LaGory Family cookbook

Edited by Brian LaGory

Contents
Appetizer Baked Feta Biggel-Balls Conch Fritters Corn Fritters Deviled Eggs Hawaiian Meatballs Hot Mushroom Turnovers Hummus Layered Dip Layered Pesto Dip Taquitos Ultimate Cheese Dip Beverages Beer Belgian Wassail Chai Tea Mix Limoncello Luau Punch Breads Biscuits Supreme Cheese Bread Cranberry Scones Crescent Rolls German Pancakes (Breakfast) Dessert Bread pudding Butter Tea Cookies Caramel Corn Cheesecake Pie Creamy Blackberry Pie Devil Dogs Foamy Sauce Gingerbread Highlander Oatmeal Cake Kentucky Pecan Pie Noony's Peanut Butter Penuche Nut Brittle Oatmeal Cookies Opera Fudge Peach Upside-Down Cake Peppermint Twist Cookies 28 29 30 31 32 33 35 36 37 39 40 41 42 43 44 45 23 24 25 26 27 18 19 20 21 22 6 7 8 9 10 11 12 13 14 15 16 17

LaGory Family cookbook: page 2

Dessert ( ...continued ) Rice Pudding Robin's Nest Cookies Main Course Beer Butt Chicken Chicken Korma Pulao Chicken LaGory Cincinnati Chili Cincinnati Chili Mix Cottage Pie Dutch Meat Loaf Frito Pie Gyro Heart Attack on a Plate Huli Huli Chicken Hungarian Goulash Luau Pork Mexican Shredded Pork No Boil Lasagna Pappy Burger Stuffed Artichokes Salad Best Salad in the World Indian Chickpea Salad Potato Salad Tabbouleh Sauces, Spices, And Condiments Barbecue Rub Bread Dip Mix Cajun Crawdaddy's Chili Powder Cajun Crawdaddy's Habanero Hot Sauce Cajun Crawdaddy's Pepper Jelly Cajun Crawdaddy's Tabasco Pepper Sauce Cilantro Salsa Coca-Cola Barbecue Sauce Curry Powder Fragrant (Stinky) Curry Powder Greek Salad Dressing Harissa Hawaiian Sweet and Sour Sauce Jerk Seasoning Montreal Steak Seasoning Pesto Raisin Sauce Raita 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 65 66 67 68 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 46 47

LaGory Family cookbook: page 3

Sauces, Spices, And Condiments ( ...continued ) Roasted Garlic Tabil Tahini Sauce Tomato Relish Tzatziki Sauce Side "He ate the whole Macaroni!" Copper Pennies Creamy Macaroni and Cheese Goetta Green Bean Casserole Indian Green Beans Italian Green Beans Orzo Risotto ("I Can't Believe It's Not Maggots") Pasta with Sun-Dried Tomato Pesto and Feta Roasted Brussels Sprouts with Garlic Spicy Indian Green Beans (Masaledar sem) Soup And Stews Autumn Soup Birmingham Chili Black Bean Soup Fort Morgan Gumbo Gazpacho Matzo Ball Soup Potato Soup Mix Pumpkin Soup Split Pea Soup Taco Soup Tortilla Soup White Chili Vegetarian Blaine's Matzah Lasagna Dal (Indian Lentils) Falafel Fresh Tomato Tart Mexicali Bean Bake Samantha's Spinach (Saag Paneer) Savory Cheese and Onion Pie Stuffed Acorn Squash Tofu Stir Fry 116 117 118 119 121 122 123 124 125 104 105 106 107 108 109 110 111 112 113 114 115 92 93 94 95 96 97 99 100 101 102 103 87 88 89 90 91

LaGory Family cookbook: page 4

Foreword
This cookbook is presented as a gift from Lee, Melody, Brian, and Craig LaGory for Christmas 2009 and is dedicated to Grandma Elizabeth LaGory. The idea behind this cookbook is that it can be a living cookbook, recipes can be added through the years, and it can grow along with the family. If you would like to add recipes using the website we used to make this cookbook go to the following website: www.cookbooktree.com/2292 click the join cookbook tab and the password is lagory09 (you will have to register). We have tried to include many of your favorite holiday cookies and sweets from Lee, many of Grandma Liz LaGory's recipes, and many of the recipes for gifts Brian and Melody have been giving throughout the years. We have attempted to get things all of Grandma LaGory's children, grandchildren, and great grand children have enjoyed over the years. A note on abbreviations: The following abbreviations are used in this cookbook: T and Tbsp = tablespoon tsp and tsp. = teaspoon C = cup lbs = pounds oz = ounce pkg. = package

LaGory Family cookbook: page 5

Baked Feta

By Brian LaGory

Ingredients
1 slice thick feta (1/2 inch thick) 1 slice fully ripened tomato 1 garlic clove (minced) 1 T olive oil oregano (Mediterranean is best if you have it) red pepper flakes

Directions
Preheat oven to 375 degrees F. Center a slice of feta on a sheet of foil. Center a slice of tomato over that; sprinkle with garlic and oregano and a light sprinkling of red pepper flakes. Drizzle 1 T of olive oil over each feta parcel and seal foil. Bake for 18-22 minutes.

Servings
2

Comments and Notes
Serve with Pita or crusty bread. This appetizer can easily be increased to serve as many as you like.

LaGory Family cookbook: page 6

Biggel-Balls Ingredients

By Samantha and Blaine LaGory

5 ounces grated mild cheddar, monterey jack or other cheese 1 T sour cream 1 T butter (room temperature) 1 T chives (minced) 1/4 tsp salt 1/3 to 1/2 C poppy or sesame seeds

Directions
In a food processor, combine the cheese, sour cream,butter, chives, and salt and process until smooth. Shape the mixture into bite size balls. Place on a plate or tray and refrigerate for one hour. Place the seeds on a plate and roll the balls in them to coat.

Servings
999

Comments and Notes
Yum, do you have a sink. From the Green Eggs and Ham cookbook (if you can't find your Dr. Seuss cookbook don't attempt a Google search for Biggel-Balls recipe). Blaine and Samantha's recommendation is to follow the instructions and don't use sharp cheddar cheese. Plus I think Mary Ann's cat peed on the chives.

LaGory Family cookbook: page 7

Conch Fritters
By Brian LaGory

Ingredients
FRITTERS 3/4 C Flour 1 Egg 1/2 C Milk Cayenne to taste Salt and Pepper to taste 1 C Conch (chopped) or substitute with Scallops 1/2 C Onions (minced) 2 Cloves Garlic (minced) SAUCE 2 T Ketchup 2 T Lime Juice 1 T Mayonnaise 1 T Hot Sauce

Directions
You can chop the Conch or place in a food processor, and process until chopped finely. Preheat a deep fryer to 365 degrees. Mix all of the Fritter ingredients and drop by rounded Tablespoons into the hot oil. Fry until golden brown, drain on paper towels. Meanwhile mix the ingredients for the dipping sauce in a small bowl. Serve with the dipping sauce on the side.

Servings
8

Comments and Notes
For years Melody had wanted Conch Fritters like she had in the Virgin Islands as a teenager. We had tried restaurants for years with no luck. I found this recipe and used Scallops as a substitute for the Conch. Later we got Conch, and she actually preferred the Scallops.

LaGory Family cookbook: page 8

Corn Fritters Ingredients

By Melody LaGory

1 c. juice from canned corn or milk, or two mixed. 1 c. Drained canned corn 3/4 c. sifted flour 1 T. melted (fat) crisco 1 egg 2 tsp. baking powder 3/4 tsp. salt

Directions
Mix flour, baking powder and salt. Mix juice from the canned corn or milk, or whatever liquid is used, the egg after it has been slightly beaten, and the canned corn. Stir liquid mixture gradually into dry ingredients. Add the melted fat. If the corn is very moist, even after the liquid has been drained from it, more flour may be needed. Fry the corn fritters in deep fat, or if preferred, in a skillet in shallow fat. In either case, drop the mixture by spoonfuls into the fat and fry rather slowly. The fritters need time to cook through to the center before the outside becomes too brown. Drain the fritters on absorbent paper and serve hot.

Servings
4-8

Comments and Notes
An Alabama favorite.

LaGory Family cookbook: page 9

Deviled Eggs Ingredients

By Grandma Liz LaGory

6 hard boiled eggs !/4 cup mayonnaise 1/4 tsp. salt 1/4 tsp. mustard 1 tsp. finely minced onion 1/4 tsp. hot pepper sauce

Directions
Cut eggs in half lengthwise. Remove yolks. Mash fine with fork. Add remeaining ingredients. Refill whites with yolk mixture. Sprinkle with paprika if desired.

Servings
12

Comments and Notes
Variation: To make Emily and Elizabeth's "doubled eggs" sprinkle tops generously with cumin (don't really do this).

LaGory Family cookbook: page 10

Hawaiian Meatballs
By Brian LaGory

Ingredients
Meatballs 1 lb. Ground Beef 1/2 c. Soft Bread Crumbs 1 Egg (beaten) 1 clove Garlic (pressed) 1/2 tsp. Dry Mustard 1/4 tsp. Ginger 1/2 tsp. Salt 1 Tbsp. Soy sauce 2 Tbsp. Vegetable Oil

Directions
Moisten the bread crumbs with milk. Mix all ingredients except vegetable oil in a large mixing bowl. Form the mixture into 1 inch balls and saute in the vegetable oil until brown. Put the meatballs into Hawaiian Sweet and Sour Sauce (recipe follows).

Servings
8

Comments and Notes
Also known as Brian's Tangy Balls, people have really told me they couldn't stop putting my balls in their mouth, no lie.

LaGory Family cookbook: page 11

Hot Mushroom Turnovers
By Lee LaGory

Ingredients
Pastry: 1 pkg. (8 oz.) cream cheese 1/2 cup butter or margarine 1 and 1/2 cups flour Filling: 1 large onion, finely chopped 1/2 pound mushrooms, finely chopped 3 Tbsp. butter or margarine 1 tsp. salt 1/4 tsp. dried thyme 1/4 tsp. pepper 2 Tbsp. flour 1/4 cup sour cream

Directions
Mix pastry ingredients together and form into a ball. Wrap dough and refrigerate at least 1 hour. Prepare filling: Saute onions and mushrooms in hot butter over medium heat until tender, about 5 minutes. Stir in salt, pepper, thyme and 2 Tbsp. flour. Stir in sour cream. Set aside. On lightly floured surface, roll out half of dough about 1/8" thick; cut into circles with floured 2 to 3" round cookie cutter. Refrigerate pastry trimmings to re-use. Place 1 teaspoonful of mushroom mixture on each circle; brush half of the edge with beaten egg and fold other half over and seal edges. Repeat with remaining pastry and filling. Place on ungreased cookie sheets. Bake at 375 degrees for 15-20 minutes (just until light golden). Serve warm.

Servings
40

Comments and Notes
These can be made ahead and refrigerated or frozen and thawed before baking.

LaGory Family cookbook: page 12

Hummus

By Brian LaGory

Ingredients
2 cans Chickpeas 1/2 c. Tahini (optional) 1/3 c. Olive Oil 3 cloves Garlic 1 T. Cumin or Paprika 1 T. Lemon Juice Salt and Pepper to Taste

Directions
Drain chickpeas, reserving liquid. Place all ingredients into a food processor and process, adding the chickpea liquid as necessary to produce a smooth puree. Taste and adjust seasoning (I like to add more lemon juice). Serve drizzled with additional olive oil and paprika.

Servings
10

Comments and Notes
I usually add both the paprika and cumin. Serve with pita bread, bread sticks, or veggies.

LaGory Family cookbook: page 13

Layered Dip Ingredients

By Mary Sue LaGory

1 (8-oz.) pkg. Cream Cheese 1 c. Sour Cream 1 pkg. Taco Seasoning 1 T. Taco sauce Black Olives (sliced) 1 c. Grated Cheddar cheese 1 Tomato (diced)

Directions
Mix together first 4 ingredients. Spread mixture in 8 x 8 inch pan, add layer of olives, layer of cheese, top with diced tomatoes. Refrigerate overnight. Serve with chips.

Servings
12

Comments and Notes

LaGory Family cookbook: page 14

Layered Pesto Dip
By Lee LaGory

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

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

Servings
12

Comments and Notes
May be made up to 5 days ahead if unmolded, covered with plastic wrap and kept refrigerated. Garnish with sprigs of basil or sundried tomatoes. Serve on French baguette slices or crackers. May substitute margarine for butter and neufchatel for cream cheese.

LaGory Family cookbook: page 15

Taquitos

By Brian LaGory

Ingredients
20 five inch corn tortillas 1/2 to 1 lb Mexican Shredded Pork (recipe in Main dishes) oil for frying

Directions
Warm tortillas according to package instructions. Place a heaping tablespoon of pork in a line toward one edge of each tortilla. Tightly roll the tortilla and secure with a toothpick. Repeat with the remaining tortillas and pork. Fry in either a saucepan with two inches of oil or a deep fryer heated to 350 degrees F. If frying in a sauce pan cook 2-3 minutes per side. If frying in a deep fryer, fry until golden brown (3-5 minutes). Drain on paper towels.

