard cups or oven−proof bowls of similar
size.
Punch dough down; divide into 12 pieces. Cover and let rest 10 minutes.
Spread each piece into a circle about 6 inches in diameter. Place over
outside of bowl, working dough with hands until it fits. Set bowls, dough
side up, on baking sheet that has been coated with nonstick spray. Cover
with plastic wrap; let rise in warm place until doubled, about 30 minutes.
Combine egg and milk; gently brush mixture on dough. Bake at 400 degrees
Fahrenheit for 15 minutes until golden brown. Using potholders, carefully
remove the bowls. Set bread bowls open side up on baking pan; bake 5
minutes. Makes 12 servings.
For larger bowls, use oven−proof bowls that are approximately 6 inches in
diameter. Divide dough into 6 portions. Frozen bread dough also can be used.
A 1−pound loaf will make 2 large or 4 small bowls.
2 packages active dry yeast
1 Tbsp. salt
1 Tbsp. sugar
2 Tbsp. oil
6 1/2 − 7 1/2 cups bread flour
1 egg, beaten
1 Tbsp. milk
Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved.
Add salt, sugar, oil and 3 cups flour; beat until smooth. Add enough
additional flour to make a stiff dough. Turn out onto lightly floured board;
knead until smooth and elastic, about 10 to 12 minutes. Place dough in bowl
that has been lightly coated with nonstick spray, turning to grease top.
Cover; let rise in warm place until doubled, about 1 hour.
Grease outside of 12, 10−ounce custard cups or oven−proof bowls of similar
size.
Punch dough down; divide into 12 pieces. Cover and let rest 10 minutes.
Spread each piece into a circle about 6 inches in diameter. Place over
outside of bowl, working dough with hands until it fits. Set bowls, dough
side up, on baking sheet that has been coated with nonstick spray. Cover
with plastic wrap; let rise in warm place until doubled, about 30 minutes.
Combine egg and milk; gently brush mixture on dough. Bake at 400 degrees
Fahrenheit for 15 minutes until golden brown. Using potholders, carefully
remove the bowls. Set bread bowls open side up on baking pan; bake 5
minutes. Makes 12 servings.
For larger bowls, use oven−proof bowls that are approximately 6 inches in
diameter. Divide dough into 6 portions. Frozen bread dough also can be used.
A 1−pound loaf will make 2 large or 4 small bowls.
Bread and Butter Pickles
4 quarts pickling cucumbers
1 1/2 cups onions, sliced
2 large garlic cloves
1/3 cup pickling salt
2 quarts chopped ice
4 1/2 cups sugar
1 1/2 teasp. turmeric
1 1/2 teasp. celery seed
2 tabls. mustard seed
3 cups white vinegar
In large bowl, add sliced cucumbers and onions, garlic cloves and
pickling salt; mix well. Cover with chopped ice, place towel over,
and let stand 3 hours. Prepare brine by combining sugar, turmeric,
celery seed, mustard seed and vinegar in large pot; bring to a boil.
Drain water and ice from cucumber slices and remove garlic cloves.
Add cucumbers to brine; simmer 5 minutes. Pack in sterile jars,
leaving 1/2 inch headspace. Seal. Process in boiling water bath for
10 minutes. Allow to stand two weeks before opening.
1 1/2 cups onions, sliced
2 large garlic cloves
1/3 cup pickling salt
2 quarts chopped ice
4 1/2 cups sugar
1 1/2 teasp. turmeric
1 1/2 teasp. celery seed
2 tabls. mustard seed
3 cups white vinegar
In large bowl, add sliced cucumbers and onions, garlic cloves and
pickling salt; mix well. Cover with chopped ice, place towel over,
and let stand 3 hours. Prepare brine by combining sugar, turmeric,
celery seed, mustard seed and vinegar in large pot; bring to a boil.
Drain water and ice from cucumber slices and remove garlic cloves.
Add cucumbers to brine; simmer 5 minutes. Pack in sterile jars,
leaving 1/2 inch headspace. Seal. Process in boiling water bath for
10 minutes. Allow to stand two weeks before opening.
Market Meatloaf
1 cup tomato sauce
1 1/2 tablespoons barbecue sauce
1 tablespoon granulated sugar
1 1/2 pounds ground sirloin
6 tablespoons all−purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
dash garlic powder
Preheat oven to 400 degrees.
