Orzo Pasta Pilaf

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 1 cup orzo pasta, cooked
• 2 tablespoons butter or 2 tablespoons margarine
• 1/2 cup finely chopped red onion
• 2 tablespoons finely chopped fresh rosemary or 3/4 teaspoon dried rosemary, crushed
• 1/4 cup slivered almonds
• 2 tablespoons golden raisins
• 2 tablespoons dried cherries
• 1/4 teaspoon salt

Recipe

• 1 prepare orzo as directed on package.
• 2 drain and keep warm.
• 3 meanwhile melt butter in 10" skillet until sizzling; add onion and rosemary.
• 4 cook over medium-high heat until onion is softened, about 3-4 minutes.
• 5 add almonds, raisins, cherries, and salt.
• 6 continue cooking, stirring occasinally, until almonds are golden brown, about 2-3 minutes.
• 7 stir cooked onion mixture into hot orzo.
• 8 serve immediately.
• 9 *to prepare this dish ahead, cook the orzo as directed. drain well; toss with 1/2 teaspoon oil. spoon into resealable plastic bag and refrigerate up to a day ahead. just before serving, cook butter, onion, rosemary, nuts, raisins, cherries and salt. meanwhile, warm the orzo in the microwave or in a saucpean, stir in onion mixture.
• 10 **you can find pre-packaged dried fruit mixtures by the dried fruit in the baking section of your supermarket.

High Energy Papaya Drink

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 1 cup diced sweet papaya (very soft on outside)
• 1/2 banana
• 1 tablespoon nutritional yeast, powder
• 1 teaspoon honey

Recipe

• 1 place all ingredients in blender.
• 2 blend till smooth.
• 3 pour into glass and serve. enjoy!

Orzo Primavera

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 7
• 3 quarts water
• 1 teaspoon salt
• 2 cups orzo pasta, uncooked
• 1 lb fresh asparagus, cut into 1 inch pieces
• 3 garlic cloves, minced
• 1/2 cup red bell pepper, chopped
• 1 teaspoon margarine or 1 teaspoon butter, melted
• 1 tablespoon olive oil
• 1 cup frozen peas, thawed
• 1/2 cup chicken broth or 1/2 cup vegetable broth
• 1 teaspoon fresh lemon rind, grated
• 1/4 teaspoon pepper, ground
• 1/2 cup parmesan cheese, freshly grated (optional)

Recipe

• 1 combine water and salt in a large dutch oven; bring to a boil.
• 2 add orzo and cook 5 minutes.
• 3 add asparagus and cook 4 more minutes.
• 4 drain and set aside in a large serving bowl.
• 5 cook garlic and bell pepper in margarine and oil in dutch oven over medium heat, stirring constantly, 1 minute or until crisp-tender.
• 6 keep stirring, and add peas; cook another minute. add broth, lemon rind, and pepper; bring to a boil and cook one minute.
• 7 add vegetable mixture to orzo and asparagus; toss and top with parmesan cheese.

Sheila's Apple Pie

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 1/2-3 lbs mixed apples (6 large, 6-7 cups sliced)
• 2 tablespoons lemon juice
• 2/3 cup sugar
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoons butter
• pastry for double-crust pie

Recipe

• 1 quarter, core and peel apples.
• 2 slice apples into a large bowl making sure not to cut them too thin.
• 3 toss apples with lemon juice.
• 4 in a small bowl, stir together sugar, flour, salt, cinnamon, and nutmeg. pour over fruit and toss well to coat evenly.
• 5 roll out pastry for lower crust; fit loosely into a 9-inch or 10-inch pie plate.
• 6 pile fruit into lower crust and dot with bits of butter.
• 7 roll out pastry for upper crust and fold in half. slash a few times across fold to create vents for escape of steam.
• 8 lay pastry over fruit and trim 1/2 inch beyond edge of plate.
• 9 tuck upper crust under lower crust all around the edge and flute with fingers to seal, or seal by pressing down with tines of a fork all around the edge.
• 10 bake in a very well preheated 450 degree fahrenheit oven for 30 to 40 minutes or until fruit is tender and crust is nicely browned.

Kate Jackson's Southern Fried Chicken

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 broiler-fryer chicken, cut up into pieces
• 1 1/2 cups safflower oil
• 1/8 cup butter
• 1 cup flour
• salt, to taste
• pepper, to taste

Recipe

• 1 soak chicken parts for 2 hours in water.
• 2 put the oil in a large heavy skillet. place the butter in the middle, and slowly heat the oil/butter combination until the butter is completely melted and the oil is hot.
• 3 in a brown paper bag, combine 1 cup flour salt and pepper to taste. place the chicken parts, one at a time, in the paper sack and shake until covered.
• 4 put the covered chicken parts in the heated oil/butter. quickly and completely brown the chicken on one side (when browning the breasts, brown on the flat bone side). turn chicken, reduce heat and fry for approximately 20 minutes, or until the larger pieces are done. if necessary, turn the heat up a little so it is real brown and crisp, real juicy and real southern fried chicken, straight from birmingham, alabama,.

Mudbug(crayfish) Etouffe(e)

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 6 tablespoons butter
• 2 cups chopped celery
• 2 cups chopped onions
• 2 cloves garlic, minced
• 1/2 chopped green pepper
• 1/2 cup chopped green onion
• 1 cup tomato puree
• 1/2 cup chopped parsley
• 3 cups crayfish (rivier kreeftjes)
• 2 teaspoons worcestershire sauce
• hot pepper sauce (tabasco, salt, pepper to taste)

Recipe

• 1 melt butter in skillet and saute onion garlic and peppers.
• 2 simmer for 15 minutes then add puree and cook for 5 more minutes.
• 3 add green onion, parsley, celery and crayfish.
• 4 cook 15-20 minutes longer, stirring to keep from sticking.
• 5 let stand 30 minutes to blend seasonings, and serve over hot rice.

Rum Fudge Pudding Dessert

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 1/4 cups granulated sugar
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 dash salt
• 7 tablespoons dark unsweetened cocoa
• 1/4 cup butter, melted
• 1/2 cup milk
• 1 teaspoon vanilla
• 1/2 cup brown sugar
• 1 1/3 cups cold water
• 2 tablespoons dark rum
• whipped cream (optional) or ice cream (optional) or whipped topping (optional)
• finely chopped almonds, for sprinling garnish (optional)

Recipe

• 1 preheat oven to 350°f.
• 2 butter an 8" square baking dish and set aside.
• 3 in a mixing bowl, mix together 3/4 cup sugar, flour, baking powder, salt, and 3 tablespoons cocoa.
• 4 mix butter, milk and vanilla into the dry ingredients just until blended.
• 5 pour into prepared baking dish.
• 6 sprinkle top of batter with remaining 1/2 cup granulated sugar, brown sugar and remaining cocoa.
• 7 pur water and rum over.
• 8 bake for 40 minutes or until a wooden pick inserted in the center comes out clean.
• 9 serve at room temperature with whipped cream or ice cream or whipped topping on the side, if desired.
• 10 sprinkle the finely chopped nuts on top.
• 11 enjoy!

