December 6, 2008

Black Forest Fudge

12 ounces semisweet chocolate, coarsely chopped

4 ounces unsweetened chocolate, coarsely chopped

1 can (14 ounces) sweetened condensed milk

2 Tbsp Kirsch (cherry brandy) or plain brandy

1 cup dried cherries

Line an 8-inch square pan with aluminum foil so the foil extends 2 inches beyond two opposite sides of the pan.

In a 3-quart microwave-safe bowl, combine the semisweet and unsweetened chocolates, condensed milk and brandy. Microwave, uncovered, on HIGH power for 3 minutes, or until the chocolate begins to melt, stirring halfway through the heating time. Then remove from the microwave and stir until the chocolate is melted and the mixture is smooth. Stir in the cherries just until incorporated. Do not over-stir, or the fudge will stiffen. Scrape the fudge into the prepared pan and spread to the edges. Refrigerate at least 4 hours.

Using the edges of the foil as handles, lift out the fudge onto a cutting board and cut into 1-inch pieces. Store the fudge, refrigerated, in an airtight container.

Makes 64 pieces.

Coconut Sarah Bernhardts

1-1/4 cups unsweetened dessicated coconut
1/3 cup granulated sugar
1 egg white
1/2 teaspoon vanilla
12 ounces bittersweet chocolate
1/4 cup whipping cream
2 tablespoons butter, softened
1 tablespoon rum
2 teaspoons solid vegetable shortening

Pre-heat oven to 350 F and line 2 baking sheets with parchment paper.

In a large mixing bowl, stir together coconut, sugar, egg white and vanilla until combined. Drop by teaspoonful onto prepared pans. Bake 7 minutes or until bottoms are lightly golden.

Allow to cool on baking sheets. Place 8 ounces of the chocolate in a mixing bowl and chop so that the mixture forms small chunks.

In a small saucepan, heat cream with the butter just until the butter melts and bubbles form around the edge of the pan. Pour hot cream over the chocolate and whisk until smooth. Stir in rum. Cover and refrigerate about 1 hour or until firm. Place 1 teaspoon of chocolate mixture on top of each cookie. Smooth to form a dome shape. Refrigerate about 1 hour or until firm. Line cooled baking sheets with waxed paper.

In the top of a double boiler over hot water, melt the remaining 4 ounces of chocolate with the shortening. Allow to cool for 3 minutes. Set cookie on a fork and spoon the melted chocolate over the cookie until completely coated. Place on waxed paper.

Refrigerate until chocolate sets, about 2 hours

Pretzel Candy Crunch

2 cups broken pretzels
1 cup tiny marshmallows
1/2 cup chopped salted cashews or peanuts
3/4 cup sugar
1/3 cup half-and-half or light cream
2 tablespoons butter or margarine
1 cup chocolate chips

Combine pretzels, marshmallows, and cashews or peanuts in a large mixing bowl; set aside.

Combine sugar, half-and-half or light cream, and butter or margarine in a heavy saucepan. Bring to boiling over medium heat, stirring constantly. Remove from heat.

Add chocolate chips. Let stand 1 minute to soften pieces. Stir till combined. Let stand 5 minutes.

Pour chocolate mixture over pretzel mixture; stir to coat. Drop by rounded teaspoons onto baking sheets lined with waxed paper. Chill till firm.

Store in a tightly covered container in the refrigerator.

Makes about 30 pieces.

Make-Ahead Tip: Prepare candy and store in a tightly covered container in the refrigerator up to 1 week.

Key Lime Fudge

3 cups white chocolate chips
1 (14oz) can sweetened condensed milk
2 tablespoons key lime juice
2 teaspoons lime zest
1 cup chopped macadamia nut (toasted if preferred)

1. Line 8x8 baking pan with foil, butter foil.

2. In medium saucepan over low heat, combine morsels and sweetened condensed milk; stir constantly until melted and smooth.