Mix together the tomato sauce, barbecue sauce and sugar in a small saucepan
over medium heat. Heat the mixture until it begins to bubble, stirring often,
then remove it from the heat.
In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat.
Mix the sauce into the meat, then add the remaining ingredients. Mix again.
Pack a loaf pan with the meat mixture, cover with foil, and bake for about
30 minutes. Remove foil and drain fat. Cut the meatloaf, while in the pan,
into eight separate slices. Pour remaining sauce over the meatloaf. Return
to oven and cook for another 30 minutes, uncovered. Allow to cool slightly
before serving.
1 1/2 tablespoons barbecue sauce
1 tablespoon granulated sugar
1 1/2 pounds ground sirloin
6 tablespoons all−purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
dash garlic powder
Preheat oven to 400 degrees.
Mix together the tomato sauce, barbecue sauce and sugar in a small saucepan
over medium heat. Heat the mixture until it begins to bubble, stirring often,
then remove it from the heat.
In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat.
Mix the sauce into the meat, then add the remaining ingredients. Mix again.
Pack a loaf pan with the meat mixture, cover with foil, and bake for about
30 minutes. Remove foil and drain fat. Cut the meatloaf, while in the pan,
into eight separate slices. Pour remaining sauce over the meatloaf. Return
to oven and cook for another 30 minutes, uncovered. Allow to cool slightly
before serving.
Chicken Macaroni & Cheese
3 Cups Dry spiral−shaped pasta, Cook al dente, drain
2/3 Cup Milk (2% or regular)
1 Pound Velveeta cheese, light or
Cubed small
1/4 Teaspoon Dry mustard powder
1/2 Teaspoon Ground turmeric
Salt and pepper to taste
Place into top of double boiler over gently simmering water milk, cheese,
mustard powder, turmeric, salt and pepper in that order. Stir with whisk
occasionally until melted and smooth. Stir pasta into hot cheese mixture and
keep hot until serving time over hot water, up to an hour. (If it begins to
thicken up too much, dilute with a little milk). Never put into oven or over
direct heat as it will scorch and change the texture to a sticky mess.
2/3 Cup Milk (2% or regular)
1 Pound Velveeta cheese, light or
Cubed small
1/4 Teaspoon Dry mustard powder
1/2 Teaspoon Ground turmeric
Salt and pepper to taste
Place into top of double boiler over gently simmering water milk, cheese,
mustard powder, turmeric, salt and pepper in that order. Stir with whisk
occasionally until melted and smooth. Stir pasta into hot cheese mixture and
keep hot until serving time over hot water, up to an hour. (If it begins to
thicken up too much, dilute with a little milk). Never put into oven or over
direct heat as it will scorch and change the texture to a sticky mess.
Sweetened Condensed Milk
3/4 Cup sugar
1/2 Cup water
1 Cup plus 2 Tbls. powdered milk
Combine all ingredients. Heat to boiling.
Cook until thick, this will take 15 to 20
minutes. This equals one can.
1/2 Cup water
1 Cup plus 2 Tbls. powdered milk
Combine all ingredients. Heat to boiling.
Cook until thick, this will take 15 to 20
minutes. This equals one can.
Pizza Crust
1 pk Dry Yeast
1/4 cup Water
2 1/4 cups Warm water
6 tb Olive oil,+ extra for pans
6 cups Flour
1 ts Salt
Dissolve yeast in warm water (105F is perfect). Let it sit for two minutes.
Add the rest of the ingedients and mix well. Turn out onto board and knead
for ten minutes. Place back in bowl covered with a damp towel and let rise
30 to 40 minutes.
Divide dough into 3 parts and place in 3 olive−oiled pie pans.
Dimple dough with fingers. Place on top the following mixture:
Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary
and thyme. If herbs are dried, soak them in water for 10 minutes and then
pat dry on paper towels.
Let rise 50 to 60 minutes.
Bake at 350 degrees F for 25 minutes.
May dip in olive oil.
1/4 cup Water
2 1/4 cups Warm water
6 tb Olive oil,+ extra for pans
6 cups Flour
1 ts Salt
Dissolve yeast in warm water (105F is perfect). Let it sit for two minutes.
Add the rest of the ingedients and mix well. Turn out onto board and knead
for ten minutes. Place back in bowl covered with a damp towel and let rise
30 to 40 minutes.
Divide dough into 3 parts and place in 3 olive−oiled pie pans.