The Neeley's Smothered Lamb Chops

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 4 lamb chops
• 1/8 teaspoon sea salt
• 1/4 teaspoon cracked black pepper
• 1 cup flour
• 2 tablespoons onion powder
• 1 tablespoon garlic powder
• 1 teaspoon cayenne pepper
• 2 teaspoons smoked paprika
• 1/4 cup peanut oil
• 1 medium onion, diced
• 2 cups chicken broth
• 3/4 cup buttermilk
• 3 teaspoons hot sauce

Recipe

• 1 pat the lambchops dry with a paper towel and season with salt and pepper.
• 2 combine the flour, onion powder, garlic powder, cayenne and paprika.
• 3 dredge the chops in flour mixture on both sides until lightly coated.
• 4 heat a cast iron skillet over medium heat and coat with the peanut oil.
• 5 when oil is hot, slip in chops and fry on each side, about five minutes per side, until golden brown.
• 6 remove chops from pan and set aside.
• 7 add onions to pan and saute until fragrant, about a minute.
• 8 add three tablespoons of the seasoned flour left over from dredging the chops to the skillet and stir with a wooden spoon until it makes a paste.
• 9 slowly whisk in the chicken broth, making sure there are no lumps.
• 10 turn up the heat and allow the chicken broth to reduce and thicken occasionally stirring.
• 11 once the sauce coats the back of your wooden spoon, pour in the buttermilk.
• 12 add hot sauce and stir to combine.
• 13 return the chops to the skillet and simmer for 15 more minutes until the chops are cooked through.

Skillet Meatloaf

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 3 lbs hamburger meat (if using ground beef, drain well with hot water)
• 2 eggs
• 1 cup cheese nips (crushed)
• 1/2 cup spring onion (fine chopped so meat will stick together)
• 2 teaspoons garlic (or 1/2 whole garlic glove crushed)
• 1 teaspoon oregano
• 1 teaspoon lemon pepper seasoning
• 1 teaspoon thyme
• 2 (15 1/2 ounce) cans hunts meatloaf sauce
• salt
• pepper

Recipe

• 1 combine meat all ingredients and 1/2 can of hunts meatloaf sauce.
• 2 form a long or square loaf depending on the size skillet you use.
• 3 place in skillet.
• 4 brown on med heat, turn over and brown the other side on med heat.
• 5 after the browning process, pour 1 can of hunts meatloaf sauce into skillet over loaf.
• 6 cover and cook on low-med heat for 1 1/2 hours.
• 7 turning the loaf every 20 minutes.
• 8 heat the remaining 1/2 can of hunts meatloaf sauce for the eater who likes the extra sauce on their meat loaf.
• 9 place meatloaf on platter and serve.
• 10 to watch calories and cholesterol, do not use the juice the meatloaf was cooked in and only use the extra sauce heated.

Pat's Gourmet Salmon Cakes

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 30 ounces canned salmon, drained, de-boned, and cleaned (two 15-ounce cans)
• 2 cups oyster crackers, whole
• 6 tablespoons mayonnaise
• 2 large eggs, beaten
• 3 tablespoons pimientos (canned, drained and diced)
• 1/3 cup fresh parsley, chopped
• 1 tablespoon fresh lemon juice, strained
• 1 teaspoon dried basil
• 1 teaspoon rice vinegar (sub., wine vinegar)
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons prepared yellow mustard
• 1/2 teaspoon mrs. dash seasoning mix (sub., italian dressing dry mix)
• 1 teaspoon old bay seasoning (sprinkled on frying cakes)
• 2 cups crisco shortening, butter flavored (for frying)

Recipe

• 1 drain canned salmon and carefully remove all bones, skin and dark brown material. take your time in doing this -- all remaining salmon should be light pink when you're finished.
• 2 in a large mixing bowl, combine salmon, mayonnaise (not miracle whip), beaten eggs, pimientos, parsley, lemon juice, basil, vinegar, salt, mustard, and mrs. dash seasoning, (but not the old bay). mix carefully with a spatula -- the mix will be runny at this point.
• 3 crush the oyster crackers by hand and add them to the mix which should make the blend stiff enough to make up the salmon cakes -- you do not want a "dry" mix.
• 4 in a large skillet, heat the crisco over high heat until a few drops of water in the oil crackles and pops. if you cut down on the amount of shortening, the sides of the salmon cakes will not brown up properly and you'll experience a temperature drop in the oil which can result in a greasy end product!
• 5 make up the salmon cakes so that they look like "fat" burgers, (gently make them up, taking care to not "squeeze" them together -- they will flatten out on the tops and bottoms by themselves as they fry), laying them on a large plate, (i get 7 thick ones, about 3" across), and then sprinkle on the old bay seasoning.
• 6 when the cooking oil is hot enough, (they should start frying immediately -- if not, the oil is too cold!), lay in the salmon cakes. don't crowd them or you'll drive down the oil temperature -- i always make two batches with 3-4 patties in each.
• 7 when one side has reached a deep golden brown, (about 4 minutes), carefully turn the cakes and allow the second side to brown. as soon as they are browned equally on both sides, remove them to a plate with a couple of paper towels on it to soak up excess oil. do not overcook them -- when they're brown, they come out! serve while still hot.
• 8 note: do not mash these salmon cakes with a spatula as they fry because they will be very dry-tasting if you do.

Maple Velvet

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 8
• 2 2/3 cups firmly packed light brown sugar
• 2 cups sour cream
• 2 teaspoons maple extract
• 2 cups whipping cream
• 8 cups fresh blueberries, washed

Recipe

• 1 combine sugar, sour cream, and maple extract in a large mixing bowl; beat at low speed with electric mixer until sugar is dissolved.
• 2 whip the cream until peaks form; gently fold into sour cream mixture.
• 3 chill until ready to serve.
• 4 just before serving, fold in blueberries.

Toms Oven Made Cajun Chicken Jerky

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 1
• 1 lb boneless skinless chicken breast (turkey breast and venison works well also)
• 2 1/4 teaspoons tenderizing salt (e.g. mortons tenderquick)
• 2 1/4 teaspoons pickling salt
• 1 1/4 teaspoons cajun seasoning
• 1/4 teaspoon cayenne
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder

Recipe

• 1 mix the salts, cajun seasoning, cayenne pepper, garlic powder and onion powder together and put into a salt shaker; set aside.
• 2 preheat oven to 150°f.
• 3 cut chicken into 1/8th inch strips or 1/8th inch cubes (thickness doesn't have to be exact, can be a little thicker).
• 4 on a cutting board, sprinkle each strip evenly and heavily then with a meat mallet, rolling pin or pan, pound mixture into chicken. turn chicken over and repeat.
• 5 place strips in single layer on a oven-safe metal cookie cooling rack (fine mesh or closely spaced bars work best).
• 6 cook chicken until dry but not brittle, 4 to 5 hours, rearranging once.

Streusel Kuchen

Total Time: 8 hrs 20 mins Preparation Time: 8 hrs Cook Time: 20 mins

Ingredients

• 2 cups milk
• 1/2 cup butter
• 1 cup sugar
• 1/2 teaspoon salt
• 1 egg, separated
• 6 1/2 cups flour, sifted
• 1 cake yeast, softened in
• 1/3 cup water (lukewarm)
• butter, melted
• brown sugar
• 1 cup sugar
• 2 teaspoons cinnamon
• 1/2 cup flour, sifted
• 3 tablespoons butter, softened
• 1/2 teaspoon vanilla
• 6 tablespoons nuts, minced

Recipe

• 1 to make streusel: mix sugar, cinnamon and flour together; cut in butter to make fine crumbs. add vanilla and nuts.
• 2 cream butter, sugar, salt and egg yolk.
• 3 add milk alternately with flour and the softened yeast cake.
• 4 beat well and add stiffly beaten egg ; cover and allow to rise overnight.
• 5 add just enough flour to allow handling; roll pieces of dough into flat cakes, large enough to fit piepans.
• 6 spread on well-greased pie pans, cover and let rise until doubled.
• 7 brush melted butter over top and spread with streusel or sprinkle thickly with brown sugar instead.
• 8 bake at 400f about 20 minutes.

