APPETIZERS 5 DEER STICK 6 BLACK BEAN DIP 7 PUMPKIN DIP 8 CAESAR HOT ARTICHOKE DIP 9 SPINACH ROLL-UPS 10 SPICED

MAPLE PECANS 11 BLUE CHEESE AND BACON PUFFS 12 SAUSAGE BALLS 13 BLOOMING BRIE BOWL 14 BEVERAGES 16 MULLED CRANBERRY CIDER 17 NO SHORTCUTS RUSSIAN TEA 18 HOMEMADE EGGNOG 19 HOMEMADE KAHLUA 20 RED ASS BLOODY MARY MIX 21 POINSETTA COCKTAIL 22 BARRYS SANGRIA 23 LAMBIC SANGRIA 24 BREAD 25 CREAM CHEESE FROSTING FOR CINNAMON BUNS 26 BACON - CHEDDAR MUFFINS 27 BEST DROP BISCUITS 28 CRANBERRY NUT BREAD 29 PUMPKIN LOAF BREAD 30 PUMPKIN CORNBREAD 30 BOOZY BAKED FRENCH TOAST 31 CAKES & COOKIES 32 SUZANNE'S BEST BROWNIES 33 Ingredients 33 Method 33 COWBOY COOKIES 35 CHOCOLATE OATMEAL COOKIES 36 TREASURE/GRADUATION COOKIES 37 SUZANNE'S BEST BROWNIES 38 SNICKERDOODLES 39 AUNT SALLYS COCOA DROPS 40 CHOCOLATE CAKE WITH 41 CHOCOLATE CREAM CHEESE FROSTING 41 ULTIMATE CHOCOLATE LAYER CAKE 42 CHOCOLATE CREAM FROSTING 43 CHOCOLATE CRINKLES 44 CARROT LEMON DROPS 45 PEANUT BLOSSOMS 46 PECAN FINGERS 47 DOUBLE DECKER CONFETTI BROWNIES 48 CONGO SQUARES 49 EASY CHOCOLATE CHIP BUNDT CAKE 50 1

PUMPKIN CAKE WITH CREAM CHEESE GLAZE 51 SIMPLE CARROT CAKE WITH CREAM CHEESE FROSTING 52 Cream Cheese Frosting 54 LEMON CHIFFON CAKE 55 Glaze for Chiffon Cake 56 CHOCOLATE GUINNESS CAKE 57 Method 57 CASSEROLES - MAIN DISHES 58 CORN AND SAUSAGE CASSEROLE 59 BAKED CAVATELLI 60 CASSEROLES - OTHER 61 DAIRY & EGGS 62 BOOZY BAKED FRENCH TOAST 63 DESSERTS 64 TRIPLE CHOCOLATE TORTE W/WARM TURTLE SAUCE 65 EASY COCOA PUDDING 66 GRANDMOTHER'S LEMON CUSTARD ICE CREAM 67 CHOCOLATE ESPRESSO PECAN PIE 68 CHOCOLATE CHUNK BREAD PUDDING 69 BLACK WALNUT CHOCOLATE PIE 70 The grand prize winner by Edie Rogers of Bethania. 70 EASY CREAMY NO-BAKE CHOCOLATE PIE 71 FRESH STRAWBERRY PIE 72 Technique 72 Ingredients 73 Instructions 73 MOLTEN CHOCOLATE CAKES WITH ESPRESSON SHOT CENTERS 74 MEAT 75 MAPLE-GLAZED PORK TENDERLOIN WITH SMOKED PAPRIKA AND GINGER 76 CORNED VENISON 78 RIC LANDS SPICY PORK ROAST 79 SPICY HOT GRILLED SIRLOIN 80 MICHAEL'S SLOPPY JOES 81 SIZZLING STEAK FAJITAS 82 MAPLE-MUSTARD GLAZED PORK ROAST 83 ORANGE-MAPLE MARINATED PORK LOIN 84 Ingredients 84 Preparation 84 LASAGNA 85 SIMMERED SPAGHETTI SAUCE WITH ITALIAN SAUSAGE 86 RIGATONI WITH SAUSAGE AND TOMATO CREAM SAUCE 87 PORK MEDALLIONS IN MUSHROOM MARSALA SAUCE 88 MAPLE-GLAZED PORK TENDERLOIN 89 SMOKED GOUDA GRITS 91 PORK W/GORGONZOLA SAUCE 92 HOISIN PORK ROAST 93 2

BISON BURGERS WITH THOUSAND ISLAND BARBECUE DRESSING 94 POULTRY 97 HERB ROASTED CHICKEN BREAST 99 CHICKEN ENCHILADAS 100 SPICY CHICKEN QUESADILLAS 101 POULTRY SALAD 102 HERB ROASTED CHICKEN BREAST 103 CHICKEN WITH CREAMY HERB SAUCE 104 OVEN-BAKED CHICKEN WITH DIJON CREAM SAUCE 105 CHICKEN FRUIT LUNCHEON SALAD 106 CHICKEN KIEV 107 PAN-ROASTED CHICKEN WITH COGNAC-MUSTARD SAUCE 108 PARMESAN CHICKEN 110 CHICKEN IN BASIL CREAM 111 RICE/GRAINS AND PASTA 112 CREAMY BAKED FOUR-CHEESE PASTA 113 WILD RICE INSTRUCTIONS 115 SOUTHWESTERN RISOTTO 116 SALADS 117 APPLESAUCE JELLO 118 ORANGE SHERBET GELATIN SALAD 118 SPICY BEAN SALAD 119 THREE-BEAN SALAD WITH BALSAMIC DRESSING 120 GRAPEFRUIT SALAD 121 SOUTHWESTERN RICE SALAD 122 MIXED GREENS WITH CRANBERRIES AND 123 MAPLE WLANUT VINAIGRETTE 123 THE BEST MACARONI SALAD 124 BEET SALAD WITH OREGANO, PECANS, AND GOAT CHEESE 125 Make Ahead Tips 125 SEAFOOD 127 GLAZED SALMON RECIPE 128 ANDALUCAS MUSSELS AND SAUSAGE WITH ROASTED GARLIC BRUSCHETTA 129 SOUPS & STEWS 130 HAMBURGER VEGETABLE SOUP 131 CHICKEN, ANDOUILLE SAUSAGE & TASSO JAMBALAYA 132 CHICKEN & WILD RICE SOUP 134 CHICKEN NOODLE SOUP 135 BEAN AND SAUSAGE SOUP 136 BOUILLABAISSE 137 BLACK BEAN AND HAM SOUP 138 SLOW COOKER CHICKEN TACO SOUP 139 SLOW COOKER CHICKEN TACO SOUP 141 NAVY BEAN AND HAM SOUP 142 (STORMY DAY SOUP) 142 VEGETABLES 144 CORN PUDDING 145 SWEET POTATO CASSEROLE 146 ROASTED SWEET POTATOES WITH SPICED BROWN SUGAR GLAZE 147 3

ROASTED SWEET POTATOES WITH MAPLE-THYME GLAZE 148 POTATO PEPPER JACK GRATIN 149 POTATOES CON QUESO 150 RECIPES THAT DONT BELONG ANYWHERE ELSE 151 Emeril's Essence Creole Seasoning 152 (Bayou Blast) 152 Emeril's Southwest Seasoning 152 Secret Ingredient Recipes 153 TESTERS 154 LASAGNA WITH TURKEY SAUSAGE BOLOGNESE 155 Ingredients 155 Preparation 155 CLASSIC COCONUT CAKE 157 Ingredients 157 cake 157 frosting 157 Preparation 157 cake 157 frosting 158 COOKING HINTS AND TIPS 162

APPETIZERS
1 Oven-Made Caramel Corn - Southern Living 91 - pg. 233

DEER STICK ERROR: REFERENCE SOURCE NOT FOUND BLACK BEAN DIP ERROR: REFERENCE SOURCE NOT FOUND PUMPKIN DIP ERROR: REFERENCE SOURCE NOT FOUND CAESAR HOT ARTICHOKE DIP ERROR: REFERENCE SOURCE NOT FOUND SPINACH ROLL-UPS ERROR: REFERENCE SOURCE NOT FOUND SPICED MAPLE PECANS ERROR: REFERENCE SOURCE NOT FOUND BLUE CHEESE AND BACON PUFFS ERROR: REFERENCE SOURCE NOT FOUND

DEER STICK
Denise Maynor Encroachable

5 lbs deer meat, chopped 5 T. meat Tender Quick 3 t. mustard seed 2 t. garlic powder 3 T. black pepper 1 t. hickory smoke salt 1 t. liquid Quick Smoke t. red pepper Mix three days in a row. On the third day, roll into logs and bake for 4 - 5 hours at 200 Makes about 10 small logs.

BLACK BEAN DIP

1 (15 oz) can black beans, drained 1 (8oz) can tomato sauce cup (2 oz) shredded Cheddar cheese 1 teaspoon chili powder Combine beans and tomato sauce in a small saucepan; bring to boil over medium heat, stirring occasionally. Remove from heat. Mash beans with a potato masher or back of a spoon. Add cup cheese and chili powder; cook, stirring constantly until cheese melts. Garnish if desired. Serve warm with toast points, pita triangles
Needs other spices and some hot sauce

PUMPKIN DIP
Margaret Grady

4 cups powdered sugar 2 8 oz cream cheese softened 1 30 oz can solid pack pumpkin 2 tsps ground cinnamon 1 tsp ground ginger gingersnap cookies Combine powdered sugar and cream cheese, beating with mixer until well blended. Beat in pumpkin, cinnamon, ginger. Store in an airtight container in the refrigerator.
And then Kati presented it in the version that makes you feel less of a pig if you eat all of it by yourself!

Pumpkin Cream Dip

Kati Grow

8 oz. cream cheese 2 c. 10x sugar 15 oz. Pumpkin pie filling 1 t. cinnamon t. ground ginger Beat cheese and sugar until smooth. Add pie filling, cinnamon and ginger, beating well. Chill 8 hours. Serve with gingersnaps & apple slices.

CAESAR HOT ARTICHOKE DIP

appetizerrecipe.com

2/3 cup Caesar dressing 1/3 cup mayonnaise 1/3 cup sour cream 1/3 cup grated Parmesan cheese 2/3 cup shredded Swiss cheese 1 (14 ounce) can artichoke hearts, drained and chopped 1 cup diced tomatoes teaspoon hot pepper sauce Preheat oven to 350 In a medium bowl, combine Caesar dressing, mayonnaise, sour cream, and Parmesan cheese; blend well. Stir in Swiss cheese, artichoke hearts, tomatoes, and hot pepper sauce. Pour mixture into an 8x8 baking dish. Bake 40 to 45 minutes. Serve hot. Makes 2 cups. Serve with thin wheat crackers, fresh bread or vegetables.

SPINACH ROLL-UPS
appetizerrecipe.com

2 (10 OUNCE) PACKAGES FROZEN SPINACH, THAWED AND DRAINED 1 (1 ounce) package ranch dressing mix 1 cup mayonnaise 1 cup sour cream (cream cheese may make consistency better for spreading) cup bacon bits chopped onion, to taste 1 (10 count) package large flour tortillas In a medium mixing bowl, combine spinach, ranch dressing mix, mayonnaise, sour cream, bacon bits and onion. Spread the mixture onto each tortilla and roll it up. Refrigerate the rolled tortillas until ready to serve. Slice each roll-up into 1 inch slices no more than 3 hours before serving.

10

SPICED MAPLE PECANS

Kati Grow

1 lb.pecan halves C. light corn syrup C. pure maple syrup 3 T. sugar 2 t. ground cumin 2 t. sweet paprika 2 t. chili powder 1 t. salt 1/8 t. cayenne Position a rack in the center of the oven and preheat to 350F. Spread the pecans in a large roasting pan and bake until lightly toasted, about 8 minutes. Combine the corn and maple syrups. Pour over the nuts and toss to coat well. Bake, stirring occasionally, until the nuts have absorbed most of the syrup, about 10 minutes. Mix the sugar, cumin, paprika, chili powder, salt and cayenne. Pour the nuts into a greased bowl. Toss with a spoon, gradually adding the sugar mixture, until the nuts are coated with the sugar. Cool slightly and break apart any nuts that are sticking together. Pour onto a baking sheet and cool completely. Makes 4 cups.
The nuts can be stored in an airtight container at room temperature for up to 1 week.

11

BLUE CHEESE AND BACON PUFFS

Kati Grow

1 C. water C. butter 1 C. flour t. salt t. black pepper t. red pepper 6 large eggs 8 OZ. CRUMBLED BLUE CHEESE 8 slices bacon, crumbled 4 green onions, chopped Bring water and butter to a boil over medium heat. Add flour, salt, and peppers. Cook, beating with a wooden spoon until dough forms a smooth ball. Remove from heat and cool 5 minutes. Add eggs, one at a time, beating with spoon after each addition. Beat in cheese, bacon and onions. Drop dough by rounded teaspoons onto lightly greased baking sheets, about 2 apart. Bake at 400F for 20-25 minutes, until golden brown. Serve warm or at room temperature. Makes six dozen
Puffs may be frozen up to 3 months. Thaw in refrigerator overnight and reheat at 350F, 5-7 minutes.

12

SAUSAGE BALLS
Pansy T Carter

1 lb hot sausage (I use Neeses) 12 oz sharp cheddar cheese, grated (I usually use more) 3 c Bisquick (I use the low-fat version) Preheat oven to 375 Bring sausage to room temperature in a big bowl. Add grated cheese and Bisquick. Mix with your hands until incorporated. Shape into balls just less than 1 in diameter. Place on cookie sheet can be close together. Bake for 15 18 minutes until firm and no grease bubbles around balls.
These are a favorite at Bailey family gatherings. The boys, especially, are absolute rude pigs when it comes to them. I have a thermal container with penguins on it that is known as the sausage ball keeper.

13

BLOOMING BRIE BOWL

makes 8 servings

1 1/2 tsps (7 mL) Club House Chili Powder 1/2 tsp (2 mL) Club House Garlic Powder 1/2 tsp (2 mL) Club House Ground Mustard 1/2 tsp (2 mL) sugar 1 tbsp (15 mL) (15 mL) butter softened 1 loaf round sourdough bread (about 1 lb / 500 g) 1 (8 oz / 250 mL) Brie Cheese 1. Preheat oven to 350F (180C). Mix spices and sugar in small bowl. Set aside. Place bread on baking sheet. Cut circle in top of bread and remove bread center to make room for the Brie. 2. Spread butter on bread. Sprinkle with 2 tsp (10 mL) spice mixture. With knife, make 2 in (5 cm) cuts at 1in (2 cm) intervals around edge of bread. Remove rind from Brie and place in bread. Sprinkle Brie with remaining spice mixture. Replace top of bread. 3. Bake 20 to 30 minutes. To serve, remove bread top and break into bite size pieces. Dip bread pieces in hot Brie.

Nutritional Information Per per 1 serving Energy: 290 calories Saturated Fat: 6 g Fat: 11 g Sodium: 590 mg Protein: 12 g

14

15

BEVERAGES

16

MULLED CRANBERRY CIDER

Kati Grow

4-6 (5) cinnamon sticks 1 T. whole cloves 2 C. sugar 2 quarts water 32 oz. cranberry juice c. lemon juice 1 c. orange juice whole cranberries Put cinnamon and cloves in cheesecloth and tie closed. Boil spices and next four ingredients; simmer for 10 minutes. Remove from heat, discard bag and stir in orange juice. Garnish with cranberries and serve warm or cold. Make 1 quarts.

17

NO SHORTCUTS RUSSIAN TEA

6 cups water c sugar 2 cinnamon sticks 1 T whole allspice 1 T whole cloves 4 c strong tea 1 12 oz frozen orange juice 1 6 oz frozen lemonade 3 c pineapple juice Combine water, sugar, cinnamon, cloves, and allspice in a kettle. Bring to boil. Boil for 5 minutes, stirring occasionally. Strain mixture to remove spices. Add tea, orange juice, lemonade and pineapple juice; mix well. Serve hot. Yield: 20 servings
Strong tea 8 heaping spoonsful instant tea.

18

HOMEMADE EGGNOG
Dave Masons grandmothers recipe

MIX AND BEAT UNTIL FOAMY:

2 cups sugar 12 egg yolks (fresh)

BOIL AND COOL:

2 2/3 cup water 2 cups sugar 2 cups milk 4 teaspoons vanilla

MIX ALL TOGETHER AND SLOWLY ADD:

1 pint Everclear

****I used electric mixer with this.

19

HOMEMADE KAHLUA
3 cup sugar 4 cup water Boil for 5 minutes - to a syrup stage. Pour into bottle.

ADD: MAKE MIX:

1 vanilla bean, split and suspended into the bottle. cup instant coffee (dry) cup water. Add to bottle. Add 5th of vodka. Store in cool, dark place. Shake daily. Ready in 3 weeks. Keeps much longer.
If possible, use a dark bottle. If you use a clear bottle, store in a brown paper bag.

20

RED ASS BLOODY MARY MIX

Chile Pepper 07/08-96

1 jalapeno chile, stem and seeds removed 1 habanero chile, stem and seeds removed 6 tablespoons Worcestershire sauce cup A-1 sauce 2 tablespoons chopped fresh cilantro 1 tablespoon horseradish 1 tablespoon garlic salt 1 teaspoon freshly ground black pepper teaspoon dried oregano juice of lemon 1 cup orange juice 1 quart tomato juice salt and mild chile powder Vodka or tequila Lemon or lime slices for garnish To make the Bloody Mary mix, put the chiles, Worcestershire and A-1 sauce, cilantro, horseradish, garlic salt, pepper and oregano in a blender and process until smooth. Stir in juices and chill. To serve, place the salt and chile powder on a plate. Wet the rim of the serving glasses with a lime slice and rub each glass upside down on the chile mixture. Pour 1 ounces of liquor in each glass along with ice, fill with the Bloody Mary mix, stir well. Garnish with lemon/lime slice and serve. Yield: 1 quart Heat Scale: HOT (afterburn on the lips)

21

POINSETTA COCKTAIL
Foodtv Emeril

cup vodka cup champagne cup cranberry juice crushed ice 2 strips orange zest, eash about inch wide and 2 inches long Combine the vodka, champagne, and cranberry juice in a large-stemmed red wine glass, Add crushed ice and stir until the mixture is well chilled. Twist the orange strips over the glass, drop them in, and serve. Yield: 1 cocktail

22

BARRYS SANGRIA
Barry Goldstein

Gallos Hearty Burgundy (fill empty strawberry can) 1 16 oz frozen strawberries w/ syrup Put equal amounts in blender, Mix. Add cup cranberry juice Add 12 oz can frozen orange juice, undiluted Add cup apple juice dark (sweeter) Add sliced lemons to bring tartness back. Do not add ice until ready to serve. Must be served in a secret pitcher his was a gallon pottery one. Makes approximately seven servings

23

LAMBIC SANGRIA
INGREDIENTS

1 (750-milliliter) bottle Framboise lambic, such as Lindemans, chilled 2 (11.2-ounce) bottles Hoegaarden white ale, chilled 6 ounces Lillet Blanc, chilled 6 ounces raspberries (about 1 cup) 1/2 medium orange, thinly sliced Ice

INSTRUCTIONS Combine all of the measured ingredients in a large pitcher and stir until evenly mixed. Serve over ice.

