Professional Documents
Culture Documents
Baked Feta 6
Biggel-Balls 7
Conch Fritters 8
Corn Fritters 9
Deviled Eggs 10
Hawaiian Meatballs 11
Hot Mushroom Turnovers 12
Hummus 13
Layered Dip 14
Layered Pesto Dip 15
Taquitos 16
Ultimate Cheese Dip 17
Beverages
Beer 18
Belgian Wassail 19
Chai Tea Mix 20
Limoncello 21
Luau Punch 22
Breads
Biscuits Supreme 23
Cheese Bread 24
Cranberry Scones 25
Crescent Rolls 26
German Pancakes (Breakfast) 27
Dessert
Bread pudding 28
Butter Tea Cookies 29
Caramel Corn 30
Cheesecake Pie 31
Creamy Blackberry Pie 32
Devil Dogs 33
Foamy Sauce 35
Gingerbread 36
Highlander Oatmeal Cake 37
Kentucky Pecan Pie 39
Noony's Peanut Butter Penuche 40
Nut Brittle 41
Oatmeal Cookies 42
Opera Fudge 43
Peach Upside-Down Cake 44
Peppermint Twist Cookies 45
Rice Pudding 46
Robin's Nest Cookies 47
Main Course
Salad
Barbecue Rub 69
Bread Dip Mix 70
Cajun Crawdaddy's Chili Powder 71
Cajun Crawdaddy's Habanero Hot Sauce 72
Cajun Crawdaddy's Pepper Jelly 73
Cajun Crawdaddy's Tabasco Pepper Sauce 74
Cilantro Salsa 75
Coca-Cola Barbecue Sauce 76
Curry Powder 77
Fragrant (Stinky) Curry Powder 78
Greek Salad Dressing 79
Harissa 80
Hawaiian Sweet and Sour Sauce 81
Jerk Seasoning 82
Montreal Steak Seasoning 83
Pesto 84
Raisin Sauce 85
Raita 86
Roasted Garlic 87
Tabil 88
Tahini Sauce 89
Tomato Relish 90
Tzatziki Sauce 91
Side
Vegetarian
A note on abbreviations:
The following abbreviations are used in this cookbook:
T and Tbsp = tablespoon
tsp and tsp. = teaspoon
C = cup
lbs = pounds
oz = ounce
pkg. = package
Ingredients
Directions
Servings
Ingredients
Directions
Servings
999
Yum, do you have a sink. From the Green Eggs and Ham
cookbook (if you can't find your Dr. Seuss cookbook don't
attempt a Google search for Biggel-Balls recipe). Blaine and
Samantha's recommendation is to follow the instructions and
don't use sharp cheddar cheese. Plus I think Mary Ann's cat
peed on the chives.
Ingredients
FRITTERS
3/4 C Flour
1 Egg
1/2 C Milk
Cayenne to taste
Salt and Pepper to taste
1 C Conch (chopped) or substitute with Scallops
1/2 C Onions (minced)
2 Cloves Garlic (minced)
SAUCE
2 T Ketchup
2 T Lime Juice
1 T Mayonnaise
1 T Hot Sauce
Directions
Servings
For years Melody had wanted Conch Fritters like she had in the
Virgin Islands as a teenager. We had tried restaurants for years
with no luck. I found this recipe and used Scallops as a
substitute for the Conch. Later we got Conch, and she actually
preferred the Scallops.
Ingredients
Directions
Mix flour, baking powder and salt. Mix juice from the canned
corn or milk, or whatever liquid is used, the egg after it has
been slightly beaten, and the canned corn. Stir liquid mixture
gradually into dry ingredients. Add the melted fat. If the corn is
very moist, even after the liquid has been drained from it, more
flour may be needed. Fry the corn fritters in deep fat, or if
preferred, in a skillet in shallow fat. In either case, drop the
mixture by spoonfuls into the fat and fry rather slowly. The
fritters need time to cook through to the center before the
outside becomes too brown. Drain the fritters on absorbent
paper and serve hot.
Servings
4-8
An Alabama favorite.
Ingredients
Directions
Servings
12
Ingredients
Meatballs
1 lb. Ground Beef
1/2 c. Soft Bread Crumbs
1 Egg (beaten)
1 clove Garlic (pressed)
1/2 tsp. Dry Mustard
1/4 tsp. Ginger
1/2 tsp. Salt
1 Tbsp. Soy sauce
2 Tbsp. Vegetable Oil
Directions
Moisten the bread crumbs with milk. Mix all ingredients except
vegetable oil in a large mixing bowl. Form the mixture into 1
inch balls and saute in the vegetable oil until brown. Put the
meatballs into Hawaiian Sweet and Sour Sauce (recipe follows).
Servings
Ingredients
Pastry:
1 pkg. (8 oz.) cream cheese
1/2 cup butter or margarine
1 and 1/2 cups flour
Filling:
1 large onion, finely chopped
1/2 pound mushrooms, finely chopped
3 Tbsp. butter or margarine
1 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. pepper
2 Tbsp. flour
1/4 cup sour cream
Directions
Servings
40
Ingredients
2 cans Chickpeas
1/2 c. Tahini (optional)
1/3 c. Olive Oil
3 cloves Garlic
1 T. Cumin or Paprika
1 T. Lemon Juice
Salt and Pepper to Taste
Directions
Servings
10
I usually add both the paprika and cumin. Serve with pita bread,
bread sticks, or veggies.
Ingredients
Directions
Servings
12
Ingredients
Directions
Servings
12
Ingredients
Directions
Servings
4-6
Ingredients
Directions
Brown the ground sausage and drain. Add cream cheese and
rotelle, then stir over low heat until the ingredients are all
melted and blended together. Serve warm with tortilla chips. We
make it in a crockpot. Great party dip.