Dimple dough with fingers. Place on top the following mixture:
Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary
and thyme. If herbs are dried, soak them in water for 10 minutes and then
pat dry on paper towels.
Let rise 50 to 60 minutes.
Bake at 350 degrees F for 25 minutes.
May dip in olive oil.
Sausage Gravy
1 pound Bob Evans Farms Original Recipe Bulk Sausage
1/4 cup all−purpose flour
2 cups milk
salt & pepper to taste
8 prepared biscuits
Crumble sausage into a large skillet. Cook over
medium heat until browned, stirring occasionally. Stir
in flour until dissolved. Gradually stir in milk. Cook
until thick and bubbly. Season with salt & pepper.
Serve over hot biscuits.
1/4 cup all−purpose flour
2 cups milk
salt & pepper to taste
8 prepared biscuits
Crumble sausage into a large skillet. Cook over
medium heat until browned, stirring occasionally. Stir
in flour until dissolved. Gradually stir in milk. Cook
until thick and bubbly. Season with salt & pepper.
Serve over hot biscuits.
Broccoli−Cheese Soup
1 1/2 pounds broccoli, fresh
2 cups water
3/4 teaspoon salt
1/2 cup cornstarch, mixed with 1 cup cold water
1 pint half and half
1 pound Velveeta
1/2 teaspoon pepper
Steam or boil broccoli until tender.
Place half−and−half and 2 cups water in top of double boiler.
Add cheese, salt and pepper. Heat until cheese is melted.
Add broccoli. Mix cornstarch and water in small bowl.
Stir into cheese mixture in double boiler and heat over
simmering water until soup thickens.
2 cups water
3/4 teaspoon salt
1/2 cup cornstarch, mixed with 1 cup cold water
1 pint half and half
1 pound Velveeta
1/2 teaspoon pepper
Steam or boil broccoli until tender.
Place half−and−half and 2 cups water in top of double boiler.
Add cheese, salt and pepper. Heat until cheese is melted.
Add broccoli. Mix cornstarch and water in small bowl.
Stir into cheese mixture in double boiler and heat over
simmering water until soup thickens.
Broccoli Bites
3 eggs
6oz. shredded monterey jack cheese
6 oz. shredded colby cheese
1− 16 oz. box frozen chopped broccoli, thawed, drained and dried
2 1/2 ozs. bacon pieces
1/2 oz. diced yellow onion
1 oz. all purpose flour
Italian bread crumbs as needed
Drain thawed broccoli thoroughly by pressing through a strainer. Beat eggs
in a mixing bowl with a whisk until well blended. Place all the ingredients
into a plastic container, except the bread crumbs. Stir together with a
spatula until thoroughly combined. Refrigerat mixture for about 1 hour. This
will help to bind the mix making preparation much easier. Heat about 4 cups
oil in a fryer or deep pan for frying at 350F. Set up a shallow pan with
bread crumbs. Scoop about 1/2 oz. portion of the broccoli mixture into the
bread crumbs. Form each portion into a ball and coat it well. Place broccoli
bites into the fry basket or frying pan. Make sure they do not stick
together. Fry for one minute, then remove and place onto a plate lined with
paper towels to absorb excess oil. Serve with : HONEY MUSTARD DRESSING 3/4
cup sour cream 1/3 cup mayonnaise 1/3 cup dijon mustard 1/3 cup honey 1
Tbsp. + 1 tsp. lemon juice In a mixing bowl, combine sour cream, mayonnaise
and mustard. Blend thoroughly using a whisk. Slowly pour in the honey and
lemon juice, continue mixing until smooth and well combined.
6oz. shredded monterey jack cheese
6 oz. shredded colby cheese
1− 16 oz. box frozen chopped broccoli, thawed, drained and dried
2 1/2 ozs. bacon pieces
1/2 oz. diced yellow onion
1 oz. all purpose flour
Italian bread crumbs as needed
Drain thawed broccoli thoroughly by pressing through a strainer. Beat eggs
in a mixing bowl with a whisk until well blended. Place all the ingredients
into a plastic container, except the bread crumbs. Stir together with a
spatula until thoroughly combined. Refrigerat mixture for about 1 hour. This
will help to bind the mix making preparation much easier. Heat about 4 cups
oil in a fryer or deep pan for frying at 350F. Set up a shallow pan with
bread crumbs. Scoop about 1/2 oz. portion of the broccoli mixture into the
bread crumbs. Form each portion into a ball and coat it well. Place broccoli
bites into the fry basket or frying pan. Make sure they do not stick
together. Fry for one minute, then remove and place onto a plate lined with
paper towels to absorb excess oil. Serve with : HONEY MUSTARD DRESSING 3/4
cup sour cream 1/3 cup mayonnaise 1/3 cup dijon mustard 1/3 cup honey 1
Tbsp. + 1 tsp. lemon juice In a mixing bowl, combine sour cream, mayonnaise
and mustard. Blend thoroughly using a whisk. Slowly pour in the honey and
lemon juice, continue mixing until smooth and well combined.
