Harvest Sweet Potato Pecan Pie Tarts

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 15
• 1 cup cooked mashed sweet potato
• 3 tablespoons granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/3 cup chopped toasted pecans
• 1/4 cup firmly packed brown sugar
• 1 tablespoon dark corn syrup
• 1/2 teaspoon vanilla extract
• 1 egg
• 2 (2 1/8 ounce) packages miniature phyllo cups

Recipe

• 1 preheat oven t o350°f
• 2 combine sweet potato,granulated sugar,cinnamon,and salt, stirring well.
• 3 combine pecans, brown sugar, syrup,vanilla, and egg , stirring well.
• 4 spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. spoon about 1/2 tspn of pecan mixture over sweet potato mixture. place filled shells on an ungreased baking sheet. bake at 350f for 20 minutes. cool completely on a wire rack. serving size: 2 tarts.

Taos Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 2 cups lettuce, shredded
• 1 (1 lb) can kidney bean, drained
• 2 medium tomatoes, chopped and drained
• 1 tablespoon green chili, chopped
• 2 large avocados, mashed
• 1/2 cup ripe olives, sliced (sm,can)
• 1/2 cup sour cream
• 2 tablespoons italian salad dressing
• 2 tablespoons fresh onions, chopped
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1 dash pepper
• 1/2 cup sharp cheddar cheese, shredded
• 1/2 cup corn chips, coarsely crushed
• 8 whole pitted olives (to garnish)

Recipe

• 1 combine lettuce,beans,tomatoes,chilies,and sliced olives.
• 2 chill.
• 3 combine avocado,sour cream,salad dressing,onions,and seasonings; mix well and chill.
• 4 just before serving, pour the avocado dressing over the salad and toss lightly.
• 5 top with shredded cheese and corn chips.
• 6 garnish with the whole pitted black olives.

Holiday Fruit Sauce For Meat

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

Ingredients

• 1 cup water
• 1 teaspoon chicken bouillon granule
• 1/2 cup dried apricot, chopped
• 1/2 cup golden raisin
• 1/2 cup dried cranberries
• 2 tablespoons maple syrup
• 1 tablespoon balsamic vinegar
• 1 tablespoon butter

Recipe

• 1 in a saucepan, bring the water and bouillon to a boil over high heat and dissolve all the granules, stirring, (note: you can use 1 bouillon cube if you don't have the bouillon granules/powder).
• 2 once the bouillon is dissolved and the water is boiling, stir in the chopped apricots, the raisins and the cranberries. reduce the water by about half through the boiling process and then lower the heat down to the low setting.
• 3 add the maple syrup and the vinegar, stirring.
• 4 remove the pan from the heat and stir in the butter until it melts.
• 5 serve hot, over the cooked meat of your choice.

Smoked Réveillon Duck Breast And Confit Leg

Total Time: 4 hrs 50 mins Preparation Time: 20 mins Cook Time: 4 hrs 30 mins

Ingredients

• Servings: 8
• 8 duck legs
• 8 duck breasts, deboned
• 1 cup cane syrup
• 1 cup water
• 1 cup brown sugar
• 1 cup kosher salt
• 2 tablespoons creole seasoning
• 1 teaspoon liquid smoke flavoring
• 2 cups olive oil
• 2 bay leaves
• 6 springs fresh thyme
• 6 garlic cloves, minced
• 2 teaspoons cracked black pepper
• 2 tablespoons kosher salt
• 2 teaspoons garlic
• 2 tablespoons shallots, minced
• 2 cups arborio rice
• 4 cups chicken stock or 4 cups duck stock, warmed
• 1 teaspoon fresh thyme
• 2 tablespoons roquefort cheese
• 2 tablespoons parmesan cheese
• 1/2 cup roasted pecan pieces
• 4 tablespoons scallions, chopped
• salt and black pepper, to taste
• creole seasoning, to taste
• 2 tablespoons olive oil
• 2 cups cane syrup
• 2 cups beef gravy (heinz homestyle beef gravy)
• salt and pepper, to taste
• 8 slices foie gras, 1 oz each
• salt and pepper, to taste

Recipe

• 1 in a bowl, combine syrup, water, brown sugar, salt, seasoning and smoke flavoring. add breasts, marinate for length of time duck legs are cooking.
• 2 place duck legs in cake pan. add the rest of the dry cure (oil should cover about 1/2 up leg). cover and cook at 250f for 3-4 hours. allow to rest for time breasts are cooking. change oven temp to 400°f.
• 3 season foie gras; sear on both sides in a hot skillet until golden brown. remove from pan; reserve on paper towels.
• 4 in same hot skillet, sear breasts duck fat side down; finish in 400f oven for 10-12 minutes (medium done).
• 5 to prepare risotto, sauté garlic and shallots in olive oil. remove garlic and shallots and reserve. add rice and sauté until translucent (7-10 minutes), stirring constantly. add bay leaf, thyme, garlic and shallots. in three stages, add warmed stock, stirring each time until liquid is almost absorbed then adding the next stage. first stage is 1 cup, second stage is 2 cups, and last stage is 1 cup. after stock has been totally added, fold in cheese and pecans. let it sit, covered, for two to three minutes, and it will be ready to serve.
• 6 for reduction, simmer ingredients in pot until mixture thickens, stirring occasionally. season as needed.
• 7 to plate, mound 1 cup of risotto in center of plate. lay confit leg against the rice with drum leg up. slice duck breast thin; fan around leg. drizzle with reduction; top with foie gras.

Spinach Feta Pizza Ii

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

Ingredients

• 1/2 cup warm water
• 1 teaspoon active dry yeast
• 1/4 teaspoon honey
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• 3/4 cup bread flour
• 1/4 cup whole wheat flour
• 3 cups fresh spinach
• 1/4 cup feta cheese, crumbled
• 1 tablespoon olive oil
• 1 garlic clove, chopped (1/2 tsp minced garlic)
• 1 teaspoon oregano
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon sea salt
• 1 dash nutmeg

Recipe

• 1 proof the yeast with the honey and warm water in a bowl. let it sit 10-15 minutes, or until foamy.
• 2 add the olive oil and salt.
• 3 add the flours and knead by hand until elasticy, about 5 minutes.
• 4 cover loosely with a dish towel and let rise for 20 minutes.
• 5 grease a 10" pie pan with cooking spray or a little olive oil and lightly dust with flour.
• 6 stretch the dough to fit the pan and make sure it plunks down in there well, and that it's puffier at the edges than the middle. poke holes in the dough with a fork, then let it bake at 400f for 5-8 minutes.
• 7 while it bakes, make the spinach feta topping by running the spinach through a food chopper/processor until it has about the same consistency as tabouleh, then put into a mixing bowl.
• 8 finely grate the feta cheese with a grater or food chopper then mix with the spinach.
• 9 add all the other ingredients on the list for the topping to the bowl and mix thoroughly.
• 10 after the crust has prebaked, add the sauce of your choice. then spread the spinach feta topping on evenly. feel free to add more oregano, cracked red pepper, other toppings like artichokes and/or mushrooms, etc.
• 11 bake for another 15-20 minutes. turn on the broiler for about 5 minutes to get a nice crispy crust.