Servings
4-6

Comments and Notes
Serve with sour cream, salsa, and guacamole. Can easily be turned into a meal by adding salad, rice, beans, etc..

LaGory Family cookbook: page 16

Ultimate Cheese Dip Ingredients

By Brian and Melody LaGory

1 1-lb. pkg. Sausage 2 (8-oz.) pkgs. Cream Cheese 2 cans Rotelle Diced Tomatoes and Chillies

Directions
Brown the ground sausage and drain. Add cream cheese and rotelle, then stir over low heat until the ingredients are all melted and blended together. Serve warm with tortilla chips. We make it in a crockpot. Great party dip.

Servings
10

Comments and Notes

LaGory Family cookbook: page 17

Beer

By Craig LaGory

Ingredients
12 ounce Beer

Directions
Serve Cold, Warm, or Hot.

Servings
1/6

Comments and Notes

LaGory Family cookbook: page 18

Belgian Wassail
By Lee LaGory

Ingredients
2 oranges 2 lemons 3/4 Tbsp. whole allspice 2 sticks cinnamon 1 quart cold water 1 gallon apple cider 1 cup sugar

Directions
Squeeze juices from oranges and lemons; set juices aside. Put orange and lemon rinds, allspice, cinnamon and water in a large pot; heat to boiling. Reduce heat and simmer 1 hour. Strain into a punch bowl. Add cider, sugar and juices; stir to mix. Serve hot.

Servings
20

Comments and Notes

LaGory Family cookbook: page 19

Chai Tea Mix Ingredients

By Brian LaGory

1 C nonfat dry milk powder 2 C non-dairy powdered coffee creamer 2 1/2 C white sugar 2 tsp vanilla extract 1 1/2 cups unsweetened instant tea 2 tsp ground ginger 2 tsp ground cinnamon 1 tsp ground cloves 1 tsp ground cardamom 1/4 tsp white pepper (optional) 1/4 tsp nutmeg (optional)

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

Servings
36

Comments and Notes
Store dry mixture in an airtight container.

LaGory Family cookbook: page 20

Limoncello

By Brian LaGory

Ingredients
15 lemons 2 bottles (750 ml) 100-proof vodka 4 cups sugar 5 cups water

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

Servings
100

Comments and Notes
Ways to serve (besides drinking). Over ice chips Mix with sparkling wine or mineral water and add a twist of lemon peel to serve as an aperitif Toss with fresh berries or fruit Over vanilla ice cream or frozen yogurt

LaGory Family cookbook: page 21

Luau Punch

By Brian LaGory

Ingredients
Pineapple Juice Orange Juice Guava Juice or nectar Ginger Ale

Directions
Mix equal parts of the juices (if using Guava nectar you can use less of it). Add an equal part of Ginger Ale, or to taste.

Servings
?

Comments and Notes

LaGory Family cookbook: page 22

Biscuits Supreme Ingredients

By Grandma Liz LaGory

2 cups sifted all-purpose flour 4 tsp. baking powder 1/2 tsp. salt 1/2 tsp. cream of tartar 2 tsp. sugar 1/2 cup solid shortening or margarine (1 stick) 2/3 cup milk

Directions
Sift together flour, baking powder, salt, cream of tartar, and sugar; cut in shortening until mixture resembles coarse crumbs. Add milk; stir only until dough follows fork around bowl. Turn out onto a lightly floured surface; knead gently 1/2 minute. Pat or roll 1/2" thick; cut with 2" round cookie cutter or biscuit cutter and place on ungreased cookie sheet. Bake at 450 degrees for 10 to 12 minutes until golden brown.

Servings
16

Comments and Notes

LaGory Family cookbook: page 23

Cheese Bread Ingredients

By Lee LaGory (adapted from BH&G)

2&1/2 to 3 cups (approx.) all-purpose flour 1 pkg. (or 2 & 1/4 tsp.) active dry yeast 1 & 1/2 tsp. salt 1 & 1/2 tsp. sugar 1 cup warm water (120 to 130 degrees) 2 Tbsp. vegetable oil Filling: 1/4 c. butter or margarine 1 large clove garlic, minced 1/2 tsp. dried basil 1/2 tsp. dried oregano 1 (heaping) cup (abt. 5 oz.) grated cheese (cheddar, colby etc.)

Directions
Mix together 1 cup flour, yeast, salt and sugar in large bowl. Add warm water and oil. Beat with electric mixer for 2 minutes at med. speed. With spoon, stir in enough of remaining flour to form a sticky dough. Turn out onto floured board and knead in additional flour until dough is smooth, pliable & no longer sticky (abt. 5 min.). Place dough in greased bowl; cover and let rise in warm place until light and doubled (abt. 45 min.). Make filling while dough is rising. Punch down dough. On lightly floured surface, roll dough out into large rectangle (abt. 10" x 15"or larger). Spread with garlic butter mixture (filling) and sprinkle with the grated cheese. Roll up dough from long side to make roll. Cut roll lengthwise into 2 equal pieces. Place each piece side by side with cut edges up. Twist the 2 pieces together, lifting 1 portion of dough over the other. Form into ring and seal ends together. Place ring on greased baking sheet; cover and let rise until doubled, abt 1 hr. Bake at 350 degrees for abt. 30 minutes. Filling: Melt margarine in small saucepan. Add garlic and spices and heat together briefly (abt. 30-60 seconds).

Servings

Comments and Notes
LaGory Family cookbook: page 24

Cranberry Scones
By Lee LaGory

Ingredients
1/4 cup orange juice 1/4 cup dried cranberries 2 cups all-purpose flour 2 & 3/4 tsp. baking powder 1/2 tsp. salt 1/4 cup plus 2 tsp. sugar, divided 1 large egg 1/4 cup plus 1 Tbsp. milk, divided 4 Tbsp. butter or margarine, cut into small cubes

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

Servings
8

Comments and Notes

LaGory Family cookbook: page 25

Crescent Rolls
By Lee LaGory

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

Directions
Scald milk (heat until bubbles form at edges) and set aside to cool. Place sugar, salt and oil in mixing bowl and stir until blended. Stir in the warm milk (105 to 115 degrees) and beaten egg. Dissolve yeast in this mixture. Add flour and mix well. Cover and let rise for 2 hours. Place dough on a lightly floured board and roll into a 15 inch circle. Brush with the melted butter. Cut into 12 pie-shaped wedges and roll each from the wide end to the narrow end. Place rolls on a baking sheet and let rise abt. 1 to 2 hours until double. Bake at 400 degrees for 6 to 8 minutes. Watch closely since they can burn easily.

Servings
12

Comments and Notes

LaGory Family cookbook: page 26

German Pancakes (Breakfast)
By Lee LaGory

Ingredients
4 eggs 1 cup sifted all-purpose flour 1/2 tsp. salt 1 Tbsp. sugar 1 cup milk or half and half, at room temp. 4 Tbsp. melted butter

Directions
Preheat oven to 400 degrees. Heat 2-9" pie pans on the bottom shelf of oven until very hot. Beat eggs until blended (blender may be used for mixing). Sift dry ingredients together. Add, with milk, to the eggs and beat smooth. Stir in butter. Remove pans from oven and carefully grease them (I brush a little of the melted butter on them). Pour batter into the pans and bake on the bottom shelf for 20 to 25 minutes until golden brown and puffy. Serve immediately.

Servings
2-4

Comments and Notes
Drizzle hot pancake with butter and lemon juice and sprinkle with powdered sugar or serve with butter and maple syrup. May also be filled with fruit and sweetened sour cream.

LaGory Family cookbook: page 27

Bread pudding Ingredients

By Mary Sue LaGory

Pudding 5 C torn white bread (about 10 slices, use fresh bread) 6 oz raisins 3 C milk (warm) 3 egg yolks 1/3 C sugar 1/2 tsp ground cinnamon 1/4 tsp salt 1 tsp vanilla extract 1 tsp brandy extract (optional) Whiskey Sauce 8 T butter 1 C sugar 1 egg (beaten) 2-4 T Bourbon

Directions
Pudding Combine bread, fruit, and milk in a large bowl; soak 15 minutes. Mix together egg yolks, sugar, cinnamon, salt, vanilla, and brandy (if using). Add to soaked bread mixture. Stir lightly with a fork until blended. Pour into a greased two quart baking dish. Set dish into a larger pan of hot water. Bake at 350 degrees for 45 minutes. Whiskey Sauce Cook butter and sugar in the top of a double boiler until sugar is dissolved. Add egg and whisk so that it does not curdle. If the sauce curdles strain it before serving. Add whiskey to taste. Serve over the bread pudding.

Servings
10

Comments and Notes

LaGory Family cookbook: page 28

Butter Tea Cookies
By Lee LaGory

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

Directions
Mix flour and sugar; add butter, egg yolk and vanilla. Roll into 1 inch balls; press thumb in middle to make indentation. Chill 20 minutes on ungreased cookie sheet. Bake at 350 degrees for 15-20 minutes until they just begin to brown. Remove from pan and cool on wire rack. Mix frosting ingredients until smooth adding a few drops of food coloring to tint. Spread frosting in middle of cookies.

Servings

Comments and Notes

LaGory Family cookbook: page 29

Caramel Corn
By Lee LaGory

Ingredients
6 quarts popped popcorn (24 cups) 2 sticks (1 cup) margarine 2 cups firmly packed brown sugar 1/2 cup light corn syrup 1 tsp. salt 1/2 tsp. baking soda 1 tsp. vanilla

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

Servings

Comments and Notes

LaGory Family cookbook: page 30

Cheesecake Pie
By Lee LaGory

Ingredients
1 unbaked 9" graham cracker crust 12 ounces cream cheese (1 and 1/2 pkg.), softened 3/4 cup sugar 1 and 1/2 Tbsp. lemon juice 3/4 tsp. vanilla dash of salt 3 eggs, lightly beaten Topping: 1 and 1/2 cups sour cream 3 Tbsp. sugar 3/4 tsp. vanilla

Directions
Beat cream cheese until fluffy; gradually blend in 3/4 cup sugar, lemon juice, 3/4 tsp. vanilla and salt. Add eggs, one at a time, beating well after each. Pour filling into crust. Bake at 325 degrees for 25 to 30 minutes or till set (knife inserted in center comes out clean). Combine remaining ingredients and spoon over top of pie. Bake 10 minutes longer. Cool. Chill several hours.

Servings
8

Comments and Notes

LaGory Family cookbook: page 31

Creamy Blackberry Pie
By Mary Sue LaGory

Ingredients
3 C fresh blackberries 1 9 inch deep dish pastry shell 1 C sugar 1/3 C flour 1/8 tsp salt 2 eggs (beaten) 1/2 C sour cream Topping 1/2 C sugar 1/2 C flour 1/4 C butter or margarine

Directions
Place blackberries in pastry shell. Combine 1 C sugar, 1/3 C flour, and salt. Add eggs and sour cream, stirring until blended; spoon over berries. Combine 1/2 C sugar 1/2 C flour, and cut in butter with a pastry blender until the mixture resembles coarse meal. Sprinkle evenly over sour cream mixture. Bake at 350 degrees for 50 to 55 minutes, or until lightly browned.

Servings
8

Comments and Notes

LaGory Family cookbook: page 32

Devil Dogs

By Lee LaGory

Ingredients
Cookie: 2 and 3/4 cups flour 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 1/2 cup margarine or shortening 1 and 1/2 cups sugar 2 eggs 1 tsp. vanilla 1/2 cup buttermilk or sour milk 1/2 cup boiling water 1/2 cup cocoa Filling: 2 and 1/2 Tbsp. flour 1/2 cup milk 1/2 cup shortening (can use half margarine) 1/2 cup sugar 1 tsp. vanilla 1/4 tsp. salt Glaze: 1/2 cup chocolate chips (4 oz.) 1/4 cup butter or margarine 2 cups sifted powdered sugar 4 to 6 Tbsp. hot water

Directions
Cookies: Sift together flour, soda, baking powder and salt. Mix together well the shortening, sugar, eggs, vanilla and milk. Add sifted ingredients to mixture. Make a paste of water and cocoa; add to mixture. Drop by heaping tsp. onto a lightly greased cookie sheet. Bake at 350 degrees for 13 to 15 minutes. Filling: Make a paste of flour and milk. Cook till thick, stirring constantly. Cool. Cream sugar and shortening till light; add cooled paste a little at a time. Add vanilla and salt and beat till light and fluffy. Spread between 2 cookies. Repeat with remaining cookies and filling. Glaze: In saucepan melt chocolate and butter. Remove from heat. Stir in powdered sugar and enough hot water to make of glazing consistency. Glaze tops of cookies.