24

BREAD

25

CREAM CHEESE FROSTING FOR CINNAMON BUNS

Ingredients 1 (8 ounce) package cream cheese, softened 1/2 cup margarine, softened 1 teaspoon vanilla extract 3 cups confectioners' sugar 1 tablespoon milk Directions In a large bowl, combine cream cheese, margarine, vanilla extract, confectioners' sugar and milk. Beat until creamy. Did not use all 3 cups of sugar made enough for two eight inch pans and 1 round pan. Little left over

26

BACON - CHEDDAR MUFFINS

BH&G - 05/88

Cornmeal (optional) 1 cup all-purpose flour cup shredded sharp cheddar cheese cup sugar 2 t. baking powder t. salt t. ground red pepper 1 beaten egg cup milk 1/3 cup cooking oil 6 strips bacon, crisp-cooked, drained and crumbled, about _ cup

Grease muffin cups and top of pan or spray with nonstick spray coating; sprinkle pan with cornmeal, if desired. Or, line the muffin pan with paper bake cups (but still grease top of pans). Set the pan aside. In bowl stir together flour, shredded cheese, sugar, baking powder, salt and ground red pepper. Make a well in the center. In a small bowl, combine egg, milk and oil. Add egg mixture all at once to flour mixture. Stir just till moistened (batter should be lumpy). Fold in the crumbled bacon. Fill prepared cups even with the top. Bake in a 400 oven for 20 to 25 minutes or till muffins are golden. Remove muffins from pan; serve warm. Makes 8.

27

BEST DROP BISCUITS

Cook's Illustrated Nov 2007 Makes 12 Biscuits 2cups unbleached all-purpose flour (10 ounces) 2teaspoons baking powder teaspoon baking soda 1 teaspoon sugar teaspoon table salt 1 cup buttermilk (cold) 8 tablespoons unsalted butter , melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits Instructions Adjust oven rack to middle position and heat oven to 475 degrees. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes. Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving. Technique When you stir slightly cooled melted butter into cold buttermilk, the butter will clump. Although this might look like a mistake, it's one of the secrets to this recipe. The clumps of butter are similar to the small bits of cold butter in biscuits prepared according to the traditional method and help guarantee a light and fluffy interior. A greased 1/4-cup measure is a great tool for scooping dough onto a parchmentlined baking sheet.

28

CRANBERRY NUT BREAD Ingredients:

2 cups flour 1 cup sugar 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 3/4 cup orange juice 1 tablespoon grated orange peel 2 tablespoons shortening 1 egg, well beaten 1 1/2 cups Ocean Spray Fresh or Frozen Cranberries, coarsely chopped 1/2 cup chopped nuts

Directions:
Preheat oven to 350F. Grease a 9 x 5-inch loaf pan. Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).

29

PUMPKIN LOAF BREAD

Denise Maynor Encroachable

3 cup sugar 1 cup vegetable oil 4 eggs 2 cans canned pumpkin 3 cup sifted flour

2 t. baking soda 1 t. cinnamon & nutmeg 1 t. salt 2/3 cup water 1 cup chopped nuts

Mix sugar and oil; add eggs and pumpkin. Add dry ingredients, sifted together. Add water and nuts. Pour into 3 greased loaf pans, 8 inches. Bake at 350 1 hour. ** Fill only half full. Makes 8 - 10 small loaves. Can use: 1 cup brown sugar, 1 cup granulated sugar and 1 teaspoon cloves.

PUMPKIN CORNBREAD
M.A.B.G

2 beaten eggs 1 cup canned pumpkin 1 cup sugar cup milk 1 1/3 cup flour 1 cup cornmeal 2 t. baking powder

1 t. ground cinnamon t. baking soda t. ground nutmeg cup melted butter cup chopped walnuts 1 T. honey 1 T. melted butter

Stir together eggs, pumpkin, sugar, and milk. Combine flour, cornmeal, baking powder, cinnamon, soda, nutmeg and t. salt; add to pumpkin mixture. Add the cup butter and nuts. Turn into greased 9x5x3 pan. Bake at 350 50 55 minutes. Cool in pan 10 minutes. Remove to wire rack. Brush top with mixture of honey and melted butter. Cool. Wrap; store overnight. Makes 1 loaf.

30

BOOZY BAKED FRENCH TOAST

1 loaf supermarket Challah bread in 1-inch slices 3 cups whole milk 3 eggs 3 tablespoons sugar 1/2 teaspoon salt Your choice of flavorings: I use 3 tablespoons Baileys and 3 tablespoons Cointreau, but Frangelico (hazelnut), Chambord (raspberry), Creme de Cassis (black currant) Grand Marnier or just a teaspoon or two of vanilla or almond extract can do the trick. You can bump up a citrus flavor with a teaspoon of zest, add a half-cup of chopped nuts such as almond slivers or pecans between layers or on top or a similar amount of raisins or other dried fruits. 1. Generously grease a 913-inch baking dish with salted (my choice) or unsalted butter. 2. Arrange bread in two tightly-packed layers in the pan. I always cut one slice into smaller pieces to fill in gaps, especially when using braided Challah. If using a thinner-sliced bread, you might wish for more layers, though I find that over three, even baking can be difficult. If you are using any fillings of fruit or nuts, this is the time to get them between the layers or sprinkled atop. 3. Whisk milk, eggs, sugar, salt and booze or flavorings of your choice and pour over the bread. Sprinkle with cinnamon and sugar. 4. Wrap tightly with plastic wrap and refrigerate overnight. The bread will absorb all of the milk custard while you sleep. 5. Bake at 425 for 30 minutes, or until puffed and golden. This will take longer if you have additional layers. 6. Cut into generous squares and serve with maple syrup, fresh fruit, powdered sugar or all of the above.

Serves 6 as main course.

31

CAKES & COOKIES

1. 2. 3. 4. 5.
6.

Italian Cream Cake - Old North State Cookin - pg. 368 Better Than Anything Cake - Reich Family Cookbook - pg. 62 Sour Cream Pound Cake - Reich Family Cookbook - pg. 74 Pineapple Upside-Down Cake - YHC, BGC - pg. 101 Fourteen Carat Cake - Stirring Performances - pg. 239 Spicy Molasses Drops - YHC, BGC - pg. 138

32

SUZANNE'S BEST BROWNIES

Ingredients 10 tablespoons (1 1/4 sticks) unsalted butter 1 1/4 cups sugar 3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process) 1/4 teaspoon salt 2 teaspoons almond extract 2 cold large eggs 1/2 cup all-purpose flour 2/3 cup pecan pieces Method 1 Preheat oven to 325F with rack positioned in the lower third of the oven. Line the bottom and the sides of an 8-inch square baking pan with foil or parchment paper, leaving an overhang on two opposite sides to make it easier to lift the brownies out of the pan when they are done. 2 Combine the butter, cocoa, sugar, and salt in a medium heatproof bowl. Set the bowl in a wide skillet of barely simmering water. Stir the butter cocoa mixture from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. 3 Using a wooden spoon, stir in the almond extract. Add the eggs one at a time, stirring quickly after each one. When the batter looks shiny, thick, and well mixed, add the flour and stir until you cannot see it any longer, then beat for 40 strokes with the wooden spoon. Stir in the pecans. Spread the batter evenly in the lined pan. 4 Bake until a tester inserted into the center comes out just slightly moist with batter, 20 to 25 minutes. Let the brownies cool completely on a rack. Lift up the ends of the foil or parchment paper liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Simply Recipes
Made these first time June 2012 when I needed a chocolate fix yummy!

33

SANTA HAT BROWNIES

Adapted from this recipe found on Ericas Sweet Tooth Yields 12-16 brownies Ingredients: 1 pan of your favorite brownies, cooled and cut into desired size and shape (I used a round cutter) 12-16 small strawberries, cleaned and hulled vanilla-mascarpone buttercream (recipe below) Mascarpone Buttercream Ingredients: 1/2 cup (1 stick) unsalted butter, room temperature 8 ounces mascarpone cheese, room temperature 2-1/2 to 3 cups powdered sugar 2 teaspoons vanilla extract pinch of salt Method: Using a stand mixer with a paddle attachment, beat butter and mascarpone cheese until light and creamy, about 2 minutes. Add vanilla extract and salt. Add 2-1/2 cups of sugar, half a cup at a time and continue beating until smooth. Add more sugar, if needed to reach desired consistency and sweetness. To assemble, pipe a ring of vanilla buttercream on top of each brownie. Cut off the base of a strawberry so it is flat and place it upside down on each brownie, pushing slightly to secure in place. Top the tip of the strawberry with a dot of buttercream to finish the santa hat.

34

COWBOY COOKIES
Cream: c butter c oil tsp baking powder 1 c white sugar 1 c brown sugar Add: 2 eggs, beat well. Sift: 2 c flour tsp salt tsp baking soda. Add to mixture. Beat well. Add: 1 tsp vanilla 12 oz semi-sweet morsels 1 c chopped nuts 2 c uncooked oatmeal. Drop on ungreased cookie sheet. Bake for 8 minutes at 350

35

CHOCOLATE OATMEAL COOKIES

Lola BaileyI think

SIFT TOGETHER:
2/3 cup sifted flour 1/3 cup cocoa t. baking powder 1 t. salt

CREAM:
cup butter

GRADUALLY ADD:
1 cup sugar Cream well.

ADD:
cup cream 1 t. vanilla

BLEND:
dry ingredients 2 cup quick oats 1 cup chopped nuts. Drop by rounded teaspoonsful onto ungreased cookie sheet. Bake at 350 for 10-12 minutes. Do not overbake. Yield: 4 dozen

36

TREASURE/GRADUATION COOKIES
Edie Bailey Clark

MELT:
cup butter 1 12oz pkg semi-sweet chocolate chips Let cool.

SIFT:
1 cup flour t. baking soda pinch of salt

BEAT TOGETHER:
3 eggs cup sugar 2t vanilla Stir egg mixture into melted chocolate until smooth. Combine with flour.

ADD:
1 12oz package white chocolate chips 1 cup chopped nuts. Chill until stiff
***(DO NOT CHILL OVERNITE - TURNS INTO A BRICK)***.

Drop by rounded spoonfuls onto ungreased cookie sheets. Bake at 350 for 8 - 10 minutes.

37

SUZANNE'S BEST BROWNIES

Simply Recipes Ingredients 10 tablespoons (1 1/4 sticks) unsalted butter 1 1/4 cups sugar 3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process) 1/4 teaspoon salt 2 teaspoons almond extract 2 cold large eggs 1/2 cup all-purpose flour 2/3 cup pecan pieces Method 1 Preheat oven to 325F with rack positioned in the lower third of the oven. Line the bottom and the sides of an 8-inch square baking pan with foil or parchment paper, leaving an overhang on two opposite sides to make it easier to lift the brownies out of the pan when they are done. 2 Combine the butter, cocoa, sugar, and salt in a medium heatproof bowl. Set the bowl in a wide skillet of barely simmering water. Stir the butter cocoa mixture from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. 3 Using a wooden spoon, stir in the almond extract. Add the eggs one at a time, stirring quickly after each one. When the batter looks shiny, thick, and well mixed, add the flour and stir until you cannot see it any longer, then beat for 40 strokes with the wooden spoon. Stir in the pecans. Spread the batter evenly in the lined pan. 4 Bake until a tester inserted into the center comes out just slightly moist with batter, 20 to 25 minutes. Let the brownies cool completely on a rack. Lift up the ends of the foil or parchment paper liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

38

SNICKERDOODLES
Lola

c butter or margarine, softened c shortening 1 c sugar 2 eggs 2 c flour 2 t cream of tarter 1 t salt 1 t soda *2 T sugar *2 t cinnamon Mix thoroughly butter, shortening, sugar and eggs. Blend in flour, cream of tarter, soda, and salt. Shape dough by rounded teaspoonsful into balls. Mix sugar and cinnamon; roll cookies in mixture. Baked, ungreased 8 to 10 minutes in 400 oven. Remove immediately. Yield: 6 dozen

39

AUNT SALLYS COCOA DROPS

Lola

cup shortening 1 cup sugar I egg cup buttermilk or sour milk 1 tsp vanilla 1 cup sifted flour tsp salt tsp soda cup cocoa 1 cup chopped nuts Mix thoroughly shortening, sugar, egg. Stir in buttermilk, vanilla. Sift dry ingredients together and stir in. Add nuts. Chill one hour. Heat oven to 400. Drop with teaspoon 2 apart onto lightly greased cookie sheet. Bake 8 to 10 minutes

40

CHOCOLATE CAKE WITH CHOCOLATE CREAM CHEESE FROSTING

Donna Alexander Domicile03/04-99

cup boiling water 1 bar (4 ounce) German Chocolate 2 cups sugar 1 cup butter, softened 4 egg yolks 1 t vanilla or 1 T amber rum 2 cups all-purpose flour 1 t baking soda 1 t salt 1 cup buttermilk 4 egg whites, stiffly beaten Preheat oven to 350 degrees. Pour water over chocolate and let sit for a few minutes. Stir until dissolved, then allow to cool. Beat butter and sugar in large bowl until light and fluffy. Beat in egg yolks, one at a time. Reduce speed, add chocolate and vanilla or rum. Sift flour, baking soda and salt onto a piece of wax paper. Mix flour alternately with buttermilk into batter, beat until smooth after each addition. Fold in egg whites. Divide batter between greased and floured pans. Bake 25 30 minutes or until toothpick inserted in center comes out clean. Cool in pans to minutes then turn out onto wax paper to cool completely.

Chocolate Cream Cheese Frosting

1 stick butter, softened 1 8 ounce pkg cream cheese, softened 2 squares unsweetened chocolate 2 T amber rum or vanilla 1 16 ounce box confectioners sugar milk to thin if necessary Beat butter and cream cheese until creamy. Carefully melt chocolate in microwave stirring after every 30 seconds. Add to butter and cream cheese. Add vanilla or rum and then slowly beat in confectioners sugar. Thin with milk if necessary. Frosting will be light and creamy.
This cake keeps beautifully due to the cream cheese frosting. This will make either a 3 or 4 layer cake, depending on preference.

41

ULTIMATE CHOCOLATE LAYER CAKE

This delicious layer cake is the essence of chocolate and would be welcome as the centerpiece of any party or gathering. The cake batter is versatile and can be used to make other desserts. Here the layers are combined with a rich chocolate frosting. 4 ounces unsweetened chocolate, finely chopped 1 3/4 cup cake flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, room temperature 1 cup sugar 2/3 cup (packed) golden brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 cup sour cream 1 teaspoon instant espresso powder dissolved in 1/4 cup hot water
Garnish 1 1/4 cups finely shaved bittersweet or semisweet chocolate for garnish, optional

DIRECTIONS Position rack in center of oven and preheat to 350 degrees F. Butter two 9-inch-diameter cake pans with 2-inch high sides. Line with parchment paper; butter paper. Dust pans with flour; tap out excess. Melt chocolate in top of double boiler over barely simmering water, stirring with rubber spatula until smooth. Cool to lukewarm, stirring often. Sift cake flour, baking soda and salt into medium bowl. Using electric stand mixer and flat beater attachment, beat butter until fluffy, about 2 minutes. Gradually add both sugars, beating until creamy. Beat in eggs one at a time. Beat in vanilla. Scrape down sides of bowl with rubber spatula. Beat in melted chocolate; blend well. Add flour mixture alternately with sour cream in 2 additions, beating well after each addition. Add dissolved espresso; blend thoroughly. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean and cake just begins to pull away from sides of pan, about 30 minutes. Cool cakes in pans on racks 5 minutes. Turn out cakes onto racks; peel off parchment paper. Cool cakes completely. DO-AHEAD TIP: Cakes can be baked 2 days ahead. Store airtight at room temperature.

42

CHOCOLATE CREAM FROSTING

Source: Cooking.com

I1 pound semisweet or bittersweet chocolate, finely chopped 1 1/2 cups (3 sticks) unsalted butter, room temperature 2 tablespoons light corn syrup 1 tablespoon pure vanilla extract 5 cups powdered sugar, sifted DIRECTIONS Melt chocolate in top of double boiler over barely simmering water, stirring often with rubber spatula until smooth. Cool to lukewarm. Using electric stand mixer and flat beater attachment, beat butter until fluffy, about 2 minutes. Beat in corn syrup and vanilla. Add chocolate and blend well on low speed. Gradually add powdered sugar, beating until well blended. If frosting is too stiff, beat in 1 tablespoon water.

43

CHOCOLATE CRINKLES
cup shortening 1 2/3 cup sugar 2 t vanilla 2 eggs 2 1 oz squares unsweetened chocolate, melted 2 c sifted flour 2 t baking powder t salt 1/3 cup milk c chopped walnuts sifted powdered sugar Thoroughly cream shortening, sugar and vanilla. Beat in eggs, then chocolate. Sift together dry ingredients; blend in alternately with milk. Add nuts. Chill 3 hours Form into 1 balls. Roll in sugar. Place on greased cookie sheet 2 to 3 inches apart. Bake @ 350 about 15 minutes. Cool before removing from cookie sheet.

44

CARROT LEMON DROPS

Lola
1

1 c sifted all-purpose flour c whole wheat flour 2 t baking powder t baking soda t ground cinnamon t ground nutmeg t salt c unsalted butter softened c firmly packed dark brown sugar c white sugar 1 egg t vanilla t lemon extract 2 t grated lemon rind 1 c coarsely grated raw carrot 1 c chopped walnuts or pecans Preheat oven to 375. Lightly grease cookie sheet with shortening. Sift together: flour, baking powder and soda, cinnamon, nutmeg and salt onto wax paper. Beat together: butter, brown and white sugar, egg, vanilla, lemon extract and lemon rind in large bowl until light and fluffy. Stir into flour mixture until well blended. Fold in carrots and nuts. Drop by heaping teaspoons 2 inches apart onto cookie sheet. Bake @ 375 12 to 15 minutes until tops are golden and spring back when lightly pressed. Remove and cool on wire racks completely.

1 Lola made these one night when Barbara went home with me they were warm, and the milk was cold!

45

PEANUT BLOSSOMS
Pansy Carter

1 c flour 1 t soda t salt c shortening c peanut butter c sugar c brown sugar (firmly packed) 1 egg 2 T milk Cream together shortening and peanut butter. Gradually add white and brown sugar, creaming well. Add unbeaten egg, milk, and vanilla, beating well. Sift together flour, soda, salt and blend in gradually to creamed mixture. Mix thoroughly. Shape by rounded teaspoonsful into balls. Roll in sugar, place on ungreased cookie sheet. Bake @ 375 for 8 minutes. Remove from oven and place solid chocolate kiss on top of each cookie, pressing down so that cookie cracks around the edge. Return to oven, bake 2 to 5 minutes longer.