Spam© And Vegetable Hash

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3/4 cup chopped sweet onion
• 3 tablespoons butter or 3 tablespoons margarine
• 2 cups frozen cubed hash brown potatoes, thawed
• 1 (12 ounce) can spam, diced into small cubes
• 1 1/2 cups frozen peas and carrots
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt (to taste)
• 3/4 teaspoon garlic powder
• 1 cup of shredded sharp cheddar cheese (optional)

Recipe

• 1 in a large non stick skillet over medium heat, melt margarine and cook onion until softened.
• 2 add potatoes and cook until lightly browned.
• 3 then add spam and veggies, sprinkle with garlic powder, salt and pepper.
• 4 stir occasionally until meat is slightly browned.
• 5 top with cheese if desired, and let set for 5 minutes.

Hush Puppies

Total Time: 18 mins Preparation Time: 15 mins Cook Time: 3 mins

Ingredients

• 1 egg, lightly beaten
• 1 cup milk
• 2 tablespoons green onions, minced
• 1 cup cornmeal
• 1/2 cup flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• oil (for deep frying)

Recipe

• 1 heat oil to 375' mix well the eggs,milk,and green onions.
• 2 in a separate bowl blend together the cornmeal, flour,salt, baking powder and soda.
• 3 stir the dry into the egg mixture.
• 4 drop spoonfuls (1 1/2 tbl. each) into the hot oil.
• 5 cook for 3 minutes (or until brown).
• 6 drain on paper towels.
• 7 serve warm.

Savory Cornbread Bake

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

Ingredients

• Servings: 6
• 1 egg (beaten)
• 1/8 teaspoon ground sage
• 1/16 teaspoon thyme leaves (or a pinch)
• 1 small onion (finely chopped)
• 10 1/4 ounces celery soup (undiluted)
• 1/3 cup boiling water
• 1 teaspoon chicken bouillon granule
• 8 1/2 ounces jiffy cornbread mix
• 1 cup cooked chopped chicken (optional)
• 1/2 cup shredded cheddar cheese (optional)

Recipe

• 1 preheat oven to 450f (temp will be reduced for baking).
• 2 in a bowl, combine egg, sage, thyme leaves, and onion.
• 3 add undiluted celery soup. stir to combine.
• 4 heat water to boiling in a microwavable cup, add chicken granules and stir to dissolve.
• 5 add water/chicken granules mixture to other ingredients in bowl; stir to combine.
• 6 add cornbread mix and optional chopped chicken and cheese; stir until combined.
• 7 pour mixture into a 8x8-inch pyrex dish, sprayed with cooking spray.
• 8 place pyrex dish into oven; immediately reduce temperature to 350.
• 9 bake for 25 minutes. bottom on cornbread will be lightly browned, the top will be slightly cracked, with the middle still moist.
• 10 cool for five minutes, then cut into squares to serve.

Dickeydoo Bbq Sauce

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

Ingredients

• Servings: 32
• 2 cups yellow mustard
• 1 1/2 cups cider vinegar
• 1/2 cup water
• 1 cup sugar
• 1/2 cup dark brown sugar
• 1/4 cup chili powder
• 2 teaspoons pepper
• 2 teaspoons black pepper
• 1/4 cup butter
• 2 tablespoons soy sauce

Recipe

• 1 combine all but last 2 infredients.
• 2 simmer and stir often for 30 minutes.
• 3 add soy sauce and butter.
• 4 stir until butter is melted.
• 5 use as described in the description above.
• 6 store refrigerated.

Pumpkin Crunch

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

Ingredients

• Servings: 10
• 3 tablespoons pumpkin spice
• 1 (12 ounce) can pumpkin
• 1 (14 ounce) can evaporated milk
• 1 1/2 cups granulated sugar
• 3 eggs
• 1 teaspoon salt
• 1 cup of chopped pecans (optional)
• 1 (10 ounce) package yellow cake mix
• 1 cup butter or 1 cup margarine
• whipped topping (optional)

Recipe

• 1 preheat oven to 350 degrees.
• 2 mix pumpkin spice, pumpkin, evaporated milk, sugar, eggs and salt in a large bowl. pour into a 9"x13" baking dish.
• 3 mix pecans and yellow cake mix (dry, do not make cake mix) and pour over pumpkin mixture.
• 4 melt butter or margarine and drizzle over top. bake for 60 minutes. cool completely.
• 5 if desired, top with whipped topping and serve.

Sweet & Sour Chicken

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

Ingredients

• Servings: 4
• 2 tablespoons butter or 2 tablespoons margarine
• 4 (4 ounce) chicken breasts, cut into 2-inch pieces
• 1 1/2 teaspoons finely chopped fresh garlic
• 2 -3 pinches ground ginger (optional)
• 1/4 cup low sodium chicken broth
• 1 (16 ounce) package fresh stir fry vegetables
• 1/2 cup thick sweet and sour sauce
• crushed red pepper flakes (optional)
• 1 (8 ounce) can pineapple chunks, drained
• hot cooked rice or oriental noodles or angel hair pasta, cooked and drained

Recipe

• 1 melt butter in 12" skillet until sizzling; add chicken pieces, garlic and ginger.
• 2 cook over medium heat, stirring occasionally, until chicken is lightly browned(7-10 minutes).
• 3 add broth and stir-fry vegetables.
• 4 cook over medium-high heat, stirring occasionally, until chicken is no longer pink and vegetables are crisply tender(7-10 minutes).
• 5 stir in sweet sauce, crushed red pepper, and pineapple.
• 6 continue cooking, stirring occasionally, until heated through(1-2 minutes).
• 7 serve over rice or noodles or angel hair pasta.

Low- Fat Stuffed Mushrooms

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

Ingredients

• Servings: 24
• 24 large mushrooms
• 3 tablespoons olive oil
• 3 tablespoons butter
• 1 cup seasoned dry bread crumb
• 1 small onion, chopped fine and sauteed
• 1 egg, beaten
• 1 egg , beaten
• 1 cup reduced fat romano cheese
• cooking spray
• 1 -2 dash cayenne

Recipe

• 1 remove mushroom stems, and set aside.
• 2 spray oil on a large baking dish.
• 3 melt butter in small sauce pan then cool.
• 4 coat mushroom caps with olive oil, sprinkle each w/ a tiny pinch of cayenne and set aside.
• 5 filling: sautee finely chopped onion in olive oil or spray oil and cool.
• 6 chop mushroom stems and add to onion.
• 7 add crumbs, eggs and cheese and mix.
• 8 add enough water to moisten filling mixture.
• 9 stuff mushroom caps and place in baking dish.
• 10 drizzle with butter and sprinkle with romano.
• 11 cook at 350 for 20 minutes.

Old Bay Holiday Crab Ball

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 10
• 1 lb crabmeat, patted dry & finely shredded (i use a food processor.)
• 2 (8 ounce) packages cream cheese (softened)
• 1/2 cup miracle whip
• 1/2 cup sweet onion (finely chopped)
• 3 tablespoons old bay seasoning
• 1 cup shredded mozzarella cheese or 1 cup swiss cheese
• 1 tablespoon worcestershire sauce
• 1 cup crushed pecans

Recipe

• 1 mix crab meat, cream cheese, salad dressing, onions, shredded cheese and spices with a mixer.
• 2 chill mixture 1 hour.
• 3 mixture should be thick enough to shape into 2 balls or logs.
• 4 roll in the crushed pecans.
• 5 serve with crackers.
• 6 i stated that it only feeds 10 because it's gone very quickly!
• 7 enjoy!