Onion Soup
1/2 pound Firm white onions −− sliced
1/4 cup Butter
2 tablespoons Corn oil
3 tablespoons Flour
1 quart Chicken broth
1 quart Beef broth
8 slices French bread
Swiss cheese −− shredded
Parmesan −− grated
Saute onions in butter and oil until onions are transparent, but not
well browned. When tender, turn heat to lowest point and sprinkle with
flour, stirring vigorously. Pour into Dutch oven and stir in broths.
Heat thoroughly and divide among 8 oven−proof bowls. Mix equal parts of
cheese to smooth paste and spread over bread. Float a slice of
bread atop each serving. Place all bowls on oven rack 4" from broiler heat
and broil until cheese melts. Serve at once. Leftover soup freezes
well up to 6 months.
1/4 cup Butter
2 tablespoons Corn oil
3 tablespoons Flour
1 quart Chicken broth
1 quart Beef broth
8 slices French bread
Swiss cheese −− shredded
Parmesan −− grated
Saute onions in butter and oil until onions are transparent, but not
well browned. When tender, turn heat to lowest point and sprinkle with
flour, stirring vigorously. Pour into Dutch oven and stir in broths.
Heat thoroughly and divide among 8 oven−proof bowls. Mix equal parts of
cheese to smooth paste and spread over bread. Float a slice of
bread atop each serving. Place all bowls on oven rack 4" from broiler heat
and broil until cheese melts. Serve at once. Leftover soup freezes
well up to 6 months.
Fried Rice
1 c Uncooked rice
5 T Butter
1 c Chopped onion
1 c Chopped carrots
2/3 c Chopped scallions
3 T Sesame seeds
5 Eggs
5 T Soy sauce
Salt
Pepper
Cook rice according to package directions. In a large skillet melt butter.
Add onions, carrots and scallions. Saute until carrots are translucent.
Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan.
Bake until golden brown (10 to 15 minutes), shaking pan occasionally for
even color. Lightly grease another skillet. Beat eggs. Pour into hot
skillet. Cook as you would scrambled eggs. Combine rice, vegetables,
sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.
5 T Butter
1 c Chopped onion
1 c Chopped carrots
2/3 c Chopped scallions
3 T Sesame seeds
5 Eggs
5 T Soy sauce
Salt
Pepper
Cook rice according to package directions. In a large skillet melt butter.
Add onions, carrots and scallions. Saute until carrots are translucent.
Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan.
Bake until golden brown (10 to 15 minutes), shaking pan occasionally for
even color. Lightly grease another skillet. Beat eggs. Pour into hot
skillet. Cook as you would scrambled eggs. Combine rice, vegetables,
sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.
Giant Chocolate Chip Cookies
1/2 cup Butter, room temperature
1/4 cup Granulated sugar
1/3 cup Brown sugar
1 Large egg
1/2 teas Vanilla extract
1 cup (+ 2 teas) All Purpose Flour
1/2 teas Salt
1/2 teas Baking Soda
1 cup Semisweet Chocolate Chips
1/2 cup Coarsely Chopped Walnuts
1. Preheat the oven to 350F.
2. Beat the butter and both sugars in a large mixing bowl until light
and fluffy. Add the egg and vanilla extract and mix well.
3. Mix the flour, salt, and baking soda in another bowl. Add the dry
ingredients to the batter and mix until well blended. Stir in the
chocolate chips and walnuts.
4. Drop the dough by small scoops 2 to 3 inches apart on an ungreased
cookie sheet. Flatten each scoop with the back of a spoon to about 3
inches in diameter.
5. Bake until the centers are still slightly soft to the touch, 11 to
14 minutes. Let cool on the cookie sheet for 5 minutes, then transfer
to racks to cool completely.