3. Remove from heat, stir in juice and peel.

4. Stir in nuts.

5. Pour into prepared pan, refrigerate until set.

6. Lift from pan, using edges of foil, peel foil off fudge and cut into small piece.

7. May be frozen for 2 months, keeps for 1 week at room temperature.

Chocolate Cherries

3 cups sugar

1 cup plus 1 tablespoon water

1/4 cup light corn syrup

60 maraschino cherries with stems (do not use fresh cherries)

24 ounces semisweet chocolate, roughly chopped, or 24 ounces semisweet chocolate chips

Butter or margarine for greasing the pan and the cookie sheet

PREPARING THE FONDANT

Butter a 9 x 13-inch baking pan and set aside.

Combine the sugar, water, and corn syrup in a heavy medium saucepan. Using a wooden spoon, stir gently over medium heat until the sugar dissolves completely and the syrup comes to a boil.

Clip a candy thermometer to the inside of the pan and cook the syrup, without stirring, until it reaches 240 F (soft ball).

Immediately pour the hot syrup into the prepared 9 X 13-inch pan. Let the syrup cool undisturbed until the bottom of the pan feels lukewarm to the touch.

Using a heavy wooden spoon, stir the lukewarm mixture -until it forms a ball. Some of this fondant may stick to the 9 X 13-inch pan. The fondant may also seize into a very hard ball that is impossible to stir. In any case, seal the ball of fondant into a 1-gallon plastic Ziploc bag, removing as much air from the bag as possible. Let the fondant rest 1 minute before continuing.

With the fondant sealed in the plastic bag, roll the candy with the heel of your hand, pressing down toward the counter. Continue this light kneading motion until the fondant looks smooth and creamy and feels like a firm cookie dough, about 10 minutes. Set the fondant aside, wrapped in plastic, while you prepare the cherries. The fondant can be made up to a week ahead of time and kept well wrapped in the refrigerator.

FIRST DIPPING

Drain the cherries, reserving the liquid. Place the cherries on paper towels to absorb any excess liquid.

Butter a large cookie sheet. Line it with wax paper and set it aside.

Place the fondant in the top of a double boiler set over simmering water. If you don't have a double boiler, simply place the fondant in a. medium bowl that fits snugly over a pot of simmering water. Stir the fondant until it melts. Rest a candy thermometer in the melted fondant and continue to stir gently, working around the thermometer, until the fondant reaches 150 F. Turn off the heat.

Stir in 2 or 3 tablespoons of the reserved cherry liquid to give the fondant a pink color and a mild cherry flavor. Should the fondant fall below 150 F, turn the heat on low and bring the water back to a simmer just until the temperature of the fondant rises back to 150 F.

To dip, hold one cherry by the stem and quickly dip it into the melted fondant to cover the cherry. Avoid getting fondant on the stem. Place the dipped cherry on the prepared cookie sheet. Repeat the process with the remaining cherries until all are dipped. Stir the fondant occasionally. If the fondant becomes too thick as you dip, add more cherry liquid, 1 tablespoon at a time, until a thinner consistency is reached. Set the dipped cherries aside while preparing the chocolate for dipping.

SECOND DIPPING

Melt 12 ounces of the semisweet chocolate in the top of a clean double boiler set over hot water. If you don't have a double boiler, simply place the chocolate in a bowl that fits snugly over a pot of hot water.

When the chocolate has melted completely, remove the top part of the double boiler or the bowl from the hot water. Add the remaining 12 ounces of semisweet chocolate and stir until all of the chocolate is melted and smooth.

Insert a candy thermometer or chocolate thermometer into the melted chocolate. Its temperature should be 88 to 90 F. If the chocolate is too cold, place it back over the hot water until the temperature reaches 88 to 90 F. If it is too hot, let it cool until the desired temperature is reached.

Hold one fondant-covered cherry by the stem and dip it into the melted chocolate to cover the pink candy coating. Repeat the process with the remaining cherries until all are dipped. Stir the chocolate occasionally.

Let the cherries sit at room temperature for 2 hours. Place them in the refrigerator overnight, and the chocolate will harden while the centers liquefy.

Store the cherries in a single layer in an airtight container in the refrigerator for up to 2 weeks.