Marinated Carrots

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1/2 lb baby carrots, sliced in half, horizontally
• 1 -2 garlic clove, crushed
• 1/4 teaspoon dried oregano
• kosher salt
• freshly cracked black pepper
• 2 tablespoons red wine vinegar
• olive oil

Recipe

• 1 parboil the carrots until just tender, about 5 minutes.
• 2 drain well and place in a deep serving dish.
• 3 mix the garlic, oregano, salt and pepper and red wine and pour over the carrots.
• 4 then pour the olive oil over the carrots to cover.
• 5 wrap with plastic and chill for 2-3 hours before serving.

Smoked Lamb Carolina Style

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• 4 lbs boneless lamb shoulder
• 12 -15 buns, split and buttered
• 3 cups cider vinegar
• 1 cup catsup
• 2 teaspoons salt
• 1 teaspoon ground red pepper
• 1/4 teaspoon red pepper flakes
• 2 tablespoons sugar
• 1 cup water

Recipe

• 1 for the sauce: combine all ingredients in a saucepan, bring to a boil and simmer and stir until the sugar is dissolved; let cool.
• 2 prepare your water smoker about 30 minutes before smoking the lamb.
• 3 pour 2 cups of the sauce into the waterpan, then fill with water to one inch from the top of the pan; place it in the smoker.
• 4 place lamb on rack above water and brush liberally with sauce (you should have 2 cups left after filling the water pan); put the cover on the smoker and smoke 5-6 hours, basting with sauce and turning the lamb from side to side to color evenly every 30 minutes.
• 5 keep fire burning hot enough to hold smoker temperature at about 225-250°.
• 6 when thermometer inserted in center of lamb registers 140 degrees, baste the lamb with sauce and place into a shallow roasting pan.
• 7 continue roasting in your conventional oven at 325° until meat almost falls apart, about 1 1/2-2 hours.
• 8 cool the meat slightly and shred it, pour any leftover sauce over the lamb (i sometimes pour the pan juices over as well, after defatting them a bit); serve on buns.

Ooey Gooey Souie (lamb Ribs In Cherry Sauce)

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

Ingredients

• Servings: 16
• 8 lbs lamb spareribs
• 1 small onion, peeled and quartered
• water, to cover
• 1 (21 ounce) can cherry pie filling
• 1/4 cup molasses
• 2 teaspoons lemon juice
• 2 tablespoons oil
• 1 cup chopped onion
• 3 tablespoons soy sauce
• 2 teaspoons spicy brown mustard
• 1 teaspoon ground ginger
• 1 teaspoon worcestershire sauce

Recipe

• 1 cut ribs into serving portions of 2 to 3 ribs each.
• 2 put ribs in a large stockpot/dutch oven.
• 3 add onion then add water to cover ribs.
• 4 season with s& p then cover.
• 5 simmer for 45 to 50 minutes or until tender.
• 6 drain and set aside.
• 7 let cool.
• 8 puree cherry pie filling in an electric blender or food processor.
• 9 set aside.
• 10 heat oil in a large skillet and saute finely chopped onion.
• 11 add pie filling and rest of the ingredients.
• 12 simmer, uncovered, 10 to 15 minutes, stirring occasionally.
• 13 cool.
• 14 reserve some sauce to serve with ribs.
• 15 place ribs and sauce in a gallon ziplock bags and marinade of 2 hours.
• 16 turn bag 3-4 times.
• 17 place ribs on gas grill over low.
• 18 cook 20 to 25 minutes.
• 19 turn 3-4 times.
• 20 when you first turn ribs, drizzle them with the leftover cherry sauce in the ziplock bag.
• 21 serve ribs with the reserved cherry sauce.

Old Fashion Chicken 'n Dumplings

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 3 quarts water
• 1 (3 -4 lb) whole chickens, cut up
• 1 1/2 teaspoons salt
• 1 small onion, sliced
• 2 stalks celery, chopped
• 1 garlic clove, peeled and quartered
• 1 bay leaf
• 4 -6 whole fresh parsley leaves
• 1 teaspoon fresh coarse ground black pepper
• 1 tablespoon lemon juice
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 1/4 teaspoons salt
• 1 cup milk
• 2 tablespoons milk

Recipe

• 1 bring the water to a boil in a large pot.
• 2 add the chicken, 1tsp. salt, onion, celery, garlic, bay leaf, and parsley to the pot.
• 3 reduce the heat to simmer and cook the chicken, uncovered, for 2 hours.
• 4 the liquid will reduce by about one third.
• 5 when the chicken has cooked, remove it from the pot and set it aside.
• 6 strain the stock to remove all the vegetables and floating scum.
• 7 you only want the stock and the chicken, so toss everything else out.
• 8 pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any for another recipe- it can be frozen).
• 9 use a smaller pot of a large saucepan for this.
• 10 add pepper, remaining 1/2 teaspoons salt, and lemon juice.
• 11 reheat stock over med. heat while preparing dumplings.
• 12 for dumplings: combine ingredients in bowl.
• 13 stir until smooth, let rest for 5-10 minute
• 14 roll out onto floured surface to 1/2 inch thickness.
• 15 cut into 1/2 inch squares and drop into the simmering stock.
• 16 use all of the dough.
• 17 they will first swell and then shrink as they partially dissolve to thicken the stock into a gravy.
• 18 simmer for 20-30 minute until desired thickness.
• 19 stir often.
• 20 while stock is thickening, the chicken will have become cool enough to handle.
• 21 tear the meat from bones and remove skin.
• 22 cut meat into bite-size or desired size pieces.
• 23 add to pot.
• 24 simmer till chicken heated (5-10 min.).

Nana's Three Day Cheerful Sweet Pickles

Total Time: 73 hrs Preparation Time: 1 hr Cook Time: 72 hrs

Ingredients

• 9 cucumbers, yellow
• 1/2 cup salt
• 3 1/2 quarts water
• 1 pint vinegar
• 1 teaspoon whole cloves
• 4 ounces maraschino cherries and juice
• 2 teaspoons red food coloring

Recipe

• 1 peel, seed and cut cucumbers into cubes.
• 2 sprinkle cucumbers with salt and cover with water.
• 3 let stand overnight.
• 4 in the morning heat to boiling and then drain.
• 5 loosely tie spices in cheesecloth and combine with sugar and vinegar. heat to boiling.
• 6 pour over drained cucumbers and let stand overnight.
• 7 the next morning heat to boiling and then simmer until cucumbers are tender - being careful not to overcook.
• 8 add cherries with juice and red food coloring.
• 9 ladle into hot, sterilized jars and seal at once.
• 10 process in boiling water bath (212 degrees) for five minutes.

Savory Chicken Noodle Bake

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 6 ounces thin egg noodles, cooked, drained
• 6 tablespoons butter
• 6 -8 ounces sliced mushrooms
• 6 tablespoons flour
• 1 2/3 cups chicken broth
• 1 cup milk
• 1/4 cup pimiento, drained, chopped
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 2 cups diced cooked chicken
• 1 cup frozen peas, thawed under hot water
• 1/2 cup fresh grated parmesan cheese, plus more for topping

Recipe

• 1 preheat oven to 350° & grease a 2 1/2- to 3-quart baking dish.
• 2 in large skillet or saucepan over low heat, melt butter; sauté mushrooms until tender.
• 3 blend in flour, stirring until smooth and bubbly.
• 4 gradually add chicken broth, milk, pimiento, and salt and pepper; stir constantly until sauce is thickened.
• 5 stir in chicken, peas, and 1/2 cup of parmesan cheese.
• 6 spoon the mixture into the prepared baking dish; sprinkle some parmesan cheese over top.
• 7 bake chicken noodle casserole 20 to 25 minutes, until hot and bubbly.

