LaGory Family Cookbook

LaGory Family cookbook
Edited by Brian LaGory

Contents
Appetizer
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
LaGory Family cookbook: page 2

Dessert ( ...continued )
Rice Pudding 46
Robin's Nest Cookies 47
Main Course
Beer Butt Chicken 48

Chicken Korma Pulao 49
Chicken LaGory 50
Cincinnati Chili 51
Cincinnati Chili Mix 52
Cottage Pie 53
Dutch Meat Loaf 54
Frito Pie 55
Gyro 56
Heart Attack on a Plate 57
Huli Huli Chicken 58
Hungarian Goulash 59
Luau Pork 60
Mexican Shredded Pork 61
No Boil Lasagna 62
Pappy Burger 63
Stuffed Artichokes 64
Salad
Best Salad in the World 65

Indian Chickpea Salad 66
Potato Salad 67
Tabbouleh 68
Sauces, Spices, And Condiments
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

Sauces, Spices, And Condiments ( ...continued )
Roasted Garlic 87
Tabil 88
Tahini Sauce 89
Tomato Relish 90
Tzatziki Sauce 91
Side
"He ate the whole Macaroni!" 92

Copper Pennies 93
Creamy Macaroni and Cheese 94
Goetta 95
Green Bean Casserole 96
Indian Green Beans 97
Italian Green Beans 99
Orzo Risotto ("I Can't Believe It's Not Maggots") 100
Pasta with Sun-Dried Tomato Pesto and Feta 101
Roasted Brussels Sprouts with Garlic 102
Spicy Indian Green Beans (Masaledar sem) 103
Soup And Stews
Autumn Soup 104

Birmingham Chili 105
Black Bean Soup 106
Fort Morgan Gumbo 107
Gazpacho 108
Matzo Ball Soup 109
Potato Soup Mix 110
Pumpkin Soup 111
Split Pea Soup 112
Taco Soup 113
Tortilla Soup 114
White Chili 115
Vegetarian
Blaine's Matzah Lasagna 116

Dal (Indian Lentils) 117
Falafel 118
Fresh Tomato Tart 119
Mexicali Bean Bake 121
Samantha's Spinach (Saag Paneer) 122
Savory Cheese and Onion Pie 123
Stuffed Acorn Squash 124
Tofu Stir Fry 125

Foreword
This cookbook is presented as a gift from Lee, Melody,
Brian, and Craig LaGory for Christmas 2009 and is
dedicated to Grandma Elizabeth LaGory. The idea behind
this cookbook is that it can be a living cookbook, recipes
can be added through the years, and it can grow along
with the family. If you would like to add recipes using the
website we used to make this cookbook go to the
following website: www.cookbooktree.com/2292 click the
join cookbook tab and the password is lagory09 (you will
have to register). We have tried to include many of your
favorite holiday cookies and sweets from Lee, many of
Grandma Liz LaGory's recipes, and many of the recipes
for gifts Brian and Melody have been giving throughout
the years. We have attempted to get things all of
Grandma LaGory's children, grandchildren, and great
grand children have enjoyed over the years.
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

Baked Feta
By Brian LaGory
Ingredients
1 slice thick feta (1/2 inch thick)

1 slice fully ripened tomato
1 garlic clove (minced)
1 T olive oil
oregano (Mediterranean is best if you have it)
red pepper flakes
Directions
Preheat oven to 375 degrees F. Center a slice of feta on a sheet

of foil. Center a slice of tomato over that; sprinkle with garlic
and oregano and a light sprinkling of red pepper flakes. Drizzle
1 T of olive oil over each feta parcel and seal foil. Bake for
18-22 minutes.
Servings
Comments and Notes
Serve with Pita or crusty bread. This appetizer can easily be

increased to serve as many as you like.

Biggel-Balls
By Samantha and Blaine LaGory
Ingredients
5 ounces grated mild cheddar, monterey jack or other cheese

1 T sour cream
1 T butter (room temperature)
1 T chives (minced)
1/4 tsp salt
1/3 to 1/2 C poppy or sesame seeds
Directions
In a food processor, combine the cheese, sour cream,butter,

chives, and salt and process until smooth. Shape the mixture
into bite size balls. Place on a plate or tray and refrigerate for
one hour. Place the seeds on a plate and roll the balls in them to
coat.
Servings
999
Comments and Notes
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.

Conch Fritters
By Brian LaGory
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
You can chop the Conch or place in a food processor, and

process until chopped finely. Preheat a deep fryer to 365
degrees. Mix all of the Fritter ingredients and drop by rounded
Tablespoons into the hot oil. Fry until golden brown, drain on
paper towels. Meanwhile mix the ingredients for the dipping
sauce in a small bowl. Serve with the dipping sauce on the side.
Servings
Comments and Notes
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.

Corn Fritters
By Melody LaGory
Ingredients
1 c. juice from canned corn or milk, or two mixed.

1 c. Drained canned corn
3/4 c. sifted flour
1 T. melted (fat) crisco
1 egg
2 tsp. baking powder
3/4 tsp. salt
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
Comments and Notes
An Alabama favorite.

Deviled Eggs
By Grandma Liz LaGory
Ingredients
6 hard boiled eggs

!/4 cup mayonnaise
1/4 tsp. salt
1/4 tsp. mustard
1 tsp. finely minced onion
1/4 tsp. hot pepper sauce
Directions
Cut eggs in half lengthwise. Remove yolks. Mash fine with

fork. Add remeaining ingredients. Refill whites with yolk
mixture. Sprinkle with paprika if desired.
Servings
12
Comments and Notes
Variation: To make Emily and Elizabeth's "doubled eggs"

sprinkle tops generously with cumin (don't really do this).

Hawaiian Meatballs
By Brian LaGory
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
Comments and Notes
Also known as Brian's Tangy Balls, people have really told me

they couldn't stop putting my balls in their mouth, no lie.

Hot Mushroom Turnovers
By Lee LaGory
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
Mix pastry ingredients together and form into a ball. Wrap

dough and refrigerate at least 1 hour.
Prepare filling: Saute onions and mushrooms in hot butter over

medium heat until tender, about 5 minutes. Stir in salt, pepper,
thyme and 2 Tbsp. flour. Stir in sour cream. Set aside.
On lightly floured surface, roll out half of dough about 1/8"

thick; cut into circles with floured 2 to 3" round cookie cutter.
Refrigerate pastry trimmings to re-use. Place 1 teaspoonful of
mushroom mixture on each circle; brush half of the edge with
beaten egg and fold other half over and seal edges. Repeat with
remaining pastry and filling. Place on ungreased cookie sheets.
Bake at 375 degrees for 15-20 minutes (just until light golden).
Serve warm.
Servings
40
Comments and Notes
These can be made ahead and refrigerated or frozen and

thawed before baking.

Hummus
By Brian LaGory
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
Drain chickpeas, reserving liquid. Place all ingredients into a

food processor and process, adding the chickpea liquid as
necessary to produce a smooth puree. Taste and adjust
seasoning (I like to add more lemon juice). Serve drizzled with
additional olive oil and paprika.
Servings
10
Comments and Notes
I usually add both the paprika and cumin. Serve with pita bread,
bread sticks, or veggies.

Layered Dip
By Mary Sue LaGory
Ingredients
1 (8-oz.) pkg. Cream Cheese

1 c. Sour Cream
1 pkg. Taco Seasoning
1 T. Taco sauce
Black Olives (sliced)
1 c. Grated Cheddar cheese
1 Tomato (diced)
Directions
Mix together first 4 ingredients. Spread mixture in 8 x 8 inch

pan, add layer of olives, layer of cheese, top with diced
tomatoes. Refrigerate overnight. Serve with chips.
Servings
12
Comments and Notes

Layered Pesto Dip
By Lee LaGory
Ingredients
8 ounces cream cheese, softened

1/2 pound unsalted butter softened
1 and 1/2 cups lightly packed fresh basil leaves
1 to 2 cloves garlic (optional)
3 Tbsp. olive oil
3 Tbsp. chopped pine nuts (or walnuts or almonds)
1/2 cup freshly grated Parmesan cheese
salt and freshly ground black pepper to taste
Directions
In food processor, beat cream cheese and butter until smooth.

Set aside.
In clean food processor bowl, blend to a paste the basil leaves,
garlic, olive oil and nuts. Add Parmesan cheese and salt and
pepper to taste. Set aside.
Moisten two 12" squares of cheesecloth with water and wring
dry. Lay flat, one on top of the other. Use cheesecloth to
smoothly line a 2 and 1/2 cup straight-sided plain mold or
plastic container. Spread 1/6 of cheese mixture in prepared
mold. Cover with 1/5 of pesto filling, extending it evenly to
sides of mold. Repeat until mold is filled, finishing with cheese
mixture.
Fold end of cloth over top of cheese-pesto mixture and press
down lightly to compact. Chill until firm, 1 to 1 and 1/2 hours.
If allowed to stand longer, cloth will dry and cause filling color to
bleed into cheese. Invert onto a serving dish and gently pull off
cloth.
Servings
12
Comments and Notes
May be made up to 5 days ahead if unmolded, covered with

plastic wrap and kept refrigerated. Garnish with sprigs of basil
or sundried tomatoes. Serve on French baguette slices or
crackers. May substitute margarine for butter and neufchatel
for cream cheese.