VARIATIONS

MILK CHOCOLATE CHERRIES
Substitute 24 ounces milk chocolate for the semisweet chocolate.

WHITE CHOCOLATE CHERRIES
Substitute 24 ounces white chocolate for the semisweet chocolate.

The following variations work with the base recipe or with either of the preceding chocolate variations.

NUTTY CHOCOLATE CHERRIES
Place a small piece of toasted almond inside each cherry before dipping it into the melted fondant. If desired, also add 1/4 teaspoon almond extract to the melted fondant before dipping the cherries.

SPICY CHOCOLATE CHERRIES
Place a small piece of fresh jalapeno pepper inside each cherry before dipping it in the melted fondant.

SPIKED CHOCOLATE CHERRIES
Drain the liquid from the jars of cherries. Refill the jars, covering the cherries with brandy, vodka, or kirsch. Let them soak for at least 24 ours. Substitute the soaking alcohol for the cherry liquid.

Christmas Whiskey Balls

Yield: 36 servings

3 c Vanilla wafer crumbs
1/2 c Finely chopped pecans
1/2 c Unsweetened cocoa
2 c Confectioner's sugar
1/2 c Bourbon
3 tb Light corn syrup
Salt, if desired

Blend together the crumbs, nuts, cocoa, 1 cup confectioner's sugar, bourbon, corn syrup, and a dash of salt. Form into small balls the size of walnuts.

Roll each ball in the remaining 1 cup confectioner's sugar and place on a cookie sheet. Chill in the refrigerator for several hours or overnight.

Spicy Pumpkin Fudge

3 cups Sugar
3/4 cups butter or margarine
1 (5 1/3 oz.) can (2/3 cup) evaporated milk
1/2 cup solid pack pumpkin
1 tsp pumpkin pie spice
1 (12 oz.) pkg. butterscotch morsels
1 (7 oz.) jar marshmallow creme
1 cup chopped toasted almonds or pecans
1 tsp vanilla extract

In heavy saucepan, combine sugar, butter, milk, pumpkin and spice Bring to a boil, stirring constantly until mixture reaches 234 degrees (about 10 minutes).

Remove from heat, stir in butterscotch morsels.

Add marshmallow cream, nuts and vanilla. Mix until well blended.

Quickly pour into greased 13 x 9 inch pan, spreading just until even.

Cool at room temperature cut into squares. Store tightly wrapped in refrigerator.

Peanut Butter Candy Rolls

1/2 C. water
1/2 C. white corn syrup
2 C. sugar
2 egg whites, beaten
1/2 C. powdered sugar
1/2 C. peanut butter, at least

Cook first 3 ingredients to 280° F. over medium heat.

In a separate bowl, have ready the 2 egg whites. Pour hot syrup into egg whites very slowly, beating constantly. Add powdered sugar to help firm up. Beat on high for approximately 5 minutes. Have ready a large sheet of waxed paper, buttered and sprinkled with powdered sugar.

Pour mixture onto paper. Roll out with rolling pin until flat. Spread with as much peanut butter as desired. Cover completely. Roll up into 2 or 3 separate rolls.

Chill for 2 hours. Slice into bite-sized pieces.

Snickers Fudge

Bottom Layer:
1 C. milk chocolate chips -- 6 oz.
1/4 C. butterscotch chips
1/4 C. creamy peanut butter

Filling:
1/4 C. butter
1 C. sugar
1/4 C. evaporated milk
1 1/2 C. marshmallow cream
1/4 C. peanut butter
1 t. vanilla
1 1/2 C. chopped salted peanuts

Caramel Layer:
14 oz. package caramels
1/4 C. whipping cream

Icing:
1 C. milk chocolate chips -- 6 oz
1/4 C. butterscotch chips
1/4 C. creamy peanut butter

Combine the first 3 ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13 x 9 x 2 in. pan. Refrigerate until set.

For Filling: melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 min. Remove from heat; stir in the marshmallow cream, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.

Carmel Layer: Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.

Icing: In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 in. squares. Store in the refrigerator.

Yield 8 dozen.