Pumpkin Cranberry Bread

Total Time: 1 hr 15 mins Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ingredients

• 3 cups flour
• 8 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 3 cups sugar
• 1 (15 ounce) can pumpkin
• 4 eggs
• 1 cup vegetable oil
• 1/2 cup orange juice
• 1 cup dried sweetened cranberries

Recipe

• 1 heat oven to 350*.
• 2 grease and flour 2 loaf pans.
• 3 mix flour, pie spice, baking soda, salt and sugar.
• 4 beat together pumpkin, eggs, oil, and orange juice.
• 5 add flour mixture, beat just until blended.
• 6 fold in cranberries.
• 7 pour into pans.
• 8 bake for 60-65 minutes until bread texts done.

Rhubarb Meringue Pie

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

Ingredients

• Servings: 8
• 3 1/2 cups diced rhubarb
• 1 1/2 cups sugar
• 1/4 teaspoon salt
• 2 tablespoons water
• 1 1/2 tablespoons cornstarch
• 3 tablespoons cold water
• 1 dash cinnamon
• 1 dash nutmeg
• 1 tablespoon lemon juice
• 4 eggs, separated
• 1 (9 inch) pie shells
• 2 egg whites, at room temperature
• 5 tablespoons sugar
• 1/8 teaspoon cream of tartar
• 2 teaspoons marshmallow creme
• 1/2 teaspoon vanilla or 1/2 teaspoon lemon flavoring

Recipe

• 1 combine rhubarb, sugar, salt and water in a saucepan.
• 2 bring to boil over low heat.
• 3 dissolve cornstarch in cold water and add to rhubarb mix.
• 4 cook, stirring constantly, until clear and thick.
• 5 add spices.
• 6 add lemon juice and slightly beaten egg yolks.
• 7 remove from heat and cool.
• 8 beat 2 egg whites until stiff but not dry.
• 9 fold into rhubarb mix.
• 10 pour into pie shell.
• 11 meringue: beat remaining egg whites until soft peaks form.
• 12 gradually add remaining ingredients and beat well.
• 13 spoon meringue over rhubarb mixture.
• 14 bake at 350°f for about 15 minutes or until meringue is lightly brown.

Peachy Blueberry Cobbler

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

Ingredients

• Servings: 6
• 1/4 cup firmly packed brown sugar
• 1 tablespoon cornstarch
• 1/2 cup cold water
• 3 cups peeled and sliced fresh peaches
• 1 cup fresh blueberries
• 1 tablespoon butter
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 1/2 teaspoons baking powder
• 1/4 cup butter, softened
• 1/2 cup milk
• 2 tablespoons sugar
• 1/4 teaspoon ground cinnamon

Recipe

• 1 in a large saucepan, add the brown sugar and cornstarch; stir to mix.
• 2 add the water; stir to mix.
• 3 add the peaches and blueberries.
• 4 cook and stir over medium heat until thickened and bubbly.
• 5 add in the butter, lemon juice, and vanilla; stir to combine.
• 6 pour mixture into a 1 1/2 quart glass casserole dish; set aside.
• 7 in a mixing bowl, add the flour, sugar, and baking powder; stir to combine.
• 8 add in the milk and butter; stir until smooth.
• 9 spoon topping in mounds over filling and then spread evenly.
• 10 mix together the 2 tablespoons sugar and cinnamon; sprinkle over the topping.
• 11 bake at 350 degrees for 30-35 minutes or until a pick comes out clean from the topping.
• 12 best served warm; we sometimes spoon cool whip or whipped cream on top.

Tijuana Torta

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 15 ounces black beans or 15 ounces pinto beans, rinsed & drained
• 3 tablespoons prepared salsa
• 1 tablespoon chopped pickled jalapeno pepper (more if you like the extra zing)
• 1/2 teaspoon ground cumin
• 1 ripe avocado, pitted
• 2 tablespoons minced red onions
• 1 tablespoon lime juice
• 1 whole wheat baguette (16-inch-20-inch long)
• 1 1/3 cups shredded green cabbage
• salt, if needed

Recipe

• 1 mash beans, salsa, jalapeno and cumin in a small bowl.
• 2 mash avocado, onion and lime juice in another small bowl.
• 3 cut baguette into 4 equal lengths.
• 4 split each piece in half horizontally.
• 5 pull out most of the soft bread from the center so you’re left with mostly crust.
• 6 divide the bean paste, avocado mixture and cabbage evenly among the sandwiches.
• 7 cut each in half and serve.

Rumprints

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• 2/3 cup unsalted butter, softened
• 1/3 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 3/4 cups flour
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 tablespoon milk
• 1/4 teaspoon rum extract
• nutmeg, for dusting

Recipe

• 1 beat butter and sugar till fluffy. add egg and vanilla, then flour, nutmeg, salt and beat well. cover and chill 1 hour.
• 2 shape into 1 inch balls. place 2 inches apart on ungreased cookie sheets and press down centers with thumb.
• 3 bake at 350 degrees for about 12 minutes.
• 4 cool on rack.
• 5 make filling: beat butter and powdered sugar until soft. stir in the milk and rum extract.
• 6 spoon or pipe about 1/2 tsp of filling into each indent in cookies. sprinkle with nutmeg.

Old Bay Seasoning Clone #3 Copycat

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 tablespoon celery seed
• 1 tablespoon whole black peppercorn (or mixed for fun?)
• 6 bay leaves
• 1/2 teaspoon cardamom
• 1/2 teaspoon mustard seeds (or ground mustard)
• 4 whole cloves (or 1/8 tsp ground)
• 1 teaspoon paprika
• 1/4 teaspoon mace
• 1 dash salt

Recipe

• 1 combine the ingredients together in a spice grinder or food processor and grind until combined and powdery. store in an airtight container/spice jar.

Smoked Oyster Dip

Total Time: 8 mins Preparation Time: 5 mins Cook Time: 3 mins

Ingredients

• 1 tablespoon finely chopped onion
• 1/2 lb fresh mushrooms, chopped
• 2 tablespoons butter
• 1 (3 ounce) can smoked oysters, drained and chopped
• 1 (3 ounce) package cream cheese, softened
• 1/2 cup sour cream
• 1 teaspoon seasoning salt
• 1/4 teaspoon pepper
• 1 dash hot pepper sauce

Recipe

• 1 sauté onion and mushrooms in butter.
• 2 combine oysters through hot pepper sauce in a bowl, and stir in onions and mushrooms.
• 3 serve cold with crackers or chips, or serve warm in chafing dish with pieces of french bread.