Servings
?
LaGory Family cookbook: page 33

Comments and Notes

LaGory Family cookbook: page 34

Foamy Sauce Ingredients

By Grandma Liz LaGory

1 cup powdered sugar 1/2 cup (1 stick) butter or margarine (at room temp.) 1 large egg (room temperature) 1 tsp. vanilla

Directions
In medium size bowl, beat sugar and butter with an electric mixer till pale and fluffy. Beat in egg. Place bowl over barely simmering water. Beat with mixer or whisk 5 to 7 minutes till thick and glossy. Remove bowl from heat; stir in vanilla. Serve warm.

Servings
6-8

Comments and Notes

LaGory Family cookbook: page 35

Gingerbread Ingredients

By Grandma Liz LaGory

1/2 cup butter, margarine or shortening 1/2 cup granulated sugar 1 egg, beaten 2 and 1/2 cups flour (sifted) 1 and 1/2 tsp. soda 1 tsp. cinnamon 1 tsp. ginger 1/2 tsp. ground cloves 1/2 tsp. salt 1 cup molasses 1 cup hot water

Directions
Cream butter and sugar. Add beaten egg. Measure and sift dry ingredients. Mix molasses with hot water. Add dry ingredients alternately with liquid, a little at a time; beat after each addition. Pour into a greased and floured 13"x9" baking pan. Bake at 350 degrees for 45 minutes or until pick inserted in center comes out clean.

Servings
16

Comments and Notes
Serve with Foamy Sauce!!

LaGory Family cookbook: page 36

Highlander Oatmeal Cake
By Grandma Liz LaGory

Ingredients
Cake: 1 cup boiling water 3/4 cup oats (quick or old-fashioned, uncooked) 1/2 cup (one stick) butter or margarine 1 and 1/2 cups firmly packed brown sugar 1/2 cup granulated sugar 1 tsp. vanilla extract 2 eggs 1 and 3/4 cups sifted all-purpose flour 1 tsp. baking soda 1/2 tsp each of salt, cinnamon and cloves 1/4 tsp. grated nutmeg Frosting: 1/4 cup melted butter or margarine 1/2 cup packed brown sugar 1/4 cup evaporated milk 2/3 cup chopped pecans 2/3 cup flaked or shredded coconut

Directions
Pour boiling water over oats; stir well. Cover and let stand for 20 minutes. With mixer, cream together butter (only slightly soft), brown and white sugars, vanilla and eggs for 5 or 6 minutes at high speed; scrape bowl sides several times with scraper during beating. When very light and creamy, remove beaters and stir in oats mixture, mixing thoroughly. Sift flour once, measure and sift with baking soda, salt and spices. Stir into creamed mixture. Pour batter into ungreased 9" x 13" baking pan. Bake at 350 degrees for 50 to 55 minutes until pick inserted in center comes out clean. While cake is baking prepare frosting. Frosting: Combine all of frosting ingredients. Spread evenly over cake as soon as you have taken it from oven. Turn oven to broil and broil until frosting becomes bubbly. Serve warm or cold.

Servings
12

Comments and Notes
Jan's Birthday Cake!
LaGory Family cookbook: page 37

LaGory Family cookbook: page 38

Kentucky Pecan Pie
By Lee LaGory

Ingredients
1 cup white corn syrup 1 cup packed brown sugar 1/3 tsp. salt 1/3 cup melted butter or margarine 1 tsp. vanilla extract 3 whole eggs (slightly beaten) 1 heaping cup shelled whole pecans 1 unbaked 9" pie shell

Directions
Combine syrup, sugar, salt, butter and vanilla and mix well. Add slightly beaten eggs and mix well. Pour into unbaked pie shell. Sprinkle pecans over top. Bake in preheated 350 degree oven for approximately 45 minutes (cover with foil if it starts to get too brown). Cool on rack.

Servings
8

Comments and Notes

LaGory Family cookbook: page 39

Noony's Peanut Butter Penuche
By Grandpa Ed LaGory (aka Noony)

Ingredients
2 cups granulated sugar 2 cups light brown sugar 1 cup milk 1 Tbsp. light corn syrup 1/4 tsp. salt 1/2 cup peanut butter 2 tsps. vanilla

Directions
Butter bottom and sides of medium saucepan. Combine first 5 ingredients in pan. Cook and stir over medium heat until sugars melt and mixture begins to boil. Reduce heat to medium and attach candy thermometer to side of pan. Continue cooking, stirring occasionally until mixture reaches 236 degrees (a teaspoon of mixture will form a soft ball when dropped in a cup of very cold water at this stage). Remove from heat; add peanut butter; do not stir it in. Allow to cool to 115 degrees; add vanilla. Beat vigorously about 10 minutes or until mixture loses it's gloss. Pour into a buttered pan. When slightly warm break into small pieces.

Servings

Comments and Notes

LaGory Family cookbook: page 40

Nut Brittle

By Grandpa Ed LaGory

Ingredients
2 1 1 3 2 2 2 cups sugar cup light corn syrup cup water cups nuts (toasted) Tbsp. butter tsp. vanilla tsp. baking soda

Directions
Butter 15" x 10" x 1" pan. Mix sugar, corn syrup and water in large saucepan; heat on medium heat to boil. Attach cany thermometer to side of pan and cook to 236 degrees. Stir in nuts slowly while cooking. Cook rapidly, stirring constantly to 280 degrees. Stir in butter; continue cooking to 300 degrees. Remove from heat. Stir in vanilla; sprinkle baking soda over top quickly; stir vigorously till puffy (a short time) Pour into buttered pan at once. Cool.

Servings

Comments and Notes

LaGory Family cookbook: page 41

Oatmeal Cookies
By Quaker Oats

Ingredients
3/4 cup shortening, soft (or margarine) 1 cup firmly packed brown sugar 1/2 cup granulated sugar 1 egg 1/4 cup water 1 tsp. vanilla 1 cup sifted all-purpose flour 1 tsp. salt 1/2 tsp. soda 3 cups oats, uncooked

Directions
Beat shortening, sugars, egg, water and vanilla together until creamy. Sift together flour, salt and soda; add to creamed mixture; blend well. Stir in oats. Drop by teaspoonfuls onto greased cookie sheets. Bake for 12 to 15 minutes at 350 degrees until golden brown. Remove from pans to wire racks to cool.

Servings
60

Comments and Notes
Do not firmly pack the brown sugar in a cracked glass measuring cup.

LaGory Family cookbook: page 42

Opera Fudge Ingredients

By Lee LaGory (inspired by Noony)

2 cups sugar 1/2 cup milk 1/2 cup light cream 1 Tbsp. light corn syrup 1/8 tsp. salt 1 Tbsp. butter or margarine 1 tsp. vanilla

Directions
Line an 8" x 4" loaf pan with foil, extending foil over edges of pan. Butter the foil; set pan aside. Butter the sides of a heavy 2-quart saucepan. In the saucepan combine sugar, milk, cream, corn syrup and salt. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5 to 7 minutes. Avoid spashing mixture on sides of pan. Clip candy thermometer to side of pan. Cook over medium-low heat, stirring frequently, till mixture reaches 238 degrees (soft ball stage-small amount forms soft ball when dropped into cold water). Mixture should boil at a steady rate over entire surface. Reaching this stage should take about 25 to 30 minutes. Remove saucepan from heat. Add the butter and vanilla but do not stir. Cool, without stirring, to lukewarm (110 degrees-abt. 55 minutes). Remove thermometer and beat mixture with wooden spoon until fudge becomes very thick and just starts to lose its gloss (abt. 10 minutes). Quickly turn fudge into prepared pan. Cool. When firm, use foil to lift fudge out of pan and cut into squares.

Servings
1lb

Comments and Notes
This reminds me of Dad's famous Penuche.

LaGory Family cookbook: page 43

Peach Upside-Down Cake
By Grandma Liz LaGory

Ingredients
1/4 cup margarine (room temp.) 3/4 cup sugar 1 egg (room temp.) 1 & 1/4 cup sifted cake flour 2 tsp. baking powder 1/4 tsp. salt 1/2 cup milk (room temp.) 1 tsp. vanilla Topping: 1/4 cup margarine 1/2 cup packed brown sugar 1 & 1/2 cups drained canned sliced peaches

Directions
Cream together 1/4 c. margarine and sugar. Add the egg and mix well. Sift together the flour, baking powder and salt. Add to creamed mixture alternately with the milk; blend thoroughly. Add vanilla and mix well. Topping: Melt the margarine and brown sugar together in a pan. Pour into a 8" x 8" x 2" pan. Arrange the drained peaches on top of the margarine and sugar mixture. Pour cake batter over peaches. Bake at 350 degrees 40 to 50 minutes. Cool slightly. Invert onto plate while still warm.

Servings
9

Comments and Notes
In place of cake flour I sift all-purpose flour several times before measuring then replace a few Tbsp. of the measured flour with cornstarch and sift again.

LaGory Family cookbook: page 44

Peppermint Twist Cookies
By Lee LaGory

Ingredients
1 cup butter or margarine (room temp.) 1/2 cup granulated sugar 1 tsp. vanilla extract 1/4 tsp. salt 2 cups flour red food coloring 1 pkg. (12 oz.) white chocolate chips Crushed peppermint candies (abt. 30 round mints) coarsely crushed

Directions
Cream butter and sugar. Add vanilla. Add salt and flour and mix well. Divide dough in half. Add about 6 drops of red food coloring to half of dough (more if desired) and mix well. Wrap doughs separately and chill well. Cut each half of dough into 6 equal pieces. On a lightly surface, roll 1 piece of each color dough into a rope about 10 inches long. Twist the two pieces together and cut into 6 equal pieces. Transfer to ungreased cookie sheet and flatten slightly to about 1/2 inch thickness. Repeat with remaining doughs. Bake at 350 degrees 12 to 15 minutes until just beginning to brown at edges. Remove from pans and cool on racks. Melt chips over simmering water. Dip one end of cookie into melted chocolate and then into the crushed candies.

Servings
36

Comments and Notes

LaGory Family cookbook: page 45

Rice Pudding Ingredients

By Grandma Liz LaGory

2 cups cooked rice (about 2/3 c. dry) 1/2 cup water 2 cups milk 2 eggs, beaten 1/3 cup sugar dash salt 1 tsp. vanilla Nutmeg or Cinnamon (optional)

Directions
Put cooked rice into 3-qt. saucepan. Add 1/2 c. water to cooked rice and simmer, covered. Add milk and boil gently (stirring) for 5 min. or until milk looks creamy. Remove from heat. Combine eggs, sugar, salt and vanilla in bowl. Slowly add milk-rice mixture to egg mixture and mix well. Pour into a greased 1 and 1/2 qt. casserole. Sprinkle with nutmeg or cinnamon if desired. Place the casserole into a larger baking pan containing 1 inch of hot water. Bake at 350 degrees for 45 to 50 minutes, or until a knife inserted into center comes out clean.

Servings
5-6

Comments and Notes
Rice should be cooked according to package instructions. Do not omit the salt when cooking the rice (1/2 to 2/3 tsp. salt).

LaGory Family cookbook: page 46

Robin's Nest Cookies
By Lee LaGory

Ingredients
2 and 1/4 cups sifted all-purpose flour 1 cup (2 sticks) butter or margarine (room temp.) 1/2 cup firmly packed brown sugar 2 eggs, separated 1 and 1/2 tsp. vanilla 1 and 1/2 cups coconut or finely chopped walnuts Fondant Eggs: 2 Tbsp. butter or margarine (room temp.) 3 Tbsp. light corn syrup 1/2 tsp. vanilla extract 2 cups sifted powdered sugar green and blue food coloring

Directions
Sift flour into bowl. Cream butter with brown sugar until fluffy-light in a medium-size bowl; beat in egg yolks and vanilla. Stir in flour, half at a time, blending well to make a stiff dough. Chill. Beat egg whites until foamy in a pie plate; sprinkle coconut onto wax paper. Roll dough, 1 teaspoonful at a time, into balls between palms of hands; roll each in egg white, then into coconut to coat all over. Place, 2 inches apart, on ungreased large cookie sheets. Press a hollow in center of each with fingertip. Bake at 350 degrees for 12 minutes, or until firm and lightly golden. Remove from cookie sheets to wire racks; cool completely. Place a fondant egg in each "nest". Fondant Eggs: Cream the butter until soft in a small bowl; stir in corn syrup, vanilla and powdered sugar until smooth. Knead in 2 drops blue food coloring and 1 drop green food coloring to tint robin's-egg blue. Pinch off fondant, 1/2 teaspoonful at a time, and roll into egg shapes between palms of hands.

Servings
36

Comments and Notes

LaGory Family cookbook: page 47

Beer Butt Chicken
By Brian LaGory

Ingredients
1 large chicken (4 to 5 lbs) 1 tsp brown sugar 1 tsp garlic powder 1 tsp onion powder 1/4 tsp paprika 1 tsp dry mustard 1 T salt 1 can of beer or soda (12 oz) 1 C cider 2 T olive oil 2 T balsamic vinegar

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

Servings
2-4

Comments and Notes
For a straightedge vegan version place a block of tofu over a half filled can of Grapico and proceed with the recipe.