Taquitos
By Brian LaGory
Ingredients
20 five inch corn tortillas

1/2 to 1 lb Mexican Shredded Pork (recipe in Main dishes)
oil for frying
Directions
Warm tortillas according to package instructions. Place a

heaping tablespoon of pork in a line toward one edge of each
tortilla. Tightly roll the tortilla and secure with a toothpick.
Repeat with the remaining tortillas and pork.
Fry in either a saucepan with two inches of oil or a deep fryer
heated to 350 degrees F. If frying in a sauce pan cook 2-3
minutes per side. If frying in a deep fryer, fry until golden brown
(3-5 minutes). Drain on paper towels.
Servings
4-6
Comments and Notes
Serve with sour cream, salsa, and guacamole. Can easily be

turned into a meal by adding salad, rice, beans, etc..

Ultimate Cheese Dip
By Brian and Melody LaGory
Ingredients
1 1-lb. pkg. Sausage

2 (8-oz.) pkgs. Cream Cheese
2 cans Rotelle Diced Tomatoes and Chillies
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
Comments and Notes

Beer
By Craig LaGory
Ingredients
12 ounce Beer
Directions
Serve Cold, Warm, or Hot.
Servings
1/6
Comments and Notes

Belgian Wassail
By Lee LaGory
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
Comments and Notes

Chai Tea Mix
By Brian LaGory
Ingredients
1 C nonfat dry milk powder

2 C non-dairy powdered coffee creamer
2 1/2 C white sugar
2 tsp vanilla extract
1 1/2 cups unsweetened instant tea
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cardamom
1/4 tsp white pepper (optional)
1/4 tsp nutmeg (optional)
Directions
Combine vanilla extract with sugar, and allow to dry several

hours or overnight. In a large bowl, combine milk powder,
non-dairy creamer, sugar and instant tea. Stir in ginger,
cinnamon, cloves and cardamom. In a blender or food
processor, blend 1 cup at a time, until mixture is the
consistency of fine powder.
To serve: Stir 2 heaping tablespoons Chai tea mixture into a

mug of hot water.
Servings
36
Comments and Notes
Store dry mixture in an airtight container.

Limoncello
By Brian LaGory
Ingredients
15 lemons
2 bottles (750 ml) 100-proof vodka
4 cups sugar
5 cups water
Directions
Wash the lemons with a vegetable brush and hot water to

remove any wax; pat the lemons dry. Carefully zest the lemons
with a zester or vegetable peeler so there is no white pith on
the peel. In a large glass jar (1-gallon jar), add one bottle of
vodka. Add the lemon zest. Cover the jar and let sit at room
temperature for 40 days in a cool dark place. As the limoncello
sits, the vodka slowly take on the flavor and rich yellow color of
the lemon zest. In a large saucepan, combine the sugar and
water; cook until thickened, approximately 5 to 7 minutes. Let
the syrup cool before adding it to the Limoncello mixture.
Add to the zest vodka mixture. Add the additional bottle of
vodka. Allow to rest for another 10 to 40 days.
After the rest period, strain and bottle: discarding the lemon
zest.
Keep your bottles of Limoncello in the freezer until ready to
serve.
Servings
100
Comments and Notes
Ways to serve (besides drinking). Over ice chips Mix with

sparkling wine or mineral water and add a twist of lemon peel to
serve as an aperitif Toss with fresh berries or fruit Over vanilla
ice cream or frozen yogurt

Luau Punch
By Brian LaGory
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
Comments and Notes

Biscuits Supreme
Ingredients
2 cups sifted all-purpose flour

1/2 tsp. salt
1/2 tsp. cream of tartar
2 tsp. sugar
1/2 cup solid shortening or margarine (1 stick)
2/3 cup milk
Directions
Sift together flour, baking powder, salt, cream of tartar, and

sugar; cut in shortening until mixture resembles coarse crumbs.
Add milk; stir only until dough follows fork around bowl. Turn
out onto a lightly floured surface; knead gently 1/2 minute. Pat
or roll 1/2" thick; cut with 2" round cookie cutter or biscuit
cutter and place on ungreased cookie sheet. Bake at 450
degrees for 10 to 12 minutes until golden brown.
Servings
16
Comments and Notes

Cheese Bread
By Lee LaGory (adapted from BH&G)
Ingredients
2&1/2 to 3 cups (approx.) all-purpose flour

1 pkg. (or 2 & 1/4 tsp.) active dry yeast
1 & 1/2 tsp. salt
1 & 1/2 tsp. sugar
1 cup warm water (120 to 130 degrees)
2 Tbsp. vegetable oil
Filling:
1/4 c. butter or margarine
1 large clove garlic, minced
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 (heaping) cup (abt. 5 oz.) grated cheese (cheddar, colby etc.)
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
Comments and Notes

Cranberry Scones
By Lee LaGory
Ingredients
1/4 cup orange juice

1/4 cup dried cranberries
2 cups all-purpose flour
2 & 3/4 tsp. baking powder
1/2 tsp. salt
1/4 cup plus 2 tsp. sugar, divided
1 large egg
1/4 cup plus 1 Tbsp. milk, divided
4 Tbsp. butter or margarine, cut into small cubes
Directions
Heat oven to 400 degrees. Grease a large cookie sheet.

Combine orange juice and cranberries in cup; set aside. Whisk
together flour, baking powder, salt and 1/4 c. sugar; set aside.
Beat egg and 1/4 cup milk in cup. Cut butter into flour mixture
with pastry blender until coarse crumbs form. Add the orange
juice, cranberries and milk/egg mixture, stirring just until dough
forms a ball. Turn out onto floured board. Lightly knead dough
5 or 6 times. Shape into a 6 inch circle on the cookie sheet.
Brush top with 1 Tbsp. milk and sprinkle with the 2 tsp. sugar.
Cut into 8 wedges, but do not separate. Bake at 400 for 16-18
min. until golden. Separate fully before serving.
Servings
Comments and Notes

Crescent Rolls
By Lee LaGory
Ingredients
1/2 cup milk

2 Tbsp. sugar
1/2 tsp. salt
1/4 cup vegetable oil
1 egg, beaten
1 pkg. (or 2 & 1/4 tsp. active dry yeast)
2 cups all-purpose flour
2 Tbsp. butter, melted
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
Comments and Notes

German Pancakes (Breakfast)
By Lee LaGory
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.
Remove pans from oven and carefully grease them (I brush a

little of the melted butter on them). Pour batter into the pans
and bake on the bottom shelf for 20 to 25 minutes until golden
brown and puffy. Serve immediately.
Servings
2-4
Comments and Notes
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.

Bread pudding
By Mary Sue LaGory
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
Comments and Notes

Butter Tea Cookies
By Lee LaGory
Ingredients
1 cup plus 2 Tbsp. flour

1/3 cup sugar
1/2 cup (1 stick) softened butter (can use margarine)
1 egg yolk
1/2 tsp. vanilla extract
Frosting:
1/4 tsp. salt
1 cup confectioner's sugar
1 Tbsp. milk
Food coloring of choice
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
Comments and Notes

Caramel Corn
By Lee LaGory
Ingredients
6 quarts popped popcorn (24 cups)

2 sticks (1 cup) margarine
2 cups firmly packed brown sugar
1/2 cup light corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
Directions
Discard all unpopped or burned kernels from popcorn; keep

warm in a very slow oven while making the syrup.
Syrup: In med. saucepan melt margarine and stir in brown
sugar, corn syrup and salt. Bring to a boil, stirring constantly.
Remove from heat and add baking soda and vanilla.
Gradually pour syrup over popped corn in a large bowl, mixing
well with a fork. Turn into 2 large shallow baking pans. Bake at
250 degrees for 1 hour, stirring every 15 minutes.
Set pans out of oven; cool completely. Break carmelized corn
apart.
Servings
Comments and Notes

Cheesecake Pie
By Lee LaGory
Ingredients
1 unbaked 9" graham cracker crust

12 ounces cream cheese (1 and 1/2 pkg.), softened
3/4 cup sugar
1 and 1/2 Tbsp. lemon juice
3/4 tsp. vanilla
dash of salt
3 eggs, lightly beaten
Topping:
1 and 1/2 cups sour cream
3 Tbsp. sugar
3/4 tsp. vanilla
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
Comments and Notes

Creamy Blackberry Pie
By Mary Sue LaGory
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
Place blackberries in pastry shell. Combine 1 C sugar, 1/3 C

flour, and salt. Add eggs and sour cream, stirring until blended;
spoon over berries. Combine 1/2 C sugar 1/2 C flour, and cut in
butter with a pastry blender until the mixture resembles coarse
meal. Sprinkle evenly over sour cream mixture. Bake at 350
degrees for 50 to 55 minutes, or until lightly browned.
Servings
Comments and Notes

Devil Dogs
By Lee LaGory
Ingredients
Cookie:
2 and 3/4 cups flour
1 tsp. baking soda
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
?
Comments and Notes

Foamy Sauce
Ingredients
1 cup powdered sugar

1/2 cup (1 stick) butter or margarine (at room temp.)
1 large egg (room temperature)
1 tsp. vanilla
Directions
In medium size bowl, beat sugar and butter with an electric

mixer till pale and fluffy. Beat in egg.
Place bowl over barely simmering water. Beat with mixer or
whisk 5 to 7 minutes till thick and glossy. Remove bowl from
heat; stir in vanilla. Serve warm.
Servings
6-8
Comments and Notes

Gingerbread
Ingredients
1/2 cup butter, margarine or shortening

1/2 cup granulated sugar
1 egg, beaten
2 and 1/2 cups flour (sifted)
1 and 1/2 tsp. soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. ground cloves
1/2 tsp. salt
1 cup molasses
1 cup hot water
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
Comments and Notes
Serve with Foamy Sauce!!