1/4 cup Granulated sugar
1/3 cup Brown sugar
1 Large egg
1/2 teas Vanilla extract
1 cup (+ 2 teas) All Purpose Flour
1/2 teas Salt
1/2 teas Baking Soda
1 cup Semisweet Chocolate Chips
1/2 cup Coarsely Chopped Walnuts
1. Preheat the oven to 350F.
2. Beat the butter and both sugars in a large mixing bowl until light
and fluffy. Add the egg and vanilla extract and mix well.
3. Mix the flour, salt, and baking soda in another bowl. Add the dry
ingredients to the batter and mix until well blended. Stir in the
chocolate chips and walnuts.
4. Drop the dough by small scoops 2 to 3 inches apart on an ungreased
cookie sheet. Flatten each scoop with the back of a spoon to about 3
inches in diameter.
5. Bake until the centers are still slightly soft to the touch, 11 to
14 minutes. Let cool on the cookie sheet for 5 minutes, then transfer
to racks to cool completely.
Beef Jerky
1/2 cup dark soy sauce
2 Tbs Worcestershire sauce
1 tsp monosodium glutamate (optional)
1 tsp onion powder
1 tsp garlic powder
1/4 tsp powdered ginger
2 Tbls. freshly ground black pepper
1/2 tsp Tabasco
1/2 tsp liquid smoke seasoning
2 lbs lean beef brisket, eye−of−round or flank steak,
trimmed completely of fat and cut across grain into
slices 1/4 inch thick
To aid in slicing meat thinly, freeze the meat slightly
until ice crystals are formed.
Blend all ingredients except meat in small bowl. Dip each piece
of meat into marinade, coating well. Place in shallow dish.
Pour remaining marinade over top, cover and refrigerate
overnight.
Oven method: Preheat oven to lowest setting (about 130F).
Place several layers of paper towels on baking sheets. Arrange
meat in single layer on prepared sheets and cover with
additional toweling. Flatten meat with rolling pin. Discard
towels and set meat directly on oven racks, with foil below
to catch any drips.
Let dry 8 to 12 hours (depending on temperature of oven).
Dehydrator method: Arrange meat on trays in single layer and
dehydrate 10 to 12 hours, depending on thickness.
Store jerky in plastic bags or in tightly covered containers in
cool, dry area.
2 Tbs Worcestershire sauce
1 tsp monosodium glutamate (optional)
1 tsp onion powder
1 tsp garlic powder
1/4 tsp powdered ginger
2 Tbls. freshly ground black pepper
1/2 tsp Tabasco
1/2 tsp liquid smoke seasoning
2 lbs lean beef brisket, eye−of−round or flank steak,
trimmed completely of fat and cut across grain into
slices 1/4 inch thick
To aid in slicing meat thinly, freeze the meat slightly
until ice crystals are formed.
Blend all ingredients except meat in small bowl. Dip each piece
of meat into marinade, coating well. Place in shallow dish.
Pour remaining marinade over top, cover and refrigerate
overnight.
Oven method: Preheat oven to lowest setting (about 130F).
Place several layers of paper towels on baking sheets. Arrange
meat in single layer on prepared sheets and cover with
additional toweling. Flatten meat with rolling pin. Discard
towels and set meat directly on oven racks, with foil below
to catch any drips.
Let dry 8 to 12 hours (depending on temperature of oven).
Dehydrator method: Arrange meat on trays in single layer and
dehydrate 10 to 12 hours, depending on thickness.
Store jerky in plastic bags or in tightly covered containers in
cool, dry area.
Pancake Mix
2 cups Self−rising flour
2 cups Bisquick
1/2 cup Sugar
1/2 cup Non−dairy creamer powder
TO USE THE MIX:
1 Egg
8 ounces 7−up
1 3/4 cups prepared pancake mix
THE MIX: In an 8−cup container, stir together flour, Bisquick, sugar and
creamer. Cover tightly. Refrigerate mix to use within 3 months.
Makes 7 cups of mix.
TO USE: Into blender, put egg, 7−up and prepared pancake mix. Blend at high
speed until smooth, 1 minute. Allow 1/3 cup batter for each 6" pancake.