Servings
10
Ingredients
12 ounce Beer
Directions
Servings
1/6
Ingredients
2 oranges
2 lemons
3/4 Tbsp. whole allspice
2 sticks cinnamon
1 quart cold water
1 gallon apple cider
1 cup sugar
Directions
Squeeze juices from oranges and lemons; set juices aside. Put
orange and lemon rinds, allspice, cinnamon and water in a large
pot; heat to boiling. Reduce heat and simmer 1 hour. Strain
into a punch bowl. Add cider, sugar and juices; stir to mix.
Serve hot.
Servings
20
Ingredients
Directions
Servings
36
Ingredients
15 lemons
2 bottles (750 ml) 100-proof vodka
4 cups sugar
5 cups water
Directions
Servings
100
Ingredients
Pineapple Juice
Orange Juice
Guava Juice or nectar
Ginger Ale
Directions
Mix equal parts of the juices (if using Guava nectar you can use
less of it). Add an equal part of Ginger Ale, or to taste.
Servings
Ingredients
Directions
Servings
16
Ingredients
Filling:
1/4 c. butter or margarine
1 large clove garlic, minced
1/2 tsp. dried basil
1/2 tsp. dried oregano
Directions
Mix together 1 cup flour, yeast, salt and sugar in large bowl.
Add warm water and oil. Beat with electric mixer for 2 minutes
at med. speed. With spoon, stir in enough of remaining flour to
form a sticky dough. Turn out onto floured board and knead in
additional flour until dough is smooth, pliable & no longer sticky
(abt. 5 min.). Place dough in greased bowl; cover and let rise
in warm place until light and doubled (abt. 45 min.). Make filling
while dough is rising. Punch down dough. On lightly floured
surface, roll dough out into large rectangle (abt. 10" x 15"or
larger). Spread with garlic butter mixture (filling) and sprinkle
with the grated cheese. Roll up dough from long side to make
roll. Cut roll lengthwise into 2 equal pieces. Place each piece
side by side with cut edges up. Twist the 2 pieces together,
lifting 1 portion of dough over the other. Form into ring and
seal ends together. Place ring on greased baking sheet; cover
and let rise until doubled, abt 1 hr. Bake at 350 degrees for
abt. 30 minutes.
Filling:
Melt margarine in small saucepan. Add garlic and spices and
heat together briefly (abt. 30-60 seconds).
Servings
Ingredients
Directions
Servings
Ingredients
Directions
Scald milk (heat until bubbles form at edges) and set aside to
cool. Place sugar, salt and oil in mixing bowl and stir until
blended. Stir in the warm milk (105 to 115 degrees) and
beaten egg. Dissolve yeast in this mixture. Add flour and mix
well. Cover and let rise for 2 hours. Place dough on a lightly
floured board and roll into a 15 inch circle. Brush with the
melted butter. Cut into 12 pie-shaped wedges and roll each
from the wide end to the narrow end. Place rolls on a baking
sheet and let rise abt. 1 to 2 hours until double. Bake at 400
degrees for 6 to 8 minutes. Watch closely since they can burn
easily.
Servings
12
Ingredients
4 eggs
1 cup sifted all-purpose flour
1/2 tsp. salt
1 Tbsp. sugar
1 cup milk or half and half, at room temp.
4 Tbsp. melted butter
Directions
Preheat oven to 400 degrees. Heat 2-9" pie pans on the bottom
shelf of oven until very hot.
Beat eggs until blended (blender may be used for mixing). Sift
dry ingredients together. Add, with milk, to the eggs and beat
smooth. Stir in butter.
Servings
2-4
Drizzle hot pancake with butter and lemon juice and sprinkle
with powdered sugar or serve with butter and maple syrup.
May also be filled with fruit and sweetened sour cream.
Ingredients
Pudding
5 C torn white bread (about 10 slices, use fresh bread)
6 oz raisins
3 C milk (warm)
3 egg yolks
1/3 C sugar
1/2 tsp ground cinnamon
1/4 tsp salt
1 tsp vanilla extract
1 tsp brandy extract (optional)
Whiskey Sauce
8 T butter
1 C sugar
1 egg (beaten)
2-4 T Bourbon
Directions
Pudding
Combine bread, fruit, and milk in a large bowl; soak 15
minutes. Mix together egg yolks, sugar, cinnamon, salt, vanilla,
and brandy (if using). Add to soaked bread mixture. Stir lightly
with a fork until blended. Pour into a greased two quart baking
dish. Set dish into a larger pan of hot water. Bake at 350
degrees for 45 minutes.
Whiskey Sauce
Cook butter and sugar in the top of a double boiler until sugar is
dissolved. Add egg and whisk so that it does not curdle. If the
sauce curdles strain it before serving. Add whiskey to taste.
Serve over the bread pudding.
Servings
10
Ingredients
Directions
Mix flour and sugar; add butter, egg yolk and vanilla. Roll into
1 inch balls; press thumb in middle to make indentation. Chill
20 minutes on ungreased cookie sheet. Bake at 350 degrees
for 15-20 minutes until they just begin to brown. Remove from
pan and cool on wire rack.
Mix frosting ingredients until smooth adding a few drops of food
coloring to tint. Spread frosting in middle of cookies.