Highlander Oatmeal Cake
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 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
Comments and Notes
Jan's Birthday Cake!

Kentucky Pecan Pie
By Lee LaGory
Ingredients
1 cup white corn syrup

1 cup packed brown sugar
1/3 tsp. salt
1/3 cup melted butter or margarine
3 whole eggs (slightly beaten)
1 heaping cup shelled whole pecans
1 unbaked 9" pie shell
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
Comments and Notes

Noony's Peanut Butter Penuche
By Grandpa Ed LaGory (aka Noony)
Ingredients
2 cups granulated sugar

2 cups light brown sugar
1 cup milk
1 Tbsp. light corn syrup
1/4 tsp. salt
1/2 cup peanut butter
2 tsps. vanilla
Directions
Butter bottom and sides of medium saucepan. Combine first 5

ingredients in pan. Cook and stir over medium heat until sugars
melt and mixture begins to boil. Reduce heat to medium and
attach candy thermometer to side of pan. Continue cooking,
stirring occasionally until mixture reaches 236 degrees (a
teaspoon of mixture will form a soft ball when dropped in a cup
of very cold water at this stage).
Remove from heat; add peanut butter; do not stir it in.
Allow to cool to 115 degrees; add vanilla. Beat vigorously about
10 minutes or until mixture loses it's gloss. Pour into a buttered
pan. When slightly warm break into small pieces.
Servings
Comments and Notes

Nut Brittle
By Grandpa Ed LaGory
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
Butter 15" x 10" x 1" pan.

Mix sugar, corn syrup and water in large saucepan; heat on
medium heat to boil. Attach cany thermometer to side of pan
and cook to 236 degrees.
Stir in nuts slowly while cooking. Cook rapidly, stirring
constantly to 280 degrees.
Stir in butter; continue cooking to 300 degrees.
Remove from heat.
Stir in vanilla; sprinkle baking soda over top quickly; stir
vigorously till puffy (a short time)
Pour into buttered pan at once. Cool.
Servings
Comments and Notes

Oatmeal Cookies
By Quaker Oats
Ingredients
3/4 cup shortening, soft (or margarine)

1 cup firmly packed brown sugar
1 egg
1/4 cup water
1 tsp. vanilla
1 cup sifted all-purpose flour
1 tsp. salt
1/2 tsp. soda
3 cups oats, uncooked
Directions
Beat shortening, sugars, egg, water and vanilla together until

creamy. Sift together flour, salt and soda; add to creamed
mixture; blend well. Stir in oats. Drop by teaspoonfuls onto
greased cookie sheets. Bake for 12 to 15 minutes at 350
degrees until golden brown. Remove from pans to wire racks to
cool.
Servings
60
Comments and Notes
Do not firmly pack the brown sugar in a cracked glass

measuring cup.

Opera Fudge
By Lee LaGory (inspired by Noony)
Ingredients
2 cups sugar
1/2 cup milk
1/2 cup light cream
1/8 tsp. salt
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
Comments and Notes
This reminds me of Dad's famous Penuche.

Peach Upside-Down Cake
Ingredients
1/4 cup margarine (room temp.)

3/4 cup sugar
1 egg (room temp.)
1 & 1/4 cup sifted cake flour
1/4 tsp. salt
1/2 cup milk (room temp.)
1 tsp. vanilla
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.
Topping: Melt the margarine and brown sugar together in a

pan. Pour into a 8" x 8" x 2" pan. Arrange the drained peaches
on top of the margarine and sugar mixture. Pour cake batter
over peaches. Bake at 350 degrees 40 to 50 minutes. Cool
slightly. Invert onto plate while still warm.
Servings
Comments and Notes
In place of cake flour I sift all-purpose flour several times before

measuring then replace a few Tbsp. of the measured flour with
cornstarch and sift again.

Peppermint Twist Cookies
By Lee LaGory
Ingredients
1 cup butter or margarine (room temp.)

1/4 tsp. salt
2 cups flour
red food coloring
1 pkg. (12 oz.) white chocolate chips
Crushed peppermint candies (abt. 30 round mints) coarsely

crushed
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
Comments and Notes

Rice Pudding
Ingredients
2 cups cooked rice (about 2/3 c. dry)

1/2 cup water
2 cups milk
2 eggs, beaten
1/3 cup sugar
dash salt
1 tsp. vanilla
Nutmeg or Cinnamon (optional)
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
Comments and Notes
Rice should be cooked according to package instructions. Do

not omit the salt when cooking the rice (1/2 to 2/3 tsp. salt).

Robin's Nest Cookies
By Lee LaGory
Ingredients
2 and 1/4 cups sifted all-purpose flour

1 cup (2 sticks) butter or margarine (room temp.)
1/2 cup firmly packed brown sugar
2 eggs, separated
1 and 1/2 tsp. vanilla
1 and 1/2 cups coconut or finely chopped walnuts
Fondant Eggs:
2 Tbsp. butter or margarine (room temp.)
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
Comments and Notes

Beer Butt Chicken
By Brian LaGory
Ingredients
1 large chicken (4 to 5 lbs)

1 tsp brown sugar
1 tsp garlic powder
1 tsp onion powder
1/4 tsp paprika
1 tsp dry mustard
1 T salt
1 can of beer or soda (12 oz)
1 C cider
2 T olive oil
2 T balsamic vinegar
Directions
Prepare a gas or charcoal grill for indirect cooking at medium

heat. Mix all of the dry ingredients together in a small bowl until
well mixed. Season the chicken inside and out with this mixture,
and let stand at room temperature for 20-30 minutes. Pour half
of the beer or soda into a clean spray bottle. Add the cider, oil,
and vinegar to the spray bottle. Now shove the beer can into
the cavity (butt) of the chicken, using the drumsticks as a sort
of tripod. Grill over indirect heat for 1 1/2 to 2 hours spraying
the bird with the basting spray periodically. Depending on how
your grill is set up you may need to rotate the bird occasionally
to get even browning.
Servings
2-4
Comments and Notes
For a straightedge vegan version place a block of tofu over a

half filled can of Grapico and proceed with the recipe.

Chicken Korma Pulao
By Brian LaGory
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
Put the butter or oil in a large deep skillet or saucepan, with a

lid. Heat over medium-high heat. Add the chicken skin side
down. Brown the chicken rotating and turning as necessary,
about 10-15 minutes. Remove the chicken, and add the onions
to the pan. Cook stirring for 5-10 minutes. reduce the heat to
medium and add the ginger, cinnamon, garlic, cloves,
cardamom, coriander, cumin, cayenne, turmeric (or saffron),
and some salt and pepper. Cook, stirring occasionally, for about
3 minutes. Add the rice and cook, stirring, until the mixture is
well combined and the rice is glossy. Add the yogurt and 1 1/2
C of water and stir. At this point you may remove the chicken
skin or leave it on. Nestle the chicken in the rice mixture and
cover. Adjust the heat so the mixture simmers gently. Cook for
20-30 minutes, until all the liquid is nearly absorbed, the rice is
tender, and the chicken is cooked through.
Servings
4-6
Comments and Notes
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.

Chicken LaGory
By Mark and Mary Sue LaGory
Ingredients
1 large frying chicken

3 T olive oil
1 clove garlic
2 tsp rosemary
1 1/2 tsp salt
1/4 C wine vinegar
1/2 C dry white wine
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
Comments and Notes

Cincinnati Chili
By Mary Sue LaGory
Ingredients
3 lbs ground beef

1 tsp garlic salt
1 T onion
1 tsp paprika
1 tsp salt
1 tsp chili powder
1/2 tsp cinnamon
1 large can tomato juice
1 tsp cayenne pepper
1 whole red pepper
1 quart water
Place in tea ball, muslin bag, or cheesecloth

1/2 tsp oregano
1/4 tsp rosemary
1/4 tsp marjoram
15 bay leaves
10 cloves
Directions
Combine all ingredients and cook in a a pot three to four hours

with tea ball hanging on side of pot.
After completing remove tea ball and put chili in a blender or
use an immersion blender to blend for a few seconds.
Servings
12
Comments and Notes

Cincinnati Chili Mix
By Brian LaGory
Ingredients
1 teaspoon garlic powder

1 cup dry onion flakes
1/2 cup Chili powder
2 tablespoons cocoa or carob
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons salt
2 teaspoons brown sugar
1 teaspoon ground black pepper
1 teaspoon ground allspice
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground coriander
Directions
Mix all ingredients and store in a closed container.
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
Comments and Notes
Makes about 2 cups mix, enough to make 3 to 4 batches of chili.