2 cups Bisquick
1/2 cup Sugar
1/2 cup Non−dairy creamer powder
TO USE THE MIX:
1 Egg
8 ounces 7−up
1 3/4 cups prepared pancake mix
THE MIX: In an 8−cup container, stir together flour, Bisquick, sugar and
creamer. Cover tightly. Refrigerate mix to use within 3 months.
Makes 7 cups of mix.
TO USE: Into blender, put egg, 7−up and prepared pancake mix. Blend at high
speed until smooth, 1 minute. Allow 1/3 cup batter for each 6" pancake.
Club House Grill Sandwich
2 thick slices of french bread
softened butter
mayonnaise
1/3 cup shredded cheddar cheese
2 slices deli turkey breast
2 slices deli ham
2 slices tomato
2 tsps. bullseye barbecue sauce
Butter one slice of bread and put butter side down into preheated skillet,
on medium heat. Spread the up side of the slice with mayo. Sprinkle on half
of cheese. Heat the turkey and ham slices in the same skillet for about 30
seconds. Lay the turkey on the cheese, then the tomato. Spread bbq sauce
over tomato, then lay on the ham, sprinkle the rest of the cheese over ham.
Butter the second slice of bread on one side and put on top, with butter
side up. The first bread slice should be brown, flip sandwich over and brown
the second side for 2−3 minutes, or till golden brown. Remove from skillet,
cut in half diagonally and serve with additional bbq sauce.
softened butter
mayonnaise
1/3 cup shredded cheddar cheese
2 slices deli turkey breast
2 slices deli ham
2 slices tomato
2 tsps. bullseye barbecue sauce
Butter one slice of bread and put butter side down into preheated skillet,
on medium heat. Spread the up side of the slice with mayo. Sprinkle on half
of cheese. Heat the turkey and ham slices in the same skillet for about 30
seconds. Lay the turkey on the cheese, then the tomato. Spread bbq sauce
over tomato, then lay on the ham, sprinkle the rest of the cheese over ham.
Butter the second slice of bread on one side and put on top, with butter
side up. The first bread slice should be brown, flip sandwich over and brown
the second side for 2−3 minutes, or till golden brown. Remove from skillet,
cut in half diagonally and serve with additional bbq sauce.
Baby Back Ribs
3 racks (about 1 lb. each) pork baby back ribs, each cut in half
Barbecue sauce:
1 cup ketchup
1/4 cup apple cider vinager
3 tablespoons dark brown sugar
3 tablespoons worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
1. Put ribs in a large pot with enough water to cover them. Bring water to a
boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.
2. Mix all sauce ingrediants together in a medium sauce pan and bring to a
boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or
until slightly thickened.
3.Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat
side down, on broiler pan, brush with 1/2 the sauce and broil 4−5 inches
from heat source for 6 to 7 minutes. turn ribs over, brush with remaining
sauce and broil 6 to 7 minutes longer or until edges are slightly charred.
Barbecue sauce:
1 cup ketchup
1/4 cup apple cider vinager
3 tablespoons dark brown sugar
3 tablespoons worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
1. Put ribs in a large pot with enough water to cover them. Bring water to a
boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.
2. Mix all sauce ingrediants together in a medium sauce pan and bring to a
boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or
until slightly thickened.
3.Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat
side down, on broiler pan, brush with 1/2 the sauce and broil 4−5 inches
from heat source for 6 to 7 minutes. turn ribs over, brush with remaining
sauce and broil 6 to 7 minutes longer or until edges are slightly charred.
Oriental Chicken Salad
Salad:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
oil for frying
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
Dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Prepare dressing ingredients by mixing in a small bowl. Refrigerate while
preparing salad.
Cut each chicken breast into 5 strips. In one bowl, beat egg with milk.
In another bowl, combine flour with corn flake crumbs, salt and pepper.
Preheat oil over medium heat.
Dip individual chicken pieces in egg mixture and then roll in the flour
mixture. Fry chicken until browned, drain and set aside.
Prepare salad by tossing the chopped romaine with the chopped red
cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of
the lettuce. Sprinkle almonds over the salad, then the chow mein noodles.
Cut the chicken into small chunks. Place the chicken onto the salad
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
oil for frying
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
Dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Prepare dressing ingredients by mixing in a small bowl. Refrigerate while
preparing salad.
Cut each chicken breast into 5 strips. In one bowl, beat egg with milk.
In another bowl, combine flour with corn flake crumbs, salt and pepper.
Preheat oil over medium heat.