46

PECAN FINGERS
Pansy Carter

11 stick butter (3/4 cup) 1 t vanilla 1 c chopped nuts 2 T powdered sugar 1 T ice water 1 c sifted flour pinch of salt Shape into fingers. Bake 20 25 minutes in 350 oven. Roll in powdered sugar after removing from cookie sheet.

47

DOUBLE DECKER CONFETTI BROWNIES

Edie Clark 101 Cookie Recipes

cup butter 1 cup granulated sugar 1 cup firmly packed brown sugar 3 large eggs 1 teaspoon vanilla extract 2 cup all-purpose flour 2 teaspoon baking powder teaspoon salt 1/3 cup unsweetened cocoa powder 1 tablespoon butter, melted 1 cup M&M Semi-Sweet Chocolate Baking Bits, divided Preheat oven to 350. Lightly grease 13X9X2 baking pan; set aside. In large bowl cream butter and sugars until light and fluffy; beat in eggs and vanilla. In medium bowl combine 2 cups flour, baking powder and salt; blend into creamed mixture. Divide batter in half. Blend together cocoa powder and melted butter; stir into one half of the dough. Spread cocoa dough into prepared baking pan. Stir remaining cup flour and cup M&Ms into remaining dough; spread evenly over cocoa dough in pan. Sprinkle with remaining cup M&Ms. Bake 25 to 30 minutes or until edges start to pull away from sides of pan. Cool completely. Cut into squares. Store in tightly covered container. Makes 24 brownies.

48

CONGO SQUARES
Mary Alice

2 cup sifted flour 2 teaspoon baking powder 2/3 cup butter, melted 2 cup brown sugar 3 eggs 1 cup broken nuts 2 cup chocolate chips Sift flour and baking powder. Melt butter, add sugar. Cool slightly, add eggs, one at a time, beat well. Add dry ingredients, nuts and chocolate chips. Bake in 350 oven for 25 to 30 minutes. Cool almost completely. Cut into squares. Makes 48 squares

49

EASY CHOCOLATE CHIP BUNDT CAKE

Vera Wilmer

1 box Super Moist Chocolate Cake Mix 2 (4 ounce) boxes chocolate instant pudding mix 1 cup water 4 eggs cup vegetable oil 1 cup chocolate chips 1 cup chopped nuts Put cake mix and pudding in a large bowl. Add water, eggs, and oil and mix well. Stir in chocolate chips and nuts. Pour batter into a well-greased bundt pan or a 9 x 13 cake pan. Bake @ 350 for 45 to 60 minutes or until cake tests done.

50

PUMPKIN CAKE WITH CREAM CHEESE GLAZE

CL -

The oranges are optional, but they add a burst of freshness to the cake. If you make the cake a day ahead, garnish with orange wedges shortly before serving. You can also bake the cake in a Bundt pan, but reduce the oven temperature to 325. CAKE: 1 1/2 cups granulated sugar 1/2 cup butter, softened 3/4 cup egg substitute 1 teaspoon vanilla extract 1 (15-ounce) can pumpkin 3 cups sifted cake flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg Cooking spray GLAZE: 1/2 cup powdered sugar 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened 1/2 teaspoon vanilla extract 3 tablespoons fresh orange juice GARNISH: Fresh orange sections (optional) Preheat oven to 350. To prepare cake, place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg substitute, 1/4 cup at a time, beating well after each addition. Beat in 1 teaspoon vanilla and pumpkin. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour and next 6 ingredients (flour through nutmeg), stirring well with a whisk. Fold flour mixture into pumpkin mixture. Spoon batter into a 10-inch tube pan coated with cooking spray. Bake at 350 for 55 minutes or until a wooden pick inserted in cake comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan; place on wire rack. To prepare glaze, place powdered sugar and cream cheese in a bowl; beat with a mixer at medium speed until well blended. Beat in 1/2 teaspoon vanilla. Add orange 51

juice, 1 tablespoon at a time, beating well after each addition. Drizzle warm cake with glaze. Cool completely on wire rack. Garnish with orange sections, if desired.

SIMPLE CARROT CAKE WITH CREAM CHEESE FROSTING

If you like nuts in your cake, stir 1 1/2 cups toasted chopped pecans or walnuts into the batter along with the carrots. Raisins are also a good addition; 1 cup can be added along with the carrots. If you add both nuts and raisins, the cake will need an additional 10 to 12 minutes in the oven. Below are instructions for using a handheld or standing mixer. 2 cups unbleached all purpose flour (12 1/2 ounces) 1 teaspoons baking powder 1 teaspoon baking soda 1 teaspoons ground cinnamon teaspoon ground nutmeg 1/8 teaspoon ground cloves teaspoon table salt 1 pound medium carrots (6 to 7 carrots), peeled 1 cups granulated sugar (10 1/2 ounces) cup packed light brown sugar (3 1/2 ounces) 4 large eggs 1 cups vegetable oil , safflower oil, or canola oil Instructions For the cake: Adjust oven rack to middle position; heat oven to 350 degrees. Spray 13 by 9-inch baking pan with nonstick cooking spray. Line bottom of pan with parchment and spray parchment. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside. Shred carrots using large holes of box grater (you should have about 3 cups); transfer carrots to bowl and set aside. In bowl of standing mixer fitted with paddle attachment (or in large bowl and using hand-held mixer), beat granulated and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds. Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer. Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain. Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time. Cool cake to room temperature in pan on wire rack, about 2 hours. 52

Run paring knife around edge of cake to loosen from pan. Invert cake onto wire rack, peel off parchment, then invert again onto serving platter.

53

Cream Cheese Frosting 8 ounces cream cheese , softened but still cool 5 tablespoons unsalted butter softened, but still cool 1 tablespoon sour cream teaspoon vanilla extract 1 cups confectioners' sugar (4 1/2 ounces)

When cake is cool, mix cream cheese, butter, sour cream, and vanilla at medium high speed in clean bowl of standing mixer fitted with whisk attachment ( or in large bowl using handheld mixer) until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed. Add confectioners sugar and mix until very fluffy, about 1 minute. Using icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve. (Cover leftovers and refrigerate for up to 3 days.)
Made this for Scotties birthday and Sailors Home from the Sea 2010. Jon cooked, Dan & Dee, Ryanne and Dani, Crocker, TJ and Nancy. Dino had stayed with us that week first time in a long time.

54

LEMON CHIFFON CAKE

Serves 12. Cooks Illustrated.

If the egg whites to be whipped are not at room temperature, set them in a pan placed in hot tap water and stir them until they are tepid. Coconut is very nice as a variation for this cake. Add 2/3 to 1 cup lightly packed sweetened flaked coconut, lightly chopped, to the batter before folding in the egg whites. 1 cups granulated sugar 1 1/3 cups cake flour teaspoon baking soda teaspoon table salt 7 large eggs , 2 left whole, 5 separated 2/3 cup water cup vegetable oil 1 teaspoon vanilla extract teaspoon cream of tartar 2 large lemons , zested, then juiced to yield 2 tablespoons strained juice 1. Adjust rack to lower-middle position and heat oven to 325 degrees. Whisk sugar, flour, baking soda, and salt together in large bowl (at least 4-quart size). Whisk in two whole eggs, five egg yolks (reserve whites), water, oil, lemon juice and zest and vanilla extract until batter is just smooth. 2. Pour reserved egg whites into large bowl; beat at medium speed with electric mixer until foamy, about 1 minute. Add cream of tartar, increase speed to mediumhigh, then beat whites until very thick and stiff, just short of dry, 9 to 10 minutes with hand-held mixer and 5 to 7 minutes in KitchenAid or other standing mixer. With large rubber spatula, fold whites into batter, smearing in any blobs of white that resist blending with flat side of spatula. 3. Pour batter into large tube pan (9-inch diameter, 16-cup capacity). Rap pan against countertop five times to rupture any large air pockets. If using two-piece pan, grasp on both sides with your hands while firmly pressing down on the tube with thumbs to keep batter from seeping underneath pan during this rapping process. Wipe off any batter that may have dripped or splashed onto inside walls of pan with paper towel. 4. Bake cake until wire cake tester inserted in center comes out clean, 55 to 65 minutes. Immediately turn cake upside down to cool. If pan does not have prongs around rim for elevating cake, invert pan over bottle or funnel, inserted through tube. Let cake hang until completely cold, about 2 hours. 5. To unmold, turn pan upright. Run frosting spatula or thin knife around pan's circumference between cake and pan wall, always pressing against the pan. Use cake tester to loosen cake from tube. For one-piece pan, bang it on counter several times, then invert over serving plate. For two-piece pan, grasp tube and lift cake out of pan. If glazing the cake, use a fork or a paring knife to gently scrape all the crust off the cake. Loosen cake from pan bottom with spatula or knife, then invert 55

cake onto plate. (Can be wrapped in plastic and stored at room temperature 2 days or refrigerated 4 days.)

Glaze for Chiffon Cake

Makes enough for 1 chiffon cake.

Since lumps in the confectioners' sugar don't dissolve completely in the liquid, they really show up once the cake is glazed. Unless you are certain that your sugar is lump-free, better to sift it. Before you glaze the cake, the crumbs must be scraped. With a fork or paring knife, gently scrape all the crust off the cake. To keep the serving plate from becoming smudged with glaze, slip small pieces of waxed paper beneath the cake edge all along the bottom. If making the milk variation, stir in one-half teaspoon of lemon juice to cut the intense sweetness. 4 tablespoons unsalted butter , melted 4 -5 tablespoons orange juice , lemon juice, milk, or coffee 2 cups sifted confectioners' sugar Beat butter, 4 tablespoons of the liquid, and sugar in medium bowl until smooth. Let glaze stand 1 minute, then try spreading a little on cake. If cake threatens to tear, thin glaze with up to 1 tablespoon more liquid. A little at a time, spread glaze over cake top, letting excess dribble down sides. Let cake stand until glaze dries, about 30 minutes. If you like, spread dribbles to make a thin, smooth coat.
Made this cake for Veras 85th birthday dinner @ Fransescos @ Jonestown w/Cathy and Irv and Jon and Cindy. Back to Cathys for dessert. Really light cake, excellent flavor. Made again the next week when Deb Mitchell came to town!

56

CHOCOLATE GUINNESS CAKE

Ingredients 1 cup stout or porter beer, such as Guinness 10 tablespoons unsalted butter 3/4 cup unsweetened cocoa 1 1/2 cups superfine sugar 1/2 cups dark brown sugar 3/4 cup sour cream 2 eggs 1 tablespoon pure vanilla extract 2 cups all-purpose flour 2 1/2 teaspoons baking soda 1/4 teaspoon salt 1/2 cream cheese frosting recipe Method 1 Preheat the oven to 350F. Grease a 8 or 9-inch springform pan with butter and line the bottom with a round of parchment paper. 2 In a large saucepan place the beer and butter. Cook over medium-high heat until the butter has melted. Add the cocoa powder and sugars and whisk together. Take off heat and allow to come to room temperature. 3 In another bowl beat together the sour cream, eggs, and vanilla extract until very, very well combined. Add to the butter-beer mixture and whisk together. 4 In another bowl whisk together the flour, baking soda, and salt. Add to the beerbutter mixture and whisk together until it just comes together. Pour into the prepared pan and give the pan a few short drops onto the countertop to shake the air pockets in the batter to the surface and out of the cake. Bake for 50-60 minutes. Allow to cool on a wire rack. Run a knife around the edge to separate the cake from the pan and pop the ring off the springform.

5 Spread frosting on the cooled cake and serve. Yield: Makes one 8 or 9-inch cake Simply Recipes http://simplyrecipes.com

57

CASSEROLES - MAIN DISHES

CORN AND SAUSAGE CASSEROLE ERROR: REFERENCE SOURCE NOT FOUND BAKED CAVATELLI Error: Reference source not found

58

CORN AND SAUSAGE CASSEROLE

Marg Progressive Farmer Meat Cookbook

lb sausage c. bell pepper, chopped 2 c. whole kernel corn, drained 2 T flour t. salt 1 large can evaporated milk c. grated cheese Brown sausage and pepper over medium heat, about 8 to 10 minutes or until sausage is cooked. Add mixture to corn in buttered pan. Blend 2 T sausage drippings with flour and salt over medium heat. Slowly add milk; simmer 2 to 3 minutes or until thickened. Stir occasionally. Pour over sausage and corn mixture. Top with grated cheese; bake 25 to 30 minutes at 325 to 350 degrees.

59

BAKED CAVATELLI
BH&G - 01/93

2 cups wagon wheel macaroni (or corkscrew) 12 oz. fresh Italian sausage links, sliced thick cup chopped green onion 2 cloves garlic, minced 1 15 oz can tomato sauce 1 14 oz jar spaghetti sauce 4 oz (cup or more) mozzarella cheese, shredded 1 teaspoon Italian seasoning teaspoon pepper Prepare pasta according to package directions. Drain; set aside. In large skillet, cook sausage until no pink remains; remove from skillet. Drain fat, reserving 1 tablespoon. Cook onions and garlic in reserved drippings until tender. In 2 quart casserole, combine pasta, sausage, onion, tomato sauce, spaghetti sauce, half of the cheese, Italian seasoning, and pepper. Toss gently to combine. Bake, covered, in 350 oven for 25 minutes. Uncover, sprinkle with the remainder of cheese. bake for 5 to 10 minutes, until bubbly. Serves 6.
NOTE: For individual casseroles, prepare as directed, except combine ingredients in large mixing bowl. Spoon into 6 individual casseroles. Bake, covered for 15 minutes. Finish, as directed. 10/08/01 - used HT Hot Italian sausage, HT tomato sauce, Classico tomato & basil sauce excellent combination sausage not as greasy as Hillshire, and wonderful flavor. Dechiel 99 Pinot Noir Rockbridge Vineyards

60

CASSEROLES - OTHER
1. Sweet Potato Casserole - Old North State Cookin - pg. 236

61

DAIRY & EGGS

62

BOOZY BAKED FRENCH TOAST

http://smittenkitchen.com/blog/2006/12/new-years-day-2001/ 1 loaf supermarket Challah bread in 1-inch slices, no need for the super-fancy stuff here 3 cups whole milk 3 eggs 3 tablespoons sugar 1/2 teaspoon salt Your choice of flavorings: I use 3 tablespoons Baileys and 3 tablespoons Cointreau, but Frangelico (hazelnut), Chambord (raspberry), Creme de Cassis (black currant) Grand Marnier or just a teaspoon or two of vanilla or almond extract can do the trick. You can bump up a citrus flavor with a teaspoon of zest, add a half-cup of chopped nuts such as almond slivers or pecans between layers or on top or a similar amount of raisins or other dried fruits. 1. Generously grease a 913-inch baking dish with salted (my choice) or unsalted butter. 2. Arrange bread in two tightly-packed layers in the pan. I always cut one slice into smaller pieces to fill in gaps, especially when using braided Challah. If using a thinner-sliced bread, you might wish for more layers, though I find that over three, even baking can be difficult. If you are using any fillings of fruit or nuts, this is the time to get them between the layers or sprinkled atop. 3. Whisk milk, eggs, sugar, salt and booze or flavorings of your choice and pour over the bread. Sprinkle with cinnamon and sugar. 4. Wrap tightly with plastic wrap and refrigerate overnight. The bread will absorb all of the milk custard while you sleep. 5. Bake at 425 for 30 minutes, or until puffed and golden. This will take longer if you have additional layers. 6. Cut into generous squares and serve with maple syrup, fresh fruit, powdered sugar or all of the above. Serves 6 as main course.

63

DESSERTS
1. 2. 3. 4. Toll House Pie - Reich Family Cookbook - pg 54 Baked Chocolate Pudding - YHC, BGC - pg 132 Chocolate Fondue - BC - pg 308 Chocolate Pecan Pie SL91 pg 272

TRIPLE CHOCOLATE TORTE W/WARM TURTLE SAUCE ERROR: REFERENCE SOURCE NOT FOUND EASY COCOA PUDDING ERROR: REFERENCE SOURCE NOT FOUND GRANDMOTHER'S LEMON CUSTARD ICE CREAM ERROR: REFERENCE SOURCE NOT FOUND CHOCOLATE ESPRESSO PECAN PIE ERROR: REFERENCE SOURCE NOT FOUND CHOCOLATE CHUNK BREAD PUDDING ERROR: REFERENCE SOURCE NOT FOUND

64

TRIPLE CHOCOLATE TORTE W/WARM TURTLE SAUCE

SL & CL 97

CUP SUGAR cup cocoa 3 tablespoons all-purpose flour teaspoon baking powder 1 (4-ounce) bar bittersweet chocolate, finely chopped cup boiling water 2 egg yolks 2 tablespoons chocolate liqueur 4 egg whites cup granulated sugar Sifted powder sugar Combine first four ingredients in a large mixing bowl; add chocolate and boiling water, stirring until chocolate melts. Stir in egg yolks and liqueur. Beat egg whites at high speed with a mixer until foamy. Add cup granulated sugar, a tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes) Stir 1/3 of egg whites into chocolate mixture; fold in remaining egg whites. Pour into lightly greased 8-inch springform pan. Bake at 375 for 28 minutes or until a wooden pick comes out clean. Cool in pan 10 minutes; remove sides of pan, and cool completely. (caked will be cracked on top) Drizzle with sauce and serve Yield: 10 servings

Warm Turtle Sauce:

6 tablespoons fat-free caramel flavored sundae syrup 3 tablespoons chopped pecans, toasted. Zap sauce, stir in pecans.

65

EASY COCOA PUDDING

Lola Bailey

1 cup flour teaspoon salt cup sugar 2 teaspoons baking powder 5 tablespoons cocoa, (3 and 2) cup shortening cup milk 1 teaspoon vanilla cup brown sugar cup light corn syrup cup boiling water Sift flour with salt, sugar, baking powder and 3 tablespoon cocoa. Cut in shortening fine. Add milk, vanilla and mix well. Spread into 8x8x2 pan. Mix brown sugar, 2 tablespoons cocoa and corn syrup thoroughly. Add boiling water and mix. Pour over mixture in pan and bake in slow oven (325) for 45 minutes. Serve warm. If syrup is not enough after baked, increase corn syrup to cup, and water to 1 cup - next time.)