Cottage Pie
By Brian LaGory
Ingredients
1 lb. Ground Beef

1 Onion (diced)
3 Carrots (diced)
2 Tbsp. All-Purpose Flour
1/2 tsp. Ground Cinnamon
1 Tbsp. Italian Seasoning
2 Tbsp. Parsley (chopped)
1 1/2 c. Beef Broth
1 Tbsp. Tomato Paste
4 Potatoes (peeled and quartered)
1/4 c. Butter
1 c. Milk
Salt and Pepper to Taste
Directions
Preheat oven to 400°. To Make Meat Filling: Place a large skillet

over medium heat. Crumble in ground beef and saute 1 minute.
Add onion and carrot, then continue to saute until meat is no
longer pink and onion begins to brown, about 5 minutes. Mix in
flour, cinnamon, mixed herbs, and parsley. In a small bowl,
combine beef broth and tomato paste. Mix together, then add to
beef mixture. Add salt and pepper to taste. Lower heat and
simmer mixture for 15 minutes, stirring occasionally, until
almost all of liquid has been absorbed. Spoon mixture into a 9
inch pie plate. To Make Potato Topping: Place potatoes in a
medium saucepan. Cover with water and place over high heat.
Allow to come to a boil. Boil for 15 minutes, or until potatoes
are tender. Drain. Mash potatoes until smooth, then add butter
or margarine, followed by milk. Whip until fluffy. Add salt and
pepper to taste. Spread potatoes over beef filling. Sprinkle with
grated Cheddar cheese. Bake in preheated oven for 25 minutes,
until top is browned and cheese is bubbly.
Servings
Comments and Notes

Dutch Meat Loaf
Ingredients
1 and 1/2 lbs. ground beef

1 c. fresh bread crumbs
1 medium sized onion, chopped
1 (8 oz.) can tomato sauce, divided
1/4 c. chopped green pepper
1 clove garlic, optional
1 egg, beaten
1 and 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. each basil and oregano
1 Tbsp. worcestershire sauce
1/2 to 1 tsp. crushed red pepper
Topping:
1/2 c. water
2 Tbsp. mustard
2 Tbsp. brown sugar
2 Tbsp. cider vinegar
Directions
Mix ground beef, bread crumbs, onions, peppers, egg, spices

and 1/2 can of tomato sauce and form into loaf. Place in a
shallow pan and bake at 350 degrees. While it's starting to
bake, combine remaining tomato sauce, water, mustard, brown
sugar and vinegar to make topping. Pour over meat loaf. Bake
1 and 1/2 hours basting occasionally.
Servings
Comments and Notes
I don't usually pour all of the sauce on at one time. I keep

some to pour on during the last 15 minutes.

Frito Pie
By Melody LaGory
Ingredients
1 lb. ground beef

1 can tomato sauce
2 onions, diced
Garlic (as much as you like)
1/4 lb. grated cheddar cheese
1 tsp. chili powder
1 pkg. Fritos
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
Comments and Notes

Gyro
By Brian LaGory
Ingredients
1 medium onion, finely chopped or shredded

2 pounds ground lamb
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Process the onion in a food processor for 10 to 15 seconds and

turn out into the center of a tea towel. Gather up the ends of
the towel and squeeze until almost all of the juice is removed.
Discard juice.
Return the onion to the food processor and add the lamb, garlic,
marjoram, rosemary, salt, and pepper and process until it is a
fine paste, approximately 1 minute. Stop the processor as
needed to scrape down sides of bowl.
To cook in the oven as a meatloaf, proceed as follows:
Preheat the oven to 325 degrees F.
Place the mixture into a loaf pan, making sure to press into the
sides of the pan. Place the loaf pan into a water bath and bake
for 60 to 75 minutes or until the mixture reaches 165 to 170
degrees F. Remove from the oven and drain off any fat. Place
the loaf pan on a cooling rack and place a brick wrapped in
aluminum foil directly on the surface of the meat and allow to
sit for 15 to 20 minutes, until the internal temperature reaches
175 degrees F.
Servings
Comments and Notes
May also be cooked on a rotisserie. Slice and serve on pita

bread with tzatziki sauce, chopped onion, tomatoes and feta
cheese.

Heart Attack on a Plate
By Brian LaGory
Ingredients
1 lb. Spaghetti or other pasta

2 T. Olive Oil
6 slices Bacon (finely cut)
1/3 c. Dry White Wine (or water)
3 Eggs
2/3 c. Parmesan Cheese
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
Comments and Notes
As I'm eating this I can hear Fred Sanford saying "Elizabeth I'm
coming to join ya!"

Huli Huli Chicken
By Brian LaGory
Ingredients
4-5 lbs chicken pieces

1/3 cup ketchup
1/3 cup soy sauce
1/2 cup brown sugar
3 tablespoons sherry
1 piece ginger root, crushed
1 clove garlic, crushed
Directions
Combine ketchup, soy sauce, brown sugar, sherry, ginger root,

and garlic. Stir well.
Place chicken, skin side up, on the rack of broiler pan about 6
inches from the heat or preferably on an outdoor grill.
Baste and turn the chicken frequently and continue broiling or

grilling for about 20-45 minutes or until chicken appears done.
Servings
4-6
Comments and Notes
This is a Hawaiian style barbecue chicken, Huli means to turn in

Hawaiian.

Hungarian Goulash
By Mary Sue LaGory
Ingredients
3 lbs beef (cubed)

3 lbs onions (sliced)
3 T Hungarian paprika (or more to taste)
salt and pepper to taste
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
Comments and Notes

Luau Pork
By Brian LaGory
Ingredients
5 lbs. Pork Butt or Shoulder

1 T. Liquid Smoke
1 clove Garlic (crushed)
3 T. Sea Salt
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
Comments and Notes
May be cooked in a 325 degree oven wrapped in foil for 4-5

hours (internal temperature should be 160 degrees).

Mexican Shredded Pork
By Brian LaGory
Ingredients
2 lbs boneless pork shoulder (cut into 1 inch cubes)

1 large onion (peeled and quartered)
5 cloves garlic (peeled and crushed)
2 bay leaves
1 T ground cumin
1 ancho or other large dried chile
Directions
Combine all ingredients in a saucepan with a lid and add water

to cover. Turn heat to high and bring to a boil, skim off any
foam that comes to the top. Partially cover and reduce the heat
so the mixture simmers steadily. Cook about an hour until the
meat is tender. Allow to cool and shred the meat with your
fingers or two forks.
Servings
4-6
Comments and Notes
Good for burritos, tacos, empanadas, or taquitos. Variation:

Carnitas Do not shred the meat; cook until the sauce
evaporates and the pork fries in the remaining oil (add
vegetable oil if necessary). may be served as a meat course or
as an appetizer with toothpicks, or used as the above recipe.

No Boil Lasagna
By Brian LaGory
Ingredients
1 (8-oz.) pkg. Lasagna Noodles

1 (15-oz.) ctn. Ricotta Cheese
1/2 c. Parmesan Cheese (grated)
2 Eggs
2 cans Pasta Sauce
1 lb. Ground Beef or Italian sausage
2 c. Mozzarella Cheese
Parsley (chopped)
Directions
Preheat oven to 350°. Brown ground beef (or sausage) and

drain, add to pasta sauce. In a medium bowl combine ricotta,
parmesan, 1 cup mozzarella, and eggs. In a 9 x 13 inch baking
dish spread 1 cup of the sauce mixture. layer with half each the
uncooked noodles, ricotta mixture, and sauce. Repeat layering.
Cover tightly with aluminum foil; bake covered for one hour.
Uncover, top with remaining mozzarella and parsley and bake
an additional 15 minutes. Let stand 10 minutes before serving.
Servings
6-8
Comments and Notes
For a vegetarian lasagna omit the meat and add a defrosted 10

ounce package of frozen spinach to the ricotta mixture.

Pappy Burger
By Mark LaGory
Ingredients
1 1/2 to 2 lbs ground beef

1/2 onion minced
Salt and Black Pepper to Taste
Condiments (See Comments Below)
Directions
Heat a charcoal or gas grill (preferably a tiny hibachi grill on a

highly flammable wooden deck) or the broiler until hot. Mix all
ingredients together until well mixed. Grill the burgers about 3
to 10 minutes per side (3 minutes for very rare and 10 minutes
for very well done). Serve on buns and garnished as you like
(see comments below).
Servings
Comments and Notes
For an authentic Pappy Burger, liberally douse the burger with a

Bartles & James wine cooler before serving. Melting a trash can
and nearly burning the deck down also adds a touch of
authenticity.

Stuffed Artichokes
By Melody LaGory/Mary Sue LaGory
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
Rinse artichokes in cold water, trim stems so that artichokes

stand up right, then 1 inch off top, and trim 1/2 inch off tops of
leaves (to remove sharp tips). Boil in salted water with 2 - 4
tablespoons vinegar or lemon juice for 15-20 minutes. Drain.
Mix all remaining ingredients except tomatoes (or tomato
sauce). Stuff this mixture in leaves, starting from the bottom
going up making sure to put some on top of each artichoke too.
Top each with the tomatoes (or sauce), place in a greased
baking dish, and cover with foil. Bake at 375° for one hour.
Uncover for the last 20 minutes of baking. To eat, grab tip of
leaf and pull off, put between your teeth and pull to get stuffing
and soft edible portion of leaf. You can dip the unstuffed leaves
and artichoke heart in melted butter and eat.
Servings
4-6
Comments and Notes
It's 2 servings if Brian's eating them. The difference between

Mary Sue and Melody's versions is Melody adds about 10 cloves
of garlic.

Best Salad in the World
By Mary Sue LaGory
Ingredients
1 large head Boston lettuce

1 large tomato, cut into slices
1/2 lb. bleu cheese
1 T. port or red wine vinegar
3 T. butter
Dressing:
1/2 c. mayonnaise
1/2 c. yogurt
2 T. honey
2 T. wine vinegar
6 T. sliced, toasted almonds
Directions
Separate the lettuce onto 6 plates. Place one slice of tomato on

each plate. Blend the bleu cheese and port (or vinegar), then
cream in the butter. Place 2 tablespoons of the bleu-cheese
mixture on top of each tomato slice. To make the dressing, mix
well the mayonnaise, yogurt, honey, vinegar, and salt and
pepper, and serve it over the salad. Garnish with the almonds.
Servings
Comments and Notes
You can add or delete the ingredients as you wish to each salad.
This was called something else, but Melody renamed it.