Servings
Ingredients
Directions
Servings
Ingredients
Directions
Beat cream cheese until fluffy; gradually blend in 3/4 cup sugar,
lemon juice, 3/4 tsp. vanilla and salt. Add eggs, one at a time,
beating well after each. Pour filling into crust. Bake at 325
degrees for 25 to 30 minutes or till set (knife inserted in center
comes out clean). Combine remaining ingredients and spoon
over top of pie. Bake 10 minutes longer. Cool. Chill several
hours.
Servings
Ingredients
3 C fresh blackberries
1 9 inch deep dish pastry shell
1 C sugar
1/3 C flour
1/8 tsp salt
2 eggs (beaten)
1/2 C sour cream
Topping
1/2 C sugar
1/2 C flour
1/4 C butter or margarine
Directions
Servings
Ingredients
Cookie:
2 and 3/4 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 cup margarine or shortening
1 and 1/2 cups sugar
2 eggs
1 tsp. vanilla
1/2 cup buttermilk or sour milk
1/2 cup boiling water
1/2 cup cocoa
Filling:
2 and 1/2 Tbsp. flour
1/2 cup milk
1/2 cup shortening (can use half margarine)
1/2 cup sugar
1 tsp. vanilla
1/4 tsp. salt
Glaze:
1/2 cup chocolate chips (4 oz.)
1/4 cup butter or margarine
2 cups sifted powdered sugar
4 to 6 Tbsp. hot water
Directions
Cookies:
Sift together flour, soda, baking powder and salt. Mix together
well the shortening, sugar, eggs, vanilla and milk. Add sifted
ingredients to mixture. Make a paste of water and cocoa; add
to mixture. Drop by heaping tsp. onto a lightly greased cookie
sheet. Bake at 350 degrees for 13 to 15 minutes.
Filling:
Make a paste of flour and milk. Cook till thick, stirring
constantly. Cool. Cream sugar and shortening till light; add
cooled paste a little at a time. Add vanilla and salt and beat till
light and fluffy. Spread between 2 cookies. Repeat with
remaining cookies and filling.
Glaze:
In saucepan melt chocolate and butter. Remove from heat.
Stir in powdered sugar and enough hot water to make of glazing
consistency. Glaze tops of cookies.
Servings
?
LaGory Family cookbook: page 33
Comments and Notes
Ingredients
Directions
Servings
6-8
Ingredients
Directions
Cream butter and sugar. Add beaten egg. Measure and sift dry
ingredients. Mix molasses with hot water. Add dry ingredients
alternately with liquid, a little at a time; beat after each
addition. Pour into a greased and floured 13"x9" baking pan.
Bake at 350 degrees for 45 minutes or until pick inserted in
center comes out clean.
Servings
16
Ingredients
Cake:
1 cup boiling water
3/4 cup oats (quick or old-fashioned, uncooked)
1/2 cup (one stick) butter or margarine
1 and 1/2 cups firmly packed brown sugar
1/2 cup granulated sugar
1 tsp. vanilla extract
2 eggs
1 and 3/4 cups sifted all-purpose flour
1 tsp. baking soda
1/2 tsp each of salt, cinnamon and cloves
1/4 tsp. grated nutmeg
Frosting:
1/4 cup melted butter or margarine
1/2 cup packed brown sugar
1/4 cup evaporated milk
2/3 cup chopped pecans
2/3 cup flaked or shredded coconut
Directions
Pour boiling water over oats; stir well. Cover and let stand for
20 minutes. With mixer, cream together butter (only slightly
soft), brown and white sugars, vanilla and eggs for 5 or 6
minutes at high speed; scrape bowl sides several times with
scraper during beating. When very light and creamy, remove
beaters and stir in oats mixture, mixing thoroughly. Sift flour
once, measure and sift with baking soda, salt and spices. Stir
into creamed mixture. Pour batter into ungreased 9" x 13"
baking pan. Bake at 350 degrees for 50 to 55 minutes until pick
inserted in center comes out clean. While cake is baking
prepare frosting.
Frosting:
Combine all of frosting ingredients. Spread evenly over cake as
soon as you have taken it from oven. Turn oven to broil and
broil until frosting becomes bubbly. Serve warm or cold.
Servings
12
Ingredients
Directions
Combine syrup, sugar, salt, butter and vanilla and mix well.
Add slightly beaten eggs and mix well. Pour into unbaked pie
shell. Sprinkle pecans over top. Bake in preheated 350 degree
oven for approximately 45 minutes (cover with foil if it starts to
get too brown). Cool on rack.
Servings
Ingredients
Directions
Servings
Ingredients
2 cups sugar
1 cup light corn syrup
1 cup water
3 cups nuts (toasted)
2 Tbsp. butter
2 tsp. vanilla
2 tsp. baking soda
Directions
Servings
Ingredients
Directions
Servings
60
Ingredients
2 cups sugar
1/2 cup milk
1/2 cup light cream
1 Tbsp. light corn syrup
1/8 tsp. salt
1 Tbsp. butter or margarine
1 tsp. vanilla
Directions
Line an 8" x 4" loaf pan with foil, extending foil over edges of
pan. Butter the foil; set pan aside.
Butter the sides of a heavy 2-quart saucepan. In the saucepan
combine sugar, milk, cream, corn syrup and salt. Cook over
medium-high heat to boiling, stirring constantly with a wooden
spoon to dissolve sugar. This should take 5 to 7 minutes.
Avoid spashing mixture on sides of pan. Clip candy
thermometer to side of pan.
Cook over medium-low heat, stirring frequently, till mixture
reaches 238 degrees (soft ball stage-small amount forms soft
ball when dropped into cold water). Mixture should boil at a
steady rate over entire surface. Reaching this stage should take
about 25 to 30 minutes.