LaGory Family cookbook: page 48

Chicken Korma Pulao
By Brian LaGory

Ingredients
3 T butter or oil 1 chicken 3-4 lbs (cut into serving pieces) or 2-3 lbs chicken parts 2 large onions sliced 1 T garlic (minced) 1 T fresh ginger (minced or grated) 1 stick cinnamon 3 whole cloves 6 pods cardamom 1 T ground coriander 1 tsp ground cumin 1/4 tsp cayenne 1 tsp ground turmeric or pinch saffron 1 1/2 C basmati rice 1 1/2 C yogurt

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

Servings
4-6

Comments and Notes
I sometimes remove the meat from the bone after cooking and add it back to the rice mixture, or start with 1 1/2 to 2 lbs boneless skinless chicken breasts instead of the chicken parts.

LaGory Family cookbook: page 49

Chicken LaGory Ingredients

By Mark and Mary Sue LaGory

1 large frying chicken 3 T olive oil 1 clove garlic 2 tsp rosemary 1 1/2 tsp salt 1/4 C wine vinegar 1/2 C dry white wine

Directions
Cut chicken in pieces. Heat oil with garlic in deep frying pan until garlic is golden. Discard garlic. Put chicken, rosemary and salt in pan and brown chicken on all sides. Add wine vinegar, and quickly cover pan until sizzling stops. Then add wine and cook on high until the vapors no longer tickle the nose. Reduce heat and simmer 20 minutes. Keep chicken warm while you finish the sauce. Add 1 T water to the pan, turn up the heat and stir the pan getting all the goodies scraped from the sides and bottom. Pour the sauce over the chicken and offer crusty bread to sop up the sauce.

Servings
4-8

Comments and Notes

LaGory Family cookbook: page 50

Cincinnati Chili Ingredients

By Mary Sue LaGory

3 lbs ground beef 1 tsp garlic salt 1 T onion 1 tsp paprika 1 tsp salt 1 tsp chili powder 1/2 tsp cinnamon 1 large can tomato juice 1 tsp cayenne pepper 1 whole red pepper 1 quart water Place in tea ball, muslin bag, or cheesecloth 1/2 tsp oregano 1/4 tsp rosemary 1/4 tsp marjoram 15 bay leaves 10 cloves

Directions
Combine all ingredients and cook in a a pot three to four hours with tea ball hanging on side of pot. After completing remove tea ball and put chili in a blender or use an immersion blender to blend for a few seconds.

Servings
12

Comments and Notes

LaGory Family cookbook: page 51

Cincinnati Chili Mix
By Brian LaGory

Ingredients
1 teaspoon garlic powder 1 cup dry onion flakes 1/2 cup Chili powder 2 tablespoons cocoa or carob 2 teaspoons ground cumin 2 teaspoons paprika 2 teaspoons salt 2 teaspoons brown sugar 1 teaspoon ground black pepper 1 teaspoon ground allspice 1 teaspoon ground cardamom 1 teaspoon ground cinnamon 1/2 teaspoon ground coriander

Directions
Mix all ingredients and store in a closed container. To make chili: 2 pounds lean ground beef cooked until no longer pink 2 cans (8 oz) tomato sauce 1 teaspoon vinegar 1/2 cup Cincinnati Chili Mix Do not brown meat. Cook just until no longer pink. Add the tomato sauce, vinegar and chili mix and simmer for about 30 minutes. You may need to add water to thin down the sauce to the consistency you prefer.

Servings
8

Comments and Notes
Makes about 2 cups mix, enough to make 3 to 4 batches of chili.

LaGory Family cookbook: page 52

Cottage Pie

By Brian LaGory

Ingredients
1 lb. Ground Beef 1 Onion (diced) 3 Carrots (diced) 2 Tbsp. All-Purpose Flour 1/2 tsp. Ground Cinnamon 1 Tbsp. Italian Seasoning 2 Tbsp. Parsley (chopped) 1 1/2 c. Beef Broth 1 Tbsp. Tomato Paste 4 Potatoes (peeled and quartered) 1/4 c. Butter 1 c. Milk Salt and Pepper to Taste

Directions
Preheat oven to 400°. To Make Meat Filling: Place a large skillet over medium heat. Crumble in ground beef and saute 1 minute. Add onion and carrot, then continue to saute until meat is no longer pink and onion begins to brown, about 5 minutes. Mix in flour, cinnamon, mixed herbs, and parsley. In a small bowl, combine beef broth and tomato paste. Mix together, then add to beef mixture. Add salt and pepper to taste. Lower heat and simmer mixture for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed. Spoon mixture into a 9 inch pie plate. To Make Potato Topping: Place potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil. Boil for 15 minutes, or until potatoes are tender. Drain. Mash potatoes until smooth, then add butter or margarine, followed by milk. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle with grated Cheddar cheese. Bake in preheated oven for 25 minutes, until top is browned and cheese is bubbly.

Servings
8

Comments and Notes

LaGory Family cookbook: page 53

Dutch Meat Loaf Ingredients

By Grandma Liz LaGory

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

Directions
Mix ground beef, bread crumbs, onions, peppers, egg, spices and 1/2 can of tomato sauce and form into loaf. Place in a shallow pan and bake at 350 degrees. While it's starting to bake, combine remaining tomato sauce, water, mustard, brown sugar and vinegar to make topping. Pour over meat loaf. Bake 1 and 1/2 hours basting occasionally.

Servings
6

Comments and Notes
I don't usually pour all of the sauce on at one time. I keep some to pour on during the last 15 minutes.

LaGory Family cookbook: page 54

Frito Pie

By Melody LaGory

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

Directions
Brown ground beef, garlic, and chili powder. Add tomato sauce and cook for about 5 minutes more. Arrange a layer of Fritos, grated cheese, and onions in casserole and pour meat sauce over this. Repeat and let it sit a while before serving.

Servings
4-6

Comments and Notes

LaGory Family cookbook: page 55

Gyro

By Brian LaGory

Ingredients
1 medium onion, finely chopped or shredded 2 pounds ground lamb 1 tablespoon finely minced garlic 1 tablespoon dried marjoram 1 tablespoon dried ground rosemary 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper

Directions
Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice. Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl. To cook in the oven as a meatloaf, proceed as follows: Preheat the oven to 325 degrees F. Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F.

Servings
8

Comments and Notes
May also be cooked on a rotisserie. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.

LaGory Family cookbook: page 56

Heart Attack on a Plate
By Brian LaGory

Ingredients
1 lb. Spaghetti or other pasta 2 T. Olive Oil 6 slices Bacon (finely cut) 1/3 c. Dry White Wine (or water) 3 Eggs 2/3 c. Parmesan Cheese

Directions
Bring water for pasta to a boil. In the meantime cook the bacon in the oil until crisp, add the wine and cook until it has evaporated. Beat together the eggs and Parmesan. When the pasta and bacon are done add the drained hot pasta to the egg cheese mixture and mix well, add the hot bacon and drippings to the pasta and mix. The heat from the pasta and bacon cooks the egg mixture, season to taste and serve immediately.

Servings
8

Comments and Notes
As I'm eating this I can hear Fred Sanford saying "Elizabeth I'm coming to join ya!"

LaGory Family cookbook: page 57

Huli Huli Chicken
By Brian LaGory

Ingredients
4-5 lbs chicken pieces 1/3 cup ketchup 1/3 cup soy sauce 1/2 cup brown sugar 3 tablespoons sherry 1 piece ginger root, crushed 1 clove garlic, crushed

Directions
Combine ketchup, soy sauce, brown sugar, sherry, ginger root, and garlic. Stir well. Place chicken, skin side up, on the rack of broiler pan about 6 inches from the heat or preferably on an outdoor grill. Baste and turn the chicken frequently and continue broiling or grilling for about 20-45 minutes or until chicken appears done.

Servings
4-6

Comments and Notes
This is a Hawaiian style barbecue chicken, Huli means to turn in Hawaiian.

LaGory Family cookbook: page 58

Hungarian Goulash
By Mary Sue LaGory

Ingredients
3 lbs beef (cubed) 3 lbs onions (sliced) 3 T Hungarian paprika (or more to taste) salt and pepper to taste

Directions
Fry beef in a small amount of oil until browned. Add onions and paprika, cook over medium low heat until the onions disappear and meat is tender. Serve over egg noodles and top with sour cream and more paprika if desired.

Servings
4-6

Comments and Notes

LaGory Family cookbook: page 59

Luau Pork

By Brian LaGory

Ingredients
5 1 1 3 lbs. Pork Butt or Shoulder T. Liquid Smoke clove Garlic (crushed) T. Sea Salt

Directions
Cut slits in Pork, and rub all over with remaining ingredients. Place in crockpot and add one inch of water or pineapple juice. Cook on low for 9-12 hours, flipping pork halfway through cooking. Shred the meat with two forks and serve for an authentic tasting Hawaiian luau style pork.

Servings
10

Comments and Notes
May be cooked in a 325 degree oven wrapped in foil for 4-5 hours (internal temperature should be 160 degrees).

LaGory Family cookbook: page 60

Mexican Shredded Pork
By Brian LaGory

Ingredients
2 lbs boneless pork shoulder (cut into 1 inch cubes) 1 large onion (peeled and quartered) 5 cloves garlic (peeled and crushed) 2 bay leaves 1 T ground cumin 1 ancho or other large dried chile salt and pepper to taste

Directions
Combine all ingredients in a saucepan with a lid and add water to cover. Turn heat to high and bring to a boil, skim off any foam that comes to the top. Partially cover and reduce the heat so the mixture simmers steadily. Cook about an hour until the meat is tender. Allow to cool and shred the meat with your fingers or two forks.

Servings
4-6

Comments and Notes
Good for burritos, tacos, empanadas, or taquitos. Variation: Carnitas Do not shred the meat; cook until the sauce evaporates and the pork fries in the remaining oil (add vegetable oil if necessary). may be served as a meat course or as an appetizer with toothpicks, or used as the above recipe.

LaGory Family cookbook: page 61

No Boil Lasagna
By Brian LaGory

Ingredients
1 (8-oz.) pkg. Lasagna Noodles 1 (15-oz.) ctn. Ricotta Cheese 1/2 c. Parmesan Cheese (grated) 2 Eggs 2 cans Pasta Sauce 1 lb. Ground Beef or Italian sausage 2 c. Mozzarella Cheese Parsley (chopped)

Directions
Preheat oven to 350°. Brown ground beef (or sausage) and drain, add to pasta sauce. In a medium bowl combine ricotta, parmesan, 1 cup mozzarella, and eggs. In a 9 x 13 inch baking dish spread 1 cup of the sauce mixture. layer with half each the uncooked noodles, ricotta mixture, and sauce. Repeat layering. Cover tightly with aluminum foil; bake covered for one hour. Uncover, top with remaining mozzarella and parsley and bake an additional 15 minutes. Let stand 10 minutes before serving.

Servings
6-8

Comments and Notes
For a vegetarian lasagna omit the meat and add a defrosted 10 ounce package of frozen spinach to the ricotta mixture.

LaGory Family cookbook: page 62

Pappy Burger
By Mark LaGory

Ingredients
1 1/2 to 2 lbs ground beef 1/2 onion minced Salt and Black Pepper to Taste Condiments (See Comments Below)

Directions
Heat a charcoal or gas grill (preferably a tiny hibachi grill on a highly flammable wooden deck) or the broiler until hot. Mix all ingredients together until well mixed. Grill the burgers about 3 to 10 minutes per side (3 minutes for very rare and 10 minutes for very well done). Serve on buns and garnished as you like (see comments below).

Servings
4

Comments and Notes
For an authentic Pappy Burger, liberally douse the burger with a Bartles & James wine cooler before serving. Melting a trash can and nearly burning the deck down also adds a touch of authenticity.

LaGory Family cookbook: page 63

Stuffed Artichokes Ingredients

By Melody LaGory/Mary Sue LaGory

4 to 6 artichokes 1 to 2 lbs. ground beef 1 to 2 slices bread (moistened with water, squeeze out extra moisture) 1 to 2 eggs 2 cloves garlic, minced (or to taste) 2 tsp. parsley 1 (29-oz.) can crushed tomatoes (or tomato sauce)

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

Servings
4-6

Comments and Notes
It's 2 servings if Brian's eating them. The difference between Mary Sue and Melody's versions is Melody adds about 10 cloves of garlic.

LaGory Family cookbook: page 64

Best Salad in the World
By Mary Sue LaGory

Ingredients
1 large head Boston lettuce 1 large tomato, cut into slices 1/2 lb. bleu cheese 1 T. port or red wine vinegar 3 T. butter Dressing: 1/2 c. mayonnaise 1/2 c. yogurt 2 T. honey 2 T. wine vinegar salt and pepper to taste 6 T. sliced, toasted almonds

Directions
Separate the lettuce onto 6 plates. Place one slice of tomato on each plate. Blend the bleu cheese and port (or vinegar), then cream in the butter. Place 2 tablespoons of the bleu-cheese mixture on top of each tomato slice. To make the dressing, mix well the mayonnaise, yogurt, honey, vinegar, and salt and pepper, and serve it over the salad. Garnish with the almonds.