Namoi Judd's Mowing For Meatloaf

Total Time: 2 hrs 30 mins Preparation Time: 45 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 10
• 2 1/3 cups coarsely crushed soda crackers (1-1/2 tubes from package)
• 2 lbs lean ground beef
• 1/2 lb breakfast sausage pattie
• 1 large egg
• 2 medium onions, chopped
• 1 medium green bell pepper, minced
• 3/4 cup ketchup, plus 1/4 cup for the top
• 1/3 cup worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Recipe

• 1 preheat the oven to 325°f
• 2 in a heavy-duty, plastic food-storage bag, place the crackers, seal, and roll over with a rolling pin until crushed but not powdery.
• 3 take any rings off your fingers and send them to me!
• 4 in a large bowl, with clean hands, mix together all the ingredients except the 1/4 cup ketchup for the top. mix thoroughly but lightly, being careful not to pack the meat too much.
• 5 place in a 13 x 9 x 2 inch baking pan and shape into a loaf.
• 6 cover with aluminum foil.
• 7 bake in the 325°f oven for 45 minutes.
• 8 remove the foil.
• 9 spread the top of the loaf with the 1/4 cup ketchup.
• 10 bake, uncovered, another 60 minutes.
• 11 let stand for 10 minutes before slicing.

Old Dutch Sand Tarts

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

Ingredients

• 2 cups shortening
• 1/4 teaspoon salt
• 2 1/2 cups sugar
• 4 cups flour, sifted
• 2 eggs, well beaten
• 1 egg , lightly beaten
• cinnamon sugar
• pecan halves

Recipe

• 1 cream shortening, salt and sugar together.
• 2 add flour gradually, working it in well.
• 3 add beaten eggs and mix thoroughly.
• 4 cover and chill overnight.
• 5 roll out thinly on a lightly floured board.
• 6 cut into rounds; brush with egg , sprinkle with cinnamon sugar; press a pecan half into center of each cookie.
• 7 bake at 350f for ten minutes.

Russian Panini

Total Time: 7 mins Preparation Time: 5 mins Cook Time: 2 mins

Ingredients

• Servings: 2
• 2 (12 inch) hoagie rolls (or the bread of your choice)
• 1 tablespoon olive oil
• 3 ounces prepared russian salad dressing
• 4 slices provolone cheese
• 6 slices deli roast beef
• 6 slices deli corned beef
• 4 slices tomatoes

Recipe

• 1 cut rolls open.
• 2 brush outside of rolls with olive oil.
• 3 brush both sides of inside of rolls with russian dressing.
• 4 cut cheese in half, add 4 halves to each roll.
• 5 add 3 slices roast beef, 3 slices corned beef and 2 slices tomato to each roll.
• 6 cut in half.
• 7 heat in your panini press or george foreman grill.
• 8 enjoy.

Tropical Pistachio Cookies

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

Ingredients

• 1 1/2 cups flour
• 2/3 teaspoon baking soda
• 1/2 cup brown sugar, packed
• 1/4 cup sugar
• 1/3 cup butter, softened
• 1/3 cup coconut oil
• 1 (1 ounce) package instant pistachio pudding mix
• 2/3 teaspoon vanilla extract
• 2/3 teaspoon almond extract
• 1 egg, beaten
• 3/4 cup sweetened coconut
• 1/2 cup chocolate, chopped

Recipe

• 1 preheat oven to 350 degrees
• 2 combine dry ingredients, set aside.
• 3 in a separate bowl, combine butter, coconut oil (it may be easier if you melt them slightly in the microwave), egg and extracts. whisk well and combine with dry ingredients.
• 4 add coconut and chocolate.
• 5 roll into balls, bake 10-12 minutes or until browned.

Tropical Pineapple-banana Shake

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 2
• 1 (8 ounce) can pineapple in juice
• 1 large banana, peeled and quartered
• 1 cup buttermilk
• 1 tablespoon honey
• 2 teaspoons finely chopped candied ginger
• 1 drop coconut extract (optional)

Recipe

• 1 combine all ingredients in a blender and whirl for 1 minute until smooth.
• 2 pour into 2 tall glasses and serve immediately.

Perky Hash Browns Potatoes

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

Ingredients

• Servings: 6
• 1 (2 lb) bag frozen hash browns (not shredded)
• chopped onion (amount you desire)
• 1 (1 ounce) can condensed cream of chicken soup
• 1 (12 ounce) container sour cream (can be lowfat or no fat)
• salt and pepper
• 1/4 cup butter
• crushed potato chips (plain or sour cream & onion)
• additional butter, to drizzle
• 1/2 cup shreaded cheddar cheese (optional)

Recipe

• 1 preheat oven to 350°.
• 2 in a 9x13 baking dish, place the 1/2 stick of butter and put in oven to melt.
• 3 meanwhile, mix sour cream, onion,& cream of chicken, set aside; remove dish with melted butter from the oven, and pour hashbrowns in dish, and spread out evenly.
• 4 sprinkle salt and pepper over top to your liking.
• 5 (if you desire to use shredded cheese, sprinkle this over top of hashbrowns.) then pour sour cream mixture over top, and spread out evenly.
• 6 crush potato chips and sprinkle on top and drizzle with butter.
• 7 bake at 350° for 35-45 minutes, checking occasionally for doneness.
• 8 potatoes should be tender, but not mushy.
• 9 enjoy!

Tara's Shrimp And Grits

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

Ingredients

• Servings: 8
• 2 bell peppers (orange, red or green)
• 1 (8 ounce) package mushrooms
• 2 fresh tomatoes
• 1 bunch green onion
• 1 (8 ounce) package polish sausage
• 2 lbs shrimp (uncooked, tailless)
• 1 tablespoon old bay seasoning
• 1 teaspoon garlic salt
• 2 (8 ounce) cans beer
• 1/2 cup hidden valley® original ranch® dressing
• 2 tablespoons sour cream
• 1/2 cup butter

Recipe

• 1 slice all pieces above, but julianne the peppers. place in pan with olive oil and beer. add garlic powder, salt and pepper and old bay seasoning. sauté until eldente. set aside.
• 2 in a small pot, soak about a 1/2 pound to pound of shrimp in 1 can of beer with some old bay added. set aside.
• 3 in large pot, cook 4 cups of grits to feed 8 people. . when grits are almost done, add some hidden valley ranch dressing, garlic salt, 1 small container of sour cream and la stick of butter.
• 4 add shrimp to pan and ½ stick of butter and a small amount of the beer. sauté shrimp until pink. then add 1 tablespoon of flour to the pan. mix for a few seconds (in order to make a roux). then add the beer to the consistency you want the roux. add this to the veggie mixture. needs to be a gravy consistency.
• 5 you can spoon the shrimp mixture over the grits or add directly to the pot. enjoy with buttermilk biscuits with butter or jelly.

Old Bay Seasoned Fried Chicken Breasts

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

Ingredients

• Servings: 2
• 1/2 cup buttermilk
• 1/4-1/2 teaspoon hot sauce (i used 3 to 4 drops )
• 1 tablespoon old bay seasoning
• 2 boneless skinless chicken breasts, pounded thin for even cooking
• 3/4 cup flour
• 1 1/2 tablespoons old bay seasoning
• 1 teaspoon ground black pepper
• 1 large egg, beaten
• 1/3 cup milk
• 1/2 cup vegetable oil
• 1/2 teaspoon old bay seasoning

Recipe

• 1 in a bowl large enough to hold chicken, mix together brine ingredients.
• 2 pierce chicken pieces several times with fork so brine can soak into chicken.
• 3 place chicken into brine and refrigerate for at least 2 hours( overnight would be better).
• 4 combine egg and milk, set aside.
• 5 after soaking, mix together coating mixture ingredients and dip both sides of chicken into mixture.
• 6 preheat oil in skillet over medium heat.
• 7 then dip chicken into egg/milk mixture.
• 8 coat again in coating mixture.
• 9 fry until desired doneness is reached, about 6 to 8 minutes for each side.