66

GRANDMOTHER'S LEMON CUSTARD ICE CREAM

Finely grated zest of 3 lemons cup Fresh lemon juice cup Sugar 2 cups Half-and-half, or substitute 3 parts milk to 1 part cream 4 large Egg yolks Pinch of salt 2 cups Heavy cream In a heavy bowl, combine the lemon zest and lemon juice, and stir in the sugar with a fork. Let it stand for 30 minutes. The sugar helps release the flavor of the zest. Scald the half-and-half over medium heat and set aside. In a bowl, whisk the egg yolks and salt with a mixer until well blended. Slowly add about half of the scalded half-and-half and stir gently. Return the mixture to the saucepan. Cook the custard over medium to low heat stirring constantly until it is thick enough to cover the back of a spoon. Do not let it boil or it will curdle. Immediately remove it from the heat and strain the custard into a large bowl. Stir in the lemon mixture and the heavy cream.
Lay a sheet of wax paper or plastic wrap directly on the surface to prevent a skin from forming and refrigerate until thoroughly chilled. Pour the mixture into the ice cream maker and freeze according to manufacturer's directions. Or you can "still-freeze" this ice cream, as well; it just will not be as smooth. When the ice cream is thickened and frozen, cover it and place it in the freezer until firm. Let it soften slightly in the refrigerator before serving.

Fixed this for Veras birthday her favorite ice cream flavor it was really good!

67

CHOCOLATE ESPRESSO PECAN PIE

For the filling: 3 oz. unsweetened chocolate, coarsely chopped 2 oz. (4 Tbs.) unsalted butter 4 large eggs 1 cup light corn syrup 1 cup granulated sugar 1/4 tsp. kosher salt 2 Tbs. instant espresso powder (or instant coffee) 2 Tbs. coffee liqueur (Kahla or Caff Lolita) 2 cups lightly toasted, coarsely chopped pecans About 1/2 cup perfect pecan halves Preheat the oven to 350F. Melt the chocolate and butter in the microwave or in a small metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. In a medium mixing bowl, whisk the eggs, corn syrup, sugar, and salt. Dissolve the instant espresso in 1 Tbs. hot water and add to the egg mixture, along with the coffee liqueur and the melted chocolate and butter. Whisk to blend. Evenly spread the toasted pecan pieces in the pie shell. To form a decorative border, arrange the pecan halves around the perimeter of the pie shell, on top of the pecan pieces, keeping the points of the pecans facing in and the backs just touching the crust. Carefully pour the filling over the pecans until the shell is threequarters full. Pour the remaining filling into a liquid measuring cup or small pitcher. Transfer the pie to the oven and pour in the remaining filling. (The pecans will rise to the top as the pie bakes.) Bake the pie until the filling puffs up, just starts to crack, and appears fairly set, 45 to 55 minutes. Transfer it to a rack and allow it to cool completely (at least 4 hours) before serving. Make Ahead Tips This pie tastes best if cooled and then refrigerated for several hours or overnight. I like to serve the pie lightly chilled with a dollop of very lightly sweetened whipped cream.

68

CHOCOLATE CHUNK BREAD PUDDING

CL 02/03

Try not to chop the chocolate too finely so you'll have good-sized chunks to bite into. Hawaiian bread is a soft, sweet bread found in the bakery section of most grocery stores. Leftovers are good for ham and Swiss sandwiches.

INGREDIENTS:

1 3/4 cups (1/2-inch) cubed Hawaiian sweet bread 2/3 cup 2 percent reduced-fat milk 2 tablespoons sugar 1 1/2 tablespoons unsweetened cocoa 1 tablespoon Kahlua (coffee-flavored liqueur) 1/2 teaspoon vanilla extract 1 large egg, lightly beaten Cooking spray 1 ounce semisweet chocolate, coarsely chopped 2 tablespoons frozen fat-free whipped topping, thawed
INSTRUCTIONS:

1. Preheat oven to 350 degrees. 2. Arrange bread cubes in a single layer on a baking sheet. Bake at 350 degrees for 5 minutes or until toasted. Remove bread from oven; decrease oven temperature to 325 degrees. 3. Combine milk and next 5 ingredients (milk through egg) in a medium bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours. 4. Divide half of bread mixture evenly between 2 (6-ounce) ramekins or custard cups coated with cooking spray; sprinkle evenly with half of chocolate. Divide remaining bread mixture between ramekins; top with remaining chocolate. 5. Place ramekins in an 8-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 325 degrees for 35 minutes or until set. Serve each pudding warm with 1 tablespoon whipped topping.

69

BLACK WALNUT CHOCOLATE PIE

The grand prize winner by Edie Rogers of Bethania .

3 unbaked pie shells 3 cups granulated sugar Pinch of salt 7 tablespoons cocoa 4 eggs 1 teaspoon vanilla extract 1 tall (12-ounce) can evaporated milk 1 stick margarine, melted 2 cups black walnuts, chopped 1. Heat oven to 350 degrees. 2. Mix sugar, salt and cocoa. Add eggs and mix well. Stir in evaporated milk, melted margarine and walnuts. 3. Divide mixture equally among pie shells. Bake for 40 minutes or until set.

70

EASY CREAMY NO-BAKE CHOCOLATE PIE

Recipezaar.com

4 ounces dark chocolate sweet 1/3 cup milk 4 ounces cream cheese , softened 2 tablespoons sugar 1 (8 ounce) containers whipped topping , thawed 1 9 inch pie shell , pre-baked (or ready made graham Melt chocolate and 2 Tbsp. of the milk in double boiler over low heat (or in microwave) until chocolate is almost melted. Stir until chocolate is completely melted. Beat melted chocolate, cream cheese, sugar and remaining milk with mixer until well blended. Refrigerate about 10 minutes to cool. Gently stir in whipped topping until smooth. Spoon into crust. Place pie in freezer at least 4 hours or until firm. Pie can be garnished with additional whipped topping and chocolate curls, but it tastes terrific plain too. Let it stand at room temperature or in refrigerator about 15 minutes or until pie can be cut easily. Store leftover pie in freezer. (Note, I had my pie in the fridge all day Easter and it was fine).

71

FRESH STRAWBERRY PIE

May 1, 2011. C Makes one 9-inch pie, serving 8 to 10.

Why this recipe works

We knew that the success of our Fresh Strawberry Pie recipe hinged on getting the thickener just right. When none of the thickeners that we tried worked on their own, we decided to use a combination of two: pectin (in the form of a homemade strawberry jam) and cornstarch. In our strawberry pie recipe by themselves, pectin produced a filling that was too firm and cornstarch one that was too loose. But together they produced just the right supple, lightly clingy glaze that was perfect for our strawberry pie. To account for any imperfect strawberries, the ingredient list calls for several more ounces of berries than will be used in the pie. If possible, seek out ripe, farmers marketquality berries. Make certain that you use Sure-Jell engineered for low- or no-sugar recipes (packaged in a pink box) and not regular Sure-Jell (in a yellow box); otherwise, the glaze will not set properly. The pie is at its best after two or three hours of chilling; as it continues to chill, the glaze becomes softer and wetter, though the pie will taste just as good. Technique Through Thick and Thin Most fresh strawberry pies fail because they're overloaded with thickeners that either gum up the filling or never manage to thicken it at all.
TOO STIFF

Thicken strawberry pie filling with gelatin and the result resembles Jell-O.
TOO RUNNY

Thicken strawberry pie filling with cornstarch and the result typically turns out gloppy, dull-tasting, and still not firm enough. Technique Doubling Up to Thicken Juicy Fruit To create a filling with just enough sticking power to hold the berries together gently, we turned to a thickener more common in jam than pie - low-sugar pectin and used it in combination with cornstarch. Both products work similarly: When combined with liquid, then heated and cooled, some of their molecules bond together, trapping water and creating a solid, jelly-like structure. But the strength and properties of the two structures differ. Amylose, one of two types of starch molecules in cornstarch, forms a weak structure that easily comes apart under the weight of heavy, juicy-filled strawberries. Low-sugar pectin (which, unlike regular pectin, gels without added sugar and acid) contains bigger molecules that form a firmer structure held together more forcefully by calcium ions. Once created, this matrix resists coming apart. When used independently, neither product resulted in a suitable pie filling, but together they yielded a glaze with just the right texture. 72

Ingredients Filling 4pints (about 3 pounds) fresh strawberries , gently rinsed and dried, hulled (see note) 3/4cup (5 1/4 ounces) sugar 2tablespoons cornstarch 1 1/2teaspoons Sure-Jell for low-sugar recipes (see note) Generous pinch Table salt 1tablespoon juice from 1 lemon 1 recipe Baked Pie Shell (see related recipe) Whipped Cream 1cup cold heavy cream 1tablespoon sugar Instructions 1. FOR THE FILLING: Select 6 ounces misshapen, underripe, or otherwise unattractive berries, halving those that are large; you should have about 1 cups. In food processor, process berries to smooth puree, 20 to 30 seconds, scraping down bowl as needed. You should have about cup puree. 2. Whisk sugar, cornstarch, Sure-Jell, and salt in medium saucepan. Stir in berry puree, making sure to scrape corners of pan. Cook over medium-high heat, stirring constantly with heatproof rubber spatula, and bring to full boil. Boil, scraping bottom and sides of pan to prevent scorching, for 2 minutes to ensure that cornstarch is fully cooked (mixture will appear frothy when it first reaches boil, then will darken and thicken with further cooking). Transfer to large bowl and stir in lemon juice. Let cool to room temperature. 3. Meanwhile, pick over remaining berries and measure out 2 pounds of most attractive ones; halve only extra-large berries. Add berries to bowl with glaze and fold gently with rubber spatula until berries are evenly coated. Scoop berries into pie shell, piling into mound. If any cut sides face up on top, turn them face down. If necessary, rearrange berries so that holes are filled and mound looks attractive. Refrigerate pie until chilled, about 2 hours. Serve within 5 hours of chilling.? 4. FOR THE WHIPPED CREAM: Just before serving, beat cream and sugar with electric mixer on low speed until small bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave trail, about 30 additional seconds. Increase speed to high; continue beating until cream is smooth, thick, and nearly doubled in volume and forms soft peaks, 30 to 60 seconds. 5. Cut pie into wedges. Serve with whipped cream.

73

MOLTEN CHOCOLATE CAKES WITH ESPRESSON SHOT CENTERS

Source: Cooking.com

Active Time: 25 Minutes Total Time: 55 Minutes Serves 8 INGREDIENTS 12 ounces bittersweet or semisweet chocolate, chopped 1/2 cup (1 stick) unsalted butter 2/3 cup sugar 4 large eggs 4 large egg yolks 4 teaspoons espresso powder 2 teaspoons vanilla extract 1/2 teaspoon salt 2 tablespoons all-purpose flour Powdered sugar Preheat oven to 350 degrees F. Line heavy baking sheet with parchment paper; butter paper. Generously butter eight 3-inch-diameter ring molds with 2-inch-high sides. Arrange molds on prepared baking sheet. Stir chocolate and butter in large wide metal bowl set over saucepan of simmering water until smooth. Remove from heat. Cool 10 minutes, stirring occasionally. Using an electric stand mixer and whisk attachment, beat sugar, eggs, yolks, 2 teaspoons espresso powder, vanilla and salt in large bowl until very thick ribbon falls when attachment is lifted, about 8 minutes. Sift flour over egg mixture, then fold in. Fold egg mixture into cooled chocolate mixture. Divide half of batter among molds. Spoon 1/4 teaspoon espresso powder into center of each. Top with remaining batter. Bake cakes until tops are puffed and dry and tester inserted into center comes out with moist batter still attached, about 12 minutes. Cool cakes 5 minutes. Using a metal spatula, transfer cakes and molds to plates. Carefully remove molds. Sift powdered sugar over cakes and serve immediately.

74

MEAT

75

MAPLE-GLAZED PORK TENDERLOIN WITH SMOKED PAPRIKA AND GINGER

Serves 6 - Cook's Illustrated.

3/4cup maple syrup (see note) 1/4cup molasses , light or mild 2tablespoons dry sherry 1/4teaspoon smoked paprika 1teaspoon grated fresh ginger 1/4cup cornstarch 2tablespoons sugar 1tablespoon table salt 2teaspoons ground black pepper 2 pork tenderloins (1 1/4 to 1 1/2 pounds each) (see note) 2tablespoons vegetable oil
1. Adjust oven rack to middle position and heat oven to 375 degrees. Stir cup maple syrup, molasses, sherry, paprika, and ginger together in 2-cup liquid measure; set aside. Whisk cornstarch, sugar, salt, and black pepper in small bowl until combined. Transfer cornstarch mixture to rimmed baking sheet. Pat tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Thoroughly pat off excess cornstarch mixture. 2. Heat oil in 12-inch heavy-bottomed nonstick skillet over medium-high heat until just beginning to smoke. Reduce heat to medium and place both tenderloins in skillet, leaving at least 1 inch in between. Cook until well browned on all sides, 8 to 12 minutes. Transfer tenderloins to wire rack set in rimmed baking sheet. 3. Pour off excess fat from skillet and return to medium heat. Add syrup mixture to skillet, scraping up browned bits with wooden spoon, and cook until reduced to cup, about 2 minutes. Transfer 2 tablespoons glaze to small bowl and set aside. Using remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast until instant-read thermometer inserted in thickest part of tenderloins registers 130 degrees, 12 to 20 minutes. Brush each tenderloin with another tablespoon glaze and continue to roast until instant-read thermometer inserted in thickest part of tenderloins registers 135 to 140 degrees, 2 to 4 minutes longer. Remove tenderloins from oven and brush each with remaining glaze; let rest, uncovered, 10 minutes. 4. While tenderloins rest, stir remaining cup maple syrup into reserved 2 tablespoons glaze. Brush each tenderloin with 1 tablespoon glaze. Transfer meat to cutting board and slice into -inch-thick pieces. Serve, passing extra glaze at table.

76

To devise a pork tenderloin recipe with perfectly cooked meat, we settled on a stovetop-to-oven method that gave us a good crust and a succulent and tender interior. For a balanced and substantial maple glaze that would adhere to the meat, we mixed the syrup with molasses and mustard, primed the tenderloin with cornstarch so the glaze would bond to it, and applied a second coat of the glaze when the meat was nearly done. This recipe will work with either natural pork or enhanced pork (injected with a salty solution). If your tenderloins are smaller than 1 pounds, reduce the cooking time in step 3 (and use an instant-read thermometer for best results). If the tenderloins dont fit in the skillet initially, let their ends curve toward each other; the meat will eventually shrink as it cooks. Make sure to cook the tenderloins until they turn deep golden brown in step 2 or they will appear pale after glazing. We prefer grade B maple syrup in this recipe. (Dont be tempted to substitute imitation maple syrup it will be too sweet.) Be sure to pat off the cornstarch mixture thoroughly in step 1, as any excess will leave gummy spots on the tenderloins.

Keys to Good Coverage

LAYER IT ON

Four layers of glaze add up to a thick and flavorful coating. Where Glazed Pork Tenderloin Can Go Wrong THIN COAT Without something to help it stick, glaze slides right off the meat. OVERCOOKED PORK Delicate pork tenderloin becomes dry and tough if left in a hot skillet while cooking through. WATERY GLAZE An under-reduced glaze ends up coating your cutting board instead of your meat.

Creating Traction To create a rough, sandpapery surface on the tenderloin that would hold the glaze, we rolled the meat in a mixture of cornstarch and sugar before browning it in the pan and then roasting and glazing it.

77

CORNED VENISON
Denise Maynor Encroachable

2 to 3 lb brisket flank, or shoulder roast, up to 1 thick 2 quarts + cup spring or distilled water cup canning & pickling salt cup tenderizing salt (Mortons Tenderquick) 3 T. sugar 2 T. mixed pickling spice 2 bay leaves 8 whole black peppercorns 1 or 2 cloves garlic, minced To prepare corned meat, place and tie in glass dish (you dont want it to get away). Combine remaining ingredients in pan. Heat to boiling. Remove from heat, cool. Pour cooled brine over meat. Cover bowl with plastic wrap or if using oven cooking bag, squeeze to remove air, then twist neck of bag and seal. Refrigerate 4 to 5 days, turning meat occasionally. Drain. Rinse meat with cold water. To cook corned meat, place in Dutch oven. Cover with cold water. Heat to boiling; drain. Cover with cold water. Heat to boiling. Reduce heat, cover. Simmer until tender, about 3 to 4 hours.

78

RIC LANDS SPICY PORK ROAST

Mark Stoehr/Poker Game Feb 95

2 cups honey 4 T. dijon mustard 4 T. prepared horseradish 4 T. dried rosemary, crushed 10 cloves garlic, crushed 2 t. freshly ground black pepper 2 T. chopped fresh ginger 1 (4 to 5 lb) boneless pork loin roast Mix together the honey, mustard, horseradish, rosemary, garlic, pepper and ginger. Pour over the pork roast, cover, and let marinate, refrigerated, 4 to 24 hours. Preheat oven to 500 Remove the pork from its marinade. Shake off excess marinade and reserve. Tie the roast together if necessary to make one piece. Place in a roasting pan and put in oven. After 15 minutes, reduce the heat to 250. Roast to an internal temperature on a meat thermometer of 155, about 5 hours. Turn the roast every hour or so. Remove from the oven and let rest 15 to 30 minutes. Slice. Meanwhile, bring the marinade to a boil and reduce by about half. Pour the reduced marinade over the meat, or reserve some for dipping.

79

SPICY HOT GRILLED SIRLOIN

SL - Cooking Light/91

1 (1lb) lean boneless beef sirloin steak cup finely chopped onion cup chopped fresh cilantro 1 tablespoon sugar cup unsweetened pineapple juice cup lime juice 2 tablespoons reduced sodium soy sauce 3 serrano chiles, seeded and sliced 3 cloves garlic, minced Vegetable cooking spray Trim fat from steak. Place in a large shallow dish. Combine onion and next seven ingredients in blender, process until smooth. Reserve cup juice mixture; cover and chill. Pur remaining juice mixture over steak; cover and marinate in refrigerator 8 hours, turning occasionally. Remove steak from marinade; discard marinade. Coat grill rack with cooking spray; place on grill over medium hot coals. Place steak on rack, and cook 6 to 7 minutes on each side or to desired degree of doneness, basting frequently with reserved cup of juice mixture. Slice steak diagonally across grain into thin slices. Serves 4.
DO NOT USE LONDON BROIL - TOUGH

80

MICHAEL'S SLOPPY JOES

1 medium onion, minced large green bell pepper, cored, seeded and minced 1 pound ground beef, preferably 85 percent lean teaspoon salt, or to taste 1 cups tomato sauce, crushed tomatoes or tomato puree (about 1 15-ounce can) cup ketchup 2 teaspoons brown sugar 2 teaspoons cider vinegar 2 teaspoons Worcestershire sauce Pinch cayenne pepper or dash hot-pepper sauce 6 hamburger buns 1. Add the onion and bell pepper to a skillet and heat over medium-high heat. Before vegetables begin to brown or stick, after about 3 minutes, add the beef and salt. Cook, stirring to break up clumps, until beef is browned but not fully cooked. 2. Stir in tomato sauce, ketchup, brown sugar, vinegar, Worcestershire and cayenne. Bring to a simmer, then reduce heat and gently simmer for 5 minutes. 3. Serve hot over buns. Makes 6 servings.