Servings

Comments and Notes
You can add or delete the ingredients as you wish to each salad. This was called something else, but Melody renamed it.

LaGory Family cookbook: page 65

Indian Chickpea Salad
By Brian LaGory

Ingredients
3 C cooked Chickpeas or 2 cans Chickpeas 1 Diced red or yellow onion 1 one inch piece of fresh ginger, peeled and minced 1 T ground cumin 1 T sugar 3 T lemon juice 1 C cashews or peanuts 1/4 C yogurt Cilantro leaves for garnish

Directions
Mix the yogurt, sugar, cumin, and lemon juice. Pour over other ingredients and mix well.

Servings
4

Comments and Notes
For an appetizer similar to Bhel Puri add 1/8 - 1/4 C Rice Crispies to each serving.

LaGory Family cookbook: page 66

Potato Salad Ingredients

By Grandma Liz LaGory

6 potatoes, cooked in jackets (4 cups cubed) 1 and 1/2 to 2 cups thinly sliced celery 1/2 c. chopped onions or 1 c. green onions (w/tops) 1/2 c. chopped dill or sweet pickles 1/4 c. snipped parsley 3 hard cooked eggs, diced 1 and 1/2 tsp. salt 1/2 tsp. celery seed 1/4 tsp. pepper 1 c. mayonnaise 1 Tbsp. mustard 3 Tbsp. vinegar from pickles

Directions
Peel and dice cold potatoes. Add celery, onion, pickle, diced hard-cooked eggs, salt, celery seed and pepper. Blend mayonnaise with mustard and vinegar. Toss lightly with potato mixture until well coated. Add more seasonings if necessary. Cover and chill thoroughly. For serving, salad should be quite moist.Add more mayonnaise if necessary. Toss again.

Servings
8

Comments and Notes
Optional: 1/2 cup chopped green pepper or diced cheese

LaGory Family cookbook: page 67

Tabbouleh

By Brian LaGory

Ingredients
1 1/2 c. Bulgur 1/2 c. Olive Oil 1/2 c. Lemon Juice 2 c. Chopped Parsley 1 c. Chopped Mint Leaves 1/2 c. Chopped Scallion (or Onion) 2 Chopped Tomatoes

Directions
Soak the bulgur in very hot water to cover for 30 minutes. Drain the bulgur well, squeezing out as much water as possible. Add remaining ingredients, mixing together, chill for at least an hour. Serve over lettuce for a Middle Eastern salad.

Servings
8

Comments and Notes

LaGory Family cookbook: page 68

Barbecue Rub
By Brian LaGory

Ingredients
1/4 c. Kosher Salt 1/4 c. Dark Brown Sugar (packed) 1/4 c. Paprika 3 Tbsp. Black Pepper 1 Tbsp. Garlic Powder 1 Tbsp. Dried Onion Flakes 1/2 - 1 tsp. Cayenne Pepper 1/2 tsp. Celery Seeds

Directions
Combine all ingredients in a bowl and stir to mix. Sprinkle on meat and cook immediately, or marinate for up to 4 hours.

Servings

Comments and Notes

LaGory Family cookbook: page 69

Bread Dip Mix
By Brian LaGory

Ingredients
1 1 1 1 1 1 1 1 1 tablespoon crushed red pepper tablespoon black pepper tablespoon dried oregano tablespoon dried rosemary tablespoon dried basil tablespoon dried parsley tablespoon garlic powder tablespoon minced garlic teaspoon salt

Directions
Grind ingredients together in a blender. To use, put 1 tablespoon of mixture in a small bowl. Pour extra virgin olive oil over and mix together. Dip warm sourdough, French, or Italian bread into the mixture.

Servings
12

Comments and Notes

LaGory Family cookbook: page 70

Cajun Crawdaddy's Chili Powder
By Brian LaGory

Ingredients
4 Ancho Chiles 1dried hot chile 2 T cumin seeeds 2 T dried oregano

Directions
Stem and seed the chile peppers. Combine the chiles and cumin in a dry skillet over medium heat. Cook, shaking occasionally , until lightly brown and fragrant. Add the oregano and cook one more minute. Cool, and then grind in a spice grinder or blender.

Servings

Comments and Notes
You can adjust the chiles to increase or decrease the heat. Try habaneros, or smoked chiles for different flavors. Be careful when removing the lid of the blender or grinder.

LaGory Family cookbook: page 71

Cajun Crawdaddy's Habanero Hot Sauce
By Brian LaGory

Ingredients
1/2 c Onion, chopped 2 Garlic cloves, minced 1 T Olive oil 1/2 c Carrots, chopped 1/8 c Water 12-24 Habaneros, stemmed, chopped 1/2 c White vinegar 1/4 c Lime juice

Directions
Saute onions and garlic in oil over medium low heat until soft but not brown. Add carrots and water. Bring to boil, reduce to low and cook until carrots are cooked. Remove this mixture to a blender and blend alow with the Habaneros. When smooth, mix in vinegar and lime juice and simmer briefly (2-5 minutes). In any case, this stuff should be packed into sterilized containers for storage unless you want to drink it up all at once...

Servings
100

Comments and Notes
12 peppers is X, 18 is XX, and 24 is XXX Cajun Crawdaddy sauce.

LaGory Family cookbook: page 72

Cajun Crawdaddy's Pepper Jelly
By Brian LaGory

Ingredients
1 6 1 2 9 1/2 pound green bell peppers 1/2 cups sugar 1/2 cups cider vinegar teaspoon dried hot red pepper flakes ounces liquid pectin

Directions
Cut the bell peppers into 1-inch pieces and in a food processor chop them vety fine. Transfer the chopped peppers to a deep kettle, ad the sugar, the vinegar, and the red pepper flakes, and bring the mixture to a boil, stirring until the sugar is dissolved. Stir in the pectin and boil the mixture over moderately high heat, stirring, until it reaches the jelly stage (222°F. on a candy thermometer). Transfer the jelly to sterilized Mason-type jars, filling the jars to within 1/4 inch of the tops, wipe the rims with a dampened towel, and seal the jars. The jelly keeps, sealed, in a cool dark place indefinitely. Serve the jelly as a condiment with grilled meats or with cream cheese on crackers.

Servings
50

Comments and Notes
I usually play with this recipe some, substituting different kinds of peppers. An easy substitution is to replace 1/2 pound of the bell peppers with Jalapeno or other hot pepper. The Jelly will firm up in the refrigerator.

LaGory Family cookbook: page 73

Cajun Crawdaddy's Tabasco Pepper Sauce
By Brian LaGory

Ingredients
1/2 lb tabasco peppers 1 C white vinegar 1 tsp salt

Directions
Combine the peppers and the vinegar and heat. Stir in the salt and simmer for 5 minutes. Place all the ingredients in a blender and puree until smooth. Add more vinegar if the sauce needs thinning. Allow to steep for a couple of weeks before using.

Servings
50

Comments and Notes

LaGory Family cookbook: page 74

Cilantro Salsa
By Brian LaGory

Ingredients
1 c. cilantro leaves 2 cloves garlic, peeled and crushed 1 habanero pepper , or red pepper flakes to taste 1/4 c. olive oil 1 - 2 tsp. lemon or lime juice salt and pepper to taste

Directions
Combine the cilantro, garlic, chile, and oil in a blender or food processor. Puree, adding more oil if necessary to form a smooth paste. Transfer to a bowl and add lime juice, salt, and pepper to taste.

Servings
4

Comments and Notes
Excellent on grilled meat, chicken, or fish.

LaGory Family cookbook: page 75

Coca-Cola Barbecue Sauce
By Brian LaGory

Ingredients
1 c. Coca-Cola 1 c. Ketchup 1/4 c. Worcestershire Sauce 1 tsp. Liquid Smoke 3 Tbsp. A-1 Steak Sauce 1 tsp. Onion Flakes 1 tsp. Garlic Flakes 1/2 tsp. Pepper

Directions
Combine all ingredients in a saucepan over medium heat. Bring to a boil and reduce heat to bring to a gentle simmer. Simmer until the sauce is reduced by a quarter, about 10 minutes.

Servings
8

Comments and Notes
Dr. Pepper or other cola may be substituted.

LaGory Family cookbook: page 76

Curry Powder
By Brian LaGory

Ingredients
1 tsp black peppercorns 3 cloves Seeds from 3 cardamom pods 1 T cumin seeds 1 T coriander seeds 1 T fennel seeds 2 tsp ground ginger 1/4 tsp cayenne, or to taste 2 tsp fenugreek seeds or 1 tsp ground fenugreek 2 tsp ground turmeric

Directions
Combine the whole spices in a skillet over medium heat. Cook, shaking occasionally, until lightly browned and fragrant. Add the powdered spices and cook for 1 minute longer. Cool, then grind to a fine powder in a spice or coffee grinder.

Servings
6

Comments and Notes

LaGory Family cookbook: page 77

Fragrant (Stinky) Curry Powder
By Brian LaGory

Ingredients
1/4 tsp nutmeg pieces seeds from 5 cardamom pods 3 cloves 1 cinnamon stick 1 tsp black peppercorns 2 T cumin seeds 1/4 C coriander seeds 2 bay leaves 2 dried curry leaves (or 1 T crumbled) 2 tsp fenugreeek seeds (or 1 tsp ground)

Directions
Place all whole spices (except fenugreek)in a skillet over medium heat. Cook, shaking the skillet until the spices become fragrant (stinky). Add the fenugreek and cook one minute more. Allow to cool and grind in coffee grinder. Store in tightly covered container.

Servings
20

Comments and Notes
I know you're asking "where do I get curry leaves?". mountainroseherbs.com has them for dirtcheap, as with all of the other spices required.

LaGory Family cookbook: page 78

Greek Salad Dressing
By Brian LaGory

Ingredients
1/2 c. Olive Oil 1/4 c. Lemon Juice 1 - 2 T. Dried Herbs (Parsley, Oregano, Mint, etc.) 1 head Roasted garlic Salt and Pepper to taste

Directions
Combine all ingredients in blender and blend until well blended.

Servings
10

Comments and Notes

LaGory Family cookbook: page 79

Harissa

By Brian LaGory

Ingredients
6 dried Ancho peppers 6 dried Guajillo peppers 1 tabasco or other hot red chile (optional) 4 garlic cloves 1/2 cup olive oil 1 tsp Tabil or cumin 1 tsp salt

Directions
Soak the chile peppers in hot water until they soften, about 15 minutes . Stem and remove the seeds. Put all ingredients in a food processor and pulse until the mixture forms a smooth paste. Store in a covered jar in the refrigerator.

Servings
50

Comments and Notes
Delicious on grilled cheese, or use as a marinade for meat, or add to soups and stews.

LaGory Family cookbook: page 80

Hawaiian Sweet and Sour Sauce
By Brian LaGory

Ingredients
2 Tbsp. Cornstarch 1 1/2 c. Chicken Broth 2 Tbsp. Soy Sauce 2 Tbsp. Butter 1 c. Green Bell Pepper (diced) 6 slices Canned Pineapple (diced) 1/2 c. Vinegar 3/4 c. Pineapple Juice 1/2 c. Sugar 1/2 tsp. Salt 1/4 tsp. Ginger

Directions
Make a paste using the cornstarch, soy sauce, and 1/2 cup of the chicken broth. Melt the butter in a sauce pan, add the remaining 1 cup of chicken broth, bell pepper, and pineapple; simmer covered for 5 minutes. Add the cornstarch paste and remaining ingredients, simmer until the mixture thickens.

Servings
8

Comments and Notes
I place the sauce in a crockpot along with Hawaiian meatballs for a Luau inspired appetizer. The sauce is also good with shrimp, vegetables, or anything else you like.

LaGory Family cookbook: page 81

Jerk Seasoning
By Brian LaGory

Ingredients
1 teaspoon dried ground habanero chile or substitute other hot powder such as cayenne 2 tablespoons onion powder 2 teaspoons ground thyme 2 teaspoons ground allspice (or 1 T whole) 1 teaspoon coarsely ground black pepper ½ teaspoon ground nutmeg ½ teaspoon ground cinnamon ½ teaspoon garlic powder 1/4 teaspoon ground cloves

Directions
Combine all the ingredients and mix well (if using whole spices grind well). Store the extra seasoning in a glass jar.

Servings
20

Comments and Notes

LaGory Family cookbook: page 82

Montreal Steak Seasoning
By Brian LaGory

Ingredients
2 2 2 1 1 1 1 1 tablespoons paprika tablespoons crushed black pepper tablespoons kosher salt tablespoon granulated garlic tablespoon granulated onion tablespoon crushed coriander tablespoon dill tablespoon crushed red pepper flakes

Directions
If starting with whole peppercorns and coriander (increase the measurement by 1/2 to 1 time), place in a mortar and pestle or spice grinder, and grind until coarsely chopped or crushed. Combine and mix all ingredients well.