Peachtree Street Gingerbread Cake

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 2 1/2 cups cake flour, sifted
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon ground cloves
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon salt
• 1/2 cup butter
• 1/2 cup sugar
• 1 egg, well beaten
• 1 cup molasses
• 1 cup hot water

Recipe

• 1 sift flour, soda, spices and salt together.
• 2 cream the butter; gradually add sugar. cream well.
• 3 add beaten egg and the molasses; blend thoroughly.
• 4 stir in sifted dry ingredients alternating with hot water.
• 5 beat until smooth after each addition.
• 6 pour into a greased 9"x9" shallow pan, and bake at 180c for 45-50 minutes.
• 7 or.
• 8 pour into greased and floured cup cake pans and bake at 190c for 20-30 minutes.

Tickled Your Tastbuds Tostados

Total Time: 9 mins Preparation Time: 8 mins Cook Time: 1 min

Ingredients

• 6 jalapeno-flavored tostados or 6 other flavored tostados
• 3 avocados, very ripe and mashed
• 1 cup onion, roughly chopped
• 3/4 cup salsa, your choice
• 1 1/2 cups cooked chicken, shredded (i use the best shredded chicken (crock pot))
• 1/2 cup olive, chopped
• 1 cup pickled jalapeno pepper, chopped
• 1 cup cheddar cheese or 1 cup mexican blend cheese, shredded

Recipe

• 1 heat cooked shredded chicken in microwave for 40-45 seconds on high.
• 2 place,tostados on microwavable tray.
• 3 divide mashed avocado among the tostados and spread to cover.
• 4 layer the next 6 ingredients onto the tostados.
• 5 place in microwave, on high, just long enough to slightly melt cheese.
• 6 enjoy.

Spinach Dip

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 cup mayonnaise
• 1 cup sour cream
• 1 (1 ounce) envelope ranch dressing mix
• 1 (10 ounce) package of chopped spinach, thawed and drained well

Recipe

• 1 mix all ingredients and chill.

Okra And Tomatoes From The Garden

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 4 dozen okra, trimmed and cut in half
• 3 -4 tablespoons butter
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 3 cups tomatoes, chopped
• salt and pepper
• hot pepper sauce or cayenne pepper

Recipe

• 1 in a skillet, melt butter and saute onion and garlic until soft, about 5 minutes.
• 2 add tomatoes, okra and spices.
• 3 cook on medium-low, stirring occasionally, until tender, approximately 20 minutes.
• 4 taste and season with either cayenne or hot sauce.

Blackberry Jam No Pectin Required

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• 5 cups blackberries
• 3 cups sugar
• 1 package of non flavored gelatin

Recipe

• 1 mix fruit and sugar.
• 2 let stand 10 minutes or overnight ( either works)
• 3 cook ten minutes and turn off stove.
• 4 stir in gelatin
• 5 put in hot jars.

Mighty Caesar Potato Salad

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

Ingredients

• Servings: 6
• 1 1/2 lbs small unpeeled redskin potatoes
• 3/4 cup diced red onion
• 1 cup sliced celery
• 1/2 cup chopped italian parsley
• 1/2 cup crumbly bleu cheese
• 1 (2 1/4 ounce) can sliced olives
• 1/2 cup wegmans mighty caesar salad dressing

Recipe

• 1 cover potatoes with cold water, bring to boil.
• 2 reduce heat; cook at slow boil 4 to 5 minutes until tender.
• 3 drain and run under cool water; quarter.
• 4 combine with remaining ingredients and toss.

Savory Pea Soup

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

Ingredients

• Servings: 8
• 3/4 cup smoked sausage
• 2 celery ribs, sliced
• 1 (16 ounce) package split peas
• 2 (16 ounce) cans chicken broth
• 1 (16 ounce) bag frozen chopped onions
• 3 carrots
• 1 bay leaf

Recipe

• 1 brown sausage in small skillet until browned, drain well.
• 2 combine sausage & remaining ingredients in slow cooker.
• 3 cover and cook on low 5 hours or until peas are tender.
• 4 turn off heat.
• 5 let stand 15 minutes to thicken.

Tropical Cream Dessert

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• Servings: 12
• 1 (14 ounce) can coconut milk
• 1/4 cup water
• 1 cup ice water
• 2 (3 ounce) boxes pineapple jell-o
• 1 angel food cake, cut into cubes
• 1 (16 ounce) container whipped topping
• 1 mango, diced
• 2 bananas, sliced thin

Recipe

• 1 in a saucepan, bring the coconut milk and water to a boil. remove from heat and whisk in the jello powder until dissolved. stir in the ice water. chill 20 minutes.
• 2 beat the mixture 1 minute. fold in the cake, 4 cups of whipped topping, and the fruit. spoon into a dish lined with plastic wrap.
• 3 cover and chill overnight.
• 4 unmold cake onto serving plate and remove plastic. frost the cake with the remaining whipped topping.

Perfectly Peach Cobbler

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

Ingredients

• Servings: 6
• 1/2 cup fat-free margarine, melted
• 1 cup flour
• 1/2 cup splenda sugar substitute
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup skim milk, room temperature
• 1 egg, room temperature
• 2 (15 ounce) cans peaches in light syrup, drained
• 1/2 cup splenda sugar substitute
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Recipe

• 1 melt butter and spread in a 9 x 13 inch pan.
• 2 mix together flour, sugar, baking powder & salt and stir in milk & egg.
• 3 pour evenly over melted butter.
• 4 combine peaches, sugar & spices and spread over batter but do not stir together.
• 5 bake 35-45 minutes at 350°f until batter is golden brown.
• 6 serve alone or a la mode! enjoy!

Okra-tomato Pilaf For The Stove Top (limpin' Susan)

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

Ingredients

• Servings: 4
• 4 bacon, slices chopped
• 1 cup chopped onion
• 2 garlic cloves, chopped
• 2 cups thinly sliced okra (about 1 pound)
• 1 cup rice, rinsed and drained
• 2 teaspoons sweet hungarian paprika or 2 teaspoons smoked spanish paprika
• salt and pepper
• 1 cup chopped tomato
• 1 3/4 cups water or 1 3/4 cups broth
• 1 big thyme, sprig (optional)

Recipe

• 1 fry the bacon with the onion and garlic in a large saucepan, dutch oven, or skillet with a tight-fitting lid over low heat so that enough fat is melted to cover the bottom of the pan. if the bacon is lean, add oil.
• 2 raise the heat to medium-high and fry the okra until tender, about 5 minutes. add the paprika, salt and pepper and mix well. add the rice and saute for 2 minutes. the mixture will look very dry.
• 3 add the tomato, water and thyme and mix well. cover and cook over medium-low heat until rice is tender, about 20 minutes. fluff with a fork.

Easy Sweet Pickles

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 12
• 46 ounces dill pickles
• 3 cups sugar
• 1 cup vinegar
• 1 medium onion
• 1 cinnamon stick

Recipe

• 1 drain juice from bottle and discard juice.
• 2 slice pickles into quarters and return to jar.
• 3 add sugar, vinegar,chopped onion and cinnamon stick to jar.
• 4 shake well, put in refrigerator for three days, shaking frequently.