Remove saucepan from heat. Add the butter and vanilla but do
not stir. Cool, without stirring, to lukewarm (110 degrees-abt.
55 minutes). Remove thermometer and beat mixture with
wooden spoon until fudge becomes very thick and just starts to
lose its gloss (abt. 10 minutes).
Quickly turn fudge into prepared pan. Cool. When firm, use foil
to lift fudge out of pan and cut into squares.
Servings
1lb
Ingredients
Topping:
1/4 cup margarine
1/2 cup packed brown sugar
1 & 1/2 cups drained canned sliced peaches
Directions
Cream together 1/4 c. margarine and sugar. Add the egg and
mix well. Sift together the flour, baking powder and salt. Add
to creamed mixture alternately with the milk; blend thoroughly.
Add vanilla and mix well.
Servings
Ingredients
Directions
Cream butter and sugar. Add vanilla. Add salt and flour and
mix well. Divide dough in half. Add about 6 drops of red food
coloring to half of dough (more if desired) and mix well. Wrap
doughs separately and chill well.
Cut each half of dough into 6 equal pieces. On a lightly
surface, roll 1 piece of each color dough into a rope about 10
inches long. Twist the two pieces together and cut into 6 equal
pieces. Transfer to ungreased cookie sheet and flatten slightly
to about 1/2 inch thickness. Repeat with remaining doughs.
Bake at 350 degrees 12 to 15 minutes until just beginning to
brown at edges. Remove from pans and cool on racks.
Melt chips over simmering water. Dip one end of cookie into
melted chocolate and then into the crushed candies.
Servings
36
Ingredients
Directions
Put cooked rice into 3-qt. saucepan. Add 1/2 c. water to cooked
rice and simmer, covered. Add milk and boil gently (stirring) for
5 min. or until milk looks creamy. Remove from heat. Combine
eggs, sugar, salt and vanilla in bowl. Slowly add milk-rice
mixture to egg mixture and mix well. Pour into a greased 1 and
1/2 qt. casserole. Sprinkle with nutmeg or cinnamon if desired.
Place the casserole into a larger baking pan containing 1 inch of
hot water. Bake at 350 degrees for 45 to 50 minutes, or until a
knife inserted into center comes out clean.
Servings
5-6
Ingredients
Fondant Eggs:
2 Tbsp. butter or margarine (room temp.)
3 Tbsp. light corn syrup
1/2 tsp. vanilla extract
2 cups sifted powdered sugar
green and blue food coloring
Directions
Sift flour into bowl. Cream butter with brown sugar until
fluffy-light in a medium-size bowl; beat in egg yolks and vanilla.
Stir in flour, half at a time, blending well to make a stiff dough.
Chill.
Beat egg whites until foamy in a pie plate; sprinkle coconut onto
wax paper.
Roll dough, 1 teaspoonful at a time, into balls between palms of
hands; roll each in egg white, then into coconut to coat all over.
Place, 2 inches apart, on ungreased large cookie sheets. Press
a hollow in center of each with fingertip.
Bake at 350 degrees for 12 minutes, or until firm and lightly
golden. Remove from cookie sheets to wire racks; cool
completely. Place a fondant egg in each "nest".
Fondant Eggs:
Cream the butter until soft in a small bowl; stir in corn syrup,
vanilla and powdered sugar until smooth. Knead in 2 drops blue
food coloring and 1 drop green food coloring to tint robin's-egg
blue. Pinch off fondant, 1/2 teaspoonful at a time, and roll into
egg shapes between palms of hands.
Servings
36
Ingredients
Directions
Servings
2-4
Ingredients
3 T butter or oil
1 chicken 3-4 lbs (cut into serving pieces) or 2-3 lbs chicken
parts
2 large onions sliced
1 T garlic (minced)
1 T fresh ginger (minced or grated)
1 stick cinnamon
3 whole cloves
6 pods cardamom
1 T ground coriander
1 tsp ground cumin
1/4 tsp cayenne
1 tsp ground turmeric or pinch saffron
1 1/2 C basmati rice
1 1/2 C yogurt
Directions
Servings
4-6
I sometimes remove the meat from the bone after cooking and
add it back to the rice mixture, or start with 1 1/2 to 2 lbs
boneless skinless chicken breasts instead of the chicken parts.
Ingredients
Directions
Cut chicken in pieces. Heat oil with garlic in deep frying pan
until garlic is golden. Discard garlic. Put chicken, rosemary and
salt in pan and brown chicken on all sides. Add wine vinegar,
and quickly cover pan until sizzling stops. Then add wine and
cook on high until the vapors no longer tickle the nose. Reduce
heat and simmer 20 minutes. Keep chicken warm while you
finish the sauce. Add 1 T water to the pan, turn up the heat and
stir the pan getting all the goodies scraped from the sides and
bottom. Pour the sauce over the chicken and offer crusty bread
to sop up the sauce.
Servings
4-8
Ingredients
Directions
Servings
12
Ingredients
Directions
To make chili:
2 pounds lean ground beef cooked until no longer pink
2 cans (8 oz) tomato sauce
1 teaspoon vinegar
1/2 cup Cincinnati Chili Mix
Do not brown meat. Cook just until no longer pink. Add the
tomato sauce, vinegar and chili mix and simmer for about 30
minutes. You may need to add water to thin down the sauce to
the consistency you prefer.
Servings
Ingredients
Directions
Servings
Ingredients
Directions
Servings
Ingredients
Directions
Brown ground beef, garlic, and chili powder. Add tomato sauce
and cook for about 5 minutes more. Arrange a layer of Fritos,
grated cheese, and onions in casserole and pour meat sauce
over this. Repeat and let it sit a while before serving.