Portobello Mushroom Burger(paula Deen)

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 4 portobello mushroom caps, cleaned
• 1/4 cup olive oil
• salt & freshly ground black pepper
• 1/2 cup mayonnaise
• 1 tablespoon prepared pesto sauce
• 2 teaspoons coarse grain mustard
• 4 hamburger buns, split, buttered, and toasted
• 1 cup baby arugula
• 1 (12 ounce) jar roasted red peppers, drained

Recipe

• 1 preheat grill to medium-high heat.
• 2 brush mushrooms caps with olive oil; sprinkle evenly with salt and pepper. grill mushrooms, smooth side down, covered with grill lid, for 6 to 8 minutes, or until tender.
• 3 in a small bowl, combine mayonnaise, pesto, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper. spread mixture evenly over cut sides of buns.
• 4 divide arugula evenly over bottom halves of buns.
• 5 top each evenly with peppers.
• 6 place mushrooms caps over peppers. cover with tops of buns.

Poached Eggs With Parmesan And Smoked Salmon Treats

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 slices sourdough bread, each slice cut into four 4-by-1/2-inch rectangles
• extra virgin olive oil, for brushing
• 1/4 cup freshly grated parmesan cheese
• 2 ounces thinly sliced smoked salmon, cut into 8 long strips
• 4 large eggs
• fresh ground black pepper

Recipe

• 1 preheat the oven to 425°f
• 2 fill a medium skillet with water and bring to a boil.
• 3 put the bread on a baking sheet and brush all over with olive oil.
• 4 bake for about 8 minutes, or until crisp.
• 5 reserve 8 toasts.
• 6 push the remaining 8 toasts on the baking sheet close together and sprinkle the parmesan on top in a thick layer; bake for about 2 minutes, or until the cheese is melted.
• 7 wrap the smoked salmon around the remaining 8 toasts
• 8 reduce the heat under the skillet to moderately low so the water simmers.
• 9 one at a time, break the eggs into a small bowl and pour them into the simmering water.
• 10 cook until the whites are just firm and the yolks are still runny, about 3 minutes.
• 11 using a slotted spoon, transfer the eggs to paper towels and gently blot dry; season with black pepper.
• 12 put each egg in a small, warmed bowl.
• 13 serve immediately with the parmesan and smoked salmon toasts.

Two Meat Pot Roast

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 1 1/2-2 lbs boneless beef roast (chuck, sirloin tip, eye of round, rump, boston roll, shoulder, etc.)
• 1 1/2-2 lbs boneless lamb roast (loin, butt, tip, etc.)
• 4 -5 garlic cloves, cut in half lengthwise
• 1 tablespoon cooking oil
• salt and pepper (or cajun-creole seasoning)
• 1 bay leaf (optional)
• 1 beef bouillon cube
• 1 1/2 cups water
• 1 large onion, chopped
• flour (2 tablespoons for every cup of liquid)
• potato, chunks (optional)
• carrot, chunks (optional)

Recipe

• 1 prepare the roasts by trimming off any excess fat. make slits with a sharp knife deep enough to insert garlic slivers fully. repeat stuffing garlic into and around both beef and lamb roasts.
• 2 season both roasts generously with salt and pepper or creole-cajun seasoning.
• 3 in a heavy 8-quart dutch oven or cast iron dutch oven, heat the oil and brown the meat, one piece at a time on all sides. browning the roasts well produces a darker and richer gravy. drain off the fat. return both pieces of the meat to the dutch oven.
• 4 add to the dutch oven the bay leaf and beef boullion. pour into the bottom of the dutch oven 1 1/2 cups water, cover and simmer, low, for 2 - 2 1/2 hours. turn occasionally and check for "near" doneness. you have 30 minutes left -- next step.
• 5 add the chopped onion, potatoes and carrots. cover and simmer an additional 30 minutes or until tender.
• 6 remove roasts and vegetables to a platter. for every one cup of liquid in the dutch oven, combine 2 tablespoons flour with 2 tablespoons water. stir flour mixture into the liquid, scraping bottom of browned bits and simmering over medium heat until the gravy is smooth and has thickened. taste gravy and season with salt and pepper as needed. at this point, i slice the roasts and return it to the pot with gravy along with the onions and/or carrots and potatoes.
• 7 serve with rice or mashed potatoes.

Pastry Turnovers

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1/2 cup flour
• 5 tablespoons shortening
• 1/2 teaspoon salt
• 3 tablespoons ice water
• 1 (21 ounce) can pie filling

Recipe

• 1 preheat oven to 350*.
• 2 sift and measure flour.
• 3 add salt.
• 4 cut in shortening until it resembles small peas.
• 5 drizzle water into mixture & toss with a fork until it sticks together.
• 6 shape pastry into a ball with your hands.
• 7 don't over handle.
• 8 flour your rolling pin and lightly dust your board.
• 9 roll dough from the center until it forms a circle.
• 10 cut circle in to quarters.
• 11 put filling on a 1/2 of triangle.
• 12 add dabs of butter.
• 13 moisten cut edge and 1/2 of round edge.
• 14 fold over & tuck filling away from edge.
• 15 pinch edges together.
• 16 slash top to let steam out.
• 17 brush top with milk & sprinkle with sugar.
• 18 bake on bottom rack of oven for 20 minutes.

Tomatoes With Okra

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• 6 pints chopped peeled cored tomatoes
• 6 pints sliced okra
• 5 teaspoons salt

Recipe

• 1 in a large non reactive saucepan cook tomatoes over medium heat for 15 minutes, stirring often to prevent burning/scorching.
• 2 add the sliced okra and cook for 5 minutes.
• 3 ladle hot vegetables into hot sterile jars leaving 1 inch head space.
• 4 add 1/2 teaspoon salt to each pint.
• 5 wipe rims and adjust caps.
• 6 process pints for 30 minutes at 10 pounds pressure in a steam-pressure canner.
• 7 adjust times and pressure for your altitude.
• 8 should make 10 pints-ish.
• 9 for quart jars add 1 teaspoon salt to each jar and process 35 minutes at 10 pounds pressurein a steam-pressure canner.