81

SIZZLING STEAK FAJITAS

Cooking Light 01/02 - 96

pound lean flank steak 2 teaspoons cumin 2 teaspoons chili powder teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon black pepper 1/8 teaspoon ground red pepper 4 (8-inch) flour tortillas 1 teaspoon vegetable oil (I used hot pepper olive oil) 2 cups slice onion 1/3 cup green bell pepper strips 1/3 cup red bell pepper strips 1/3 cup yellow bell pepper strips 1 tablespoon lime juice cup nonfat sour cream Commercial green (I used red) salsa Cilantro sprigs (I used guacamole) Trim fat from steak. Slice steak diagonally across grain into thin strips. Combine steak and next 6 ingredients (through ground red pepper) in a zip-top heavy-duty plastic bag; seal bag and shake well to coat. Heat the tortillas according to package directions. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add steak, onion, and bell peppers; saute 6 minutes or until steak is done. Remove from heat; stir in lime juice. Divide mixture evenly among war tortillas, and roll up. Serve with sour cream, green (or red) salsa, cilantro(or gaucamole). Yield: 4 servings

82

MAPLE-MUSTARD GLAZED PORK ROAST

2-3 lb boneless pork loin roast 2/3 c. maple syrup 3 T. dijon mustard 2 T. vinegar 2 T. soy sauce salt and pepper Mix all other ingredients (except roast) together for sauce. Spread over pork roast and put in shallow pan. Surround by 1 lb carrots and 4 6 medium red potatoes. Bake at 350 degree 45 minutes to 1 hour, until vegetables are tender and roast reaches 170 degrees internal temperature. Baste roast as it bakes sauce good over it and used as a dipping sauce good on rice, too.

83

ORANGE-MAPLE MARINATED PORK LOIN

Tangy mustard and soy sauce balance the sweetness of fresh orange juice and maple syrup in this versatile marinade. It's also good with chicken or salmon. Adding water to the pan prevents the juices from burning on the bottom of the roaster.

YIELD: 12 servings (serving size: about 3 ounces) COURSE: Main Dishes

Ingredients 2 teaspoons grated orange rind 1 1/3 cups fresh orange juice (about 3 oranges) 2/3 cup maple syrup 3 tablespoons stone-ground mustard 2 1/2 tablespoons chopped fresh basil 2 1/2 tablespoons low-sodium soy sauce 3/4 teaspoon freshly ground black pepper 4 garlic cloves, minced 3 1/2 pounds boneless pork loin, trimmed Cooking spray 1/2 teaspoon salt Preparation Combine first 8 ingredients in a bowl, stirring well with a whisk. Combine 2 cups orange mixture and pork in a zip-top plastic bag; seal. (Reserve remaining orange mixture for another use.) Marinate pork in refrigerator 8 hours, turning bag occasionally. Preheat oven to 350. Remove pork from bag, reserving marinade. Place marinade in a large saucepan; bring to a boil. Reduce heat; cook until reduced to 1 cup, stirring occasionally (about 20 minutes). Place pork on a rack coated with cooking spray, and place rack in a shallow roasting pan. Sprinkle pork with salt. Bake pork at 350 for 1 hour, basting occasionally with reduced marinade. Carefully pour 1/2 cup water into bottom of pan (do not remove pan from oven). Bake an additional 45 minutes or until a thermometer registers 160 (slightly pink), basting occasionally with marinade. Discard remaining marinade. Remove pork from oven. Cover with foil, and let stand for 10 minutes before slicing.

84

LASAGNA
Ann Frye

Saute: Cover: Brown: Add:

cup onion, chopped raw ground beef with garlic salt (powder) 2 lbs ground beef, with onions 1 large can(1 lb) tomatoes, drained & cut up 8 oz can tomato sauce 6 oz can tomato paste 1/3 cup tomato juice 1 teaspoon Italian seasoning 2 teaspoon salt teaspoon pepper

Simmer over low heat 1 hours. Mix: cup ricotta cheese teaspoon oregano 1 cup grated Parmesan cheese lb mozzarella cheese, grated 1 to 2 eggs, depending on size

Place the following ingredients in layers in 9 x 13 x 2 pan in the order listed beginning and ending with the sauce. Sauce Single layer noodles (do not need to cook) Cheese mixture Sauce Single layer noodles Cheese mixture Sauce Bake in 350 oven for 30 minutes. Let stand for 10 minutes. Cut into squares. Serve with parmesan cheese. 10/09 now using the same sauce for lasagna as for the spaghetti next page.

85

SIMMERED SPAGHETTI SAUCE WITH ITALIAN SAUSAGE

2 teaspoons dried basil leaves 1 teaspoon dried oregano leaves 1/2 teaspoon anise or fennel seeds, crushed 1 large bay leaf 1 pound hot or mild Italian sausages, casings removed 2 tablespoons olive oil 1 large onion, chopped 6 to 8 garlic cloves, finely minced 1 large carrot, finely shredded 1 small green bell pepper, chopped 2 (6-ounce) cans tomato paste 1 (28-ounce) can crushed Roma tomatoes 3 1/2 cups water 2 tablespoons brown sugar, packed 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce Juice of 1/2 lemon (or 2 tablespoons) 2 tablespoons chopped flat leaf parsley (1 tablespoon dried) 2 teaspoons salt or to taste Freshly ground pepper to taste 1/2 pound fresh mushrooms, sliced* 16 ounces premium brand of spaghetti pasta**, cooked according to package directions Freshly grated Parmesan cheese for accompaniment In small bowl combine the basil leaves, oregano leaves, anise seeds and bay leaf; set aside. In a large cooking pot, cook sausage over medium heat; remove sausage with slotted; pour off drippings from pan. Add olive oil to saucepan, heat over medium heat and stir in the reserved spice mixture, cooking and stirring for 30 seconds. Add the onion, garlic, carrot and bell pepper; cooking until onion has softened, stirring occasionally. Add the tomato paste and cook, stirring constantly, for 2 minutes. Add the next 9 ingredients and return sausage to pan. Bring to a boil, reduce heat and simmer, covered, for 3 to 4 hours. Remove cover last half hour of cooking. Add fresh mushrooms 15 to 20 minutes before serving (or if you prefer mushrooms cooked limp, add at the beginning or as desired). Discard bay leaf before serving. To serve, ladle the sauce over pasta, which has been cooked al dente (cooked with a nice firm bite) and sprinkle with the Parmesan cheese.

Serves 6 .
86

RIGATONI WITH SAUSAGE AND TOMATO CREAM SAUCE Source: Quick from Scratch - Italian
Serves 4 1 tablespoon olive oil 1 1/2 pounds mild or hot Italian sausages, casings removed 1 onion, chopped 3 cloves garlic, minced 1/3 cup dry white wine 1 1/2 cups canned crushed tomatoes in thick puree (from a 15-ounce can) 1/2 teaspoon salt 1/2 teaspoon fresh-ground black pepper 1/4 cup chopped fresh parsley 1 cup light cream 1 pound rigatoni Grated Parmesan Cheese, for serving

In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes. With a slotted spoon, remove the sausage from the pan. Discard all but 1 tablespoon fat. Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the wine and cook until it almost evaporates, about 5 minutes. Stir in the sausage, tomatoes, and salt. Simmer, covered, for 10 minutes. Add the pepper, parsley, and cream. In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain the pasta and toss with the sauce. Serve with grated Parmesan. Reprinted by permission of Food and Wine. All rights reserved.
Additional spices are needed I used basil, oregano and Italian seasoning

87

PORK MEDALLIONS IN MUSHROOM MARSALA SAUCE

2 lb pork tenderloin (about 2 tenderloins) Kosher salt and freshly ground black pepper 3 T extra-virgin olive oil 3 T unsalted butter 2 medium shallots, finely diced 12 oz cremini mushrooms, thinly sliced 1 T all-purpose flour c dry marsala 1 c homemade or low-salt chicken broth 3 T heavy cream c chopped fresh flat-leaf parsley Trim the tenderloins of silver-skin and any excess fat. Cut the tenderloins into 2inch thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season the meat with t salt and t black pepper. Heat the olive oil and 1 T of the butter in a large saut pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 minutes. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 minutes. Transfer to a plate and repeat with the remaining pork. Melt the remaining 2 T butter in the pan. Add the shallots and a pinch of salt and saut for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and saut until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minutes. Season with t salt, sprinkle with the flour, and add the marsala. Once the marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 minutes. Stir in the cream and parsley, return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until its firm to the touch and still a little pink in the middle (cut into a piece to check) 2 to 4 minutes. Taste for salt and pepper and serve.

Made this for dinner with Jon and Cindy on 30 Dec 08 = our Christmas dinner with them. Served it with a combo of Wehani (Lundberg) and wild rice. Salad was Mixed Greens with Cranberries and Maple Wlanut Vinaigrette. Drank a bottle of Courtney Benham Cab and Raylen Merlot. Dino got to come to dinner, too.

88

MAPLE-GLAZED PORK TENDERLOIN

Serves 6. Published May 1, 2009. From Cook's Illustrated. Why this recipe works: To devise a pork tenderloin recipe with perfectly cooked meat, we settled on a stovetop-to-oven method that gave us a good crust and a succulent and tender interior. For a balanced and substantial maple glaze that would adhere to the meat, we mixed the syrup with molasses and mustard, primed the tenderloin with cornstarch so the glaze would bond to it, and applied a second coat of the glaze when the meat was nearly done. (less) This recipe will work with either natural pork or enhanced pork (injected with a salty solution). If your tenderloins are smaller than 1 pounds, reduce the cooking time in step 3 (and use an instant-read thermometer for best results). If the tenderloins dont fit in the skillet initially, let their ends curve toward each other; the meat will eventually shrink as it cooks. Make sure to cook the tenderloins until they turn deep golden brown in step 2 or they will appear pale after glazing. We prefer grade B maple syrup in this recipe. (Dont be tempted to substitute imitation maple syrup it will be too sweet.) Be sure to pat off the cornstarch mixture thoroughly in step 1, as any excess will leave gummy spots on the tenderloins.
3/4cup

maple syrup (see note) 1/4cup molasses , light or mild 2tablespoons bourbon or brandy 1/8teaspoon ground cinnamon pinch ground cloves pinch cayenne pepper 1/4cup cornstarch 2tablespoons sugar 1tablespoon table salt 2teaspoons ground black pepper 2 pork tenderloins (1 1/4 to 1 1/2 pounds each) (see note) 2tablespoons vegetable oil 1tablespoon whole-grain mustard Instructions 1. Adjust oven rack to middle position and heat oven to 375 degrees. Stir cup maple syrup, molasses, bourbon, cinnamon, cloves, and cayenne together in 2-cup liquid measure; set aside. Whisk cornstarch, sugar, salt, and black pepper in small bowl until combined. Transfer cornstarch mixture to rimmed baking sheet. Pat tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Thoroughly pat off excess cornstarch mixture. 2. Heat oil in 12-inch heavy-bottomed nonstick skillet over medium-high heat until just beginning to smoke. Reduce heat to medium and place both tenderloins in skillet, leaving at least 1 inch in between. Cook until well browned on all sides, 8 to 12 minutes. Transfer tenderloins to wire rack set in rimmed baking sheet. 3. Pour off excess fat from skillet and return to medium heat. Add syrup mixture to skillet, scraping up browned bits with wooden spoon, and cook until reduced to cup, about 2 minutes. Transfer 2 tablespoons glaze to small bowl and set aside. Using remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast until instant-read thermometer inserted in thickest part of tenderloins 89

registers 130 degrees, 12 to 20 minutes. Brush each tenderloin with another tablespoon glaze and continue to roast until instant-read thermometer inserted in thickest part of tenderloins registers 135 to 140 degrees, 2 to 4 minutes longer. Remove tenderloins from oven and brush each with remaining glaze; let rest, uncovered, 10 minutes. 4. While tenderloins rest, stir remaining cup maple syrup and mustard into reserved 2 tablespoons glaze. Brush each tenderloin with 1 tablespoon mustard glaze. Transfer meat to cutting board and slice into -inch-thick pieces. Serve, passing extra mustard glaze at table.

90

GRILLED MAPLE CHIPOTLE PORK CHOPS ON SMOKED GOUDA GRITS

1/2 cup barbecue sauce 1/2 cup maple syrup 2 chipotle peppers in adobo sauce, seeded and minced 1 teaspoon adobo sauce from can 6 (1 1/4-inch-thick) bone-in pork loin chops 1 teaspoon salt 1 teaspoon pepper Whisk together first 4 ingredients, and set aside. Sprinkle pork chops evenly with salt and pepper. Grill, covered with grill lid, over medium-high heat (350 to 400) 20 minutes or until a meat thermometer inserted into thickest portion registers 155, turning once. Baste with half of barbecue sauce mixture the last 5 minutes of cooking or when meat thermometer registers 145. Spoon Smoked Gouda Grits evenly onto 6 serving plates; top each with a pork chop, and drizzle evenly with remaining barbecue sauce mixture. Yield: Makes 6 servings

SMOKED GOUDA GRITS

Buy a 7-ounce wheel of smoked Gouda cheese to get the right amount.

6 cups low-sodium chicken broth or water 2 cups milk 1 teaspoon salt 1/2 teaspoon ground white pepper 2 cups uncooked quick-cooking grits 1 2/3 cups shredded smoked Gouda cheese 3 tablespoons unsalted butter Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Add cheese and butter, stirring until melted. Southern Living, JULY 2004

91

PORK W/GORGONZOLA SAUCE

Pork 1/4 cup Dijon mustard 1 tablespoon olive oil 1 tablespoon dried thyme 2 3/4-pound pork tenderloins Gorgonzola sauce 1 tablespoon butter 1 tablespoon all purpose flour 1 cup whipping cream 1/4 cup dry white wine 1/4 cup canned low-salt chicken broth 1 cup crumbled Gorgonzola cheese (about 4 ounces) For pork:

Oil large rimmed baking sheet. Whisk Dijon mustard, olive oil and thyme in small bowl to blend. Sprinkle pork tenderloins with salt and pepper. Heat heavy large nonstick skillet over high heat. Add pork and sear until brown all over, turning occasionally, about 10 minutes. Transfer seared pork to prepared baking sheet. Spread Dijon mustard mixture over all sides of pork. (Can be prepared up to 2 hours ahead. Refrigerate pork uncovered.) Preheat oven to 425F. Roast pork until thermometer inserted into thickest part of meat registers 150F, about 30 minutes. Remove from oven and let stand 5 minutes.
Meanwhile, prepare sauce:

Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute. Gradually whisk in whipping cream, white wine and chicken broth. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes. Slice pork and transfer to plates. Ladle some sauce over pork. Serve, passing additional sauce separately.

92

HOISIN PORK ROAST

From Every Day with Rachael Ray September 2007 SIX SERVINGS Prep Time: 15 min (plus standing) Cook Time: 3 1/2 hr on high heat, 8 hr on low heat

1. Spray the slow cooker with cooking spray and add the pork roast. In a small bowl, combine the duck sauce, garlic, ginger, chili paste, rice wine, soy sauce and sesame oil. Whisk in the cornstarch. Pour the sauce over the pork. 2. Cover the slow cooker and cook the roast until fork-tender and an instant-read thermometer registers 160, 3 1/2 hours on high heat or 8 hours on low heat. Transfer the pork to a platter, cover with foil and let stand for 10 minutes. Pour the cooking liquid into a bowl and let stand for 10 minutes, then skim any fat from the surface. 3. Slice the pork and arrange on a platter. Sprinkle the scallions and cilantro on top. Serve the Asian sauce on the side.

93

BISON BURGERS WITH THOUSAND ISLAND BARBECUE DRESSING

Bison (buffalo) meat is a great substitute for beefits just as flavorful but much leaner. Take care not to overcook it, as it can dry out quickly.Serves 4

1/4 cup mayonnaise 1 Tbs. chili sauce, such as Heinz 4 tsp. smoky barbecue sauce 1 tsp. sweet pickle relish 1/4 tsp. Worcestershire sauce 1-1/2 lb. ground bison Kosher salt and freshly ground black pepper Oil for the grill 4 rolls or hamburger buns, split 4 leaves iceberg lettuce 1 large vine-ripened tomato, preferably heirloom, sliced Prepare a medium-high gas or charcoal grill fire. Mix the mayonnaise, chili sauce, 2 tsp. of the barbecue sauce, sweet pickle relish, and Worcestershire sauce in a small bowl. Set aside. In a medium bowl, use your hands to gently mix the bison with the remaining 2 tsp. barbecue sauce, 1 1/4 tsp. salt, and 3/4 tsp. pepper. Form into four 1/2- to3/4-inchthick patties. Lightly oil the grill grate and place the patties on the grate. Cover and grill for 4 to 5 minutes. Flip the burgers, cover, and cook to desired doneness, about 5 minutes for medium (130F to 135F on an instant-read thermometer). While the burgers cook, toast the rolls on the grill. Spread some of the dressing on each half of the roll and arrange a lettuce leaf and a slice or two of tomato on the top halves. When the burgers are done, put them on the bottom halves. Assemble the sandwiches, cut in half if you like, and serve. Serving Suggestions Serve with Grilled Corn on the Cob and a colorful Summer Bean Confetti Salad with Pickled Red Onion Vinaigrette.

94

95

$8.37

and upLiberty School Syrah 2006 View on Snooth

$8.99

and upCartlidge & Browne SyrahView on Snooth

Syrah Wines from CaliforniaWhy? These spicy red wine wines are medium bodied and soft, allowing them to work well with this dish.

Mcmanis Family Syrah River Junction 20...$10.99 and upView

details and reviews

96

POULTRY
1. Jade Tree Chicken - Old North State Cookin - pg. 148

97

SPICY OVEN-FRIED CHICKEN

Bon Apptit | June 2000

Don't be intimidated by the amount of hot pepper sauce in the marinade; the chicken will pick up only some of the heat.
Yield: Makes 6 servings 1 1/4 cups buttermilk 1/4 cup extra-virgin olive oil 3 tablespoons hot pepper sauce 2 tablespoons Dijon mustard 2 garlic cloves, minced 2 teaspoons salt 1/2 teaspoon ground black pepper 1 large onion, sliced 12 chicken pieces (breasts, thighs and drumsticks) with skin and bones 1 cup dry unseasoned breadcrumbs 1/3 cup freshly grated Parmesan cheese 1/4 cup all purpose flour 2 teaspoons dried thyme 1/2 teaspoon paprika 1/2 teaspoon cayenne pepper 3 tablespoons butter, melted

Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat. Cover; chill at least 3 hours or up to 1 day, turning chicken occasionally. Place racks on 2 large rimmed baking sheets. Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend. Remove chicken from marinade, allowing excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely. Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 minutes. Preheat oven to 425F. Drizzle butter over chicken. Bake until crisp, golden and cooked through, about 50 minutes. Serve warm or at room temperature.