Servings
4-6
Ingredients
Directions
Servings
Ingredients
Directions
Bring water for pasta to a boil. In the meantime cook the bacon
in the oil until crisp, add the wine and cook until it has
evaporated. Beat together the eggs and Parmesan. When the
pasta and bacon are done add the drained hot pasta to the egg
cheese mixture and mix well, add the hot bacon and drippings
to the pasta and mix. The heat from the pasta and bacon cooks
the egg mixture, season to taste and serve immediately.
Servings
As I'm eating this I can hear Fred Sanford saying "Elizabeth I'm
coming to join ya!"
Ingredients
Directions
Place chicken, skin side up, on the rack of broiler pan about 6
inches from the heat or preferably on an outdoor grill.
Servings
4-6
Ingredients
Directions
Fry beef in a small amount of oil until browned. Add onions and
paprika, cook over medium low heat until the onions disappear
and meat is tender. Serve over egg noodles and top with sour
cream and more paprika if desired.
Servings
4-6
Ingredients
Directions
Cut slits in Pork, and rub all over with remaining ingredients.
Place in crockpot and add one inch of water or pineapple juice.
Cook on low for 9-12 hours, flipping pork halfway through
cooking. Shred the meat with two forks and serve for an
authentic tasting Hawaiian luau style pork.
Servings
10
Ingredients
Directions
Servings
4-6
Ingredients
Directions
Servings
6-8
Ingredients
Directions
Servings
Ingredients
4 to 6 artichokes
1 to 2 lbs. ground beef
1 to 2 slices bread (moistened with water, squeeze out extra
moisture)
1 to 2 eggs
2 cloves garlic, minced (or to taste)
2 tsp. parsley
1 (29-oz.) can crushed tomatoes (or tomato sauce)
Directions
Servings
4-6
Ingredients
Directions
Servings
You can add or delete the ingredients as you wish to each salad.
This was called something else, but Melody renamed it.
Ingredients
Directions
Mix the yogurt, sugar, cumin, and lemon juice. Pour over other
ingredients and mix well.
Servings
Ingredients
Directions
Peel and dice cold potatoes. Add celery, onion, pickle, diced
hard-cooked eggs, salt, celery seed and pepper. Blend
mayonnaise with mustard and vinegar. Toss lightly with potato
mixture until well coated. Add more seasonings if necessary.
Cover and chill thoroughly. For serving, salad should be quite
moist.Add more mayonnaise if necessary. Toss again.
Servings
Ingredients
1 1/2 c. Bulgur
1/2 c. Olive Oil
1/2 c. Lemon Juice
2 c. Chopped Parsley
1 c. Chopped Mint Leaves
1/2 c. Chopped Scallion (or Onion)
2 Chopped Tomatoes
Directions
Soak the bulgur in very hot water to cover for 30 minutes. Drain
the bulgur well, squeezing out as much water as possible. Add
remaining ingredients, mixing together, chill for at least an
hour. Serve over lettuce for a Middle Eastern salad.
Servings
Ingredients
Directions
Servings
Ingredients
Directions
Servings
12
Ingredients
4 Ancho Chiles
1dried hot chile
2 T cumin seeeds
2 T dried oregano
Directions
Stem and seed the chile peppers. Combine the chiles and cumin
in a dry skillet over medium heat. Cook, shaking occasionally ,
until lightly brown and fragrant. Add the oregano and cook one
more minute. Cool, and then grind in a spice grinder or blender.
Servings
You can adjust the chiles to increase or decrease the heat. Try
habaneros, or smoked chiles for different flavors. Be careful
when removing the lid of the blender or grinder.
Ingredients
Directions
Saute onions and garlic in oil over medium low heat until soft
but not brown. Add carrots and water. Bring to boil, reduce to
low and cook until carrots are cooked. Remove this mixture to a
blender and blend alow with the Habaneros. When smooth, mix
in vinegar and lime juice and simmer briefly (2-5 minutes). In
any case, this stuff should be packed into sterilized containers
for storage unless you want to drink it up all at once...
Servings
100
Ingredients
Directions
Cut the bell peppers into 1-inch pieces and in a food processor
chop them vety fine. Transfer the chopped peppers to a deep
kettle, ad the sugar, the vinegar, and the red pepper flakes, and
bring the mixture to a boil, stirring until the sugar is dissolved.
Stir in the pectin and boil the mixture over moderately high
heat, stirring, until it reaches the jelly stage (222°F. on a candy
thermometer). Transfer the jelly to sterilized Mason-type jars,
filling the jars to within 1/4 inch of the tops, wipe the rims with
a dampened towel, and seal the jars. The jelly keeps, sealed, in
a cool dark place indefinitely. Serve the jelly as a condiment
with grilled meats or with cream cheese on crackers.
Servings
50
Ingredients
Directions
Combine the peppers and the vinegar and heat. Stir in the salt
and simmer for 5 minutes. Place all the ingredients in a blender
and puree until smooth. Add more vinegar if the sauce needs
thinning. Allow to steep for a couple of weeks before using.
Servings
50
Ingredients
1 c. cilantro leaves
2 cloves garlic, peeled and crushed
1 habanero pepper , or red pepper flakes to taste
1/4 c. olive oil
1 - 2 tsp. lemon or lime juice
salt and pepper to taste
Directions
Servings
Ingredients
1 c. Coca-Cola
1 c. Ketchup
1/4 c. Worcestershire Sauce
1 tsp. Liquid Smoke
3 Tbsp. A-1 Steak Sauce
1 tsp. Onion Flakes
1 tsp. Garlic Flakes
1/2 tsp. Pepper
Directions
Servings
Ingredients
Directions
Servings
Ingredients
Directions
Servings
20
Ingredients
Directions
Servings
10
Ingredients
Directions
Soak the chile peppers in hot water until they soften, about 15
minutes . Stem and remove the seeds. Put all ingredients in a
food processor and pulse until the mixture forms a smooth
paste. Store in a covered jar in the refrigerator.