Indian Chickpea Salad
By Brian LaGory
Ingredients
3 C cooked Chickpeas or 2 cans Chickpeas

1 Diced red or yellow onion
1 one inch piece of fresh ginger, peeled and minced
1 T ground cumin
1 T sugar
3 T lemon juice
1 C cashews or peanuts
1/4 C yogurt
Cilantro leaves for garnish
Directions
Mix the yogurt, sugar, cumin, and lemon juice. Pour over other
ingredients and mix well.
Servings
Comments and Notes
For an appetizer similar to Bhel Puri add 1/8 - 1/4 C Rice

Crispies to each serving.

Potato Salad
Ingredients
6 potatoes, cooked in jackets (4 cups cubed)

1 and 1/2 to 2 cups thinly sliced celery
1/2 c. chopped onions or 1 c. green onions (w/tops)
1/2 c. chopped dill or sweet pickles
1/4 c. snipped parsley
3 hard cooked eggs, diced
1 and 1/2 tsp. salt
1/2 tsp. celery seed
1/4 tsp. pepper
1 c. mayonnaise
1 Tbsp. mustard
3 Tbsp. vinegar from pickles
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
Comments and Notes
Optional: 1/2 cup chopped green pepper or diced cheese

Tabbouleh
By Brian LaGory
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
Comments and Notes

Barbecue Rub
By Brian LaGory
Ingredients
1/4 c. Kosher Salt

1/4 c. Dark Brown Sugar (packed)
1/4 c. Paprika
3 Tbsp. Black Pepper
1 Tbsp. Garlic Powder
1 Tbsp. Dried Onion Flakes
1/2 - 1 tsp. Cayenne Pepper
1/2 tsp. Celery Seeds
Directions
Combine all ingredients in a bowl and stir to mix. Sprinkle on

meat and cook immediately, or marinate for up to 4 hours.
Servings
Comments and Notes

Bread Dip Mix
By Brian LaGory
Ingredients
1 tablespoon crushed red pepper

1 tablespoon black pepper
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon garlic powder
1 tablespoon minced garlic
1 teaspoon salt
Directions
Grind ingredients together in a blender.
To use, put 1 tablespoon of mixture in a small bowl. Pour extra

virgin olive oil over and mix together. Dip warm sourdough,
French, or Italian bread into the mixture.
Servings
12
Comments and Notes

Cajun Crawdaddy's Chili Powder
By Brian LaGory
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
Comments and Notes
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.

Cajun Crawdaddy's Habanero Hot Sauce
By Brian LaGory
Ingredients
1/2 c Onion, chopped

2 Garlic cloves, minced
1 T Olive oil
1/2 c Carrots, chopped
1/8 c Water
12-24 Habaneros, stemmed, chopped
1/2 c White vinegar
1/4 c Lime juice
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
Comments and Notes
12 peppers is X, 18 is XX, and 24 is XXX Cajun Crawdaddy

sauce.

Cajun Crawdaddy's Pepper Jelly
By Brian LaGory
Ingredients
1 1/2 pound green bell peppers

6 1/2 cups sugar
1 1/2 cups cider vinegar
2 teaspoon dried hot red pepper flakes
9 ounces liquid pectin
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
Comments and Notes
I usually play with this recipe some, substituting different kinds

of peppers. An easy substitution is to replace 1/2 pound of the
bell peppers with Jalapeno or other hot pepper. The Jelly will
firm up in the refrigerator.

Cajun Crawdaddy's Tabasco Pepper Sauce
By Brian LaGory
Ingredients
1/2 lb tabasco peppers

1 C white vinegar
1 tsp salt
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
Comments and Notes

Cilantro Salsa
By Brian LaGory
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
Directions
Combine the cilantro, garlic, chile, and oil in a blender or food

processor. Puree, adding more oil if necessary to form a smooth
paste. Transfer to a bowl and add lime juice, salt, and pepper to
taste.
Servings
Comments and Notes
Excellent on grilled meat, chicken, or fish.

Coca-Cola Barbecue Sauce
By Brian LaGory
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
Combine all ingredients in a saucepan over medium heat. Bring

to a boil and reduce heat to bring to a gentle simmer. Simmer
until the sauce is reduced by a quarter, about 10 minutes.
Servings
Comments and Notes
Dr. Pepper or other cola may be substituted.

Curry Powder
By Brian LaGory
Ingredients
1 tsp black peppercorns

3 cloves
Seeds from 3 cardamom pods
1 T cumin seeds
1 T coriander seeds
1 T fennel seeds
2 tsp ground ginger
1/4 tsp cayenne, or to taste
2 tsp fenugreek seeds or 1 tsp ground fenugreek
2 tsp ground turmeric
Directions
Combine the whole spices in a skillet over medium heat. Cook,

shaking occasionally, until lightly browned and fragrant. Add the
powdered spices and cook for 1 minute longer. Cool, then grind
to a fine powder in a spice or coffee grinder.
Servings
Comments and Notes

Fragrant (Stinky) Curry Powder
By Brian LaGory
Ingredients
1/4 tsp nutmeg pieces

seeds from 5 cardamom pods
3 cloves
1 cinnamon stick
1 tsp black peppercorns
2 T cumin seeds
1/4 C coriander seeds
2 bay leaves
2 dried curry leaves (or 1 T crumbled)
2 tsp fenugreeek seeds (or 1 tsp ground)
Directions
Place all whole spices (except fenugreek)in a skillet over

medium heat. Cook, shaking the skillet until the spices become
fragrant (stinky). Add the fenugreek and cook one minute more.
Allow to cool and grind in coffee grinder. Store in tightly covered
container.
Servings
20
Comments and Notes
I know you're asking "where do I get curry leaves?".

mountainroseherbs.com has them for dirtcheap, as with all of
the other spices required.

Greek Salad Dressing
By Brian LaGory
Ingredients
1/2 c. Olive Oil

1/4 c. Lemon Juice
1 - 2 T. Dried Herbs (Parsley, Oregano, Mint, etc.)
1 head Roasted garlic
Directions
Combine all ingredients in blender and blend until well blended.
Servings
10
Comments and Notes

Harissa
By Brian LaGory
Ingredients
6 dried Ancho peppers

6 dried Guajillo peppers
1 tabasco or other hot red chile (optional)
4 garlic cloves
1/2 cup olive oil
1 tsp Tabil or cumin
1 tsp salt
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
Comments and Notes
Delicious on grilled cheese, or use as a marinade for meat, or

add to soups and stews.

Hawaiian Sweet and Sour Sauce
By Brian LaGory
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
Comments and Notes
I place the sauce in a crockpot along with Hawaiian meatballs

for a Luau inspired appetizer. The sauce is also good with
shrimp, vegetables, or anything else you like.

Jerk Seasoning
By Brian LaGory
Ingredients
1 teaspoon dried ground habanero chile or substitute other hot

powder such as cayenne
2 tablespoons onion powder
2 teaspoons ground thyme
2 teaspoons ground allspice (or 1 T whole)
1 teaspoon coarsely ground black pepper
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon garlic powder
1/4 teaspoon ground cloves
Directions
Combine all the ingredients and mix well (if using whole spices
grind well).
Store the extra seasoning in a glass jar.
Servings
20
Comments and Notes

Montreal Steak Seasoning
By Brian LaGory
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
If starting with whole peppercorns and coriander (increase the

measurement by 1/2 to 1 time), place in a mortar and pestle or
spice grinder, and grind until coarsely chopped or crushed.
Combine and mix all ingredients well.
Servings
20
Comments and Notes

Pesto
By Lee LaGory
Ingredients
1/2 cup olive oil

3 cloves garlic
1/4 tsp. salt
2 cups firmly packed fresh basil leaves
2 Tbsp. pine nuts (or walnuts)
2/3 cups freshly grated Parmesan cheese
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
Comments and Notes
Use on pasta, vegetables, chicken etc. Use to season soups.

Split a loaf of Italian bread, spread with pesto, top with sliced
tomatoes (season with salt and pepper) then top with a layer of
Mozzarella or Provolone cheese and broil until cheese bubbles.

Raisin Sauce
By Craig LaGory
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
Melt butter in a saucepan, add flour and cook for a minute or

two. Add the juice and raisins, bring to a boil, reduce heat and
simmer for ten minutes stirring constantly until thickened. Add
the lemon zest.
Servings
Comments and Notes
Serve over boiled Salt Pork for Uncle Zeke's Sweet and Salty
Pig.

Raita
By Brian LaGory
Ingredients
1 3/4 C plain yogurt

1 medium cucumber (peeled and grated or finely minced)
1/2 tsp salt
1/2 tsp ground cumin
Directions
Stir all ingredients together. Chill before serving.
Servings
Comments and Notes

Roasted Garlic
By Brian LaGory
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
Comments and Notes
I do this in the toaster oven.

Tabil
By Brian LaGory
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
Combine all the ingredients except the garlic in a skillet over

medium heat. Toast, shaking, until the mixture becomes
fragrant. Add the garlic powder and grind in a spice or coffe
grinder until powdery.
Servings
20
Comments and Notes
This North African spice mix is an essential ingredient in

Harissa, it can also be used as a rub for meat.

Tahini Sauce
By Brian LaGory
Ingredients
1/2 C tahini, with a bit of its oil

1/2 C water or yogurt
Juice of 1 lemon (3 T)
1/2 tsp garlic (minced)
1/2 tsp ground cumin (optional)
Directions
Put all ingredients into a bowl or blender, and whisk or blend

until smooth.
Servings
Comments and Notes
May be thinned with more lemon juice, oil, or yogurt ( or any

combination of these) for a delicious salad dressing.