Servings
20

Comments and Notes

LaGory Family cookbook: page 83

Pesto

By Lee LaGory

Ingredients
1/2 cup olive oil 3 cloves garlic 1/4 tsp. salt 2 cups firmly packed fresh basil leaves 2 Tbsp. pine nuts (or walnuts) 2/3 cups freshly grated Parmesan cheese

Directions
Place olive oil, garlic and salt in food processor with blade. Puree until smooth. Add basil and nuts and blend until smooth. Transfer to bowl. Fold in Parmesan. May be stored in refrigerator with a layer of olive oil on top for several weeks. May be frozen in ice cube trays. Transfer frozen cubes to plastic bags and freeze to use in soups, etc.

Servings

Comments and Notes
Use on pasta, vegetables, chicken etc. Use to season soups. Split a loaf of Italian bread, spread with pesto, top with sliced tomatoes (season with salt and pepper) then top with a layer of Mozzarella or Provolone cheese and broil until cheese bubbles.

LaGory Family cookbook: page 84

Raisin Sauce Ingredients

By Craig LaGory

2 T butter 2 T flour 1 1/2 C cider or fruit juice 1/2 C raisins 1 tsp grated lemon zest

Directions
Melt butter in a saucepan, add flour and cook for a minute or two. Add the juice and raisins, bring to a boil, reduce heat and simmer for ten minutes stirring constantly until thickened. Add the lemon zest.

Servings
6

Comments and Notes
Serve over boiled Salt Pork for Uncle Zeke's Sweet and Salty Pig.

LaGory Family cookbook: page 85

Raita

By Brian LaGory

Ingredients
1 3/4 C plain yogurt 1 medium cucumber (peeled and grated or finely minced) 1/2 tsp salt 1/2 tsp ground cumin

Directions
Stir all ingredients together. Chill before serving.

Servings
6

Comments and Notes

LaGory Family cookbook: page 86

Roasted Garlic
By Brian LaGory

Ingredients
2 head Garlic 2 T. Olive Oil or non stick spray Salt

Directions
Remove excess papery skin from heads of Garlic. Cut off top of each head of garlic. Drizzle with Olive Oil (or spray with no stick spray and sprinkle with salt. Bake at 375° for 40 minutes.

Servings
?

Comments and Notes
I do this in the toaster oven.

LaGory Family cookbook: page 87

Tabil

By Brian LaGory

Ingredients
2 T coriander seeds 1 small dried red chile 2 T carraway seeds 1 tsp fennel seeds 1 tsp cumin seeds 1/2 tsp black peppercorns 1 tsp garlic powder

Directions
Combine all the ingredients except the garlic in a skillet over medium heat. Toast, shaking, until the mixture becomes fragrant. Add the garlic powder and grind in a spice or coffe grinder until powdery.

Servings
20

Comments and Notes
This North African spice mix is an essential ingredient in Harissa, it can also be used as a rub for meat.

LaGory Family cookbook: page 88

Tahini Sauce Ingredients

By Brian LaGory

1/2 C tahini, with a bit of its oil 1/2 C water or yogurt Juice of 1 lemon (3 T) 1/2 tsp garlic (minced) 1/2 tsp ground cumin (optional) salt and pepper to taste

Directions
Put all ingredients into a bowl or blender, and whisk or blend until smooth.

Servings
4

Comments and Notes
May be thinned with more lemon juice, oil, or yogurt ( or any combination of these) for a delicious salad dressing.

LaGory Family cookbook: page 89

Tomato Relish Ingredients

By Melody LaGory

1 gal. peeled tomatoes, chopped 3 large onions, chopped 4 hot peppers, chopped (more or less to taste) 1/4 c. salt 4 c. sugar 1 c. vinegar 1 1/2 T. pickling spice

Directions
Pour salt over tomatoes, onions, and peppers. Let sit overnight, drain. Put pickling spice in tied cloth or tea ball. Simmer tomato mixture, sugar, vinegar, and spices until thick (5 or 6 hours). Place in hot sterilized jars and seal. Great on hamburgers and hotdogs. My Granny, Ruth "Stonie" Merchant's recipe.

Servings
100

Comments and Notes
This may be called chili sauce outside of the southeast.

LaGory Family cookbook: page 90

Tzatziki Sauce
By Brian LaGory

Ingredients
16 ounces plain yogurt 1 medium cucumber, peeled, seeded, and finely chopped Pinch kosher salt 4 cloves garlic, finely minced 1 T olive oil 2 tsp red wine vinegar 5 to 6 mint leaves, finely minced

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

Servings
8

Comments and Notes

LaGory Family cookbook: page 91

"He ate the whole Macaroni!"
By Lee LaGory

Ingredients
8 oz. macaroni, cooked 1 and 1/2 cups hot milk 1/4 cup soft butter or margarine 1/4 cup flour 1/4 cup chopped onion, green onion, or chives 1/8 tsp. pepper 1 tsp. salt 2 cups diced Cheddar cheese Topping: 1 cup fresh bread crumbs 2 Tbsp. melted butter or margarine

Directions
Put all ingredients (except macaroni and topping ingredients) into blender container. Cover and blend until smooth, stopping to scrape sides of blender container if necessary. Mix with macaroni. Pour into 2 quart baking dish. Bake at 350 degrees for 15 minutes. Mix bread crumbs and butter and sprinkle over top. Bake 15 minutes longer until bubbly and crumbs are lightly browned.

Servings
4-6

Comments and Notes

LaGory Family cookbook: page 92

Copper Pennies
By Melody LaGory

Ingredients
2 lbs carrots 1 bell pepper (sliced) 1 onion (sliced into rings) 1/2 C oil 3/4 C vinegar 1 can tomato soup 1 tsp dry mustard 1 C sugar

Directions
Peel and slice the carrots into 1/4 inch thick slices, Cook in salted water until just tender. Drain the carrots. Layer carrots, peppers, and onions. Mix remaining ingredients together and heat through. Pour heated mixture over the carrots and refrigerate over night.

Servings
8

Comments and Notes

LaGory Family cookbook: page 93

Creamy Macaroni and Cheese
By Brian LaGory

Ingredients
2 cups uncooked elbow macaroni 4 tablespoons (1/2 stuck) butter, cut into pieces 2 1/2 cups grated sharp Cheddar cheese 3 eggs, beaten 1/2 cup sour cream 1 (10 3/4-ounce) can condensed Cheddar cheese soup 1/2 teaspoon salt 1 cup whole milk 1/2 teaspoon dry mustard 1/2 teaspoon black pepper

Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Servings
12

Comments and Notes

LaGory Family cookbook: page 94

Goetta

By Brian LaGory

Ingredients
1 lb. Ground Beef 1 lb. Sausage or Ground Pork 1 Onion (finely chopped) 2 c. Steel Cut Oats 2 tsp. Salt 2 Bay Leaves 1/2 tsp. Sage 8 c. Water 1/4 tsp. Cayenne Pepper (or to taste)

Directions
The steel cut oats are very important as rolled oats won't give the same texture. Place Ground Meat into water breaking it up with a fork while bringing it to a boil. Add the remaining ingredients. Cook for one hour over medium heat stirring frequently, the mixture should become thick. Pour the goetta into greased loaf pans. Cool. Slice and fry in a little oil until brown and crisp (slices may be dipped in flour to aid in crisping). To make Scrapple substitute the pinhead oats with cornmeal, and reduce the cooking time to 30-45 minutes while stirring continuously over low heat.

Servings
20

Comments and Notes
Better than the store bought, you can make it as spicy or mild as you want.

LaGory Family cookbook: page 95

Green Bean Casserole
By Melody LaGory

Ingredients
1 can (10 3/4 oz) cream of mushroom soup 2 cans (14 1/2 oz) no salt added french cut green beans 3/4 C milk 1 1/3 C French fried onions

Directions
Drain green beans. Mix beans, soup, milk, and 2/3 cup french fried onions in a casserole dish. Bake at 350 degrees for 45 minutes. Cover with remaining onions and bake another 5 minutes.

Servings
6

Comments and Notes
If Elise will be eating the casserole add up to 6 jars chicken baby food (she won't even notice, and she needs the protein).

LaGory Family cookbook: page 96

Indian Green Beans
By Mark LaGory

Ingredients
1 1/2 pounds fresh green beans 1 medium-sized onion, peeled and coarsely chopped 3 cloves garlic, peeled and coarsely chopped A piece of fresh ginger, about 1 inch square, coarsely chopped 1 medium-sized tomato, coarsely chopped 1/2 teaspoon ground turmeric 10 tablespoons vegetable oil 2 teaspoons ground coriander 1 teaspoon ground cumin 1/2 teaspoon whole cumin seeds 1/2 teaspoon whole black mustard seeds Optional - 1 or 2 whole dried red peppers OR 1/2 hot fresh green chili sliced in half OR 1/4 teaspoon cayenne pepper 1 teaspoon salt (or to taste) 2 teaspoons lemon juice (or to taste)

Directions
Wash the beans. Trim the ends. Slice the beans into rounds about 1/8" - 1/4" thick. Put the onion, garlic, ginger, tomato and turmeric in a blender and blend into a smooth paste. Put 6 tablespoons of the vegetable oil in an 8-inch skillet or heavy-bottomed pan, and heat it on medium. Pour in mixture from blender and fry for about 5 minutes, stirring all the time, adding a teaspoon of warm water if and when it starts to stick to the bottom. Now put in the coriander and cumin and continue frying another 5 minutes, again adding a teaspoon of warm water if necessary to prevent sticking. In a 10-inch skillet, heat the remaining tablespoons of oil over a medium flame. When very hot, put in the whole cumin and mustard seeds. After 10 seconds, add the whole red peppers if you are using them. Stir once, and as the peppers darken and the mustard seeds begin to pop, put in the sliced green beans and the sliced green chili if you are using it. Now scrape up all the mixture from the first skillet and add it to the beans. Fry the beans on medium flame for 5 minutes, stirring all the time. Turn heat to low, add the salt and lemon juice, and let the beans cook covered, stirring now and then, until they are tender (about 35 minutes). If you are using cayenne pepper, stir in 5 minutes before the end of cooking time. If the beans stick to the skillet, add 1 tablespoon of water, stir and keep cooking.

Servings
LaGory Family cookbook: page 97

6

Comments and Notes

LaGory Family cookbook: page 98

Italian Green Beans
By Lee LaGory

Ingredients
3/4 lb. fresh green beans, as near same size as possible, ends trimmed Water-Salt 1 Tbsp. vegetable oil 1 medium-size onion, cut into 1/4" rings 3 large cloves garlic, peeled 1 tsp. granulated sugar 1/2 tsp. dried basil leaves 2 Tbsp. grated Parmesan cheese

Directions
Cut beans in half if over 4" long. In a large, heavy skillet or dutch oven bring 1" of water to a boil over high heat. Add 2 tsps. of salt and the beans; cover and cook about 5 minutes, until tender but still slightly firm. Drain and rinse with cool water. Dry skillet and heat over high heat. Add the oil; when hot, add onion and whole garlic cloves. Reduce heat to moderately high and cook 4 to 5 minutes, stirring constantly, until onion is browned. Add beans and cook 1 minute, stirring constantly. Stir in 2 Tbsp. water, the sugar, basil and 1 tsp. of salt. Cook 1 to 2 minutes longer, stirring constantly. Discard garlic and sprinkle beans with cheese.

Servings
4

Comments and Notes
May be served hot or at room temperature. I don't really discard the garlic cloves! Amount of salt may be reduced.

LaGory Family cookbook: page 99

Orzo Risotto ("I Can't Believe It's Not Maggots")
By Lee LaGory (title by Craig)

Ingredients
2 Tbsp. butter or olive oil 1 small onion, minced 3 cups vegetable (or chicken) stock (more if needed) 1 & 1/2 cups orzo salt and freshly ground black pepper to taste 1 cup freshly grated parmesan cheese 1/2 cup minced fresh parsley

Directions
Place the butter in a 3 or 4 qt. saucepan and turn the heat to medium; when the foam subsides, add the onion and cook, stirring, until it becomes translucent. Meanwhile, heat the stock in a separate pan. Add the orzo to the onion and stir once or twice; season with salt and pepper and add the stock, all at once. Cover and reduce heat to medium low. Cook, stirring every few minutes to prevent sticking, until the liquid is absorbed and the pasta is tender, about 15 minutes. Taste and adjust seasoning if necessary. If the pasta is underdone, add 1/2 cup more stock or hot water and cook another 5 min. or so, until it is absorbed and the pasta is done. Stir in half of the parmesan and parsley. Garnish with remaining parsley and serve, passing remaining cheese at the table.

Servings
4-6

Comments and Notes
To make "I can't believe it's not maggots in a garden", saute (separately) a mixture of vegetables (slivered carrots, finely sliced onion,minced garlic, peas etc.-abt. 2 c. total) in olive oil. Top risotto with mixture before serving.