Servings
50
Ingredients
2 Tbsp. Cornstarch
1 1/2 c. Chicken Broth
2 Tbsp. Soy Sauce
2 Tbsp. Butter
1 c. Green Bell Pepper (diced)
6 slices Canned Pineapple (diced)
1/2 c. Vinegar
3/4 c. Pineapple Juice
1/2 c. Sugar
1/2 tsp. Salt
1/4 tsp. Ginger
Directions
Make a paste using the cornstarch, soy sauce, and 1/2 cup of
the chicken broth. Melt the butter in a sauce pan, add the
remaining 1 cup of chicken broth, bell pepper, and pineapple;
simmer covered for 5 minutes. Add the cornstarch paste and
remaining ingredients, simmer until the mixture thickens.
Servings
Ingredients
Directions
Combine all the ingredients and mix well (if using whole spices
grind well).
Store the extra seasoning in a glass jar.
Servings
20
Ingredients
2 tablespoons paprika
2 tablespoons crushed black pepper
2 tablespoons kosher salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon crushed coriander
1 tablespoon dill
1 tablespoon crushed red pepper flakes
Directions
Servings
20
Ingredients
Directions
Place olive oil, garlic and salt in food processor with blade.
Puree until smooth. Add basil and nuts and blend until smooth.
Transfer to bowl. Fold in Parmesan.
May be stored in refrigerator with a layer of olive oil on top for
several weeks.
May be frozen in ice cube trays. Transfer frozen cubes to plastic
bags and freeze to use in soups, etc.
Servings
Ingredients
2 T butter
2 T flour
1 1/2 C cider or fruit juice
1/2 C raisins
1 tsp grated lemon zest
Directions
Servings
Serve over boiled Salt Pork for Uncle Zeke's Sweet and Salty
Pig.
Ingredients
Directions
Servings
Ingredients
2 head Garlic
2 T. Olive Oil or non stick spray
Salt
Directions
Remove excess papery skin from heads of Garlic. Cut off top of
each head of garlic. Drizzle with Olive Oil (or spray with no stick
spray and sprinkle with salt. Bake at 375° for 40 minutes.
Servings
Ingredients
2 T coriander seeds
1 small dried red chile
2 T carraway seeds
1 tsp fennel seeds
1 tsp cumin seeds
1/2 tsp black peppercorns
1 tsp garlic powder
Directions
Servings
20
Ingredients
Directions
Servings
Ingredients
Directions
Pour salt over tomatoes, onions, and peppers. Let sit overnight,
drain. Put pickling spice in tied cloth or tea ball. Simmer tomato
mixture, sugar, vinegar, and spices until thick (5 or 6 hours).
Place in hot sterilized jars and seal. Great on hamburgers and
hotdogs. My Granny, Ruth "Stonie" Merchant's recipe.
Servings
100
Ingredients
Directions
Servings
Ingredients
Topping:
1 cup fresh bread crumbs
2 Tbsp. melted butter or margarine
Directions
Servings
4-6
Ingredients
2 lbs carrots
1 bell pepper (sliced)
1 onion (sliced into rings)
1/2 C oil
3/4 C vinegar
1 can tomato soup
1 tsp dry mustard
1 C sugar
Directions
Peel and slice the carrots into 1/4 inch thick slices, Cook in
salted water until just tender. Drain the carrots. Layer carrots,
peppers, and onions. Mix remaining ingredients together and
heat through. Pour heated mixture over the carrots and
refrigerate over night.
Servings
Ingredients
Directions
Servings
12
Ingredients
Directions
The steel cut oats are very important as rolled oats won't give
the same texture. Place Ground Meat into water breaking it up
with a fork while bringing it to a boil. Add the remaining
ingredients. Cook for one hour over medium heat stirring
frequently, the mixture should become thick. Pour the goetta
into greased loaf pans. Cool. Slice and fry in a little oil until
brown and crisp (slices may be dipped in flour to aid in
crisping). To make Scrapple substitute the pinhead oats with
cornmeal, and reduce the cooking time to 30-45 minutes while
stirring continuously over low heat.
Servings
20
Better than the store bought, you can make it as spicy or mild
as you want.
Ingredients
Directions
Drain green beans. Mix beans, soup, milk, and 2/3 cup french
fried onions in a casserole dish. Bake at 350 degrees for 45
minutes. Cover with remaining onions and bake another 5
minutes.
Servings
Ingredients
Directions
Wash the beans. Trim the ends. Slice the beans into rounds
about 1/8" - 1/4" thick.
Servings
LaGory Family cookbook: page 97
6
Ingredients
3/4 lb. fresh green beans, as near same size as possible, ends
trimmed
Water-Salt
1 Tbsp. vegetable oil
1 medium-size onion, cut into 1/4" rings
3 large cloves garlic, peeled
1 tsp. granulated sugar
1/2 tsp. dried basil leaves
2 Tbsp. grated Parmesan cheese
Directions
Servings
Ingredients
Directions
Servings
4-6
Ingredients
Directions
Servings
Ingredients
Directions
Heat the oven to 45o degrees. Put the oil in a large oven proof
skillet over medium-high heat. Arrange the sprouts in one layer,
cut side down. Toss in the garlic and season with salt and
pepper. Cook, undisturbed, until the sprouts begin to brown
(3-5 minutes), then transfer to the oven. Cook, shaking the pan
occasionally, until the sprouts are quite brown and tender,
about 30 minutes. Drizzle with the vinegar if you're using it.