Tomato Relish
By Melody LaGory
Ingredients
1 gal. peeled tomatoes, chopped

3 large onions, chopped
4 hot peppers, chopped (more or less to taste)
1/4 c. salt
4 c. sugar
1 c. vinegar
1 1/2 T. pickling spice
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
Comments and Notes
This may be called chili sauce outside of the southeast.

Tzatziki Sauce
By Brian LaGory
Ingredients
16 ounces plain yogurt

1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 T olive oil
2 tsp red wine vinegar
5 to 6 mint leaves, finely minced
Directions
Place the yogurt in a tea towel, gather up the edges, suspend

over a bowl, and drain for 2 hours in the refrigerator.
Place the chopped cucumber in a tea towel and squeeze to
remove the liquid; discard liquid. In a medium mixing bowl,
combine the drained yogurt, cucumber, salt, garlic, olive oil,
vinegar, and mint. Serve as a sauce for gyros. Store in the
refrigerator in an airtight container for up to a week.
Servings
Comments and Notes

"He ate the whole Macaroni!"
By Lee LaGory
Ingredients
8 oz. macaroni, cooked

1 and 1/2 cups hot milk
1/4 cup soft butter or margarine
1/4 cup flour
1/4 cup chopped onion, green onion, or chives
1/8 tsp. pepper
1 tsp. salt
2 cups diced Cheddar cheese
Topping:
1 cup fresh bread crumbs
2 Tbsp. melted butter or margarine
Directions
Put all ingredients (except macaroni and topping ingredients)

into blender container. Cover and blend until smooth, stopping
to scrape sides of blender container if necessary. Mix with
macaroni. Pour into 2 quart baking dish. Bake at 350 degrees
for 15 minutes. Mix bread crumbs and butter and sprinkle over
top. Bake 15 minutes longer until bubbly and crumbs are lightly
browned.
Servings
4-6
Comments and Notes

Copper Pennies
By Melody LaGory
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
Comments and Notes

Creamy Macaroni and Cheese
By Brian LaGory
Ingredients
2 cups uncooked elbow macaroni

4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until

tender, about 7 minutes. Drain. In a medium saucepan, mix
butter and cheese. Stir until the cheese melts. In a slow cooker,
combine cheese/butter mixture and add the eggs, sour cream,
soup, salt, milk, mustard and pepper and stir well. Then add
drained macaroni and stir again. Set the slow cooker on low
setting and cook for 3 hours, stirring occasionally.
Servings
12
Comments and Notes

Goetta
By Brian LaGory
Ingredients
1 lb. Ground Beef

1 lb. Sausage or Ground Pork
1 Onion (finely chopped)
2 c. Steel Cut Oats
2 tsp. Salt
2 Bay Leaves
1/2 tsp. Sage
8 c. Water
1/4 tsp. Cayenne Pepper (or to taste)
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
Comments and Notes
Better than the store bought, you can make it as spicy or mild
as you want.

Green Bean Casserole
By Melody LaGory
Ingredients
1 can (10 3/4 oz) cream of mushroom soup

2 cans (14 1/2 oz) no salt added french cut green beans
3/4 C milk
1 1/3 C French fried onions
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
Comments and Notes
If Elise will be eating the casserole add up to 6 jars chicken

baby food (she won't even notice, and she needs the protein).

Indian Green Beans
By Mark LaGory
Ingredients
1 1/2 pounds fresh green beans

1 medium-sized onion, peeled and coarsely chopped
3 cloves garlic, peeled and coarsely chopped
A piece of fresh ginger, about 1 inch square, coarsely chopped
1 medium-sized tomato, coarsely chopped
1/2 teaspoon ground turmeric
10 tablespoons vegetable oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon whole cumin seeds
1/2 teaspoon whole black mustard seeds
Optional - 1 or 2 whole dried red peppers OR 1/2 hot fresh
green chili sliced in half OR 1/4 teaspoon cayenne pepper
1 teaspoon salt (or to taste)
2 teaspoons lemon juice (or to taste)
Directions
Wash the beans. Trim the ends. Slice the beans into rounds
about 1/8" - 1/4" thick.
Put the onion, garlic, ginger, tomato and turmeric in a blender

and blend into a smooth paste.
Put 6 tablespoons of the vegetable oil in an 8-inch skillet or

heavy-bottomed pan, and heat it on medium. Pour in mixture
from blender and fry for about 5 minutes, stirring all the time,
adding a teaspoon of warm water if and when it starts to stick
to the bottom. Now put in the coriander and cumin and continue
frying another 5 minutes, again adding a teaspoon of warm
water if necessary to prevent sticking.
In a 10-inch skillet, heat the remaining tablespoons of oil over a

medium flame. When very hot, put in the whole cumin and
mustard seeds. After 10 seconds, add the whole red peppers if
you are using them. Stir once, and as the peppers darken and
the mustard seeds begin to pop, put in the sliced green beans
and the sliced green chili if you are using it. Now scrape up all
the mixture from the first skillet and add it to the beans. Fry the
beans on medium flame for 5 minutes, stirring all the time. Turn
heat to low, add the salt and lemon juice, and let the beans
cook covered, stirring now and then, until they are tender
(about 35 minutes). If you are using cayenne pepper, stir in 5
minutes before the end of cooking time. If the beans stick to the
skillet, add 1 tablespoon of water, stir and keep cooking.
Servings
6
Comments and Notes

Italian Green Beans
By Lee LaGory
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
Cut beans in half if over 4" long. In a large, heavy skillet or

dutch oven bring 1" of water to a boil over high heat. Add 2
tsps. of salt and the beans; cover and cook about 5 minutes,
until tender but still slightly firm. Drain and rinse with cool
water. Dry skillet and heat over high heat. Add the oil; when
hot, add onion and whole garlic cloves. Reduce heat to
moderately high and cook 4 to 5 minutes, stirring constantly,
until onion is browned. Add beans and cook 1 minute, stirring
constantly. Stir in 2 Tbsp. water, the sugar, basil and 1 tsp. of
salt. Cook 1 to 2 minutes longer, stirring constantly. Discard
garlic and sprinkle beans with cheese.
Servings
Comments and Notes
May be served hot or at room temperature. I don't really

discard the garlic cloves! Amount of salt may be reduced.

Orzo Risotto ("I Can't Believe It's Not Maggots")
By Lee LaGory (title by Craig)
Ingredients
2 Tbsp. butter or olive oil

1 small onion, minced
3 cups vegetable (or chicken) stock (more if needed)
1 & 1/2 cups orzo
1 cup freshly grated parmesan cheese
1/2 cup minced fresh parsley
Directions
Place the butter in a 3 or 4 qt. saucepan and turn the heat to

medium; when the foam subsides, add the onion and cook,
stirring, until it becomes translucent. Meanwhile, heat the stock
in a separate pan. Add the orzo to the onion and stir once or
twice; season with salt and pepper and add the stock, all at
once. Cover and reduce heat to medium low. Cook, stirring
every few minutes to prevent sticking, until the liquid is
absorbed and the pasta is tender, about 15 minutes. Taste and
adjust seasoning if necessary. If the pasta is underdone, add
1/2 cup more stock or hot water and cook another 5 min. or so,
until it is absorbed and the pasta is done. Stir in half of the
parmesan and parsley. Garnish with remaining parsley and
serve, passing remaining cheese at the table.
Servings
4-6
Comments and Notes
To make "I can't believe it's not maggots in a garden", saute

(separately) a mixture of vegetables (slivered carrots, finely
sliced onion,minced garlic, peas etc.-abt. 2 c. total) in olive oil.
Top risotto with mixture before serving.

Pasta with Sun-Dried Tomato Pesto and Feta
By Mark LaGory
Ingredients
3/4 cup oil-packed sun-dried tomato halves, drained

1/4 cup loosely packed basil leaves
2 tablespoons slivered almonds
2 tablespoons shredded fresh Parmesan cheese
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) crumbled feta cheese
8 ounces bow tie pasta
Directions
Cook pasta according to the package directions. Drain through a

sieve over a bowl, reserving 1 cup cooking liquid. Return pasta
to pan.
While pasta cooks, place tomatoes and next 6 ingredients

(through black pepper) in a food processor; process until finely
chopped.
Combine tomato mixture and the reserved 1 cup cooking liquid,

stirring with a whisk. Add to pasta; toss well to coat. Sprinkle
with feta.
Servings
Comments and Notes

Roasted Brussels Sprouts with Garlic
By Brian LaGory
Ingredients
1/4 C olive oil

1 pound Brussels sprouts (trimmed and halved)
5 cloves garlic (peeled)
1 T balsamic vinegar (optional)
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
Comments and Notes
These are what Blaine and Samantha call baby cabbages. And
believe it or not, at least Samantha loves them.

Spicy Indian Green Beans (Masaledar sem)
By Mark LaGory
Ingredients
1 ½ lbs fresh green beans

1 ½ inch piece of fresh ginger
10 cloves garlic
1 ½ cups water
5 T vegetable oil
2 tsp whole cumin
1 whole dried hot red chili, lightly crushed in mortar
2 tsp ground coriander seeds
2 medium peeled tomatoes, finely chopped
1 ¼ tsp salt
3 T lemon juice
1 tsp ground roasted cumin seeds
Ground black pepper
Directions
Cut green beans crosswise in ¼ inch pieces. Put ginger and

garlic into food processor or blender. Add ½ cup of the water
and blend until fairly smooth.
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
Comments and Notes

Autumn Soup
By Brian LaGory
Ingredients
1 lb. Ground Beef

1 1/2 c. Chopped Onions
1 1/2 c. Chopped Carrots (optional
1 1/2 c. Cubed Potatoes
1 1/2 c. Diced Celery
1 28 oz. can Tomatoes (with their juice)
4 c. Water
2 tsp. Salt
1 Bay Leaf
1/4 tsp. Basil
1/4 tsp. Black Pepper
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
Comments and Notes
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.