98

HERB ROASTED CHICKEN BREAST

EBC

3 large cloves of garlic, chopped 1 Tablespoon fresh rosemary, thyme and sage 6 large chicken breasts with skin and bones 3 T olive oil 1/3 cup dry white wine or chicken broth Combine garlic, herbs and olive oil. Pour chicken broth into bottom of pan (roasting pan). Rub stuff on chicken. Bake at 375 for 30 minutes or until done. Broil for three minutes until skin browns. Edie used a whole roaster used whole packages of herbs, probably cup olive oil. Baked for about 2 hours.

99

CHICKEN ENCHILADAS
Recipe gotten off web, thoroughly doctored and tested by RAB and EBC

Suzs bridesmaids luncheon

Fajita seasoning
2 teaspoons cumin 2 teaspoons chili powder tesapoon salt 1/8 teaspoon garlic powder 1/8 teaspoon black pepper 1/8 teaspoon red pepper

White Sauce
2 tablespoons butter 2 tablespoons flour 1 cups milk onion black pepper bay leaves 1 3 ounce package cream cheese 1 tablespoon milk teaspoon salt teaspoon cumin 2 cups finely chopped chicken 6 8inch flour tortillas 1 cup shredded cheddar/monterrey jack cheese 8 ounces sour cream Saute the chicken in skillet with Fajita seasoning. Keep warm In bowl combine cream cheese, milk, salt and cumin. Add chicken and stir until well combined. Spoon chicken mixture into tortillas and roll up Place filled tortillas, seam side down, into lightly greased baking dish. In pan, melt butter. Add flour and whisk until lumpless In another pan, steep milk with onions, pepper and bay leaves for 5 minutes Add milk to flour and butter. Whisk in and continue to cook until thickened. Remove from heat. Add sour cream. Pour mixture over chicken and sprinkle with some of the cheese. Cover with aluminum foil and bake in 350 oven for 35 minutes Remove foil, sprinkle with remainder of cheese, return to oven for 5 minutes until cheese is melts Can be made a day ahead. After baking, can be frozen and reheated. 100

SPICY CHICKEN QUESADILLAS

SL02/95

4 skinned/boned chicken breast halves, cut into -inch 1 (1-oz) package taco seasoning mix 2 cups (10 oz) shredded Monterey Jack cheese 2/3 cup picante sauce 1 medium sweet red pepper, chopped 10 (10) flour tortillas melted butter

strips

Combine chicken and taco seasoning mix in a heavy-duty, zip-top bag. Toss to coat. Refrigerate 1 hour. Place chicken in a 15x10x1 jellyroll pan. Broil coated chicken 5 from heat 5 minutes (with electric oven door partially open). Cool chicken, and cut breasts into bite size pieces. Combine chicken, cheese, picante sauce, and sweet red pepper; stirring well. Set aside. Brush 1 side of each tortilla with melted butter; place 2 tortillas, buttered side down, on a cookie sheet. Top each tortillas with about 1 cup of chicken mixture, spreading to edges of tortilla. Top each with a tortilla, buttered side up. Bake at 375 for 10 minutes or until golden brown. Cut into wedges. Repeat with remaining tortillas and chicken mixture. Serve immediately. Yield: 5 main-dish servings or 30 appetizers.

101

POULTRY SALAD
MJBG made this for somebodys wedding reception - she got it from one of her friends.

8 chicken breast (or the equivalent of), in small chunks 3 stalks celery cup sweet pickle relish cup onion, chunked salt & pepper 1 cup (or more) mayonnaise Mix all ingredients well in food processor, when first made, it will be runny. Thickens upon standing. Best when made a day ahead of time.

102

HERB ROASTED CHICKEN BREAST

3 large cloves of garlic, chopped 1 Tablespoon fresh rosemary, thyme and sage 6 large chicken breasts with skin and bones 3 T olive oil 1/3 cup dry white wine or chicken broth Combine garlic, herbs and olive oil. Pour chicken broth into bottom of pan (roasting pan). Rub stuff on chicken. Bake at 375 for 30 minutes or until done. Broil for three minutes until skin browns. Edie used a whole roaster used whole packages of herbs, probably cup olive oil. Baked for about 2 hours.

103

CHICKEN WITH CREAMY HERB SAUCE

Cooking Light 04/96

6 (4-ounce) skinned, boned chicken breast halves 1/3 cup balsamic vinegar 1 teaspoon dried oregano teaspoon salt teaspoon pepper 3 cloves garlic, unpeeled cup low-fat buttermilk 2 tablespoons minced fresh parsley 3 tablespoons reduced calorie mayonnaise 1 tablespoon water 1 teaspoons minced fresh or teaspoon dried thyme salt pepper Preheat oven to 375. Arrange chicken in a single layer in a 13 x 9 baking pan. Pour vinegar over chicken and sprinkle with oregano, teaspoon salt, and teaspoon pepper. Place garlic cloves in dish. Bake at 375 for 25 minutes, basting often with pan drippings. Remove garlic from dish and peel. Place garlic in bowl and mash into a paste. Add buttermilk and next 6 ingredients (through pepper); stir with a wire whisk until well blended. Cut each breast diagonally across the grain into thin slices. Arrange 1 sliced breast half on each of 6 plates; spoon 1 tablespoons sauce over chicken. Yield: 6 servings. CALORIES 156 (21%) from fat); PROTEIN 26.8g;FAT 3.6g(sat .08g,mono 0.9g,poly 1.4g);CARB 2.4g;FIBER 0.2g;CHOL 68mg;IRON 1.1mg;SODIUM 380mg;CALC 35 mg

104

OVEN-BAKED CHICKEN WITH DIJON CREAM SAUCE

Tyson.com/chicken/recipes

4 boneless, skinless chicken breasts or 8 boneless, skinless chicken thigh cutlets 1 egg 2 T Dijon style mustard garlic and herb seasoned bread crumbs cup flour 2 T half and half t sugar 1 T chopped fresh parsley Preheat oven to 400. Spray 9 x 13 inch pan with olive oil. In shallow bowl, blend egg and 1 tablespoon mustard. Place flour in reclosable bag (or bowl). Place bread crumbs in second bag or bowl. Roll chicken in flour, then dip in egg/mustard mixture/then roll in bread crumbs. Place chicken in baking pan. Spray lightly with olive oil Bake for 18 to 20 minutes, until internal juices run clear. Meanwhile, in small bowl, combine remaining mustard, half and half and sugar
(I forgot sugar when I made it Oct 2000 for Mike and Michael)

Drizzle mustard sauce over chicken. Top with parsley. Serve romaine salad and steamed French-cut green beans.
I served Japonica rice and a salad with garlic bread.

105

CHICKEN FRUIT LUNCHEON SALAD

Anne Lesniak

4 cups cooked diced chicken 2 cups chopped celery 1 cup chopped apples or grapes 1 cup drained pineapple chunks tsp salt 1 Tbsp curry powder cup chopped toasted pecans 1 cup mayonnaise 2 Tbsp lemon juice Combine all ingredients and toss until well combined.
I dont use pineapple, usually use grapes and salad dressing instead of mayonnaise. Can also put eggs in.

106

CHICKEN KIEV
Food & Wine chicken collection

1 stick unsalted butter, softened to room temperature 2 T minced parsley 2 t minced scallions t tarragon t cayenne pepper t salt 2 t fresh lemon juice 4 skinless, boneless chicken breast halves cup all-purpose flour 2 eggs, lightly beaten vegetable oil, for deep-frying In a small bowl, blend together the butter, parsley, scallions, tarragon, cayenne, salt and lemon juice until smooth. On a sheet of wax paper, shape the parsley butter into a rectangle 2 by 3 inches and place in freezer while you prepare the chicken. Trim away and discard any fat, tendons, and gristle away from the breasts. Working with one breast half at a time, lay it flat between two sheets of waxed paper. Pound or roll the chicken until it is slightly thicker than 1/8 inch, taking care not to tear the flesh. Repeat with remaining pieces. Remove the butter from the freezer and cut it crosswise into four by 3 inch pieces. Place each one lengthwise on a flattened chicken breast. Fold the short ends of the chicken over the butter and then fold over the long ends to form a roll. Gently roll one stuffed breast in the flour, then in the eggs and finally in the bread crumbs. Set aside on a plate, seam side down. Repeat with remaining chicken rolls and then refrigerate one hour. In a deep-fryer with a deep-frying basket inserted, heat about 3 inches of oil to 375. Using a slotted spoon, lower two of the chicken rolls into the basket in the oil. Fry for exactly five minutes, remove with the basket and drain. Repeat with the other two rolls. Serve immediately.

107

PAN-ROASTED CHICKEN WITH COGNAC-MUSTARD SAUCE

Serves 4. Published September 1, 2002.

Brining the chicken is optional but highly recommended. If you opt not to brine, use a kosher chicken if one is available (kosher chickens are salted during processing and have the moistness and flavor of brined chickens). This recipe requires a 12inch ovenproof skillet. The handle will be blisteringly hot after being in the oven, so be sure to use a potholder or oven mitt to remove the skillet from the oven and when handling the skillet as you make the sauce. Chicken 1 1/2 cups kosher salt or 3/4 cup table salt 1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces (follow illustrations below, then cut each breast piece in half), discard wings, and trim excess fat Ground black pepper 1 teaspoon vegetable oil Cognac-Mustard Sauce 1 large shallot , minced (about 4 tablespoons) 3/4 1/4 1/4 2 1 2 cup low-sodium chicken broth cup Cognac or brandy cup white wine sprigs fresh thyme tablespoon Dijon mustard tablespoons unsalted butter , cut into 2 pieces Table salt and ground black pepper Dissolve salt in 21/2 quarts cold tap water in large container or bowl; submerge chicken pieces in brine and refrigerate until fully seasoned, about 30 minutes. Rinse chicken pieces under running water and pat dry with paper towels. Season chicken with pepper. Adjust oven rack to lowest position and heat oven to 450 degrees. Heat oil in heavy-bottomed 12-inch ovenproof skillet over medium-high heat until beginning to smoke, about 3 minutes; swirl skillet to coat evenly with oil. Brown chicken pieces skin-side down until deep golden, about 5 minutes; turn chicken pieces, and brown until golden on second side, about 4 minutes longer. Turn chicken skin-side down and place skillet in oven. Roast until juices run clear when chicken is cut with paring knife, or thickest part of breast registers about 160 degrees on instant-read thermometer and thickest part of thighs and drumsticks registers about 175 degrees, about 10 minutes longer. Using potholder or oven mitt to protect hands from hot skillet handle, remove pan from oven. Transfer chicken

108

skin-side up to platter, and let rest while making sauce. (If not making sauce, let chicken rest 5 minutes before serving.) Still using potholder or oven mitt, pour off most of fat from skillet, add shallot, then set skillet over medium-high heat; cook, stirring frequently, until shallot softens, about 1 minutes. Add chicken broth, Cognac, white wine, and thyme; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits. Simmer until slightly thickened and reduced to about 2/3 cup, about 6 minutes. Pour accumulated chicken juices into skillet, discard thyme, add mustard, and whisk in butter one piece at a time. Season sauce to taste with salt and pepper. Return chicken pieces skin-side up to skillet; simmer to heat through, about 1 minute. Serve immediately.

109

PARMESAN CHICKEN
Simply RecipesI 1 clove garlic, minced 1 stick unsalted butter (1/2 cup or 1/4 pound), melted 1 cup dried bread crumbs 1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester) 2 Tbsp chopped fresh parsley 1/4 teaspoon salt 1/4 teaspoon garlic salt A large pinch of Italian seasoning (herb mix) 1/8 teaspoon ground black pepper 2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches

1 Preheat oven to 450F. 2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat. 3 Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

Serves 4-6.

110

CHICKEN IN BASIL CREAM

Ingredients: 1/4 cup milk 1/4 cup dried bread crumbs 4 skinless, boneless chicken breasts 3 tablespoons butter 1/2 cup chicken broth 1 cup heavy whipping cream 1 (4 ounce) jar sliced pimento peppers, drained 1/2 cup grated Parmesan cheese 1/4 cup chopped fresh basil 1/8 teaspoon ground black pepper Directions: 1 Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or . margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm. 2 Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned . bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat. 3 Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated . through. Pour mixture over chicken and serve!

111

RICE/GRAINS and PASTA

112

CREAMY BAKED FOUR-CHEESE PASTA

Serves 6- Cooks Illustrated. Published January 1, 2003. Bread Crumb Topping 34 slices white sandwich bread with crusts, torn into quarters cup grated parmesan cheese (1/2 ounce) teaspoon salt 1/8 teaspoon ground black pepper Pasta and Cheese 4 ounces fontina cheese , shredded (about 1 cup) 3 ounces gorgonzola cheese , crumbled (about 3/4 cup) cup grated Pecorino Romano cheese (1 ounce) cup grated parmesan cheese (1/2 ounce) 1 pound penne pasta 1 tablespoon salt 2 teaspoons unsalted butter 2 teaspoons unbleached all purpose flour 1 cups heavy cream teaspoon salt teaspoon ground black pepper For the topping: Pulse bread in food processor until mixture resembles coarse crumbs, about ten 1-second pulses (you should have about 1 1/2 cups). Transfer to small bowl; stir in Parmesan, salt, and pepper. Set mixture aside. For the pasta: Adjust oven rack to middle position and heat oven to 500 degrees. Bring 4 quarts water to rolling boil in stockpot. Combine cheeses in large bowl; set aside. Add pasta and 1 tablespoon salt to boiling water; stir to separate pasta. While pasta is cooking, melt butter in small saucepan over medium-low heat; whisk flour into butter until no lumps remain, about 30 seconds. Gradually whisk in cream, increase heat to medium, and bring to boil, -stirring occasionally; reduce heat to medium-low and simmer 1 minute to ensure that flour cooks. Stir in remaining 1/4 teaspoon salt and pepper; cover cream mixture to keep hot and set aside. When pasta is very al dente (when bitten into, pasta should be opaque and slightly underdone at very center), drain about 5 seconds, leaving pasta slightly wet. Add pasta to bowl with cheeses; immediately pour cream mixture over, then cover bowl with foil or large plate and let stand 3 minutes. Uncover bowl and stir with rubber spatula, scraping bottom of bowl, until cheeses are melted and mixture is thoroughly combined. Transfer pasta to 13 by 9-inch baking dish, then sprinkle evenly with reserved bread crumbs, pressing down lightly. Bake until topping is golden brown, about 7 minutes. Serve immediately. 113

Wild Rice and Bacon Salad with Shrimp Or Wild Bacon and Rice Salad 1 cup wild rice 2 1/2 cups water (I used a can of chicken broth and can water) cup pecans, coarsely chopped olive oil 4 slices smoked bacon (I used some maple smoked and probably more than 4 slices) 3 4 shallots, finely chopped cup 5 spice oil (original called for walnut oil) 2 3 T red wine vinegar (original called for sherry or cider vinegar) 2 T dill weed (original called for fresh dill) 1 lb steamed, peeled shrimp (I used Old Bay to steam them, original called for 8 12
large scallops, cut lengthwise in half)

salt and pepper lemon and lime slices, to serve Put the wild rice in a saucepan with the chicken stock and water and bring to a boil, stirring once or twice. Reduce the heat to low, cover, and simmer gently for 30 50 minutes, depending on whether you prefer a chewy or tender texture. Using a fork, fluff the rice into a large bowl; allow to cool slightly. Steam the shrimp, peel, put in a bowl to cool. Meanwhile toast the nuts in a skillet for 2 3 minutes until just beginning to color , stirring frequently. Cool and chop coarsely; set aside. Heat a tablespoon of the olive oil in the pan. Stir in the bacon and cook, stirring occasionally until crisp and brown. Transfer to paper towels to drain. Remove some of the oil from the pan and stir in the shallots. Cook for 3 4 minutes, stirring from time to time, until soft. Stir the toasted nuts, bacon and shallots into the rice. Add the pepper oil, vinegar, half the dill and salt and pepper to taste. Toss well to combine the ingredients, then set aside. Mix all together and serve.
Fed four hungry old whores and had leftovers for a skimpy two the next day.

114

WILD RICE INSTRUCTIONS

Servings
4 servings 9 servings 12 servings

Wild Rice
cup 1 cup 1 1/3 cup

Water
1 cups 3 cups 4 cups

Salt
tsp tsp tsp

Bring water to boil Add rice and salt Cover tightly and simmer 50 60 minutes Drain rice after cooking, if all water is not absorbed For firmer, nutty texture, decrease cooking time For softer, more tender rice, increase cooking time Can also use broth in place of water may want to decrease salt.

115

SOUTHWESTERN RISOTTO
SL-09/92

cup chopped onion 2 cloves garlic, crushed 2 T butter, melted 1 cup medium-grain rice, uncooked cup dry white wine 6 cups chicken broth, divided cup whipping cream 2 medium tomatoes, seeded and chopped 1 jalapeno pepper, seeded and minced cup sliced green onions cup grated parmesan cheese 2 to 3 T minced cilantro Cook onion and garlic in butter in a large skillet or saucepan over medium heat, stirring constantly, until tender. Add rice, cook 2 to 3 minutes, stirring frequently with a wooden spoon. Add wine and cook, uncovered, until liquid is absorbed. Add 1 cup broth; cook, stirring constantly, over medium-high heat 5 minutes or until broth is absorbed. Add remaining broth, 1 cup at a time, cooking and stirring constantly until each cup is absorbed, about 25 to 30 minutes. (Rice will be tender and have a creamy consistency). Stir in whipping cream and next 5 ingredients; cook 2 minutes. Garnish, if desired, and serve immediately. Yield: 6 servings

116

SALADS
1. 2. 3. 4. Macaroni-Cheese-Bacon Salad - Old North State Cookin pg. 67 Broccoli & Cauliflower Salad - Stirring Performances pg. 96 Cauliflower-Bean Salad - BC pg. 137 Italian Dressing - BC pg. 157

XII -

117

APPLESAUCE JELLO
MABG

1 pkg (3 oz) Raspberry or Cherry Jello 1 cup boiling water Dissolve jello in water.

BLEND IN:
1 cup applesauce 1 t. lemon juice Pour into serving dish and chill.

ORANGE SHERBET GELATIN SALAD

MJBG

2 1 1 1 1

pkg (3 oz) orange Jello cup boiling water pint orange sherbet or vanilla ice cream can (11 oz) mandarin oranges, drained cup Cool Whip

Dissolve jello in water. Add ice cream and mix well. When partly set, add oranges and fold in topping.
Makes large salad - best to use vanilla ice cream.