Dip individual chicken pieces in egg mixture and then roll in the flour
mixture. Fry chicken until browned, drain and set aside.
Prepare salad by tossing the chopped romaine with the chopped red
cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of
the lettuce. Sprinkle almonds over the salad, then the chow mein noodles.
Cut the chicken into small chunks. Place the chicken onto the salad
A1 Sauce
1/2 Cup Orange Juice
1/2 Cup Raisins
1/4 Cup Soy Sauce
1/4 Cup White Vinegar
2 Tbsp Dijon mustard
1 Tbsp Bottled Grated Orange Peel
2 Tbsp Heinz Ketchup
2 Tbsp Heinz Chili Sauce
1. Bring to a boil for 2 minutes stirring.
2. Remove from heat. Allow to cool to lukewarm.
3. Put mixture in a blender till it is pureed. Pour in bottle.
4. Cap tightly and refrigerate to use within 90 days.
1/2 Cup Raisins
1/4 Cup Soy Sauce
1/4 Cup White Vinegar
2 Tbsp Dijon mustard
1 Tbsp Bottled Grated Orange Peel
2 Tbsp Heinz Ketchup
2 Tbsp Heinz Chili Sauce
1. Bring to a boil for 2 minutes stirring.
2. Remove from heat. Allow to cool to lukewarm.
3. Put mixture in a blender till it is pureed. Pour in bottle.
4. Cap tightly and refrigerate to use within 90 days.
Onion Rings
1 cup McCormick Golden Dipt Tempura batter mix
1/4 teaspoon onion powder
1/8 teaspoon ground black pepper
1/2 cup water
1/4 cup beer
1 extra large white onion, sliced 3/8" thick
6 cups vegetable oil in your deep fryer
Preheat the deep fryer to 375F
Combine the tempura mix with the spices and liquid to make a
batter using a fork. There will be some small lumps; don't worry
about those.
Slice the onion, and separate all of the rings.
Dip the individual rings in the batter, and drop into the
preheated oil. Deep fry 3−5 minutes until golden brown. Remove
to a paper towel lined plate, salt lightly, and serve hot.
1/4 teaspoon onion powder
1/8 teaspoon ground black pepper
1/2 cup water
1/4 cup beer
1 extra large white onion, sliced 3/8" thick
6 cups vegetable oil in your deep fryer
Preheat the deep fryer to 375F
Combine the tempura mix with the spices and liquid to make a
batter using a fork. There will be some small lumps; don't worry
about those.
Slice the onion, and separate all of the rings.
Dip the individual rings in the batter, and drop into the
preheated oil. Deep fry 3−5 minutes until golden brown. Remove
to a paper towel lined plate, salt lightly, and serve hot.
Friday, September 19, 2008
Chili Dogs
1 Sabrett brand 2 ounce beef frankfurter (7½" long)
1 regular hot dog roll
3 Tablespoons A&W Coney Island Sauce (see recipe below)
1 Tablespoon chopped white onion
1/2 Tablespoon Kraft shredded mild cheddar cheese (optional)
A&W Coney Island Chili Dog Sauce
1 pound ground chuck
1 six ounce can Hunts tomato paste
1 Cup water
1 Tablespoon sugar
1 Tablespoon prepared yellow mustard
1 Tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper
Making the Chili Dog Sauce:
1. In a 2 qt. saucepan, brown the ground chuck, breaking into very small
pieces. Salt and pepper lightly while cooking. Do not drain the fat.
2. Add the remaining ingredients. Simmer, uncovered, 30−45 minutes until it
thickens. Stir occasionally.
3. Allow to cool, cover, and refrigerate until "Dog−Time". You'll be
microwaving what you need later.
Cooking your A&W Chili Dog
1. Bring a 2 qt. saucepan of water to a rolling boil.
2. Remove the saucepan from the heat, and add the desired number of
frankfurters to the water. Cover and let sit about 10 minutes.
3. After the franks are done, microwave the chili dog sauce until steaming.
(Only microwave what you need, save the rest) Then microwave each hot dog
roll 10 seconds....just enough to warm.
4. Remove the cooked franks with tongs, and place on the microwaved hot dog
roll.
5. Add about 3 Tablespoons of your prepared A&W chili dog sauce, and the
chopped onion. Grated cheddar cheese is optional.