Birmingham Chili
By Brian LaGory
Ingredients
3 lbs ground beef

1 large onion (chopped)
3 cloves garlic (minced)
3 T Cajun Crawdaddy's chili powder
1/2 - 1 tsp ground cumin
1 can (28 oz) diced, whole or crushed tomatoes
3 cans (15.5 oz) chili beans, or your choice of other beans
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.
Serve garnished with Fritos, chopped onion, grated cheese, sour

cream, and Cajun Crawdaddy's hot sauce as desired.
Servings
16
Comments and Notes
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.

Black Bean Soup
By Lee LaGory
Ingredients
1 pound dried black beans

8 cups water
3 to 4 tsps. salt
3 cloves garlic, minced
2 tsp. red wine vinegar
2 tsp. ground cumin
1 and 1/2 tsp. oregano
1 Tbsp. olive oil
1 large onion, chopped
1 small to medium green pepper, diced
tomato paste
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
Comments and Notes

Fort Morgan Gumbo
By Brian LaGory
Ingredients
1 Large Bell Pepper (chopped)

2 Ribs Celery (chopped)
2 Medium Onions (chopped)
2 Large Cans Tomatoes
20 Pods of okra sliced (I use a 1 lb bag of sliced frozen Okra)
1 Cup water or shrimp stock (see comments)
2 C Flour
1 C Bacon Fat (or vegetable oil)
1/2 tsp Cayenne Pepper
2 tsp Salt
Hot Pepper Sauce to taste
2 tsp File Powder (optional)
3 Lbs Raw Shrimp ( or substitute 1 lb of Shrimp with Scallops or
Oysters)
1 Lb Fish Fillets (cut into 1 inch cubes)
Directions
Combine first 7 ingredients in a large soup pot and cook until

vegetables are tender. Meanwhile brown the flour in the fat or
oil. Cook until very brown and thick stirring with a non plastic
spoon; at least 30 minutes. Add flour mixture to the vegetables,
stirring constantly. Add the salt, cayenne, hot pepper sauce,
and File powder. Simmer for one hour, stirring occasionally. Add
the seafood and simmer 20 minutes or more. Serve over cooked
rice.
Servings
12
Comments and Notes

Gazpacho
Ingredients
6 Large Tomatoes (chopped)

2 Cucumbers (peeled and chopped)
1/2 c. Onion (chopped)
1/3 c. Olive Oil
1/2 c. Celery (chopped)
2 cloves Garlic (crushed)
1/2 c. Bell Pepper (minced)
2 c. Tomato Juice
3 T. Lemon Juice
Tabasco Sauce (to taste)
Directions
Rub glass bowl with Garlic. Combine all other ingredients in

bowl and chill for 24 hours before serving. Variation- I
sometimes use a large 28 oz. can of diced tomatoes with one or
2 fresh chopped tomatoes in place of the 6 large fresh
tomatoes. Also the ingredients can be processed in a food
processor for a smoother consistency.
Servings
10
Comments and Notes
Delicious cold summer soup.

Matzo Ball Soup
By Brian LaGory
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
Comments and Notes

Potato Soup Mix
By Brian LaGory
Ingredients
1 3/4 cups instant mashed potatoes, butter-flavored

1 1/2 cups powdered milk
2 tablespoons instant chicken or vegetable bouillon
2 teaspoons dried onion flakes
1 tablespoon dried parsley
1/8 teaspoon turmeric
1/4 teaspoon white pepper
Directions
In a large bowl, combine all ingredients mixing until well

blended. Store in airtight container.
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
Comments and Notes

Pumpkin Soup
Ingredients
1 (16-oz.) can Pumpkin

13.75 oz. Chicken Broth
1 Large Onion
2 Carrots (sliced or diced)
2 c. Half and Half
1/8 tsp. Pepper
1 tsp. Cinnamon
1/2 tsp. Baking Soda
1/4 tsp. Salt
Sour Cream
Bacon Bits
Directions
In a large pot add, chicken broth, onions, carrot, baking soda,

salt and pepper. Simmer uncovered for ten to fifteen minutes
until carrots are soft. Put vegetable and broth into a food
processor or blender and blend until smooth. Return to pot. Add
pumpkin and half and half. Simmer uncovered for 10 minutes.
Pour into soup crocks or soup bowls. Top with sour cream and
bacon bits.
Servings
Comments and Notes
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.

Split Pea Soup
By Brian LaGory
Ingredients
2 C (1 lb) split peas

6 C chicken or vegetable stock
1 carrot (chopped)
1/2 onion (chopped)
1 rib celery (chopped)
1 dried hot pepper or pinch of cayenne
1/2 to 1 cup diced ham (optional)
2 T vegetable oil (optional)
2 T flour (optional)
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
Comments and Notes
Serve with croutons or bread.

Taco Soup
By Brian LaGory
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
Brown beef and onions in a skillet, drain. Place all ingredients in

a slow cooker and cook on low 4 hours. Serve garnished with
shredded cheese, chopped onions, sour cream, salsa, hot sauce,
and tortilla chips as desired.
Servings
10
Comments and Notes

Tortilla Soup
By Brian LaGory
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
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
Comments and Notes

White Chili
By Brian LaGory
Ingredients
3 cans of Great Northern Beans (drain as much as possible)

6 cups chicken broth (or 3 to 4 cans broth)
2 medium onions, chopped
2 tablespoons of olive oil
2 4-ounce cans mild green chilies, chopped
2 teaspoons ground cumin
1 1/2 teaspoons oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
4 cups diced cooked chicken breast (I use skinless chicken
breasts)
Directions
Combine beans, broth and garlic in a large soup pot. In a skillet,

sauté onions in oil until tender, add chilies and seasonings and
mix thoroughly. Add to bean mixture and bring to a boil.
Add chicken, cover and reduce heat, simmering for 1 to 2 hours,
stirring occasionally.
Serve topped with grated cheese, salsa, tortilla chips, and sour
cream.
Servings
10
Comments and Notes
You can substitute soaked dried white beans, cook the beans for
about three hours and proceed with the recipe.

Blaine's Matzah Lasagna
By Brian LaGory
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
Comments and Notes
Blaine's favorite kosher for passover dish.

Dal (Indian Lentils)
By Brian LaGory
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
Directions
COmbine all ingredients except salt and pepper in a large pot;

along with water to cover. Bring to a boil over high heat, then
reduce heat to a simmer. Cook until the lentils are tender, about
an hour. Season to taste. Serve over rice with Raita if you like.
Servings
Comments and Notes

Falafel
By Brian LaGory
Ingredients
1 3/4 C dried chickpeas

2 cloves garlic
1 small, peeled and quartered
1 tsp ground coriander
1 T ground cumin
1 tsp cayenne
1 C chopped fresh parsley or cilantro
2 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp baking soda
1 T lemon juice
1 egg
oil for frying
Directions
Put the beans in a bowl and cover with water by 3 to 4 inches.

Soak for 24 hours, checking occasionally to see if more water is
needed. Drain the beans well and place them in a good
processor with all remaining ingredients, except the oil. Pulse
until finely minced but not pureed. Put 1 to 2 inches of oil in a
pan. Form heaping tablespoons into balls or patties and fry until
browned.
Servings
Comments and Notes
Serve with Tahini sauce, or in pitas with veggies and Tahini

sauce, plain yogurt, or Tzatziki sauce. The egg may be omitted,
but it helps the Falafel stay together.

Fresh Tomato Tart
By Michelle LaGory
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.
Filling: Put enough water in a med. pan to cover tomatoes

completely when they are added. Bring water to boil over high
heat; add tomatoes and leave in water 10 to 15 seconds. Drain
tomatoes and rinse with cold water; remove and discard skin.
Cut tomatoes into 1" pieces; sprinkle with salt, basil and
pepper. Toss gently; taste and add more seasoning if desired.
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

6-8
Comments and Notes
Can be served warm or cold.

Mexicali Bean Bake
By Lee LaGory
Ingredients
1/2 cup chopped onion

1 clove garlic, minced
2 Tbsp. oil
1 Tbsp. all-purpose flour
2-16 oz. cans kidney beans, drained
1-16 oz. can tomatoes, cut up
1 Tbsp. chili powder
1/2 tsp. each crushed red pepper, salt, oregano, sugar and basil
1 tsp. cumin
several dashes hot pepper sauce (optional)
2/3 cup yellow cornmeal
3/4 tsp. salt
1/4 tsp. baking soda
1 beaten egg
1/2 cup milk
1-12 oz can corn (regular or with peppers), drained
1/4 cup oil
1 cup shredded cheese
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
Comments and Notes

Samantha's Spinach (Saag Paneer)
By Brian LaGory
Ingredients
1 1/2 lbs. Spinach (fresh or frozen)

3/4 lb. Tofu (optional)
3 Tbsp. Butter
1 Tbsp. Ginger (fresh peeled and grated)
1 Tbsp. Garlic (minced)
3 Small Dried Chiles
2 Tbsp. Curry Powder
1/2 c. Yogurt
1 1/2 c. Whole Milk or Half and Half
Salt to taste
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
Comments and Notes
I usually double the recipe, because Samantha will eat it three

meals a day. If you're feeling really adventurous try making
your own authenic paneer.