Chocolate Icing (frosting)

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

Ingredients

• Servings: 16
• 2 cups sugar
• 1/4 cup cocoa
• 1/2 cup milk
• 1/2 cup butter
• 1 teaspoon vanilla

Recipe

• 1 mix sugar, cocoa and milk and butter in a large saucepan.
• 2 bring to a full rolling boil. boil for 1 minute.
• 3 remove from heat and stir in vanilla.
• 4 place saucepan in a pan of cold water and beat with an electric mixer until a thick spreading consistency.

Nana King's Sweet Chili Sauce

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• 2 (28 ounce) cans diced tomatoes, with juice
• 2 cups chopped onions, 1 large
• 2 cups chopped red bell peppers or 2 cups green bell peppers, 1 large
• 1 cup diced celery, 2 stalks
• 2 -3 hot chili peppers, minced
• 1 cup sugar
• 1 tablespoon kosher salt
• 1 1/2 cups cider vinegar
• 4 tablespoons pickling spices
• 4 teaspoons mustard seeds

Recipe

• 1 combine tomatoes with next 7 ingedients in a large sauce pot. tie pickling spices and mustard seed in a cheesecloth bag and add to pot. bring to a boil over medium high heat, stirring to prevent scorching. reduce heat and simmer, uncovered, for 1 1/2 to 2 hours until mixture thickens and becomes slightly syrupy. stir frequently to prevent mixture from sticking to bottom of pot.
• 2 when sauce reaches desired thickness, discard spice bag and ladle hot sauce into 1-pint jars, leaving 1/2-inch headspace. process jars according to directions or let cool completely and refrigerate for up to 3 months.

Okra And Tomatoes I

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

Ingredients

• Servings: 4
• 4 slices bacon
• 1 lb fresh sliced okra
• 2 tablespoons all-purpose flour
• 1 large onion, chopped
• 4 plum tomatoes, seeded and chopped
• 2 teaspoons sugar
• 1/2 teaspoon pepper
• 1/2 teaspoon salt

Recipe

• 1 cook bacon in large skillet over medium heat until crisp. drain the bacon and reserve 2 tablespoons of bacon drippings in skillet; crumble bacon.
• 2 dredge okra in flour.
• 3 sauté onion in bacon drippings until tender. add okra; cook stirring occasionally for 5 minutes.
• 4 stir in tomatoes and sugar. cook over low heat stirring occasionally 6 to 8 minutes.
• 5 stir in the salt and pepper; sprinkle with bacon.
• 6 serve over rice, if desired.

Tropical Temptation Pie

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• 6 ounces crushed pineapple (drained)
• 1/2 cup sweetened coconut
• 1 medium banana, sliced
• enough lemon juice, to cover banana slices
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) container whipped topping (thawed)
• 1 graham cracker pie crust (9 in.)
• 1 (1/4 ounce) envelope unsweetened lime soft powdered drink mix (or as close as you can get)

Recipe

• 1 in a small bowl combine lemon juice and banana slices.
• 2 set aside.
• 3 in a large bowl, dissolve soft drink mix in condensed milk.
• 4 fold in pineapple, coconut and drained banana slices.
• 5 fold in whipped topping.
• 6 spoon into crust.
• 7 cover and chill for 3 hours.

Raine's Carolina Chili

Total Time: 5 hrs Cook Time: 5 hrs

Ingredients

• 1/4 lb extra lean ground beef (see note)
• 1 large onion (about 1 cup chopped)
• 1 (6 ounce) can tomato paste
• 1/2 cup ketchup
• 1 tablespoon chili powder
• 2 teaspoons worcestershire sauce
• 1 teaspoon cider vinegar or 1 teaspoon distilled vinegar
• 1 teaspoon salt
• 1/4 teaspoon black pepper (optional)

Recipe

• 1 place the beef and 2 cups of water in a 4 1/2-quart dutch oven or soup pot over high heat. bring the water to a boil while peeling and coarsely chopping the onion. add the chopped onion to the beef. when the water boils, reduce the heat to medium. stir to begin breaking up the meat.
• 2 add the tomato paste, ketchup, chili powder, worcestershire sauce, vinegar, salt and pepper, if using. stir well until the tomato paste has dissolved and the meat is mostly broken up.
• 3 continue to cook the chili at a slow boil, stirring about every 5 minutes or so, until the mixture is thick, about 15 minutes. as the mixture thickens, you may need to reduce the heat to medium-low or low to prevent sticking. serve on hot dogs (see notes).
• 4 note: to avoid greasy chili, choose a very lean ground beef since the beef is not browned and drained in this recipe.
• 5 many southerners prefer chili that is finely ground (roughly the consistency of cooked oatmeal) because it's easier to spread on a hot dog and easier to eat as well. to try it this way, place the chili (cooled at least 20 minutes) in a blender or food processor and blend on high until finely ground, 30 to 45 seconds.
• 6 do ahead: the chili can be refrigerated, covered, for up to 2 days or it can be frozen for up to 2 months. if the chili has been frozen, thaw it in a microwave oven on the defrost setting, following the manufacturer's directions and stirring after each 1-minute interval, then reheat.
• 7 to reheat, place the chili in a microwave-safe container, cover with a paper towel and microwave on high until heated through, 2 to 3 minutes for 1 cup, stopping once halfway through to stir.

Peach Tart With A Ginger Crust

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

Ingredients

• Servings: 12
• 2 cups flour
• 2 tablespoons crystallized ginger, chopped
• 1 cup brown sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 5 -6 large peaches, peeled and sliced
• 3/4 cup cream cheese
• 1/2 cup heavy cream
• 1 cup sugar
• 4 eggs
• 1/2 teaspoon cinnamon, ground
• 1 pinch ground allspice
• 1 pinch ground nutmeg
• 1/2 teaspoon rum extract (optional)

Recipe

• 1 for the pastry, preheat oven to 350*f. place flour, ginger, sugar, vanilla, and salt in a food processor. cut butter into 1 to 2 tablespoon pieces and, with the machine running, add the pieces to processor, one at a time. process until a ball of dough forms on top of the blade. remove from machine.
• 2 press into a well greased 12" tart pan with removable bottom. bake for about 10 minutes, just until the dough starts to set. remove from the oven and cool while making the filling.
• 3 for the filling, preheat oven to 350*f., if you haven't done it already. arrange sliced peaches in concentric circles in cooled tart shell, filling the shell. in a food processor, place cream cheese, cream, and sugar, mix until smooth. add eggs, one at a time, mixing well after each addition. add cinnamon, allspice, nutmeg, and rum extract and mix well. pour over peaches and bake for about 30 minutes,or until a knife inserted in the center comes out clean. serve warm or cold with lightly whipped cream and/or caramel sauce. enjoy!

Sweet And Sour Meatballs Yolande

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

Ingredients

• 1 (1 lb) can cranberry sauce
• 1 (12 ounce) jar chili sauce
• 1 onion, minced
• water (to fill cranberry sauce can & chili sauce jar)
• meatballs (made from 2 lbs beef by your favorite recipe)

Recipe

• 1 combine all ingredients except meatballs in a saucepan, cover, and simmer for 45 minutes. add the meatballs and simmer for 30 minutes.
• 2 serve keeping mixture warn. a chafing dish is suggested (by me).