LaGory Family cookbook: page 100

Pasta with Sun-Dried Tomato Pesto and Feta
By Mark LaGory

Ingredients
3/4 cup oil-packed sun-dried tomato halves, drained 1/4 cup loosely packed basil leaves 2 tablespoons slivered almonds 2 tablespoons shredded fresh Parmesan cheese 1 tablespoon minced garlic 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup (2 ounces) crumbled feta cheese 8 ounces bow tie pasta

Directions
Cook pasta according to the package directions. Drain through a sieve over a bowl, reserving 1 cup cooking liquid. Return pasta to pan. While pasta cooks, place tomatoes and next 6 ingredients (through black pepper) in a food processor; process until finely chopped. Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. Add to pasta; toss well to coat. Sprinkle with feta.

Servings
4

Comments and Notes

LaGory Family cookbook: page 101

Roasted Brussels Sprouts with Garlic
By Brian LaGory

Ingredients
1/4 C olive oil 1 pound Brussels sprouts (trimmed and halved) 5 cloves garlic (peeled) 1 T balsamic vinegar (optional) salt and pepper to taste

Directions
Heat the oven to 45o degrees. Put the oil in a large oven proof skillet over medium-high heat. Arrange the sprouts in one layer, cut side down. Toss in the garlic and season with salt and pepper. Cook, undisturbed, until the sprouts begin to brown (3-5 minutes), then transfer to the oven. Cook, shaking the pan occasionally, until the sprouts are quite brown and tender, about 30 minutes. Drizzle with the vinegar if you're using it.

Servings
4

Comments and Notes
These are what Blaine and Samantha call baby cabbages. And believe it or not, at least Samantha loves them.

LaGory Family cookbook: page 102

Spicy Indian Green Beans (Masaledar sem)
By Mark LaGory

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

Directions
Cut green beans crosswise in ¼ inch pieces. Put ginger and garlic into food processor or blender. Add ½ cup of the water and blend until fairly smooth. Heat oil in wide, heavy saucepan over medium heat. When hot, put in whole cumin seeds. 5 seconds later, put in the chili. As soon as it darkens, put in the garlic-ginger paste. Stir and cook for a minute. Put in coriander. Stir a few times. Put in chopped tomatoes. Stir and cook for 2 minutes, mashing up the tomatoes with a slotted spoon as you stir. Put in the beans, salt, and remaining water. Cover, turn heat to low and cook for 8-10 minutes or until the beans are tender. Add lemon juice, roasted cumin, and a generous amount of ground black pepper. Turn heat up and boil away all of the liquid, stirring the beans gently.

Servings
6

Comments and Notes

LaGory Family cookbook: page 103

Autumn Soup
By Brian LaGory

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

Directions
In large saucepan, cook and stir meat until brown. Drain fat off. Cook and stir onions with meat until onions are tender, about 5 minutes. Stir in remaining ingredients and heat to a boil. Reduce heat and cover, simmering for 30 minutes or until vegetables are tender.

Servings
8

Comments and Notes
Mom (Mary Sue) makes this without the carrots. I really like them, so I've listed them as optional. I suppose you could make a vegetarian version omitting the meat, or substituting it with some beans, TVP, or some of that other hippy stuff.

LaGory Family cookbook: page 104

Birmingham Chili
By Brian LaGory

Ingredients
3 lbs ground beef 1 large onion (chopped) 3 cloves garlic (minced) 3 T Cajun Crawdaddy's chili powder 1/2 - 1 tsp ground cumin 1 can (28 oz) diced, whole or crushed tomatoes 3 cans (15.5 oz) chili beans, or your choice of other beans salt and pepper to taste

Directions
Brown the ground beef and drain (or leave it if you like greasy chili). Add the onion and garlic and cook for about 5 minutes. Add the chili powder and cumin and cook for another minute or two. Add the tomatoes and simmer for about an hour until the tomatoes begin to break down. Add the beans and simmer another 20 to 30 minutes. Serve garnished with Fritos, chopped onion, grated cheese, sour cream, and Cajun Crawdaddy's hot sauce as desired.

Servings
16

Comments and Notes
I often put the onions, garlic, and either a fresh or soaked dry chili pepper in a food processor and pulse until finely chopped. You can substitute the beef with ground turkey for a turkey chili. If using the Fritos I don't add any additional salt.

LaGory Family cookbook: page 105

Black Bean Soup
By Lee LaGory

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

Directions
Soak beans in water overnight or boil for 2 min. then let sit for at least 1 hour. Simmer beans for 1 and 1/2 to 2 hours. Add salt. Mix garlic with vinegar, cumin and oregano. Set aside. Saute onion and green pepper in oil; add garlic mixture and add to soup. Simmer an additional hour. Add 2 Tbsp. tomato paste (or more to taste). Puree about one half to three fourths of the soup in a blender. Return to pot. Serve with cheese, sour cream, and hot sauce. May be served over rice.

Servings
6-8

Comments and Notes

LaGory Family cookbook: page 106

Fort Morgan Gumbo
By Brian LaGory

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

Directions
Combine first 7 ingredients in a large soup pot and cook until vegetables are tender. Meanwhile brown the flour in the fat or oil. Cook until very brown and thick stirring with a non plastic spoon; at least 30 minutes. Add flour mixture to the vegetables, stirring constantly. Add the salt, cayenne, hot pepper sauce, and File powder. Simmer for one hour, stirring occasionally. Add the seafood and simmer 20 minutes or more. Serve over cooked rice.

Servings
12

Comments and Notes

LaGory Family cookbook: page 107

Gazpacho

By Brian and Melody LaGory

Ingredients
6 Large Tomatoes (chopped) 2 Cucumbers (peeled and chopped) 1/2 c. Onion (chopped) 1/3 c. Olive Oil 1/2 c. Celery (chopped) 2 cloves Garlic (crushed) 1/2 c. Bell Pepper (minced) 2 c. Tomato Juice 3 T. Lemon Juice Tabasco Sauce (to taste)

Directions
Rub glass bowl with Garlic. Combine all other ingredients in bowl and chill for 24 hours before serving. Variation- I sometimes use a large 28 oz. can of diced tomatoes with one or 2 fresh chopped tomatoes in place of the 6 large fresh tomatoes. Also the ingredients can be processed in a food processor for a smoother consistency.

Servings
10

Comments and Notes
Delicious cold summer soup.

LaGory Family cookbook: page 108

Matzo Ball Soup
By Brian LaGory

Ingredients
3 eggs 6 to 9 cups chicken or vegetable stock 1/4 C minced or grated onion 1/4 C oil, or melted shortening or chicken fat 1/2 tsp salt 1/2 tsp ground black pepper 1 C matzo meal 4 carrots cut into chunks (optional)

Directions
Separate the eggs. Add the yolks to 1/2 C of the stock, and beat until well mixed. Stir in the onions, the fat (oil), salt, and pepper. Add the matzo meal, and stir to mix. Beat the whites until stiff, and fold them into the matzo mixture. Cover the mixture and refrigerate for one hour to over night. Bring a large pot of salted water to a boil. Using wet hands shape the matzo mixture into one inch balls. Add the matzo balls to the boiling water and reduce the heat so the mixture gently bubbles, and cook for 30 minutes. If using the carrots simmer them in the stock for 20 minutes. Place the matzo balls in soup bowls and ladle the stock and carrots (if using) over them.

Servings
6

Comments and Notes

LaGory Family cookbook: page 109

Potato Soup Mix
By Brian LaGory

Ingredients
1 3/4 cups instant mashed potatoes, butter-flavored 1 1/2 cups powdered milk 2 tablespoons instant chicken or vegetable bouillon 2 teaspoons dried onion flakes 1 tablespoon dried parsley 1/8 teaspoon turmeric 1/4 teaspoon white pepper

Directions
In a large bowl, combine all ingredients mixing until well blended. Store in airtight container. To serve, place 1/2 cup soup mix in bowl. Add 1 cup boiling water. Stir until smooth. Let soup set 1 to 2 minutes to thicken slightly.

Servings
6

Comments and Notes

LaGory Family cookbook: page 110

Pumpkin Soup Ingredients

By Brian and Melody LaGory

1 (16-oz.) can Pumpkin 13.75 oz. Chicken Broth 1 Large Onion 2 Carrots (sliced or diced) 2 c. Half and Half 1/8 tsp. Pepper 1 tsp. Cinnamon 1/2 tsp. Baking Soda 1/4 tsp. Salt Sour Cream Bacon Bits

Directions
In a large pot add, chicken broth, onions, carrot, baking soda, salt and pepper. Simmer uncovered for ten to fifteen minutes until carrots are soft. Put vegetable and broth into a food processor or blender and blend until smooth. Return to pot. Add pumpkin and half and half. Simmer uncovered for 10 minutes. Pour into soup crocks or soup bowls. Top with sour cream and bacon bits.

Servings
8

Comments and Notes
This soup is delicious and simple, don't let the sound of it keep you from trying it. It is important that you use canned pumpkin and not canned pumpkin pie filling.

LaGory Family cookbook: page 111

Split Pea Soup
By Brian LaGory

Ingredients
2 C (1 lb) split peas 6 C chicken or vegetable stock 1 carrot (chopped) 1/2 onion (chopped) 1 rib celery (chopped) 1 dried hot pepper or pinch of cayenne 1/2 to 1 cup diced ham (optional) 2 T vegetable oil (optional) 2 T flour (optional)

Directions
Put the peas, carrot, onion, celery, hot pepper or cayenne, and stock in a large pot over medium high heat. Bring to a boil, then turn the heat to low and simmer partially covered for 60 minutes. Blend the soup in a blender or with an immersion blender If you desire a thicker soup with ham heat the oil in a skillet, add the ham and cook until it is lightly browned. Add the flour and cook stirring for a minute or two. Add the soup to the flour mixture a spoonful at a time stirring, until a few cups of soup has been added to the mix. Mix this back into the soup stirring until thickened.

Servings
4-6

Comments and Notes
Serve with croutons or bread.

LaGory Family cookbook: page 112

Taco Soup

By Brian LaGory

Ingredients
1 lb ground beef 1 large onion (chopped) 3 14-oz. cans pinto beans 14-oz can tomatoes with chiles 14 1/2-oz can chopped tomatoes 15-oz can tomato sauce 1 pkg dry Hidden Valley Ranch Dressing mix 1 pkg dry taco seasoning 15 1/4-oz can corn

Directions
Brown beef and onions in a skillet, drain. Place all ingredients in a slow cooker and cook on low 4 hours. Serve garnished with shredded cheese, chopped onions, sour cream, salsa, hot sauce, and tortilla chips as desired.

Servings
10

Comments and Notes

LaGory Family cookbook: page 113

Tortilla Soup Ingredients

By Brian LaGory

1/2 C vegetable oil (or deep fryer heat to 375, plus 2 T oil) 6 corn tortillas (cut in 1/4 inch strips) 3 garlic cloves (sliced) 1 large onion (diced) 2 dried chiles (stemmed, seeded, and sliced) 3 fresh tomatoes (roasted), or canned tomatoes 6 C chicken stock 1 C shredded cooked chicken 2 T Lime juice Salt and Pepper to taste Chopped fresh cilantro leaves, for garnish 1 C cheese (Monterey Jack, cheddar, or Queso Fresco) 1 ripe avocado (sliced)

Directions
Put the oil in a sauce pan over medium high heat (or heat the deep fryer to 375) Fry the tortilla strips until golden brown, 2 to four minutes. Drain on paper towels. Use 2 T oil over medium heat to fry the garlic and onions, cook until softened, about 5 minutes. Add the chiles, tomatoes, and half the tortilla strips and cook another 5 minutes. Pour in the chicken stock, bring to a boil then simmer 20 minutes. Use an immersion blender, or food processor to puree the mix until smooth. Return to the stove and continue to cook over medium heat, stir in the chicken, and heat through. season with the lime juice, salt, and pepper. Garnish with cilantro, cheese, avacado, and tortilla strips and serve.

Servings
4

Comments and Notes

LaGory Family cookbook: page 114

White Chili

By Brian LaGory

Ingredients
3 cans of Great Northern Beans (drain as much as possible) 6 cups chicken broth (or 3 to 4 cans broth) 2 cloves garlic, minced 2 medium onions, chopped 2 tablespoons of olive oil 2 4-ounce cans mild green chilies, chopped 2 teaspoons ground cumin 1 1/2 teaspoons oregano 1/4 teaspoon ground cloves 1/4 teaspoon cayenne pepper 4 cups diced cooked chicken breast (I use skinless chicken breasts)

Directions
Combine beans, broth and garlic in a large soup pot. In a skillet, sauté onions in oil until tender, add chilies and seasonings and mix thoroughly. Add to bean mixture and bring to a boil. Add chicken, cover and reduce heat, simmering for 1 to 2 hours, stirring occasionally. Serve topped with grated cheese, salsa, tortilla chips, and sour cream.

Servings
10

Comments and Notes
You can substitute soaked dried white beans, cook the beans for about three hours and proceed with the recipe.