Servings
These are what Blaine and Samantha call baby cabbages. And
believe it or not, at least Samantha loves them.
Ingredients
Directions
Heat oil in wide, heavy saucepan over medium heat. When hot,
put in whole cumin seeds. 5 seconds later, put in the chili. As
soon as it darkens, put in the garlic-ginger paste. Stir and cook
for a minute. Put in coriander. Stir a few times. Put in chopped
tomatoes. Stir and cook for 2 minutes, mashing up the
tomatoes with a slotted spoon as you stir. Put in the beans, salt,
and remaining water. Cover, turn heat to low and cook for 8-10
minutes or until the beans are tender. Add lemon juice, roasted
cumin, and a generous amount of ground black pepper. Turn
heat up and boil away all of the liquid, stirring the beans gently.
Servings
Ingredients
Directions
In large saucepan, cook and stir meat until brown. Drain fat off.
Cook and stir onions with meat until onions are tender, about 5
minutes. Stir in remaining ingredients and heat to a boil.
Reduce heat and cover, simmering for 30 minutes or until
vegetables are tender.
Servings
Mom (Mary Sue) makes this without the carrots. I really like
them, so I've listed them as optional. I suppose you could make
a vegetarian version omitting the meat, or substituting it with
some beans, TVP, or some of that other hippy stuff.
Ingredients
Directions
Brown the ground beef and drain (or leave it if you like greasy
chili). Add the onion and garlic and cook for about 5 minutes.
Add the chili powder and cumin and cook for another minute or
two. Add the tomatoes and simmer for about an hour until the
tomatoes begin to break down. Add the beans and simmer
another 20 to 30 minutes.
Servings
16
I often put the onions, garlic, and either a fresh or soaked dry
chili pepper in a food processor and pulse until finely chopped.
You can substitute the beef with ground turkey for a turkey
chili. If using the Fritos I don't add any additional salt.
Ingredients
Directions
Soak beans in water overnight or boil for 2 min. then let sit for
at least 1 hour.
Simmer beans for 1 and 1/2 to 2 hours. Add salt.
Mix garlic with vinegar, cumin and oregano. Set aside.
Saute onion and green pepper in oil; add garlic mixture and add
to soup. Simmer an additional hour. Add 2 Tbsp. tomato paste
(or more to taste). Puree about one half to three fourths of the
soup in a blender. Return to pot.
Serve with cheese, sour cream, and hot sauce. May be served
over rice.
Servings
6-8
Ingredients
Directions
Servings
12
Ingredients
Directions
Servings
10
Ingredients
3 eggs
6 to 9 cups chicken or vegetable stock
1/4 C minced or grated onion
1/4 C oil, or melted shortening or chicken fat
1/2 tsp salt
1/2 tsp ground black pepper
1 C matzo meal
4 carrots cut into chunks (optional)
Directions
Separate the eggs. Add the yolks to 1/2 C of the stock, and beat
until well mixed. Stir in the onions, the fat (oil), salt, and
pepper. Add the matzo meal, and stir to mix. Beat the whites
until stiff, and fold them into the matzo mixture. Cover the
mixture and refrigerate for one hour to over night. Bring a large
pot of salted water to a boil. Using wet hands shape the matzo
mixture into one inch balls. Add the matzo balls to the boiling
water and reduce the heat so the mixture gently bubbles, and
cook for 30 minutes. If using the carrots simmer them in the
stock for 20 minutes. Place the matzo balls in soup bowls and
ladle the stock and carrots (if using) over them.
Servings
Ingredients
Directions
To serve, place 1/2 cup soup mix in bowl. Add 1 cup boiling
water. Stir until smooth. Let soup set 1 to 2 minutes to thicken
slightly.
Servings
Ingredients
Directions
Servings
This soup is delicious and simple, don't let the sound of it keep
you from trying it. It is important that you use canned pumpkin
and not canned pumpkin pie filling.
Ingredients
Directions
Put the peas, carrot, onion, celery, hot pepper or cayenne, and
stock in a large pot over medium high heat. Bring to a boil, then
turn the heat to low and simmer partially covered for 60
minutes.
Blend the soup in a blender or with an immersion blender
If you desire a thicker soup with ham heat the oil in a skillet,
add the ham and cook until it is lightly browned. Add the flour
and cook stirring for a minute or two. Add the soup to the flour
mixture a spoonful at a time stirring, until a few cups of soup
has been added to the mix. Mix this back into the soup stirring
until thickened.
Servings
4-6
Ingredients
1 lb ground beef
1 large onion (chopped)
3 14-oz. cans pinto beans
14-oz can tomatoes with chiles
14 1/2-oz can chopped tomatoes
15-oz can tomato sauce
1 pkg dry Hidden Valley Ranch Dressing mix
1 pkg dry taco seasoning
15 1/4-oz can corn
Directions
Servings
10
Ingredients
1/2 C vegetable oil (or deep fryer heat to 375, plus 2 T oil)
6 corn tortillas (cut in 1/4 inch strips)
3 garlic cloves (sliced)
1 large onion (diced)
2 dried chiles (stemmed, seeded, and sliced)
3 fresh tomatoes (roasted), or canned tomatoes
6 C chicken stock
1 C shredded cooked chicken
2 T Lime juice
Salt and Pepper to taste
Chopped fresh cilantro leaves, for garnish
1 C cheese (Monterey Jack, cheddar, or Queso Fresco)
1 ripe avocado (sliced)
Directions
Put the oil in a sauce pan over medium high heat (or heat the
deep fryer to 375) Fry the tortilla strips until golden brown, 2 to
four minutes. Drain on paper towels. Use 2 T oil over medium
heat to fry the garlic and onions, cook until softened, about 5
minutes. Add the chiles, tomatoes, and half the tortilla strips
and cook another 5 minutes. Pour in the chicken stock, bring to
a boil then simmer 20 minutes. Use an immersion blender, or
food processor to puree the mix until smooth. Return to the
stove and continue to cook over medium heat, stir in the
chicken, and heat through. season with the lime juice, salt, and
pepper. Garnish with cilantro, cheese, avacado, and tortilla
strips and serve.