Pat's Best 'tater Salad (potato Salad)

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 12
• 6 large eggs, hard-boiled
• 2 tablespoons prepared yellow mustard
• 4 tablespoons ranch salad dressing
• 1 tablespoon italian salad dressing
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground red pepper
• 1 cup hellmann's mayonnaise
• 1 cup sweet pickle relish, drained
• 2 stalks celery, diced
• 1 teaspoon dried dill weed
• 1 teaspoon paprika
• 10 medium new potatoes, boiled

Recipe

• 1 after boiling the potatoes (do not overcook!), rinse them in cold water and place them in the refrigerator for an hour.
• 2 once the boiled potatoes have cooled in the refrigerator, scrape off the peelings with a paring knife and, using a filet knife or other thin-bladed knife, cut the potatoes into crouton-sized cubes.
• 3 halve the eggs and remove the yolks. roughly chop the whites and set them aside. mash the egg yolks in the mixing bowl until there are no lumps, then add the mustard and salad dressings. stir until smooth.
• 4 put the potato cubes in a large mixing bowl and add the chopped egg whites, the yolk mixture and all other ingredients except for the paprika, saving the mayonnaise as the final addition. while adding the mayonnaise in last, stir carefully and slowly until the salad is well blended. too much mayonnaise can make the potato salad runny -- if you don't need all the mayonnaise, then stop when you have a good blend.
• 5 transfer the potato salad to an adequate serving bowl and sprinkle the paprika over the top as a garnish. cover with cling wrap and refrigerate for at least four hours prior to serving.
• 6 note: i do prefer to use heinz mustard but any regular yellow mustard will do. also, yukon gold potatoes can be substituted.

Kath's Carolina Barbecue Sauce

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1/2 cup spicy brown mustard
• 1/2 cup dijon mustard
• 1 (16 ounce) bottle italian salad dressing (like wishbone)

Recipe

• 1 mix ingredients together until well blended. store in plastic squeeze bottle in refrigerator, use as you would any barbecue sauce, marinate, brush on during grilling, add more at the table.

Easy Peanut Butter Bars

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 1/2 cup peanut butter
• 1 egg
• 1 1/2 cups bisquick

Recipe

• 1 mix together peanut butter and egg. stir in bisquick. for cookies, roll into balls and press flat on a cookie sheet. for bars, press into an 8x8 pan. bake 15 min at 350.

Maple Syrup Candy

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 cups pure maple syrup
• candy molds

Recipe

• 1 cook syrup in a saucepan over medium heat until it reaches 240 degrees on a candy thermometer.
• 2 remove from heat and allow to cool to 200 degrees.
• 3 stir constantly until syrup becomes sugary.
• 4 pour into molds (something about the size of a caramel candy).
• 5 when candy is cool, you can remove from molds.

The Mooring Restaurant's Clam Chowder

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• 1/2 cup salted butter
• 3 cups diced onions
• 1 cup all-purpose flour
• 1 quart minced sea clam
• 1 1/2 quarts natural clam juice
• 1 1/2 quarts half-and-half
• 1 lb diced peeled potato
• 1 dash spanish paprika

Recipe

• 1 make roux by melting butter over medium-low heat in a 1 1/2 gallon heavy stockpot.
• 2 add onions and saute until translucent.
• 3 reduce heat to low, add flour, and stir to blend.
• 4 cook for 2 to 4 minutes over low heat, stirring frequently.
• 5 set aside to cool.
• 6 make stock. in a separate pot, bring to a boil the clams and natural clam juice.
• 7 reduce the heat and let simmer for 15 to 20 minutes.
• 8 in another large pot, cover potatoes with cold water.
• 9 bring to a boil and cook until soft.
• 10 drain and set aside.
• 11 add the hot stock to the cooled roux and whisk thoroughly until smooth.
• 12 slowly bring to a boil.
• 13 reduce heat and add cooked potatoes.
• 14 whisk in half-and-half, being careful not to smash potatoes.
• 15 simmer for 5 to 10 minutes.
• 16 serve in warm soup bowls and sprinkle with a dash of paprika.

Portobello Burgers With Avocado Mayonnaise

Total Time: 35 mins Preparation Time: 18 mins Cook Time: 17 mins

Ingredients

• Servings: 6
• 6 portobello mushroom caps
• 2 red bell peppers, seeded and halved
• 1 red onion, cut into 1/2-inch slices
• cooking spray (garlic flavored works great)
• 6 hamburger buns
• 3 small avocados, peeled and sliced
• 1 small avocado, peeled and chopped
• 1/2 cup mayonnaise
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1/4 cup fresh basil leaf

Recipe

• 1 coat the mushrooms, bell peppers, and onion with cooking spray.
• 2 grill onion, covered with grill lid, over medium high heat(350* to 400*) 8 minutes on each side. grill mushroom 5 minutes on each side(or you may roast in a 425*f. oven). place bell peppers on grill, skin side down, and grill 4-5 minutes or until skin is blistered(if you can't find fresh red bell peppers, you can buy them already roasted in jars). see note.
• 3 peel the bell peppers, and cut into strips.
• 4 avocado mayonnaise: process all ingredients in a food processor until smooth, stopping to scrape down sides. cover and chill 2 hours, if desired. makes 1 cup.
• 5 spread the avocado mayonniase on cut sides of buns: place on cooking grate, and grill 1 minute. place mushrooms, bell pepper strips, and onion evenly on bottom halves of buns. top each with avoado slices and top bun halves.
• 6 note: to grill onion, push water soaked skewers crosswise through the whole onion at 1/2" intervals. slice between skewers and place skewered slcies on grill.

Pat's Appalachian Apple Pie (from Scratch)

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 8 large apples
• 2/3 cup crisco shortening, divided
• 3 tablespoons salted butter
• 1 teaspoon salt
• 1/2 cup sugar, divided
• 1 egg
• 2 teaspoons cinnamon
• 1/4 teaspoon allspice
• water
• 3 1/2 cups all-purpose flour, divided
• 1 lemon

Recipe

• 1 use about 1 teaspoon of the crisco to grease a 9 or 10-inch pyrex (glass) pie pan.
• 2 preheat the oven to 400°f.
• 3 on a flat working surface, dust the area with 1/4 cup of the flour.
• 4 in a large mixing bowl, pour in 3 cups of the flour (this leaves you with 1/4 cup of flour). add the salt and mix it in with the flour. add the remaining crisco and the butter and work it with your hands until you get peas-sized "grainy" flour. add 1/2 cup of water to the flour and blend it (with your hands or a fork) until it forms a good pie dough. add any additional water a tablespoon at a time if it is needed.
• 5 note: if the dough gets sticky, you've added too much water, just add a little more flour until the consistency is right.
• 6 next, cut the dough in half and make a fat pancake out of each with your hands. place one hunk of dough back into the mixing bowl and place a slightly dampened towel down over it. lay the second one on the floured working surface.
• 7 use a rolling pin to carefully roll out the dough, making it as much of a circle shape as possible. (never roll back and forth -- i start from the center and carefully roll out to the edges mostly) roll it out, dusting the top with a little of the remaining flour as needed to avoid it sticking to the rolling pin. (you can also wipe down and dust your rolling pin occasionally). when the dough is about 1/16" thick, it's done. dust the top with a little flour and then carefully pull one side back and lay the dough on itself to form a half-moon. dust the half that's now exposed, flip it over and lightly dust the second half.
• 8 lay the dough into the greased pie pan, still folded in half, and once it's in the pan, carefully unfold it to cover the entire plate. carefully ease the dough into the pan without ever stretching it. use a sharp paring knife or scissors to trim the dough around the pan, allowing about 3/4" to hang over the edge. after trimming, simply use the excess hanging dough by pulling it back up with your fingers and folding it along the top edge. this need not be neat, just roughly form an edge.
• 9 place the crust in the preheated oven and allow it to bake until the slightest bit of brown begins to show on the crust edge in one or two spots, about 15 minutes. remove from the oven and set the crust off to the side for awhile.
• 10 peel the apples, quarter them, and drop them into a bowl of water. cut the lemon in two and squeeze all the juice into the water before dropping the peeled apples in (this keeps them from browning).
• 11 having a second bowl ready at hand for apple slices, cut the core portions from each apple quarter and slice up the remaining apple piece, i usually get about 4-5 slices from each quarter.
• 12 when all the apple slices are in the second bowl, pour on the sugar, (reserving 1 teaspoon of it) cinnamon and allspice. you can add a couple dashes of salt if you wish.
• 13 mix with a spoon and allow it to sit for at least 10 minutes.
• 14 next, fill the baked pie crust with the apple slices, adding as much syrup from the bottom of the bowl as you like. mound the apples up in the center of the pie to about 3/4- 1" above the pie pan edge.
• 15 make your pie crust top the same as you made the bottom and lay it carefully over the filling. trim it, leaving about 3/4" extra "hangover". pull the extra crust up and, as you did before, just roughly (carefully!) form it on to the existing edge. don't worry about making it pretty. if it sticks out here and there, that's all the better.
• 16 next, add 1/2 teaspoon of water to your egg and whisk with a fork in a bowl. use a small brush or your fingers to rub the egg on to the pie crust top, getting the edges as well. once you have done this, sprinkle your remaining teaspoon of sugar over the top.
• 17 use a sharp knife to cut some air holes into the pie crust top. i cut an "a" into my apple pies, which works well to allow steam to escape.
• 18 bake the pie (same temperature, 400°.) for about 30 minutes. when it is golden brown on top, it's done.
• 19 allow the pie to rest for 30 minutes before slicing and serve with vanilla ice cream on the side.
• 20 tip: some people like the gooey apple pie filling similar to the canned pie filling. if that's the way you like it, just allow your apples to sit for 1/2 an hour with the sugar and spices on them and a syrup will form. pour this syrup into a saucepan and heat over medium heat. dissolve 2 tablespoons of cornstarch into 1/3 cup of water and pour it into the apple syrup and bring to a boil, whisk until it thickens and remove from heat. you can pour this back over your apples and then fill your pie with it. personally, i don't care for it but life's not the same for everybody!).