Peppermint Stick Meringues

1 C. sugar
1 T. cornstarch
3 egg whites, at room temperature
1/8 t. salt
1 t. vanilla
1 C. crushed peppermint sticks

Preheat oven to 200°F. Coat 2 large baking sheets (without sides) with no-stick spray. Dust with flour, shaking off the excess.

In a small bowl, combine the sugar and cornstarch. Set aside. Place the egg whites and salt in a large bowl. Beat with an electric mixer until soft peaks form. Beat in the vanilla. Beat in the sugar mixture, 1 tablespoon at a time, until the whites are stiff but not dry. Fold in the peppermint.

Drop by rounded teaspoonfuls onto the prepared baking sheets. Place in the oven on separate shelves. Bake for 2 1/2 hours or until the meringues are dry. Turn the oven off, and leave the meringues in the oven for several hours or overnight. Store in an airtight container.

Saltwater Taffy

2 C. sugar
1 C. light corn syrup
2 T. butter or margarine
1/4 t. oil of peppermint (or other flavoring)
7 drops of food coloring (optional coloring to match flavoring)
1 C. water
1 1/2 t. salt

Butter the sides of a 2-quart saucepan and add sugar, corn syrup, 1-cup water and 1 1/2 teaspoon salt.

Cook over medium heat, stirring constantly, until sugar is dissolved. Continue cooking to 275° F, without stirring. The mixture should boil gently.

Remove from heat and stir in butter or margarine. Add flavoring and food coloring. Pour into a buttered cake pan and cool about 30 minutes, until you can handle it easily. Butter hands and pull candy until it becomes difficult to pull.

Cut into four pieces and pull each piece into a long strand about 1/2 inch thick. With buttered scissors, snip bite-sized pieces and wrap with candy wrapping.

Recipe makes about 1 1/2 pounds of candy.

Martha Washington Candy

1 pkg. coconut
2 C. chopped nuts
1 can Eagle Brand milk
1 stick margarine
2 lbs. powdered sugar, sifted

Melt margarine. Mix all ingredients well and roll into small balls. Put in refrigerator for about 30 minutes. Using toothpicks, dip balls in chocolate mixture.

1 (6 oz.) pkg. chocolate chips
1/4 lb. paraffin wax

Melt in double boiler and dip balls in. Place balls on waxed paper until chocolate has thickened.

Coffee Bean Fudge

3 C. sugar
2 T. instant coffee powder
1/8 t. salt
1/2 C. light cream or Bailey's Irish Cream
2 T. light corn syrup
1 C. milk
3 T. butter
1/2 t. rum extract (omit if using Irish Cream)
Whole coffee beans (optional)

Mix sugar, coffee powder, salt, light cream, corn syrup and milk in a saucepan. Bring to a boil, stirring constantly. Continue cooking without stirring to 234° F. on a candy thermometer. Remove from heat. Add butter and rum extract, but do not stir.

Cool to lukewarm. Beat until mixture begins to thicken and loses its gloss. Spread in buttered 8-inch square pan. While still warm, mark in 1-inch squares and press a coffee bean into center of each square. When cold, cut into pieces. Makes 1 1/2 pounds (64 pieces).

Great Grandmother's Potato Candy

1 C. leftover mashed potatoes that had butter and cream added
3 C. powdered sugar (at least)
1/4 t. salt
1 t. vanilla
Peanut butter

Mix the potatoes, powdered sugar, salt and vanilla and knead. If mixture is too thin, add more powdered sugar.

Roll mixture to 1/4 -inch thickness (see note) Spread a layer of peanut butter, about 1/8 -inch thick over the potato. Roll into a loaf and cover with wax paper or plastic wrap.

Refrigerate at least 1 hour before cutting. Slice into 1/4 -inch slices.

Note: Best when rolled out onto a pastry cloth with a covered rolling pin covered in powdered sugar.