Servings
Ingredients
Directions
Serve topped with grated cheese, salsa, tortilla chips, and sour
cream.
Servings
10
You can substitute soaked dried white beans, cook the beans for
about three hours and proceed with the recipe.
Ingredients
9 pcs. Matzah
2 c. Tomato Sauce
1 lb. Ricotta Cheese
1 c. Chopped Spinach
1 Tbsp. Oregano
1 Tbsp. Garlic Powder
1/2 c. Parmesan Cheese
1 c. Mozzarella Cheese
Directions
Put the Ricotta in a bowl and mix with the spinach, spices, 1/4
cup of Parmesan, and 1/4 cup of the mozzarella. Cover the
bottom of a baking dish with some of the matzah. Cover with
some of the sauce. Cover sauce with 1/3 of the cheese mixture.
Put some more matzah on top of the cheese and continue this
process until all is used up, making sure that top of lasagna is
matzah and some sauce. On the top, spread the remaining
mozzarella cheese and Parmesan cheese. Bake in 350° oven for
about 30 minutes or until cooked through.
Servings
Ingredients
1 lb dried lentils (preferably red, but brown and green are OK)
1 onion (roughly chopped)
1 two inch piece of ginger (peeled and minced)
3 garlic cloves (peeled and minced)
1 T curry powder
2 tsp ground cumin
2 dried red chiles or red pepper flakes
3 or four tomatoes (chopped); or one 15 oz can diced tomatoes
salt and pepper to taste
Directions
Servings
Ingredients
Directions
Servings
Ingredients
Crust:
2 cups flour 4 tsp. baking powder
1/2 tsp. salt 1/3 cup shortening or margarine
2 Tbsp. sugar 3/4 cup milk
Filling:
5 med. tomatoes, abt. 6 oz. each
3/4 tsp. salt (approx.)
1/2 tsp. dried basil or 1 tsp. fresh minced basil
1/4 tsp. pepper (approx.)
Topping:
1 cup mayonnaise
1 cup (4 oz.) grated Swiss cheese
1 cup (4 oz.) grated sharp cheddar cheese
Directions
Crust: Sift flour, salt, sugar and baking powder into a medium
bowl. Add shortening and cut in with pastry blender until the
mixture looks like very coarse crumbs. Stir in the milk (or
buttermilk) with a fork until a soft dough forms. Cover dough
and put in a draft-free area for 30 min. to rise slightly.
Meanwhile make filling and topping.
Topping:
Mix mayonnaise and cheeses in small bowl.
Assemblage:
Heat oven to 450 degrees. Lightly grease a 13" x 9" baking
dish (or 6-10 oz. custard cups). Press dough evenly in bottom
and up the sides of dish. Bake about 8 min. or until crust
begins to turn golden brown: crust will puff up and pull down
slightly from rim of dish. Fill with filling and mound the topping
on top. Turn oven down to 400 degrees and return to oven.
Bake 15 min. longer, until crust is browned and topping is
lightly browned and puffy.
Servings
Ingredients
Directions
In large saucepan cook onion and garlic in 2 Tbsp. oil till tender
but not brown. Blend in flour. Stir in beans, tomatoes and
spices. Cook and stir till bubbly. Remove from heat.
In bowl, combine cornmeal, salt and baking soda. Stir together
egg, milk and the 1/4 cup oil. Add to dry ingredients along with
the drained corn; mix well (it will be thin). Pour about 2/3 of
the cornmeal mixture in a greased 2 qt. casserole or 13" x 9"
baking pan. Top with the cheese, spoon bean mixture over all.
Spoon remaining cornmeal mixture around the edge. Bake at
350 degrees for 35 minutes or till the corn bread is done.
Servings
Ingredients
Directions
If using fresh spinach wash, trim off the large stems, and chop
into pieces no larger than 1 inch. If using frozen spinach defrost
and chop. If you are using the Tofu slice it in half and wrap it in
tea towels or paper towels and weigh it down with a plate to
remove the moisture. Put the butter in a pot over medium high
heat and add the ginger, garlic, and chiles cooking until the
garlic just begins to color. Stir in the curry powder and a pinch
of salt and cook for a minute. Add the spinach and cook until it
wilts (about 5-10 minutes if frozen), then add the yogurt and
one cup of the milk. Remove the chiles and discard. Allow the
mixture to boil over medium to medium-high heat. I use an
immersion or stick blender to puree the spinach into a sauce at
this stage, but that is not necessary. If using the tofu, slice into
1/2 inch cubes and fry it in a small amount of oil until golden
brown. Add the tofu to the spinach, and allow to heat for several
minutes. Add the remaining milk, stir, and adjust seasonings (I
often add some lime or lemon juice). Serve over rice.
Servings
Ingredients
Directions
Servings
Ingredients
Directions
Servings
Ingredients
Directions
Servings