Maple Syrup

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 2 1/4 cups sugar
• 1/4 cup packed dark brown sugar
• 1 teaspoon mapeline maple extract
• 1 1/2 cups hot water

Recipe

• 1 combine sugar, brown sugar, mapeline, and water.
• 2 mix until sugar is dissolved.

Yoohoo Ice Cream

Total Time: 1 hr 35 mins Preparation Time: 5 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 20
• 2 (14 ounce) cans sweetened condensed milk
• 64 ounces chocolate milk (yoohoo brand)

Recipe

• 1 in a very large bowl, stir together yoo-hoo and sweetened condensed milk with a whisk until well combined. place mixture in the canister of your ice cream maker and freeze according to your ice cream freezer’s directions.
• 2 *you’ll need ice cream salt (sometimes called rock salt) and ice also. use these according to the directions that come with your ice cream maker. if you are using a countertop ice cream maker that doesn’t need these, you will likely have to divide your mixture up and freeze in batches so it will all fit, or cut the recipe in half.

Spiced Pumpkin Preserves

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 6 cups raw peeled pumpkin (1 1/2 in. cubes)
• 2 teaspoons whole cloves or 1 tablespoon ground cloves
• 1 cup water
• 1 cup cider vinegar
• 1 cup brown sugar
• 1 cup sugar
• 3 cinnamon sticks
• 1/2 teaspoon allspice

Recipe

• 1 prick pumpkin chucks with a fork.
• 2 combine rest of the ingredients in a sauce pan and boil 5 minutes to make the syrup.
• 3 add fruit (in batches if necessary) and simmer until pumpkin is slightly tender.
• 4 spoon hot pumpkin in clean hot pint jars.
• 5 fill with hot syrup leaving 1/4 inch head space.
• 6 (prepare more syrup if necessary).
• 7 seal and process in a hot water bath for 15 minutes.
• 8 *if you use whole cloves, spike the pumpkin pieces with them.
• 9 **try to even out the stick cinnamon among the jars.
• 10 ***this recipe needs to age.
• 11 best if left.

Peppermint Marshmallow Sauce

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• 2/3 cup light corn syrup
• 3 tablespoons butter or 3 tablespoons margarine
• 1 (7 ounce) jar marshmallow creme
• 1/2 cup half-and-half
• 1/2 cup crushed hard peppermint candy

Recipe

• 1 in medium saucepan, cook corn syrup and butter over medium heat until mixture comes to a boil, stirring constantly.
• 2 cook 5 minutes, stirring constantly. cool for 5 minutes.
• 3 stir in marshmallow crème, blending well. gradually add half-and-half, stirring until mixture is smooth and fold in crushed candy.
• 4 serve warm or cool and store the leftovers in the refrigerator.

Pat Mould’s Cajun Fried Baby Back Ribs

Total Time: 4 hrs 20 mins Preparation Time: 4 hrs Cook Time: 20 mins

Ingredients

• Servings: 10
• 8 (1 3/4 lb) racks baby back ribs
• 1 cup cajun marinade, like cajun injector, divided
• 3 gallons peanut oil, such as louana
• prepared barbecue sauce

Recipe

• 1 take two gallon-sized resealable plastic bags, and place four racks of ribs in each bag. add 1/2 cup cajun marinade to each bag. shake each bag until ribs are well coated. refrigerate for up to 4 hours. place perforated racks over sheet pans. remove ribs from marinade, and place them on the racks to drain.
• 2 in a deep-fryer or a large, heavy pot, heat the peanut oil to 350°f depending on how large your deep fryer or pot is, you may be able to fry up to three racks at a time, or you may only be able to fry one rack at a time. use care, as you do not want the oil to overflow the pot. lower the ribs into the hot oil, and cook for 18 to 20 minutes. maintain the oil temperature at 350°f; do not allow the temperature to climb above that.
• 3 remove ribs from the oil, and drain on paper towels. cut ribs into servings, place in a bowl, and toss with barbecue sauce to taste.

Meatballs With Dill Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 1/2 lbs lean ground beef
• 2 eggs, beaten
• 1 cup half-and-half
• 1/2 cup soft breadcrumbs
• 2 tablespoons minced onions
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup butter
• 1/4 cup flour
• 2 teaspoons dill weed
• 2 cups beef broth
• 1 cup plain yogurt

Recipe

• 1 mix all meatball ingredients well.
• 2 shape into 1-1/2 inch balls.
• 3 place on rack in roasting pan.
• 4 bake at 400* for 15 minutes.
• 5 dill sauce: melt butter in saucepan.
• 6 stir in flour and salt.
• 7 slowly add broth.
• 8 cook and stir over medium heat until thickened.
• 9 remove from heat; add yogurt.
• 10 reheat; stirring; do not boil.