118

SPICY BEAN SALAD

SL 02/97

1 (15 ounce) can Great Northern beans, rinsed and drained 1 (15 ounce) can black beans, rinsed and drained 4 plum tomatoes, chopped 1 medium-size green pepper, chopped cup chopped green onions cup salsa cup red wine vinegar 2 tablespoons chopped fresh cilantro teaspoon salt teaspoon pepper Combine all ingredients; cover and refrigerate 2 hours. Yield: 6 servings

119

THREE-BEAN SALAD WITH BALSAMIC DRESSING

Cooking Light 07/08-96

2 cups (2-inch) sliced green beans (about pound) 1/3 cup balsamic vinegar cup chopped fresh parsley or 4 teaspoons dried parsley flakes cup chopped fresh or 4 teaspoon dried basil 2 tablespoons grated Parmesan cheese 1 tablespoon fresh or 1 teaspoon dried dill 1 tablespoon olive oil teaspoon garlic powder teaspoon salt teaspoon pepper 1 cup sliced carrot cup vertically sliced red onion 1 (15 oz)can chickpeas, drained 1 (14 oz)can kidney beans, drained 1 (15 oz)can artichoke hearts, drained and coarsely chopped 1 large tomato, cut into 16 wedges Steam green beans, covered, 2 minutes. Rinse under cold water; drain well. Combine vinegar and next 8 ingredients (through pepper) in a large bowl; stir well. Add green beans, carrot, and next 4 ingredients (through artichokes); toss gently to coat. Serve with tomato wedges; garnish with dill sprigs, if desired. Yield: 8 servings

120

GRAPEFRUIT SALAD
Vera Wilmer/00

3 grapefruits, cut in sections, and drain box Knox gelatin 1 cup pineapple and grapefruit juice, mixed 1 large can pineapple, drained 1 cup cold water 1 cup sugar 1 cup chopped pecans Let gelatin soak in cup of cold water. Peel grapefruit and tear into sections. Cut into bite size. Add pineapple and nuts. Bring juice and sugar to a boil. Remove from heat and add softened gelatin. Stir until smooth. Pour over fruit and nuts. Stir well. Put into large baking dish or salad mold and chill. Serves about 15
Vera added chopped red apples for color (leave peel on). Recipe also freezes well.

121

SOUTHWESTERN RICE SALAD

Lundberg website

1 cup uncooked Lundberg Black Japonica rice, cooked according to package directions. 1 can (8.25 oz.) corn, drained (or 1 cup fresh or frozen) 1 can (15 oz.) black beans, rinsed (1-1/4 cup) 1 can (12 oz.) mild salsa (1-1/4 cup) 1 large tomato, seeded and diced (1 cup) 1 bunch green onions, diced (3/4 cup) 1 each green and red bell pepper, seeded and diced 1 can (2.25 oz.) sliced black olives, drained (1/4 cup) 2 tsp. cumin powder 1/4 cup fresh cilantro, chopped (optional) 2 cloves garlic, minced 2 tbsp. lime juice Combine cooked, cooled rice with all ingredients. Toss lightly. Chill and serve. Yield: 8 cups

Nutritional Information 1 cup serving; Calories 170, Protein 6 g, Dietary Fiber 5 g, Fat 3 g, Cholesterol 0 mg, Sodium 128 mg.

122

MIXED GREENS WITH CRANBERRIES AND MAPLE WLANUT VINAIGRETTE

SALAD: assorted greens dried cranberries blue cheese crumbles English walnuts, chopped coarsely and toasted VINAIGRETTE: 1 c olive oil canola oil 6 T maple syrup c balsamic vinegar T minced garlic 2 T chopped parsley c toasted chopped walnuts Salt and pepper Blend olive and canola oils. In blender, combine maple syrup and vinegar. With motor running, drizzle in oils. Add garlic, parsley, walnuts and salt and pepper to taste. Toss salad mixture and dressing Dressing may be made up to one week ahead of time.

123

THE BEST MACARONI SALAD

Serves 6 8

1/2 cup buttermilk or sour milk* 1/2 cup mayonnaise 1 tablespoon fresh lemon juice 4 cloves garlic, minced 2 teaspoons Dijon mustard 3/4 teaspoon freshly ground black pepper 1/8 teaspoon red pepper sauce

8 ounces dried elbow macaroni (2-1/3 cups) 1 cup shredded carrots 1 bunch radishes, halved and sliced 1 cucumber, peeled, quartered, seeded, and sliced 1/4 cup sliced green onions 1/4 cup chopped fresh parsley

tablespoons chopped fresh dill or 1-1/2 teaspoons dried dillweed Directions 1. Make Dressing: Whisk all dressing ingredients in large bowl until smooth. 2. Cook macaroni according to package directions just until tender; drain. Rinse under cold water and drain again. 3. Add macaroni, then remaining ingredients, to dressing; toss well. Makes 8 cups.

124

BEET SALAD WITH OREGANO, PECANS, AND GOAT CHEESE

Beets and goat cheese are a classic pairing, but for a twist, try substituting blue cheese for the goat cheese and walnuts for the pecans. Serves six to eight. 8 to 10 medium beets (red, golden, or a combination) 3 Tbs. extra-virgin olive oil 3 Tbs. aged balsamic vinegar Sea salt or kosher salt and freshly ground black pepper 4 oz. soft goat cheese, crumbled 2 Tbs. chopped fresh oregano 1/4 cup chopped lightly toasted pecans If the beets have leaves and stems, trim off the leaves and all but 1/4 inch of the stems. Wash the beets. In a large saucepan or stockpot fit with a steamer basket, steam the beets until a paring knife enters them easily, 30 to 45 minutes, depending on their size. Set aside until cool enough to handle but still warm. Peel the beets; the skin will rub right off. Trim and discard the tops and tails and cut the beets into thick wedges. Transfer the beets to a large serving bowl and drizzle with the olive oil and vinegar. Season with a generous pinch of salt and pepper. Sprinkle the goat cheese, oregano, and pecans over the beets and serve.
Make Ahead Tips You can cook, peel, and cut the beets up to 6 hours ahead. Refrigerate, and return to room temperature before finishing.

125

126

SEAFOOD
1. 2. Cajun Shrimp - Old North State Cookin - pg. 184 Pecan Roughy w/Brown Butter Sauce - Southern Living91 pg 64

127

GLAZED SALMON RECIPE

INGREDIENTS 1/2 cup apple cider (not hard cider) 1 1/4 tablespoons honey 4 skinless salmon fillets (6 ounces each) 1 teaspoon olive oil Salt and pepper, to taste 2 lemons, cut in half 1 Tbsp butter 12 ounces fresh baby spinach 1 1/2 tablespoons white wine METHOD 1 Preheat oven to 350F. Place salmon fillets in a baking dish large enough to hold the salmon in one layer. 2 In a saucepan over medium-high heat, bring the cider and honey to a boil and let the mixture bubble steadily until it reduces by half. 3 Pour the cider over the salmon, then let it sit for 10 minutes. 4 Heat olive oil in a large skillet with a oven-proof handle on medium-high. Sprinkle the flesh side of the salmon fillets with salt and pepper. Place the fish in the pan. Cook for 2 minutes, brushing the top with cider glaze so that the fish begins to caramelize. 5 Turn the salmon fillets over and brush with the remaining cider glaze. Add the lemon halves to the skillet. Transfer the skillet to the oven. Bake for 6 to 8 minutes or until the salmon flakes easily when tested with the tip of a knife. When you remove the skillet from the oven take special care with the very hot handle. I tend to forget that the handle is hot once the skillet is back on the stove. As a precaution I will melt an ice cube on the handle, or drape a hand towel on it. 6 While the salmon is cooking, in another large skillet over medium-high heat, melt the butter. Add the spinach, salt, and pepper. Cook for 1 minute, or just until the leaves begin to wilt. Pour the wine over them and continue cooking for 1 to 2 minutes more or until tender. 7 To serve, drain any excess liquid from the spinach and divide it among 4 plates. Arrange a piece of salmon on top and garnish with a lemon half. Serves four.

128

ANDALUCAS MUSSELS AND SAUSAGE WITH ROASTED GARLIC BRUSCHETTA

CL - 02/97

For the bruschetta:

2 large heads of garlic cup olive oil loaf of French or Italian bread

For the mussels:

3 tablespoons olive oil pound bulk spicy Italian sausage 3 pounds medium Mediterranean mussels, scrubbed and debearded 1 tablespoon chopped garlic 1 pinch red chile flakes cup chopped parsley cup dry white wine 1 standard can Italian plum tomatoes with juice, pureed

To prepare the Bruschetta: Cut tops off the garlic heads and place in a small pan, drizzle with 2 tablespoons olive oil, cover pan tightly with foil. Bake at 300 for one hour. Let garlic cool, then squeeze out into bowl and set aside. Cut the bread into 3/8 slices and lightly brush with the remaining oil. Grill over hot coals or under broiler on both sides until lightly toasted. Spread each slice with roasted garlic. For the mussels: in a large brazier or Dutch oven, brown the sausage in the oil over medium-high heat. Add mussels, garlic, chile and parsley. Cook, stirring about 10 seconds. Add wine, reduce liquid by half. Add tomatoes and continue cooking until mussels are open and plump. Discard any that do not open. Divide into four bowls and serve with bruschetta.

129

SOUPS & STEWS

1. Beef & Barley Soup - BC Soups & Stews - pg. 32 Bean & Sausage Soup BC Soups & Stews pg 58

2.

130

HAMBURGER VEGETABLE SOUP

MBG

6 beef bouillon cubes 1 16 oz can tomatoes 1 large onion, diced 1 clove garlic, crushed 1 bay leaf t. salt dash pepper lb ground beef 1 10 oz pkg frozen peas 3 T chopped parsley In large saucepan over high heat, bring 5 cups water to boil; add bouillon cubes, stir until dissolved. Add next 8 ingredients; cover and simmer over low heat 20 minutes. Meanwhile in a small skillet over medium high heat, cook meat, stirring constantly until it loses its pink. Add meat and peas to soup; cook for 10 minutes or until peas are fork tender; discard bay leaf. Stir in parsley 6 servings

131

CHICKEN, ANDOUILLE SAUSAGE & TASSO JAMBALAYA

Chef Paul Prudhomme & Rene Railey

Seasoning Mix
1 teaspoon salt 1 teaspoon leaf thyme, crumbled 1 teaspoon cayenne pepper teaspoon white pepper teaspoon rubbed sage teaspoon black pepper 3 teaspoon unsalted butter 2 cups andouille sausage
OR: hot Italian sausage

pound tasso, diced (2 cups)

OR: smoked ham, preferably Cure 81

2 bay leaves 1 cup chopped onion (1 medium) 1 cup chopped celery 1 cup sweet green pepper 1 cup chopped, peeled tomatoes 1 T. finely chopped garlic lb boneless, skinned chicken, cut into bite-size pieces (about 1 cups) cup canned tomato sauce 2 cups Basic Chicken Stock
OR: chicken broth or water

1 cup uncooked white rice, preferably converted Creole sauce (optional)

132

CHICKEN, ANDOUILLE SAUSAGE & TASSO JAMBALAYA (cont)

Prepare Seasoning Mix: Combine salt, thyme, cayenne, white pepper, sage and black pepper in a boil. Melt butter in 4 quart saucepan or large skillet over high heat. Add andouille and tasso, cook until meat starts to brown, 4 minutes, stirring frequently and scraping pan bottom well. Stir in bay leaves, Seasoning Mix and cup each of the onion, celery and green pepper, and all the tomato and garlic. Cook until vegetables begin to soften, 6 minutes, stirring and scraping pan bottom frequently. Add chicken and continue cooking until chicken is lightly colored, 4 to 5 minutes, stirring and scraping pan bottom as needed. Stir in tomato sauce; cook 1 minute. Stir in remaining cup each of onion, celery and green pepper. Add stock and rice, stirring and scraping well. Bring to boiling, stirring occasionally. Lower heat and simmer, covered, over low heat until rice is tender, but firm, about 30 minutes. Stir well. Remove bay leaves. Let set, uncovered, for 5 minutes before serving. Serves 6.

133

CHICKEN & WILD RICE SOUP

Original recipe for Wild Rice Soup from Better Homes & Gardens Holiday Appetizers 1990. RAB modified to current.

cup wild rice, uncooked 1 cup chicken broth 1 medium onion, chopped - cup 1 stalk celery, sliced - cup t dried thyme, crushed 3T butter cup all-purpose flour 1/8 t pepper 2 cup milk 1 cup chicken broth t Worcestershire sauce 2 cup cooked chicken, chopped
Additional milk/water/chicken broth Additional spices: tarragon, sage, rosemary

Run cold tap water over wild rice in a strainer about 1 minute, lifting rice to rinse well. In a medium saucepan combine wild rice, 1 cup chicken broth, onion, celery, thyme and other spices. Bring to boiling; reduce heat. Cover and simmer about 45 minutes or until rice is tender. Meanwhile, in a large saucepan, melt butter. Stir in flour and pepper. Add milk and 1 cup chicken broth. Cook and stir over very low heat until thickened and bubbly. Stir in the wild rice mixture and chicken. Add additional liquid as needed and Worcestershire sauce. Heat thoroughly. Makes six servings. Can be doubled.

134

CHICKEN NOODLE SOUP

Southern Living 02/95

1 (3 to 4 lb) broiler-fryer, halved 2 stalks celery, halved 1 large onion, quartered 1 carrot, scraped and halved 1 turnip, peeled and halved 2 cloves garlic, crushed 1 teaspoon salt teaspoon pecker teaspoon dried tarragon 4 cups water 3 cups chicken broth 4 ounces medium egg noodles, uncooked 1 large onion, chopped 2 stalks celery, sliced 2 carrots, scraped and sliced teaspoon salt teaspoon pepper teaspoon tarragon Combine chicken and next ten ingredients in a large Dutch oven and bring mixture to a boil over high heat. Reduce heat; cook 45 minutes or until chicken is tender. Remove chicken from broth; set broth mixture aside. Pour broth mixture through a wire-mesh strainer into a larger bowl; discard cooked vegetables. Remove and discard fat from broth; return broth to Dutch oven. Cook noodles according to package direction, omitting salt and fat; drain and set aside. Add chopped onion, sliced celery, and sliced carrots to chicken broth; bring to boil over high heat. Reduce heat; simmer 15 minutes. Stir in chopped chicken and noodles; add teaspoon salt and remaining ingredients. Cook until thoroughly heated. Yield: 10 cups

135

BEAN AND SAUSAGE SOUP

Betty Crockers Soup & Stews, pg. 58

7 cups water 1 lb dried great northern or lima beans (2 cups) 1 teaspoon salt teaspoon pepper 1 large onion, chopped (1 cup) 2 cloves garlic, finely chopped 1 can (16 oz) whole tomatoes, undrained
**** slighltly less than a whole 28 oz can of crushed tomatoes

1 lb kielbasa or Polish sausage 2 medium carrots, chopped slices (1 cup) 2 medium stalks celery, chopped slices (1 cup) Heat water and beans to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Add salt, pepper, onion, and tomatoes; break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about 2 hours (do not boil or beans will burst [they didnt]). Skim fat if necessary. Cook sausage over medium heat until brown; drain. Stir sausage, carrots and celery into bean mixture. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 30 minutes. Stir small amount of milk or water (tomato juice) for thinner consistency.
8 servings

136

BOUILLABAISSE
Cooking Light 03-96

cup nonfat mayonnaise 2 teaspoons tomato paste 1/8 teaspoon ground red pepper 1 small clove garlic, crushed 1 tablespoon olive oil 3 cups thinly sliced fennel bulb (about 1 large bulb) 1 cup chopped onion 1 tablespoon fresh or 1 teaspoon dried thyme 2 garlic cloves, crushed 1 cup water teaspoon salt teaspoon saffron threads teaspoon black pepper pound small red potatoes, quartered 2 (8 oz) bottles clam juice 1 (10 oz)can tomato puree 1 pound skinned halibut filets, cut into 2 inch pieces pound bay scallops pound large shrimp, peeled and deveined Minced fresh parsley (optional) 6 ( inch thick)slices French bread, toasted Combine first 4 ingredients in a bowl; stir well. Cover and chill. Heat the olive oil in a large Dutch oven over medium-high heat. Add sliced fennel, onion, thyme, and 2 garlic cloves, and saute until tender. Add water and next 6 ingredients (through tomato puree) to fennel mixture, and bring to a boil. Cook for 15 minutes or until potatoes are crisp-tender. Add the halibut, scallops, and shrimp; cover, reduce heat, and simmer for 5 minutes or unitl seafood is done. Ladle soup into individual bowls, and garnish with parsley. Serve with toast topped with tomato-mayonnaise mixture. Yield: 6 servings

137

BLACK BEAN AND HAM SOUP

1 lb black beans 4 c water 3 c chicken stock 1 ham bone 2 cups chopped ham 1 c diced onion c diced red pepper t ground cumin 3 T chopped cilantro t thyme 1 (10 oz) can Rotel tomatoes 1 (6 oz) tomato paste Heat water and beans in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand for 1 hour. Add ham bone. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about 2 hours do not boil. Skim any fat. Remove bone from pot, trim ham and chop. Add ham, onion, red pepper, spices, tomatoes and tomato paste. Simmer until you cant stand it any more and have to have some. Remove from pot puree, then return to pot.
This recipe is my interpretation of one taken from Betty Crocker Soups and Stews and another from www.ifolse.com/recipes Fixed it first during Christmas 09 when Scottie and I were both sick. Made again during winter10 snowuary. Really good added green salsa that Jon Wilson made and cheddar cheese to top of bowl yummy!

138

SLOW COOKER CHICKEN TACO SOUP

Prep Time: 15 Minutes Cook Time: 7 Hours Ready In: 7 Hours 15 Minutes Servings: 8

"A hearty combination of beans, corn, tomatoes, and taco seasonings, slow cooked with shredded chicken. Deliciously finished, if you like, with Cheddar cheese, sour cream, and crushed tortilla chips. Made mostly of canned ingredients, this tasty soup let's the slow cooker do the work so you don't have to!" INGREDIENTS: 1 onion, chopped 1 (16 ounce) can chili beans 1 (15 ounce) can black beans 1 (15 ounce) can whole kernel corn, drained 1 (8 ounce) can tomato sauce 1 (12 fluid ounce) can or bottle beer 2 (10 ounce) cans diced tomatoes with green chilies, undrained 1 (1.25 ounce) package taco seasoning 3 whole skinless, boneless chicken breasts shredded Cheddar cheese (optional) sour cream (optional) crushed tortilla chips (optional)

DIRECTIONS: 1 Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced . tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. 2 Remove chicken breasts from the soup, and allow to cool long enough to be . handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

139

INGREDIENTS: 1 onion, chopped 1 (16 ounce) can chili beans 1 (15 ounce) can black beans 1 (15 ounce) can whole kernel corn, drained 1 (8 ounce) can tomato sauce 1 (12 fluid ounce) can or bottle beer 2 (10 ounce) cans diced tomatoes with green chilies, undrained 1 (1.25 ounce) package taco seasoning 3 whole skinless, boneless chicken breasts shredded Cheddar cheese (optional) sour cream (optional) crushed tortilla chips (optional) DIRECTIONS: 1 Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes . in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. 2 Remove chicken breasts from the soup, and allow to cool long enough to be handled. . Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Prep Time: 15 Minutes Ready In: 7 Hours 15 Minutes Cook Time: 7 Hours Servings: 8 "A hearty combination of beans, corn, tomatoes, and taco seasonings, slow cooked with shredded chicken. Deliciously finished, if you like, with Cheddar cheese, sour cream, and crushed tortilla chips. Made mostly of canned ingredients, this tasty soup let's the slow cooker do the work so you don't have to!"