Orange Balls

4 C. vanilla wafer crumbs
1 C. powdered sugar
1 C. chopped walnuts or pecans
1/4 C. melted butter
1 (6 oz.) can frozen orange juice concentrate, thawed
powdered sugar

In large bowl, combine crumbs, sugar, nuts and melted butter. Stir in orange juice. Mix well and form into 1-inch balls. Roll in powdered sugar. Chill.

Makes 4 dozen.

Bourbon Balls

1 C. pecans, finely chopped
1/4 C. Kentucky bourbon
1 stick of butter, softened
1 1-pound box confectioner's sugar
1 box semi-sweet chocolate squares

Sift confectioner's sugar; cream with butter. Add bourbon and pecans. Roll into 1-inch balls and place on greased cookie sheet and cover with moist paper towels. Refrigerate at least two hours. Melt chocolate in the top of a double boiler. Using a skewer, dip chilled balls in chocolate, allowing excess chocolate to drip off. Place balls on dish to harden. Seal in a tin, then refrigerate.

Makes three dozen.

Irish Cream Fudge

2 packages ( each package should be 12 oz. each) of milk chocolate chips
1 (12 oz.) package semisweet chocolate chips
2 jars of marshmallow cream, 7 ounces EACH
2 t. of vanilla extract
2/3 C. of Irish Cream
2 C. of chopped nuts - optional
4 1/2 C. of granulated sugar
1 12 oz. can of evaporated milk
1/2 lb. of butter

In a very large bowl, combine the 2 packages of milk chocolate chips, the one package of semisweet chocolate chips, both jars of marshmallow cream, 2 teaspoons of vanilla extract, the Irish Cream, and nuts if you are adding them. Set this mixture aside.

Line a 10-x-15-inch pan with foil and spread lightly with butter or margarine.

In a medium sized saucepan, combine 4 1/2 cups of granulated sugar, 1 can of evaporated milk, and 1/2 pound of butter. Bring to a gentle boil over medium heat and cook slowly, stirring constantly for about 10 minutes.

Pour the milk mixture into the very large bowl holding the chocolate chip mixture. Stir slowly by hand to combine. It is very important to do this by hand and NOT use any kind of mixer.

Pour the fudge into the prepared pan and chill until set.

Crunchy Chocolate Toffee

1 C. butter
1 1/3 C. sugar
1 T. corn syrup
2 T. water
1 1/2 t. vanilla
2 C. chocolate chips or butterscotch chips
1/2 C. walnuts or pecans, chopped

Line a 13- by 9- by 2-inch baking dish with foil and lightly grease it with a little butter.

In a 2-quart microwave-safe glass bowl combine the butter, sugar, corn syrup and water. Microwave on high 10 to 12 minutes until golden brown, stirring twice during microwaving. Stir in the vanilla. Pour the mixture into the prepared baking dish. Sprinkle with the chocolate or butterscotch chips and let rest for 2 minutes.

Spread the chocolate evenly and sprinkle it with the chopped nuts, pressing them into the chocolate. Chill the mixture until it is cool. Break it into uneven pieces and place them in a decorative tin or serve on a platter.

Makes about 1 pound, about 16 pieces.

Payday Balls

1/2 lb. melted white chocolate coating
1/3 C. peanut butter
1/2 C. marshmallow cream
melted caramels for dipping
chopped peanuts

Mix together 1/2 lb melted white chocolate coating, 1/3 cup peanut butter and 1/2 cup marshmallow cream. Roll in logs or balls, Freeze ( if you do not freeze these before dipping in caramel, they will melt and mix with the caramel) Dip frozen ball or log in melted caramel and roll in chopped peanuts.

Coffee Meringue Mushrooms

3 eggs whites, at room temperature
1/8 t. cream of tartar
3/4 C. sugar, preferably superfine
1 1/2 t. instant coffee or espresso powder (optional)
About 2 t. unsweetened cocoa powder, for dusting
2 oz. bittersweet or semisweet chocolate, cut into small pieces

Equipment:
Baking sheet, lined with parchment paper
Large pastry bag
Plain pastry tip with a 1/2-inch opening
Position a rack in the center of the oven. Preheat the oven to 200°F.