Minestrone With Chicken

Total Time: 13 hrs 30 mins Preparation Time: 12 hrs Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 2 carrots, diced small
• 1 cup onion, diced
• 1 stalk celery, diced small
• 2 garlic cloves, minced
• 2 cups water
• 3 cups chicken broth
• salt and pepper, to taste
• 1 teaspoon dried parsley
• 1 cup great northern bean, dry beans soaked over night
• 2 (15 ounce) cans diced tomatoes (italian roma is good)
• 1/2 lb chicken breast, boneless skinless, diced very small
• 2/3 cup acini di pepe pasta (or any very small pasta you like)
• 2 zucchini, diced small
• 1 tablespoon fresh basil, minced
• 1/4 cup parmesan cheese, grated

Recipe

• 1 drain and rinse the beans very well to revoe loose hull skins etc, set aside for later.
• 2 in medium/large pot add the first 10 (ten) ingredients. let simmer at a low boil for at least 1 hour.
• 3 taste broth and adjust seasonings as needed.
• 4 add chicken, pasta, zuchini and basil. check liquid level, if there is more chunky stuff than liquid you may want to add several cups of water at this time. let simmer at a low boil for at least 10 minutes.
• 5 taste again and adjust seasonings if needed.
• 6 serve with a little parmesan cheese grated on top.

Maple Sherbet Dessert

Total Time: 4 hrs Preparation Time: 4 hrs

Ingredients

• 1 cup maple syrup
• 1 cup buttermilk
• 1 tablespoon lemon juice
• 1/8 teaspoon salt
• 1 cup heavy cream, whipped

Recipe

• 1 combine the maple syrup, buttermilk, lemon juice, and salt.
• 2 pour mixture into an icecream freezing tray/container and freeze for approximately 2 hours, until firm but not hard (how long would depend on your icecream making machine, etc).
• 3 remove from freezing container and break into pieces in the chilled bowl.
• 4 use an electric mixer to beat until smooth but not melted.
• 5 fold in the whipped cream.
• 6 return mixture to the icecream container and freeze until firm again, about 2 hours.

The Neely's Hot And Spicy Hush Puppies

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 cup yellow cornmeal
• 3/4 cup self-rising flour
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon sugar
• 1 cup buttermilk
• 1 egg, beaten
• 1/4 cup shredded cheddar cheese
• 4 green onions, thinly sliced
• 1/2 small sweet onion, finely chopped
• 1/2 jalapeno pepper, finely chopped

Recipe

• 1 preheat a deep fryer to 375.
• 2 mix all ingredients together. using 2 teaspoons, carefully drop about teaspoonful of dough into hot oil. fry 3 to 4 minutes, turning hush puppy over to brown both sides.
• 3 remove from oil when brown on both sides and drain on paper towels.
• 4 repeat with remaining batter. don't fry to many hush puppies at one time.

Galatoire's French Fried Eggplant

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 large eggplant
• 1 egg
• 3/4 cup milk
• flour
• salt and pepper
• oil (for deep frying)

Recipe

• 1 peel eggplant and cut into sticks.
• 2 salt and drain on paper towels for 15-30 minutes.
• 3 rinse and pat dry.
• 4 make a batter of milk, egg, salt and pepper.
• 5 dip eggplant sticks in batter, roll in flour and deep fry until golden.

Raspberry-barbecue Chicken

Total Time: 19 mins Preparation Time: 5 mins Cook Time: 14 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 1 teaspoon creole seasoning
• vegetable oil cooking spray

Recipe

• 1 sprinkle chicken evenly with creole seasoning.
• 2 spray cold cooking grate of a grill with cooking spray then place on the the grill.
• 3 grill the chicken, covered with grill lid, over medium high heat (350 to 400 degrees) 7 minutes on each side or until done, brushing the raspberry-barbecue sauce (recipe supplied separately) evenly on 1 side of the chicken during the last 2 minutes.
• 4 serve with remaining sauce on the side.

Tomatoes With Roasted Garlic, Pearl Onions And Mozzarella Cheese

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 5 large tomatoes or 5 large yellow tomatoes, sliced
• 16 ounces mozzarella cheese, sliced
• 5 -10 roasted garlic, with pearl onions and herbs (roasted garlic & pearl onions with herbs-)
• 10 basil leaves (green, purple & or baby)
• 1/8 cup olive oil
• 1/4 cup balsamic vinegar
• 1 sprig fresh rosemary, chopped (two inch sprig)
• salt and pepper

Recipe

• 1 on a large platter place tomatoes slices.
• 2 following with the rest of the ingredients. serve and enjoy.

The New (9) Layer Dip

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 8
• 1 (8 ounce) can whole black beans
• 1 (8 ounce) can whole kernel corn
• 1 (8 ounce) can refried beans
• 1 (2 1/4 ounce) can black olives
• 1 (16 ounce) jar salsa
• 1 (16 ounce) jar guacamole
• 16 ounces sour cream
• 1 cup shredded lettuce
• 1 cup cheddar cheese
• 1 large fresh tomato

Recipe

• 1 layer each ingredient in a serving dish of your choice. start with spooning out the refried beans on the bottom of the dish. next add the whole kernel corn, followed by the black beans. spread out the guacamole and on top of that spread out the sour cream. top with salsa. add the shredded cheese then lettuce; on top of the lettuce sprinkle on the diced tomatoes and olives. serve chilled with tortilla chips.
• 2 you may substitute any of the ingredients for low fat or fat free for a healthier treat.

Raspberry Trifle With Rum Sauce

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 3 tablespoons butter
• 3/4 cup confectioners' sugar
• 2 tablespoons rum (i used barbancourt) or 3/4 teaspoon rum extract
• 3 tablespoons water
• 1/2 cup raspberry jam
• 1 (12 ounce) frozen pound cake, thawed and cut into quarter-size cubes
• 3 (4 ounce) refrigerated prepared vanilla pudding
• fresh raspberry, ganish
• chopped slivered almonds, garnish

Recipe

• 1 heat butter in large glass microwave on high until melted, about 30 seconds.
• 2 whisk in confectioner's sugar, rum or um extract and water, stirring to form a smooth sauce.
• 3 heat jam in a small glass bowl in microwave on high until just melted, about 30 seconds.
• 4 in 6 small bowls or wineglasses, evenly distribute pound cake cubes.
• 5 pack cubes down slightly.
• 6 drizzle rum sauce and jam evenly over each.
• 7 spoon 3 tablespoons of pudding evenly over each.
• 8 refrigerate for 45 minutes.
• 9 garnish with raspberries, chopped almonds & sprigs of mint; all optional.

Hot Savannah Chicken Salad Casserole (paula Deen)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 2 (10 3/4 ounce) cans condensed cream of chicken soup
• 1 1/2 cups mayonnaise (i use low fat)
• 1 tablespoon prepared mustard
• 1 tablespoon worcestershire sauce
• 1 (10 ounce) bag potato chips, crushed
• 1/2 cup slivered almonds (i omit this)
• 4 cups cooked chicken, cubed (i sometimes use leftover chicken or turkey)
• 2 cups celery, diced (i omit this and use a little celery seed instead)
• 1/4 cup onion, finely chopped
• 4 hard-boiled eggs, sliced
• 1 -2 cup sharp cheddar cheese, shredded (this is my addition)

Recipe

• 1 lightly butter a 13x9 pan. stir together the soup, mayonaisse, mustard, and worcestershire sauce.
• 2 in a medium bowl, reserve 1 cup of the potato chips and 2 tablespoons of the almonds for the topping.
• 3 place half of the remaining potato chips in the casserole spreading them evenly.
• 4 place half each of the chicken, celery, onion, eggs, and remaining almonds in the casserole, then spread half of the soup mixture on top.
• 5 repeat the layers, ending with the reserved potato chips and almonds. sprinkle with cheese.
• 6 bake at 350 degrees for 30-40 minutes, or until heated through.
• 7 enjoy!