Slow Cooker Chicken Taco Soup

140

SLOW COOKER CHICKEN TACO SOUP

Allrecipes

"A hearty combination of beans, corn, tomatoes, and taco seasonings, slow cooked with shredded chicken. Deliciously finished, if you like, with Cheddar cheese, sour cream, and crushed tortilla chips. Made mostly of canned ingredients, this tasty soup let's the slow cooker do the work so you don't have to!" 1 onion, chopped 1 (16 ounce) can chili beans 1 (15 ounce) can black beans 1 (15 ounce) can whole kernel corn, drained 1 (8 ounce) can tomato sauce 1 (12 fluid ounce) can or bottle beer 2 (10 ounce) cans diced tomatoes with green chilies, undrained 1 (1.25 ounce) package taco seasoning 3 whole skinless, boneless chicken breasts shredded Cheddar cheese (optional) sour cream (optional) crushed tortilla chips (optional) 1.Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. 2.Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
Cook Time: 7 Hours

141

NAVY BEAN AND HAM SOUP (STORMY DAY SOUP)

Betty Crocker 7 cups water 2 cups (1 pound) navy beans 1 small onion, chopped 2 c chopped ham Hambone Bay leaves Salt and pepper to taste (whatever the H that means) Bring the water and beans to a boil boil for 2 minutes, turn heat off, let set for 1 hour. Add ham, onion and hambone to beans. Stir well, add bay leaves. Cook for a while remove hambone from soup, pick meat, chop and add meat to soup. Cook until you cant stand it any more have a bowl, but keep cooking. As usual, soup is better 2nd day and beyond if it lasts that long. I dont ever follow the recipe exactly and sometimes I have to add water in case Ive added too many beans. Added to Keepers 01/04/13 made first in January 2004

142

143

VEGETABLES
1. 2. 3. Parmesan Baked Potatoes - Old North State Cookin - pg. 223 Broccoli Supreme - Old North State Cookin - pg. 203 Grean Bean Casserole - Old North State Cookin - pg. 196

144

CORN PUDDING
Margaret Grady (from some inn in Berea, KY

2 cups drained whole kernel corn (if using frozen corn, a 1 pint container works well) 1 teaspoon sugar 1 teaspoon salt teaspoon pepper 1 cup milk 1 tablespoon butter 2 tablespoon cracker crumbs 2 eggs, beaten

Heat oven to 350. Mix ingredients thoroughly. Pour into greased 1 quart baking dish. Set in pan of hot water 1 deep. Bake 60 - 70 minutes or until knife comes out clean.

145

SWEET POTATO CASSEROLE

Old North State

3 cups cooked sweet potatoes, mashed 1 cup sugar 2 eggs cup milk 1 teaspoon vanilla extract cup melted butter teaspoon salt cup melted butter 1 cup packed brown sugar cup flour cup pecans, chopped Combine sweet potatoes, sugar, eggs, milk, vanilla, cup butter and salt in a large bowl; mix well. Spoon into buttered 2-quart baking dish. Mix cup melted butter, brown sugar, flour and pecans in small bowl; sprinkle over sweet potato mixture. Bake at 350 for 30 minutes.

146

ROASTED SWEET POTATOES WITH SPICED BROWN SUGAR GLAZE

Serves 4 to 6. Published November 1, 2008. From Cook's Illustrated. Note that this recipe calls for starting the potatoes in a cold oven. Choose potatoes that are as even in width as possible; trimming the small ends prevents them from burning. If you prefer not to peel the potatoes, just scrub them well before cutting.
3

pounds sweet potatoes (about 6 medium), ends trimmed, peeled, rinsed, and cut into 3/4-inch thick rounds (see note) cup packed light brown sugar tablespoons apple juice tablespoons unsalted butter teaspoon ground cinnamon teaspoon ground ginger teaspoon ground nutmeg tablespoons vegetable oil teaspoon table salt Ground black pepper

1/4 2 2 1/4 1/4 1/8 2 1

1. Heat packed light brown sugar, apple juice, butter, cinnamon, ginger, and nutmeg in small saucepan over medium heat. Cook, stirring constantly, until butter has melted and sugar is dissolved, 2 to 4 minutes. Toss potatoes in large bowl with oil, salt, and pepper to taste until evenly coated. Line 18- by 13-inch heavy-duty rimmed baking sheet with aluminum foil and coat with nonstick cooking spray. Arrange potatoes in single layer on baking sheet and cover tightly with aluminum foil. Adjust oven rack to middle position and place potatoes in cold oven. Turn oven to 425 degrees and cook potatoes 30 minutes. 2. Remove baking sheet from oven and carefully remove top layer of foil. Return potatoes to oven and cook until bottom edges of potatoes are golden brown, 15 to 25 minutes. 3. Remove baking sheet from oven and brush potatoes with half of glaze, flip slices over with thin metal spatula, and brush with remaining glaze. Continue to roast until bottom edges of potatoes are golden brown, 18 to 22 minutes longer. Remove from oven; let potatoes cool 5 to 10 minutes; transfer to platter and serve.

147

ROASTED SWEET POTATOES WITH MAPLE-THYME GLAZE

Serves 4 to 6. Published November 1, 2008. From Cook's Illustrated. Note that this recipe calls for starting the potatoes in a cold oven. Choose potatoes that are as even in width as possible; trimming the small ends prevents them from burning. If you prefer not to peel the potatoes, just scrub them well before cutting. 3 1/4 2 2 2 1 pounds sweet potatoes (about 6 medium), ends trimmed, peeled, rinsed, and cut into 3/4-inch thick rounds cup maple syrup tablespoons melted butter , unsalted teaspoons minced fresh thyme leaves tablespoons vegetable oil teaspoon table salt Ground black pepper

1. Whisk 1/4 cup maple syrup, 2 tablespoons melted unsalted butter, and 2 teaspoons minced fresh thyme leaves together in small bowl. Toss potatoes in large bowl with oil, salt, and pepper to taste until evenly coated. Line 18- by 13-inch heavy-duty rimmed baking sheet with aluminum foil and coat with nonstick cooking spray. Arrange potatoes in single layer on baking sheet and cover tightly with aluminum foil. Adjust oven rack to middle position and place potatoes in cold oven. Turn oven to 425 degrees and cook potatoes 30 minutes. 2. Remove baking sheet from oven and carefully remove top layer of foil. Return potatoes to oven and cook until bottom edges of potatoes are golden brown, 15 to 25 minutes. 3. Remove baking sheet from oven and, brush potatoes with half of glaze, flip slices over with thin metal spatula, and brush with remaining glaze. Continue to roast until bottom edges of potatoes are golden brown, 18 to 22 minutes longer. Remove from oven; let potatoes cool 5 to 10 minutes; transfer to platter and serve.

148

POTATO PEPPER JACK GRATIN

SERVES 12 ACTIVE TIME: 20 min

TOTAL TIME: 1 hour 20 min

Wegmans Nonstick Cooking Spray 3 lbs Food You Feel Good About Idaho Potatoes, peeled, thinly sliced with mandoline 1/2 lb Great Midwest Jalapeno Jack Cheese, shredded 2 2/3 cups Wegmans Heavy Cream, divided 1 tsp Wegmans Sea Salt 1/2 tsp cracked black pepper You'll Need: Mandoline or food processor, set at thinnest slice possible; 2 qt shallow ovenproof baking dish, large baking sheet Preheat oven to 350 degrees. 1. Spray baking dish with nonstick cooking spray; place baking dish on baking sheet. 2. Toss potatoes and cheese in large bowl; add 2 cups of cream. Toss gently to combine; add salt and pepper. Transfer potato/cheese mixture to baking dish, pressing down on potato mixture as you build up layers. 3. Pour reserved 2/3 cup cream over potatoes. Bake uncovered on center rack of oven 30 min. Remove from oven. 4. Carefully press fork or spatula against top layer to allow liquid to flow over "crust" layer. Replace pan in oven; bake 45-55 min or until potatoes are tender. Remove from oven; let rest 15 min.

149

POTATOES CON QUESO

SL

1/3 c butter or margarine 3 T all-purpose flour 2 c milk 1 (8 ounce) package shredded Mexican cheese blend, divided 1 (2 ounce) jar diced pimiento, drained 1 (4.5 ounce) can chopped green chiles, drained 2 T chopped pickled jalapeno pepper t salt 2 lbs baking potatoes, peeled and thinly sliced Melt butter in medium saucepan over low heat; add flour, whisking until smooth. Cook, whisking constantly, 1 minute, Gradually add milk, and cook over medium heat, whisking contantly, until slightly thickened. Stir in 1 c cheese; remove from heat and stir until cheese melts. Add pimiento, green chiles, jalapeno pepper, and salt, stirring well. Place half of the potato slices in a lightly greased 2 quart baking dish; top with half of cheese mixture. Repeat layers. Bake, covered, at 350 for 20 minutes. Sprinkle with remaining cheese, and bake 5 minutes more. Yield: 6 servings

150

Recipes That Dont Belong Anywhere Else

151

Emeril's Essence Creole Seasoning (Bayou Blast)

Recipes courtesy of Emeril Lagasse

2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Emeril's Southwest Seasoning 2 tablespoons chili powder 2 teaspoons ground cumin 2 tablespoons paprika 1 teaspoon black pepper 1 tablespoon ground coriander 1 teaspoon cayenne pepper 1 tablespoon garlic powder 1 teaspoon crushed red pepper 1 tablespoon salt 1 tablespoon dried oregano Combine all ingredients thoroughly. Yield: 1/2 cup

Rustic Rub
8 tablespoons paprika 3 tablespoons cayenne 5 tablespoons freshly ground black pepper 6 tablespoons garlic powder 3 tablespoons onion powder 6 tablespoons salt 2 1/2 tablespoons dried oregano 2 1/2 tablespoons dried thyme Combine all ingredients and store in an air-tight container Yield: 2/3 cup Prep Time: 7 minutes

152

Secret Ingredient Recipes

Maudys Dipping and Bar-be-que Sauce

Blend and simmer for two minutes, then let cool: 2 cups Secret Ingredient 2 2/3 cups catsup 1 bottle chili sauce Store in refrigerator.

Maudys Famous Baby Back Ribs

Three hours before serving, preheat oven to 350 Remove the thin membrane from the back of the loin back ribs. Leave the rack whole (its okay if you do have to cut them to get them in the roasting pan, though). Place the ribs in a large roasting pan with a lid. Cover the ribs with approximately 6 quarts water and add: 2 1 1 1 1 T liquid smoke onion quartered t Tabasco sauce T salt t black pepper

Bake ribs with the lid on for 1 hour and 15 minutes Remove the pan from the oven, do not remove the lid and let the ribs cool in the liquid for at least 1 hours. Remove the ribs from the liquid and place bone side down on preheated grill over medium heat. Baste with Maudys Dipping and BBQ sauce on the top side and let the ribs brown lightly on the bottom, turn and basted the browned side. Repeat the turning and browning and basting process 2 times per side. Can be covered with foil prior to serving to keep warm.

153

TESTERS

154

Lasagna with Turkey Sausage Bolognese

8 to 10 servings PREP TIME: 45 minutes TOTAL TIME: 1 hour 30 minutes

Bon Appetit March 2011

Ingredients
2tablespoonsolive oil 2cupschopped onions 1/2cupdiced carrot 1tablespoonfennel seeds, crushed in spice mill or in mortar with pestle 1poundspicy Italian turkey sausages, casings removed 3large garlic cloves, pressed 1/2cupdry white wine 5cupscrushed tomatoes with added puree (from two 28-ounce cans) 1cupchopped fresh basil, divided 2tablespoonschopped fresh oregano 115-ounce container whole-milk ricotta cheese 3cups(packed) coarsely grated whole-milk mozzarella cheese (12 ounces) 1 1/4cupsfreshly grated Parmesan cheese, divided 166 1/2x3 1/4-inch no-boil lasagna noodles Heat oil in large nonstick skillet over medium-high heat. Add onions, carrot, and fennel seeds; saut 5 minutes. Add sausage and garlic; saut until sausage is cooked through, breaking into pieces, 8 to 10 minutes. Add wine; boil 1 minute. Add tomatoes, 1/2 cup basil, and oregano. Bring to boil. Reduce heat; simmer until sauce thickens, about 10 minutes. Season with salt and pepper. Combine ricotta, mozzarella, 1 cup Parmesan, and 1/2 cup basil in medium bowl; stir to blend. Season with pepper. DO AHEAD Sauce and cheese mixture can be made 1 day ahead. Cover separately; chill. Place noodles in large bowl; cover with hot water. Soak until pliable, separating occasionally, about 30 minutes. Drain well. Preheat oven to 375F. Spread 1 cup sauce over bottom of 13x9x2-inch glass baking dish. Cover with 4 noodles, arranging crosswise. Drop 1/4 of cheese mixture over by tablespoonfuls; spread out. Top with 1 cup sauce, then 4 noodles and 1/3 of remaining cheese mixture. Repeat 2

Preparation

155

more times with 1 cup sauce, 4 noodles, and 1/2 of cheese mixture. Spread any remaining sauce over. Sprinkle with 1/4 cup Parmesan. Bake lasagna uncovered until heated through and puffed, about 50 minutes. Let stand 10 to 15 minutes and serve.

156

Classic Coconut Cake

Room-temperature ingredients make all the difference in this cake. You can get more loft from nonchilled egg whites, and room-temperature butter is easier to cream (beat together) with sugar than the straight- from-the-fridge stuff. The fluffy egg whites and properly creamed butter and sugar mean tender, light cake. And room-temp butter and cream cheese will translate to creamy, smooth frosting instead of a sticky mess filled with lumps. 10 servings PREP TIME: 30 minutes TOTAL TIME: 4 hours (includes baking and cooling time)

Recipe by Hominy Grill, Charleston, South Carolina March 2011

Ingredients cake
Nonstick vegetable oil spray 2cupsall purpose flour 1 1/3cups(loosely packed) sweetened flaked coconut 1 cupbuttermilk 1teaspoonbaking soda 2cupssugar 1cup(2 sticks) unsalted butter, room temperature 5large egg yolks 4large egg whites, room temperature 3 1/3cupspowdered sugar 18-ounce package Philadelphia-brand cream cheese, room temperature 1/2cup(1 stick) unsalted butter, room temperature 2teaspoonsvanilla extract 1cup(about) sweetened flaked coconut

frosting

Preparation cake
Preheat oven to 350F. Coat two 9-inch-diameter cake pans with 11/2-inch- high sides with nonstick spray; line bottom of pans with parchment paper rounds. Mix flour and coconut in medium bowl. Whisk buttermilk and baking soda in small bowl. Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 2 minutes. Add egg yolks and beat to blend. Add flour mixture in 3 additions alternately with buttermilk mixture in 2 additions, beating just to blend after each addition. Using clean dry beaters, beat egg whites and 1/4 teaspoon salt in another large bowl until peaks form. Add 1/3 of egg white mixture to batter; fold into batter just to blend. Fold in remaining egg white mixture in 2 additions. Divide batter between pans.

157

Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Run small sharp knife around sides of cake pans. Invert cakes onto racks. Carefully peel off parchment. Cool cakes completely. Using electric mixer, beat sugar, cream cheese, butter, and vanilla in large bowl until blended. Place 1 cake layer, flat side up, on plate. Spread with 1 cup frosting. Place second layer, flat side up, atop frosting. Spread remaining frosting over top and sides of cake. Sprinkle some of coconut over top of cake; pat more coconut on sides of cake. DO AHEAD Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.

frosting

158

French Toast
From America's Test Kitchen episode: Lazy Day Breakfast. Serves 4 For best results, choose a good challah or a firm, high-quality sandwich bread, such as Arnold Country Classics White or Pepperidge Farm Farmhouse Hearty White. Thomas English Muffin Toasting Bread also works well. If you purchase an unsliced loaf, cut the bread into 1/2-inch-thick slices. To prevent the butter from clumping during mixing, warm the milk in a microwave or small saucepan until warm to the touch (about 80 degrees). The French toast can be cooked all at once on an electric griddle, but may take an extra 2 to 3 minutes per side. Set the griddle temperature to 350 degrees and use the entire amount of butter for cooking.

INGREDIENTS

8large slices hearty white sandwich bread or good-quality challah (see note) 1 1/2cups whole milk, warmed (see note) 3large egg yolks 3tablespoons light brown sugar 1/2teaspoon ground cinnamon 2tablespoons unsalted butter, melted, plus 2 tablespoons for cooking 1/4teaspoon table salt 1tablespoon vanilla extract Maple syrup

INSTRUCTIONS 1. Adjust oven rack to middle position and heat oven to 300 degrees. Place bread on wire rack set in rimmed baking sheet. Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and let cool 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees.

2. Whisk milk, yolks, sugar, cinnamon, 2 tablespoons melted butter, salt, and vanilla in large

bowl until well blended. Transfer mixture to 13- by 9-inch baking pan.

3. Soak bread in milk mixture until saturated but not falling apart, 20 seconds per side. Using

firm slotted spatula, pick up bread slice and allow excess milk mixture to drip off; repeat with remaining slices. Place soaked bread on another baking sheet or platter.

159

4. Heat tablespoon butter in 12-inch skillet over medium-low heat. When foaming

subsides, use slotted spatula to transfer 2 slices soaked bread to skillet and cook until golden brown, 3 to 4 minutes. Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer. (If toast is cooking too quickly, reduce temperature slightly.) Transfer to baking sheet in oven. Wipe out skillet with paper towels. Repeat cooking with remaining bread, 2 pieces at a time, adding tablespoon of butter for each batch. Serve warm, passing maple syrup separately. TECHNIQUE

KEYS TO PERFECT FRENCH TOAST

1. START WITH DRY BREAD Drying bread in 300-degree oven before soaking and frying leads to toast thats soft, not soggy.

2. HOLD THE WHITES Using yolks, not whites, in soaking liquid cuts down on eggy flavor.

3. SOAK PROPERLY

160

Soaking bread in flat baking pan for just 20 seconds per side ensures even saturation and no sogginess.

161

Cooking Hints and Tips

Those packages of pre-sliced apples you can buy at store are great for a healthy snack on the go but the price can add up. Make your own by slicing apples, soak in cold water for 3-5 minutes, then soak in a lemon-lime carbonated soda (such as 7-up or sprite) for 3-5 minutes. Divide into snack size portions and store in Ziploc bags in the fridge. The lemon-lime soda will keep the apples from browning and make them last longer. LOVE THIS IDEA! For anyone that may not know, the BEST way to make "hard-boiled" eggs is in the OVEN! Place the eggs in a muffin tray so they do not move around, turn the oven to 325 degrees, pop in for about 25-30 minutes and remove! Not only are they tastier, but they also are much easier to peel!

162