LaGory Family cookbook: page 115

Blaine's Matzah Lasagna
By Brian LaGory

Ingredients
9 pcs. Matzah 2 c. Tomato Sauce 1 lb. Ricotta Cheese 1 c. Chopped Spinach 1 Tbsp. Oregano 1 Tbsp. Garlic Powder 1/2 c. Parmesan Cheese 1 c. Mozzarella Cheese

Directions
Put the Ricotta in a bowl and mix with the spinach, spices, 1/4 cup of Parmesan, and 1/4 cup of the mozzarella. Cover the bottom of a baking dish with some of the matzah. Cover with some of the sauce. Cover sauce with 1/3 of the cheese mixture. Put some more matzah on top of the cheese and continue this process until all is used up, making sure that top of lasagna is matzah and some sauce. On the top, spread the remaining mozzarella cheese and Parmesan cheese. Bake in 350° oven for about 30 minutes or until cooked through.

Servings
6

Comments and Notes
Blaine's favorite kosher for passover dish.

LaGory Family cookbook: page 116

Dal (Indian Lentils)
By Brian LaGory

Ingredients
1 lb dried lentils (preferably red, but brown and green are OK) 1 onion (roughly chopped) 1 two inch piece of ginger (peeled and minced) 3 garlic cloves (peeled and minced) 1 T curry powder 2 tsp ground cumin 2 dried red chiles or red pepper flakes 3 or four tomatoes (chopped); or one 15 oz can diced tomatoes salt and pepper to taste

Directions
COmbine all ingredients except salt and pepper in a large pot; along with water to cover. Bring to a boil over high heat, then reduce heat to a simmer. Cook until the lentils are tender, about an hour. Season to taste. Serve over rice with Raita if you like.

Servings
8

Comments and Notes

LaGory Family cookbook: page 117

Falafel

By Brian LaGory

Ingredients
1 3/4 C dried chickpeas 2 cloves garlic 1 small, peeled and quartered 1 tsp ground coriander 1 T ground cumin 1 tsp cayenne 1 C chopped fresh parsley or cilantro 2 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp baking soda 1 T lemon juice 1 egg oil for frying

Directions
Put the beans in a bowl and cover with water by 3 to 4 inches. Soak for 24 hours, checking occasionally to see if more water is needed. Drain the beans well and place them in a good processor with all remaining ingredients, except the oil. Pulse until finely minced but not pureed. Put 1 to 2 inches of oil in a pan. Form heaping tablespoons into balls or patties and fry until browned.

Servings
6

Comments and Notes
Serve with Tahini sauce, or in pitas with veggies and Tahini sauce, plain yogurt, or Tzatziki sauce. The egg may be omitted, but it helps the Falafel stay together.

LaGory Family cookbook: page 118

Fresh Tomato Tart
By Michelle LaGory

Ingredients
Crust: 2 cups flour 1/2 tsp. salt 2 Tbsp. sugar 4 tsp. baking powder 1/3 cup shortening or margarine 3/4 cup milk

Filling: 5 med. tomatoes, abt. 6 oz. each 3/4 tsp. salt (approx.) 1/2 tsp. dried basil or 1 tsp. fresh minced basil 1/4 tsp. pepper (approx.) Topping: 1 cup mayonnaise 1 cup (4 oz.) grated Swiss cheese 1 cup (4 oz.) grated sharp cheddar cheese

Directions
Crust: Sift flour, salt, sugar and baking powder into a medium bowl. Add shortening and cut in with pastry blender until the mixture looks like very coarse crumbs. Stir in the milk (or buttermilk) with a fork until a soft dough forms. Cover dough and put in a draft-free area for 30 min. to rise slightly. Meanwhile make filling and topping. Filling: Put enough water in a med. pan to cover tomatoes completely when they are added. Bring water to boil over high heat; add tomatoes and leave in water 10 to 15 seconds. Drain tomatoes and rinse with cold water; remove and discard skin. Cut tomatoes into 1" pieces; sprinkle with salt, basil and pepper. Toss gently; taste and add more seasoning if desired. Topping: Mix mayonnaise and cheeses in small bowl. Assemblage: Heat oven to 450 degrees. Lightly grease a 13" x 9" baking dish (or 6-10 oz. custard cups). Press dough evenly in bottom and up the sides of dish. Bake about 8 min. or until crust begins to turn golden brown: crust will puff up and pull down slightly from rim of dish. Fill with filling and mound the topping on top. Turn oven down to 400 degrees and return to oven. Bake 15 min. longer, until crust is browned and topping is lightly browned and puffy.

Servings
LaGory Family cookbook: page 119

6-8

Comments and Notes
Can be served warm or cold.

LaGory Family cookbook: page 120

Mexicali Bean Bake
By Lee LaGory

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

Directions
In large saucepan cook onion and garlic in 2 Tbsp. oil till tender but not brown. Blend in flour. Stir in beans, tomatoes and spices. Cook and stir till bubbly. Remove from heat. In bowl, combine cornmeal, salt and baking soda. Stir together egg, milk and the 1/4 cup oil. Add to dry ingredients along with the drained corn; mix well (it will be thin). Pour about 2/3 of the cornmeal mixture in a greased 2 qt. casserole or 13" x 9" baking pan. Top with the cheese, spoon bean mixture over all. Spoon remaining cornmeal mixture around the edge. Bake at 350 degrees for 35 minutes or till the corn bread is done.

Servings
6

Comments and Notes

LaGory Family cookbook: page 121

Samantha's Spinach (Saag Paneer)
By Brian LaGory

Ingredients
1 1/2 lbs. Spinach (fresh or frozen) 3/4 lb. Tofu (optional) 3 Tbsp. Butter 1 Tbsp. Ginger (fresh peeled and grated) 1 Tbsp. Garlic (minced) 3 Small Dried Chiles 2 Tbsp. Curry Powder 1/2 c. Yogurt 1 1/2 c. Whole Milk or Half and Half Salt to taste

Directions
If using fresh spinach wash, trim off the large stems, and chop into pieces no larger than 1 inch. If using frozen spinach defrost and chop. If you are using the Tofu slice it in half and wrap it in tea towels or paper towels and weigh it down with a plate to remove the moisture. Put the butter in a pot over medium high heat and add the ginger, garlic, and chiles cooking until the garlic just begins to color. Stir in the curry powder and a pinch of salt and cook for a minute. Add the spinach and cook until it wilts (about 5-10 minutes if frozen), then add the yogurt and one cup of the milk. Remove the chiles and discard. Allow the mixture to boil over medium to medium-high heat. I use an immersion or stick blender to puree the spinach into a sauce at this stage, but that is not necessary. If using the tofu, slice into 1/2 inch cubes and fry it in a small amount of oil until golden brown. Add the tofu to the spinach, and allow to heat for several minutes. Add the remaining milk, stir, and adjust seasonings (I often add some lime or lemon juice). Serve over rice.

Servings
8

Comments and Notes
I usually double the recipe, because Samantha will eat it three meals a day. If you're feeling really adventurous try making your own authenic paneer.

LaGory Family cookbook: page 122

Savory Cheese and Onion Pie
By Lee LaGory

Ingredients
Pastry for 9 to 10" pie 10 oz. cheese, half Swiss and half Swiss Gruyere 2 Tbsp. flour 2 large onions 4 Tbsp. butter or margarine 1 Tbsp. chopped basil (or 1/2 tsp. dried basil) 2 large, firm tomatoes, sliced 2 large eggs 3/4 cup cream (or milk)

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

Servings
8

Comments and Notes
You may substitute some mozzarella or provolone cheese for some of the swiss.

LaGory Family cookbook: page 123

Stuffed Acorn Squash
By Lee LaGory

Ingredients
2 acorn squash, halved and seeded 1 & 1/2 Tbsp. (approx.) butter or margarine 2 Tbsp. (approx.) brown sugar 1 Tbsp. olive oil 1 med. size onion, minced 1 med. size carrot, coarsley shredded 2 cloves garlic, minced 1/3 cup chopped pecans, toasted 2 & 1/2 cups cooked brown or white rice 1/2 (heaping) tsp. dried basil salt and freshly ground black pepper to taste 1 Tbsp. minced fresh parsley

Directions
Preheat oven to 400 degrees. Place the seeded squash halves, cut side down, on a greased baking sheet and bake for 30 minutes. Remove from oven and place squash, open side up, on baking sheet. Cool slightly before rubbing cut sides with butter and sprinkling liberally with brown sugar, salt and pepper. Return to oven and bake about 15 min. longer until almost tender and beginning to glaze. Reduce oven temp. to 350 degrees. Meanwhile, prepare filling: Heat the oil in a large skillet over med. heat. Add the onion and carrot and cook until softened; add garlic and saute for several minutes longer. Stir in rice, nuts and seasonings. Mix well and spoon into the squash cavities. Bake, stuffing side up, for abt. 20 minutes longer at 350 degrees until squash is tender when pierced and filling is hot. Sprinkle with fresh parsley before serving.

Servings
4

Comments and Notes

LaGory Family cookbook: page 124

Tofu Stir Fry Ingredients

By Mark LaGory

1/4 C tomatoes (diced) 2 T vinegar 2 T brown sugar 2 dried chili peppers (or red pepper flakes to taste) 2 tsp sesame oil 1 T garlic 2 T fresh ginger (peeled and minced) 3/4 C stock 1 1/2 T cornstarch in 1/2 C Water 1 container tofu 5-10 scallions (sliced)

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

Servings
4

Comments and Notes

LaGory Family cookbook: page 125

Index
"He ate the whole Macaroni!" Autumn Soup Baked Feta Barbecue Rub Beer Beer Butt Chicken Belgian Wassail Best Salad in the World Biggel-Balls Birmingham Chili Biscuits Supreme Black Bean Soup Blaine's Matzah Lasagna Bread Dip Mix Bread pudding Butter Tea Cookies Cajun Crawdaddy's Chili Powder Cajun Crawdaddy's Habanero Hot Sauce Cajun Crawdaddy's Pepper Jelly Cajun Crawdaddy's Tabasco Pepper Sauce Caramel Corn Chai Tea Mix Cheese Bread Cheesecake Pie Chicken Korma Pulao Chicken LaGory Cilantro Salsa Cincinnati Chili Cincinnati Chili Mix Coca-Cola Barbecue Sauce Conch Fritters Copper Pennies Corn Fritters Cottage Pie Cranberry Scones Creamy Blackberry Pie Creamy Macaroni and Cheese Crescent Rolls Curry Powder Dal (Indian Lentils) Devil Dogs Deviled Eggs Dutch Meat Loaf Falafel Foamy Sauce Fort Morgan Gumbo Fragrant (Stinky) Curry Powder Fresh Tomato Tart Frito Pie Gazpacho 92 104 6 69 18 48 19 65 7 105 23 106 116 70 28 29 71 72 73 74 30 20 24 31 49 50 75 51 52 76 8 93 9 53 25 32 94 26 77 117 33 10 54 118 35 107 78 119 55 108

LaGory Family cookbook: page 126

Index ( ...continued ) German Pancakes (Breakfast) Gingerbread Goetta Greek Salad Dressing Green Bean Casserole Gyro Harissa Hawaiian Meatballs Hawaiian Sweet and Sour Sauce Heart Attack on a Plate Highlander Oatmeal Cake Hot Mushroom Turnovers Huli Huli Chicken Hummus Hungarian Goulash Indian Chickpea Salad Indian Green Beans Italian Green Beans Jerk Seasoning Kentucky Pecan Pie Layered Dip Layered Pesto Dip Limoncello Luau Pork Luau Punch Matzo Ball Soup Mexicali Bean Bake Mexican Shredded Pork Montreal Steak Seasoning No Boil Lasagna Noony's Peanut Butter Penuche Nut Brittle Oatmeal Cookies Opera Fudge Orzo Risotto ("I Can't Believe It's Not Maggo... Pappy Burger Pasta with Sun-Dried Tomato Pesto and Feta Peach Upside-Down Cake Peppermint Twist Cookies Pesto Potato Salad Potato Soup Mix Pumpkin Soup Raisin Sauce Raita Rice Pudding Roasted Brussels Sprouts with Garlic Roasted Garlic Robin's Nest Cookies Samantha's Spinach (Saag Paneer) 27 36 95 79 96 56 80 11 81 57 37 12 58 13 59 66 97 99 82 39 14 15 21 60 22 109 121 61 83 62 40 41 42 43 100 63 101 44 45 84 67 110 111 85 86 46 102 87 47 122

LaGory Family cookbook: page 127

Index ( ...continued ) Savory Cheese and Onion Pie Spicy Indian Green Beans (Masaledar sem) Split Pea Soup Stuffed Acorn Squash Stuffed Artichokes Tabbouleh Tabil Taco Soup Tahini Sauce Taquitos Tofu Stir Fry Tomato Relish Tortilla Soup Tzatziki Sauce Ultimate Cheese Dip White Chili 123 103 112 124 64 68 88 113 89 16 125 90 114 91 17 115

LaGory Family cookbook: page 128

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