Savory Cheese and Onion Pie
By Lee LaGory
Ingredients
Pastry for 9 to 10" pie

10 oz. cheese, half Swiss and half Swiss Gruyere
2 Tbsp. flour
2 large onions
1 Tbsp. chopped basil (or 1/2 tsp. dried basil)
2 large, firm tomatoes, sliced
2 large eggs
3/4 cup cream (or milk)
Directions
Line pie dish with pastry;chill.

Grate cheese and toss with flour. Melt butter in large skillet;
slice onions and saute very gently until they begin to turn
golden, abt. 1/2 hour. Spread about 1/3 of the cheese over
bottom of the pie shell then spread the onions over it. In the
butter left in pan, heat the tomato slices with the basil for a
minute or two. Arrange the tomato slices over onions; cover
with the remaining cheese.
Beat the eggs and cream (salt and pepper optional) and pour
over the cheese. Bake in a pre-heated 350 degree oven for
about 35-40 minutes or until top browns nicely.
Servings
Comments and Notes
You may substitute some mozzarella or provolone cheese for

some of the swiss.

Stuffed Acorn Squash
By Lee LaGory
Ingredients
2 acorn squash, halved and seeded

1 & 1/2 Tbsp. (approx.) butter or margarine
2 Tbsp. (approx.) brown sugar
1 Tbsp. olive oil
1 med. size onion, minced
1 med. size carrot, coarsley shredded
1/3 cup chopped pecans, toasted
2 & 1/2 cups cooked brown or white rice
1/2 (heaping) tsp. dried basil
1 Tbsp. minced fresh parsley
Directions
Preheat oven to 400 degrees. Place the seeded squash halves,

cut side down, on a greased baking sheet and bake for 30
minutes. Remove from oven and place squash, open side up, on
baking sheet. Cool slightly before rubbing cut sides with butter
and sprinkling liberally with brown sugar, salt and pepper.
Return to oven and bake about 15 min. longer until almost
tender and beginning to glaze. Reduce oven temp. to 350
degrees.
Meanwhile, prepare filling: Heat the oil in a large skillet over
med. heat. Add the onion and carrot and cook until softened;
add garlic and saute for several minutes longer. Stir in rice,
nuts and seasonings. Mix well and spoon into the squash
cavities. Bake, stuffing side up, for abt. 20 minutes longer at
350 degrees until squash is tender when pierced and filling is
hot. Sprinkle with fresh parsley before serving.
Servings
Comments and Notes

Tofu Stir Fry
By Mark LaGory
Ingredients
1/4 C tomatoes (diced)

2 T vinegar
2 T brown sugar
2 dried chili peppers (or red pepper flakes to taste)
2 tsp sesame oil
1 T garlic
2 T fresh ginger (peeled and minced)
3/4 C stock
1 1/2 T cornstarch in 1/2 C Water
1 container tofu
5-10 scallions (sliced)
Directions
Press tofu between paper towels to remove excess moisture.

Cube tofu and fry in a small amount of vegetable oil until golden
brown, drain. Combine tomatoes, chili, sugar, vinegar, stock,
and 1/2 tsp salt. Heat a Wok over medium high heat. Add the
sesame oil add the garlic and ginger and cook for one minute.
Add the scallions and tomato mixture and cook for 4-5 minutes.
Add the tofu and cornstarch mixture and cook for several
minutes until thickened.
Servings
Comments and Notes

Index
"He ate the whole Macaroni!" 92
Autumn Soup 104
Baked Feta 6
Barbecue Rub 69
Beer 18
Beer Butt Chicken 48
Belgian Wassail 19
Best Salad in the World 65
Biggel-Balls 7
Birmingham Chili 105
Biscuits Supreme 23
Black Bean Soup 106
Blaine's Matzah Lasagna 116
Bread Dip Mix 70
Bread pudding 28
Butter Tea Cookies 29
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
Caramel Corn 30
Chai Tea Mix 20
Cheese Bread 24
Cheesecake Pie 31
Chicken Korma Pulao 49
Chicken LaGory 50
Cilantro Salsa 75
Cincinnati Chili 51
Cincinnati Chili Mix 52
Coca-Cola Barbecue Sauce 76
Conch Fritters 8
Copper Pennies 93
Corn Fritters 9
Cottage Pie 53
Cranberry Scones 25
Creamy Blackberry Pie 32
Creamy Macaroni and Cheese 94
Crescent Rolls 26
Curry Powder 77
Dal (Indian Lentils) 117
Devil Dogs 33
Deviled Eggs 10
Dutch Meat Loaf 54
Falafel 118
Foamy Sauce 35
Fort Morgan Gumbo 107
Fragrant (Stinky) Curry Powder 78
Fresh Tomato Tart 119
Frito Pie 55
Gazpacho 108

Index ( ...continued )
German Pancakes (Breakfast) 27

Gingerbread 36
Goetta 95
Greek Salad Dressing 79
Green Bean Casserole 96
Gyro 56
Harissa 80
Hawaiian Meatballs 11
Hawaiian Sweet and Sour Sauce 81
Heart Attack on a Plate 57
Highlander Oatmeal Cake 37
Hot Mushroom Turnovers 12
Huli Huli Chicken 58
Hummus 13
Hungarian Goulash 59
Indian Chickpea Salad 66
Indian Green Beans 97
Italian Green Beans 99
Jerk Seasoning 82
Kentucky Pecan Pie 39
Layered Dip 14
Layered Pesto Dip 15
Limoncello 21
Luau Pork 60
Luau Punch 22
Matzo Ball Soup 109
Mexicali Bean Bake 121
Mexican Shredded Pork 61
Montreal Steak Seasoning 83
No Boil Lasagna 62
Noony's Peanut Butter Penuche 40
Nut Brittle 41
Oatmeal Cookies 42
Opera Fudge 43
Orzo Risotto ("I Can't Believe It's Not Maggo... 100
Pappy Burger 63
Pasta with Sun-Dried Tomato Pesto and Feta 101
Peach Upside-Down Cake 44
Peppermint Twist Cookies 45
Pesto 84
Potato Salad 67
Potato Soup Mix 110
Pumpkin Soup 111
Raisin Sauce 85
Raita 86
Rice Pudding 46
Roasted Brussels Sprouts with Garlic 102
Roasted Garlic 87
Robin's Nest Cookies 47
Samantha's Spinach (Saag Paneer) 122

Index ( ...continued )
Savory Cheese and Onion Pie 123

Spicy Indian Green Beans (Masaledar sem) 103
Split Pea Soup 112
Stuffed Acorn Squash 124
Stuffed Artichokes 64
Tabbouleh 68
Tabil 88
Taco Soup 113
Tahini Sauce 89
Taquitos 16
Tofu Stir Fry 125
Tomato Relish 90
Tortilla Soup 114
Tzatziki Sauce 91
Ultimate Cheese Dip 17
White Chili 115

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LaGory Family Cookbook

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LaGory Family cookbook

Edited by Brian LaGory

LaGory Family cookbook: page 2

Beer Butt Chicken 48

Best Salad in the World 65

Sauces, Spices, And Condiments

LaGory Family cookbook: page 3

"He ate the whole Macaroni!" 92

Soup And Stews

Autumn Soup 104

Blaine's Matzah Lasagna 116

LaGory Family cookbook: page 4

LaGory Family cookbook: page 5

1 slice thick feta (1/2 inch thick)

Preheat oven to 375 degrees F. Center a slice of feta on a sheet

Comments and Notes

Serve with Pita or crusty bread. This appetizer can easily be

LaGory Family cookbook: page 6

5 ounces grated mild cheddar, monterey jack or other cheese

In a food processor, combine the cheese, sour cream,butter,

Comments and Notes

LaGory Family cookbook: page 7

You can chop the Conch or place in a food processor, and

Comments and Notes

LaGory Family cookbook: page 8

1 c. juice from canned corn or milk, or two mixed.

Comments and Notes

LaGory Family cookbook: page 9

6 hard boiled eggs

Cut eggs in half lengthwise. Remove yolks. Mash fine with

Comments and Notes

Variation: To make Emily and Elizabeth's "doubled eggs"

LaGory Family cookbook: page 10

Comments and Notes

Also known as Brian's Tangy Balls, people have really told me

LaGory Family cookbook: page 11

Mix pastry ingredients together and form into a ball. Wrap

Prepare filling: Saute onions and mushrooms in hot butter over

On lightly floured surface, roll out half of dough about 1/8"

Comments and Notes

These can be made ahead and refrigerated or frozen and

LaGory Family cookbook: page 12

Drain chickpeas, reserving liquid. Place all ingredients into a

Comments and Notes

LaGory Family cookbook: page 13

1 (8-oz.) pkg. Cream Cheese

Mix together first 4 ingredients. Spread mixture in 8 x 8 inch

Comments and Notes

LaGory Family cookbook: page 14

8 ounces cream cheese, softened

In food processor, beat cream cheese and butter until smooth.

Comments and Notes

May be made up to 5 days ahead if unmolded, covered with

LaGory Family cookbook: page 15

20 five inch corn tortillas

Warm tortillas according to package instructions. Place a

Comments and Notes

Serve with sour cream, salsa, and guacamole. Can easily be

LaGory Family cookbook: page 16

1 1-lb. pkg. Sausage

Comments and Notes

LaGory Family cookbook: page 17

Serve Cold, Warm, or Hot.

Comments and Notes