Maple Walnut Pie

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 1 basic butter pie crust (basic butter crust freeze any left-over dough)
• 4 large eggs
• 3/4 cup real maple syrup
• 1 1/2 teaspoons lemon juice
• 1/4 teaspoon cinnamon
• 1/4 cup melted butter
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 2 cups walnut pieces

Recipe

• 1 preheat oven to 375 degrees.
• 2 prepasre pie crust and line a pie plate.
• 3 set aside.
• 4 in a large bowl combine the eggs, maple syrup, lemon juice, cinnamon, butter, vanilla and salt.
• 5 beat until well combined.
• 6 stir in nuts and bake for 30-40 minutes or until center is set.

Karin's Spinach And Artichoke Dip

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1 1/2 tablespoons onions, chopped
• 1/2 teaspoon garlic, chopped
• 1 1/2 teaspoons butter
• 5 1/2 ounces spinach (frozen or fresh, i usually do frozen because it's easier)
• 3 1/2 ounces artichoke hearts, coarse chopped (fresh or canned)
• 1 cup cream cheese
• 1 tablespoon stock or 1 tablespoon water, from artichoke can
• 1 dash worcestershire sauce
• 1 dash tabasco sauce
• 1 dash salt and pepper
• 1 1/2 ounces parmesan cheese, grated

Recipe

• 1 saute onion and garlic in the butter until tender and translucent.
• 2 add the spinach and saute until hot/.
• 3 add the artichoke hearts, cream cheese, worcestershire and 2/3 parmesan cheese and mix well.
• 4 season with salt, pepper and tabasco to your liking.
• 5 adjust the consistency with stock or reserved artichoke water.
• 6 transfer to baking container/crock.
• 7 top with remaining cheese and bake at 350 until hot and browned on the top, approximately 20 minutes.
• 8 serve with french bread, tortilla chips or pita stips.

Guacamole Dip

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 -2 soft avocado, diced
• 1/2 cup mayonnaise
• 1 small tomato, seeded and diced
• 1/4 cup onion, diced
• 1/3 cup salsa
• 1 teaspoon garlic
• 1 tablespoon lemons or 1 tablespoon lime juice
• 1/2 teaspoon salt (to taste)

Recipe

• 1 mix all ingredients, cover and chill for an hour before serving.

Two Cheese Smokey Chicken Cups

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 1 cup cooked chicken, shredded fine
• 3 green onions, thinly sliced
• 1/2 cup tomato, seeded and finely chopped
• 1/2 cup red bell pepper, finely chopped
• 1 tablespoon apple cider vinegar
• 2 teaspoons chipotle chiles, in abodo sauce minced
• 24 wonton wrappers
• vegetable oil
• 2/3 cup shredded mozzarella cheese
• 2/3 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 lime, juice of
• 1 teaspoon lime zest

Recipe

• 1 preheat oven to 375 degrees.
• 2 in a large bowl, toss together chicken, green onion, tomato, red bell pepper, apple cider vinegar, chipotle chili and salt and pepper to taste. with a pastry brush, lightly coat both sides of wonton wrappers with oil.
• 3 press each into the wells of 24 mini muffin cups, making sure the bottoms lie as flat as possible. place a small amount of mozzarella cheese in each cup. top with chicken mixture and then cheddar cheese. bake for 10 minutes, or until wonton wrappers are golden and crisp.
• 4 in a small bowl, stir together sour cream, lime juice, and lime zest. serve alongside chicken cups.

Pat Conroy's Crab Cakes

Total Time: 27 mins Preparation Time: 20 mins Cook Time: 7 mins

Ingredients

• 1 lb lump crabmeat, picked over and cleaned, with all shell fragments removed
• 1 egg , lightly beaten (until just foamy, not stiff)

Poached Oysters In Fennel-saffron Soup

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 2 tablespoons unsalted butter
• 2 medium fennel bulbs, trimmed, each cut lengthwise into 6 wedges
• 1 cup water
• 1 tablespoon olive oil
• 3 garlic cloves, chopped
• 1/8 teaspoon crumbled saffron thread
• 4 (8 ounce) bottles clam juice
• 1 cup whipping cream
• 3 tablespoons pernod or 3 tablespoons other anise-flavored liqueur
• 3 cups freshly shucked oysters or 3 (8 ounce) jars shucked oysters

Recipe

• 1 melt butter in heavy medium skillet over medium heat. add fennel and saute until golden, about 10 minutes. add 1 cup water; cover and cook until fennel is very tender, about 20 minutes. puree fennel mixture in processor and set aside.
• 2 heat oil in heavy large saucepan over medium heat. add garlic and saffron; saute 1 minute. add clam juice, cream and pernod and bring to simmer. add fennel puree and bring to simmer (can be made 1 day ahead. refrigerate uncovered until cold. cover and keep refrigerated. simmer before continuing.) add oysters with their liquor to cream mixture and stir to heat through. ladle soup into bowls.

Flannel Cakes - Buttermilk Pancakes

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 eggs
• 2 cups buttermilk
• 2 tablespoons butter, melted

Recipe

• 1 preheat your lightly greased griddle until a drop of water skitters across the surface.
• 2 sift dry ingredients together.
• 3 beat eggs until light; add buttermilk and butter.
• 4 add to dry ingredients and beat well.
• 5 drop batter from a spoon and brown on both sides.

Spiced Peaches

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 24
• 2 (16 ounce) cans yellow cling peaches, halves
• 2 teaspoons salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground mace
• 2 cups maple syrup (artificial or real)
• 1/2 cup butter, melted

Recipe

• 1 drain peaches, saving 2 cups of the liquid.
• 2 put peach halves, with cut side up, in shallow baking pan.
• 3 combine salt, cinnamon, and mace in bowl.
• 4 gradually blend in the saved peach liquid, syrup, and butter and pour over peaches.
• 5 bake at 375 degrees for 15 minutes or until thoroughly heated.

Rum Basted Bananas With Coconut Ice Cream

Total Time: 5 mins Preparation Time: 2 mins Cook Time: 3 mins

Ingredients

• Servings: 4
• 1/4 lb unsalted butter
• 1/4 cup light brown sugar
• 1/4 cup dark brown sugar
• 2 bananas, sliced on an angle into quarters
• 1 ounce rum
• 1/2 ounce banana liqueur
• coconut ice cream (or flavor of your choice)
• toasted macadamia nuts
• whipped cream (optional)

Recipe

• 1 bring butter and two sugars to boil in a sauce pan whisking constantly.
• 2 stir in two sliced bananas.
• 3 add rum and liquer. continue cooking one minute.
• 4 have four goblets or bowls with ice cream ready.
• 5 spoon hot banana mixture on top of ice cream, dividing evenly among four servings.
• 6 top with nuts and whipped cream.

Spiced Peaches

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 4 cups water
• 2 cups cider vinegar
• 1 cup water
• 1 tablespoon whole allspice
• 1 tablespoon whole cloves
• 4 cinnamon sticks (3 inch)
• 4 lbs peaches (16 medium)
• 4 cups sugar

Recipe

• 1 mix sugar, vinegar, and water in a 5 quart pan.
• 2 tie the allspice and the cloves in cheesecloth. put this and the cinnamon into the mixture.
• 3 cover and boil for 5 minutes.
• 4 peel the peaches and drop into boiling syrup, a few at a time.
• 5 simmer until tender; about 5 minutes.
• 6 pack the peaches into sterile jars, cover with the syrup and seal process in water bath for 10 minutes.