1 regular hot dog roll
3 Tablespoons A&W Coney Island Sauce (see recipe below)
1 Tablespoon chopped white onion
1/2 Tablespoon Kraft shredded mild cheddar cheese (optional)
A&W Coney Island Chili Dog Sauce
1 pound ground chuck
1 six ounce can Hunts tomato paste
1 Cup water
1 Tablespoon sugar
1 Tablespoon prepared yellow mustard
1 Tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper
Making the Chili Dog Sauce:
1. In a 2 qt. saucepan, brown the ground chuck, breaking into very small
pieces. Salt and pepper lightly while cooking. Do not drain the fat.
2. Add the remaining ingredients. Simmer, uncovered, 30−45 minutes until it
thickens. Stir occasionally.
3. Allow to cool, cover, and refrigerate until "Dog−Time". You'll be
microwaving what you need later.
Cooking your A&W Chili Dog
1. Bring a 2 qt. saucepan of water to a rolling boil.
2. Remove the saucepan from the heat, and add the desired number of
frankfurters to the water. Cover and let sit about 10 minutes.
3. After the franks are done, microwave the chili dog sauce until steaming.
(Only microwave what you need, save the rest) Then microwave each hot dog
roll 10 seconds....just enough to warm.
4. Remove the cooked franks with tongs, and place on the microwaved hot dog
roll.
5. Add about 3 Tablespoons of your prepared A&W chili dog sauce, and the
chopped onion. Grated cheddar cheese is optional.
3 Musketeers Bars
3 Musketeers Bars
3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
1/8 teaspoon salt
3 egg whites
1/3 cup semisweet chocolate chips
2 bags milk chocolate chips (12−ounce bags)
In a large saucepan over medium heat, combine the sugar,
corn syrup, water, and salt. Heat, stirring, to boiling, then continue
to cook using a candy thermometer to monitor the temperature.
Beat the egg whites until they are stiff and form peaks. Don't use a
plastic bowl for this. When the sugar solution comes to 270 degrees F,
or the soft−crack stage, remove from the heat and pour the mixture in
thin streams into the egg whites, blending completely with a mixer set
on low speed. Continue to mix until the candy begins to harden to the
consistency of dough. This may take as long as 20 minutes. At this point
add the semisweet chocolate chips. Remember that the candy must
already be at the consistency of dough when you add the chocolate;
the nougat will thicken no more after the chocolate is added.
When the chocolate is thoroughly blended and the nougat has thickened,
Press it into a greased 9x9−inch pan. Refrigerate until firm, about 30
minutes. With a sharp knife, cut the candy in half down the middle of
the pan. Then cut across into 7 segments to create a total of 14 bars.
Melt the milk chocolate chips in the microwave for 2 minutes on half
power, stirring halfway through the heating time. Melt completely, but
be careful not to overheat. Resting a bar on a fork dip each bar into
the chocolate to coat completely and place on wax paper.
Cool until firm at room temperature, 1 to 2 hours. Makes 14 candy bars.
3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
1/8 teaspoon salt
3 egg whites
1/3 cup semisweet chocolate chips
2 bags milk chocolate chips (12−ounce bags)
In a large saucepan over medium heat, combine the sugar,
corn syrup, water, and salt. Heat, stirring, to boiling, then continue
to cook using a candy thermometer to monitor the temperature.
Beat the egg whites until they are stiff and form peaks. Don't use a
plastic bowl for this. When the sugar solution comes to 270 degrees F,
or the soft−crack stage, remove from the heat and pour the mixture in
thin streams into the egg whites, blending completely with a mixer set
on low speed. Continue to mix until the candy begins to harden to the
consistency of dough. This may take as long as 20 minutes. At this point
add the semisweet chocolate chips. Remember that the candy must
already be at the consistency of dough when you add the chocolate;
the nougat will thicken no more after the chocolate is added.
When the chocolate is thoroughly blended and the nougat has thickened,
Press it into a greased 9x9−inch pan. Refrigerate until firm, about 30
minutes. With a sharp knife, cut the candy in half down the middle of
the pan. Then cut across into 7 segments to create a total of 14 bars.
Melt the milk chocolate chips in the microwave for 2 minutes on half
power, stirring halfway through the heating time. Melt completely, but
be careful not to overheat. Resting a bar on a fork dip each bar into
the chocolate to coat completely and place on wax paper.
Cool until firm at room temperature, 1 to 2 hours. Makes 14 candy bars.
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