Swedish Salad

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

Ingredients

• Servings: 10
• 1 3/4 cups cauliflower, cut into bite-size pieces
• 1/2 cup carrot, sliced
• 1/2 cup celery, sliced
• 2 cups canned green beans, drained
• 1 1/2 cups canned peas, drained
• 1/2 cup canned corn, drained
• 1 hard-boiled egg, chopped
• 1 cup french dressing
• 3/4 cup mayonnaise
• 1 teaspoon lemon juice
• 3/4 teaspoon dried dill weed
• salt, to taste
• pepper, to taste

Recipe

• 1 marinate vegetables and egg in french dressing for at least 1 hour, then drain.
• 2 blend mayonnaise with lemon juice, dill, salt and pepper.
• 3 in a large bowl, stir dressing with vegetables.

Taos Chicken Chalupas

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 whole chicken breasts, poached and shredded
• 2 (7 ounce) cans green chili salsa (i use ortega)
• 12 corn tortillas, crisply fried
• 2 cups refried beans
• 2 cups prepared guacamole (i make my own)
• 2 cups shredded lettuce
• 2 cups grated mild cheddar cheese (8 ounces)
• 2 cups sour cream

Recipe

• 1 simmer chicken meat in green chile salsa over gentle heat for 15 minutes.
• 2 to assemble each chalupa, begin with a crisp tortilla and layer on refried beans, guacamole, shredded lettuce, grated cheese, chicken with salsa and sour cream.
• 3 serve 2 chalupas per person.

Sweet And Sour Mustard Greens

Total Time: 6 mins Preparation Time: 1 min Cook Time: 5 mins

Ingredients

• Servings: 2
• 1 tablespoon sugar
• 3 tablespoons wine vinegar
• 2 tablespoons bacon fat
• 2 tablespoons shallots, minced
• 14 1/2 ounces mustard greens, drained
• 2 drops liquid smoke
• 2 drops tabasco sauce
• 1 dash chili powder

Recipe

• 1 cook the sugar, vinegar, and bacon fat together until sugar caramelizes.
• 2 add shallots; cook until shallots are browned.
• 3 add drained mustard greens.
• 4 add liquid smoke, tabasco, and chili powder and cook down.

Mike's Chunky Mustard Potato Salad

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

Ingredients

• Servings: 8
• 5 lbs potatoes, peeled and cubed
• 6 eggs
• 1 onion, finely chopped
• 3 stalks celery, diced (optional)
• 2 tablespoons sweet pickle relish
• 2 tablespoons prepared mustard
• 1/2 cup creamy salad dressing (miracle whip)
• 2 teaspoons paprika
• 3 slices bacon, crumbled (bac-os can be used)

Recipe

• 1 bring a large pot of salted water to boil.
• 2 add potatoes and cook until tender but still firm, about 15 mintues.
• 3 drain and set aside.
• 4 place eggs in a saucepan and cover with cold water.
• 5 bring water to boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
• 6 remove eggs, cool, peel and chop or slice.
• 7 in a mixing bowl, combine potatoes, eggs, onion, celery, bacon and relish.
• 8 mix lightly to not break down potatoes too much (unless you like them mushy.)
• 9 blend together the mustard and salad dressing.
• 10 add to potato mixture and mix well.
• 11 sprinkle with paprika and refrigerate until chilled.

Marinated Cucumbers, Onions, And Tomatoes

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 3 medium cucumbers, peeled and sliced 1/4 inch thick
• 1 medium onion, sliced and separated into rings
• 3 medium tomatoes, cut into wedges
• 1/2 cup vinegar
• 1/4 cup sugar
• 1 cup water
• 2 teaspoons salt
• 1 teaspoon fresh coarse ground black pepper
• 1/4 cup oil
• 1 teaspoon chopped fresh mint (optional)

Recipe

• 1 combine all ingredients in a large bowl.
• 2 toss well to mix.
• 3 refrigerate at least 2 hours before serving.

Three-cheese Mini Macaroni And Cheeses

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

Ingredients

• 1/2 lb elbow macaroni
• 1 1/2 tablespoons unsalted butter (plus more for brushing)
• 1/4 cup freshly grated parmigiano-reggiano cheese
• 2 tablespoons all-purpose flour
• 3/4 cup milk
• 4 ounces cheddar cheese, shredded
• 4 ounces deli-sliced american cheese, chopped
• 1 large egg yolk
• 1/4 teaspoon paprika

Recipe

• 1 preheat oven to 425 degrees.
• 2 in a large saucepan of boiling, salted water, cook the macaroni until al dente, about 5 minutes. drain, shaking off excess water.
• 3 brush four 12 cup, non-stick mini muffin tins with butter. sprinkle with 2 tablespoons of the parmigiano; tap out the excess.
• 4 in a large saucepan, melt the 1 1/2 tablespoons of butter. whisk the flour over moderate heat for 2 minutes. whisk in the milk and cook, whisking, until boiling, about 5 minutes. add the cheddar and american cheeses and whisk until melted. off the heat, whisk in the egg yolk and paprika. fold in the macaroni.
• 5 spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. sprinkle the remaining 2 tablespoons of parmigiano on top.
• 6 bake the mini macs in the upper and middle thirds of the oven for 10 minutes, until golden and sizzling. let cool for 5 minutes. using a small spoon, carefully loosen the mimi macs, transferring to a platter and serve.
• 7 can be prepared ahead up to baking. refrigerate overnight, then bake as above.

Low-country Pilau Ww

Total Time: 46 mins Preparation Time: 11 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 slice bacon, chopped
• 1 onion, chopped (1 cup)
• 1/2 red bell pepper, seeded and chopped
• 1 garlic clove, minced
• 1 cup long-grain rice
• 1 large tomato, chopped
• 1 3/4 cups low sodium chicken broth
• 1/4 teaspoon salt
• 1 pinch cayenne
• fresh ground black pepper, to taste
• 2 tablespoons fresh flat-leaf parsley, chopped
• 2 tablespoons fresh basil, chopped

Recipe

• 1 cook the bacon in a large skillet until crisp, about 5 minutes. with a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.
• 2 discard the bacon fat in the skillet.
• 3 add the onion, red bell pepper, and garlic to the skillet and saute over medium heat until softened, about 5 minutes.
• 4 stir in the rice, tomato, chicken broth, salt, cayenne and black pepper. bring to a boil.
• 5 reduce the heat, cover, and simmer until the liquid has been absorbed and the rice is tender, about 20 minutes.
• 6 stir in the bacon, parsley, and basil.

Harvest Pear Crumb Pie

Total Time: 1 hr 20 mins Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 8
• 1/2 cup packed brown sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon salt
• 1 dash ground nutmeg
• 6 cups thinly sliced peeled pears
• 1 tablespoon lemon juice
• 1 unbaked 9 inch pie shell
• 2/3 cup all-purpose flour
• 1/3 cup packed brown sugar
• 1/2 cup cold butter or 1/2 cup margarine

Recipe

• 1 mix together brown sugar, cornstarch, cinnamon, ginger, salt, nutmeg, pear slices and lemon juice; mix well.
• 2 pour into pastry shell.
• 3 bake at 400 degrees for 25 minutes.
• 4 topping: mix together flour and brown sugar.
• 5 with a pastry blender, cut in butter until mixture is crumbly.
• 6 sprinkle over pie filling.
• 7 bake 40 minutes longer.
• 8 cover edges of pie crust with foil during last 15 minutes to prevent getting too brown.