Yucatan Style Snapper

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 3 1/2-4 lbs red snapper, dressed, head on
• 2 garlic cloves, minced
• 1/2 cup onion, chopped
• 3 tablespoons olive oil
• 2/3 cup green olives, sliced
• 1/2 cup red pepper, chopped
• 2 tablespoons fresh cilantro, chopped
• 1/2 teaspoon ground annatto seed or 1/2 teaspoon paprika
• 1/4 cup orange juice
• 2 tablespoons lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon oregano leaves
• 1/4 teaspoon ground cumin
• sea salt & freshly ground black pepper, to taste

Recipe

• 1 preheat oven to 400°f over medium heat saute garlic and onion in olive oil until onion turns clear.
• 2 stir in olives, red pepper, cilantro and annato or paprika and cook stirring occasionally for about 3 minutes.
• 3 add orange juice, lime juice and seasonings. cover and simmer 5 minutes.
• 4 place fish on a piece of aluminum foil large enough to envelop fish. pour sauce over fish and wrap bringing longer sides of foil over fish and folding edges down loosely and crimping to seal.
• 5 place on cookie sheet and bake 30 to 35 minutes or until fish flakes easily with a fork.
• 6 note: annato seed may be purchased in the ethnic aisle of your grocery store or at a hispanic grocer. if unavailable, they may be omitted. the sauce will be less intense in color but the flavor will not be altered much.

Tomato-pattypan Squash Salad

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 2 cups baby pattypan squash (and or or baby zucchini or yellow squash)
• 4 cups tomatoes (and or yellow currant tomatoes)
• snipped fresh basil
• 2 tablespoons snipped fresh tarragon
• 2 tablespoons snipped fresh chives (or scallions)
• 1/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar (or red wine)
• 1 tablespoon lemon juice (or lime)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• lettuce, of choice (optional)

Recipe

• 1 cook squash in a large saucepan, covered,in enough lightly salted boiling water to cover until tender, about 5 minutes. drain. cool vegsetables by adding cold water and ice cubes to pan; drain well.
• 2 combine the drained squash, tomatoes and herbs in a serving bowl. add lettuce of choice if desired.
• 3 in a screw top jar, combine remaining ingredients. cover and shake well. add half to salad; toss to coat. season to taste with additional salt and pepper, if desired. pass the remaining dressing enjoy!

Spoon Bread Soufflé

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 teaspoon butter or 1 teaspoon margarine
• 2/3 cup cornmeal
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1 1/3 cups boiling water
• 2/3 cup 1% low-fat milk
• 2 eggs
• 1 teaspoon baking powder

Recipe

• 1 preheat oven to 450°f.
• 2 use the butter or margarine to grease two 2-cup baking dishes.
• 3 sift the cornmeal, sugar and salt together. pour in the water and stir until smooth.
• 4 beat in the milk, eggs and baking powder.
• 5 pour the batter into the greased dishes. set on a cookie sheet and bake for 25-30 minutes, until puffed and golden brown.

Kosher Imitation Crab Cakes

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 lbs frozen bream, thawed totally
• 1 medium onion, diced fine
• 1 celery rib, diced very fine
• 1/2 cup dry breadcrumbs
• 1 egg
• 1 tablespoon chili sauce
• 1 tablespoon dijon mustard
• 1 teaspoon garlic powder
• salt and pepper
• 1/4 cup breadcrumbs
• 1/4 cup cornmeal
• 1 teaspoon hot paprika

Recipe

• 1 mash, grind or chop fish (bream).
• 2 add the rest of the ingredients for the fish mixture.
• 3 refrigerate covered at least one hour.
• 4 shape into patties and dip each patty in coating mix.
• 5 fry on low heat in oiled non stick frying pan @7 minutes on each side.
• 6 drain on paper towels until serving.

Sausage With Gravy

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 lb bulk lamb sausage
• 1 small onion
• 1 tablespoon flour
• 1 cup beef broth, home made not salty canned

Recipe

• 1 shape the sausage into 4 to 6 flat cakes.
• 2 put sausage cakes into a cold cast iron skillet and cook slowly until well browned on both sides and thoroughly cooked.
• 3 remove cakes to a hot platter; keep warm.
• 4 drain off all but 3 tbls fat from skillet.
• 5 brown onion in the fat.
• 6 stir in the flour and boil 1 minute.
• 7 remove skillet from heat and stir in broth.
• 8 simmer gravy 5 minutes.
• 9 return sausage cakes to skillet and heat thoroughly.
• 10 serve.

Galatoire's Oysters En Brochette

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 4 (8 inch) skewers
• 12 slices bacon, cut in half
• 2 dozen oysters, raw
• 1 egg
• 3/4 cup milk
• salt and pepper, to taste
• flour
• oil (for deep frying)
• toast, cut into 4 quarters diagonally (optional)
• lemon wedge (optional)

Recipe

• 1 fry bacon until not quite crisp. alternate six oysters and six half strips of bacon folded on each of four 8-inch skewers.
• 2 make a batter with the egg and milk and season well with salt and pepper. dip each skewer in batter, making sure batter coats everything on skewer. roll in flour and deep-fry in hot oil until golden.
• 3 serve on toast points with lemon wedges.

The Mother Of All Chocolate Cakes

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 18
• 1/2 cup butter, softened
• 1 cup sugar
• 4 eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 (16 ounce) can chocolate syrup
• 1/2 cup butter
• 1/2 cup semi-sweet chocolate chips
• 1 cup sugar
• 1/3 cup evaporated milk
• 1 teaspoon pure vanilla extract
• 1/2 cup chopped pecans or 1/2 cup walnuts

Recipe

• 1 preheat oven to 350 degrees f. grease and flour a 13 by 9 by 2-inch pan.
• 2 for the cake: using an electric mixer, cream butter and sugar together until light and fluffy.
• 3 add eggs 1 at a time, beating well after each addition.
• 4 sift flour, baking powder, and salt together in another bowl.
• 5 add to creamed mixture, continuing to beat.
• 6 add vanilla and chocolate syrup to batter and mix well.
• 7 pour into prepared pan and bake for 25 to 30 minutes.
• 8 just before cake is done, prepare frosting.
• 9 for the frosting: put butter, chocolate chips, sugar and evaporated milk in a saucepan over medium heat and bring to a boil.
• 10 stirring ingredients together, boil for 2 to 3 minutes.
• 11 remove from heat and stir in vanilla and nuts.
• 12 pour over warm cake.

Tomatoes Stuffed With Chicken Chipotle Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 10
• 1 large tomato, seeded and core removed,drained upside down on a paper towel
• 12 cherry tomatoes, seeded and core removed,drained upside down on a paper towel
• 1/2 stalk celery, rough chop
• 1/4 small onion, rough chopped
• 1 tablespoon cilantro
• 1/2 red bell peppers or 1/2 orange bell pepper
• 1 -2 clove garlic
• 8 ounces cooked chicken, rough chopped
• 2 -3 teaspoons chipotle chili sauce (don enrique)
• 1/3-1/2 cup mayonnaise
• salt and pepper

Recipe

• 1 place all but the tomatoes in a food processpor and pulse about 6 x`s to make a spread.
• 2 fill the tomatoes and place on a serving plater.
• 3 serve with crackers or vegie sticks.