In a clean, dry mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form when the beaters are lifted. On high speed, gradually add the sugar with all the coffee powder, if using, about 1 tablespoon at a time. The mixture should stand in stiff glossy peaks when the beaters are lifted. Scrape the meringue into the pastry bag. Pipe tall pointed "kisses" about 1 inch high to make mushroom stems. Don't worry if the tips bend or sag. Pipe domes to make mushroom caps and stems and fan them or blow on them vigorously to blur the cocoa and give the mushrooms an authentic look. Bake until crisp and completely dry, 2 hours.

To assemble the mushrooms, place the chocolate in a small bowl set in a skillet of barely simmering water. Immediately turn off the heat and stir the chocolate until melted and smooth. Use a sharp knife to cut 1/4 to 1/2 inch off the tip of each stem, to create a flat surface. Spread a generous coating of melted chocolate over the flat side of several mushroom caps. Allow the chocolate to set partially before attaching the cut surface of the stems. Repeat until all the mushrooms are assembled. Set assembled mushrooms aside until the chocolate has hardened and caps and stems are glued together. Meringue mushrooms may be made 3 to 4 weeks in advance and stored at room temperature in a an airtight container.

Chocolate Pecan Caramels

1 T. plus 1 C. butter (no substitutes), softened, divided
1-1/2 C. coarsely chopped pecans, toasted
1 C. (6 ounces) semisweet chocolate chips
2 C. packed brown sugar
1 C. light corn syrup
1/4 C. water
1 can (14 ounces) sweetened condensed milk
2 t. vanilla extract

Line a 13 x 9 x 2-inch baking pan with foil. Butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside.

In a heavy saucepan over medium heat, melt remaining butter. Ad brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in the milk. Cook, stirring constantly, until a candy thermometer reads 248 degrees (firm-ball-stage). Pour mixture into prepared pan (do not scrape saucepan).

When completely cool, cut into squares. Makes about 2-1/2 pounds (about 6-3/4 dozen).

Note: It's a very good idea to test your candy thermometer's accuracy before starting this recipe. Bring water to a boil and put the thermometer in it; it should should read 212° f. Adjust your recipe temperature up or down based on the result of your test.

Sweet Spiced Pecans

1 C. sugar
1 1/2 T. ground cinnamon
1 t. ground cloves
1 t. salt
1 t. ground ginger
1/2 tsp. ground nutmeg
1 egg white
1 T. cold water
1 pound large pecan halves

Preheat oven to 250° F. Butter a large jelly-roll pan.

Mix together thoroughly all of the dry ingredients.

Beat egg whites with cold water until frothy but not stiff. Add spiced sugar mixture and blend well.

Add nuts; stir to coat completely.

Spread nuts onto pan; place in oven. Bake for 1 hour, stirring every 15 minutes. Remove from oven when dry and toasty. Cool and store in an airtight container. Make more than one batch if you want some for yourself.

Divinity

2 2/3 C. sugar
2/3 C. light corn syrup
1/2 C. water
2 egg whites
1 t. vanilla
2/3 C. coarsely chopped nut

Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, to 260° F. on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.

Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed. (For best results, use electric stand mixer, not a portable handheld mixer since beating time is about 10 minutes and mixture is thick.) Add vanilla. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer.) Gently stir in nuts.

Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature at least 12 hours, turning candies over once, until candies feel firm. Store in airtight container.

Amaretto Bon Bons

1 package of semisweet chocolate chips (6 oz.)
3 T. corn syrup
1/4 C. superfine granulated sugar
2 t. instant coffee
1 t. boiling water
1/4 to 1/2 C. almond-flavored liqueur, about
1 C. crushed shortbread cookies (such as Lorna Doone's) (see note)
1/2 C. chopped walnuts (optional)
Powdered sugar

Combine chocolate chips, corn syrup, sugar, coffee and boiling water in top of double boiler. Heat over barely simmering water until chips are melted. Remove from heat. Stir in liquor a little at a time, then add cookie crumbs and walnuts. Add additional liquor if needed. Cool and then chill in the refrigerator. Shape chilled dough into 1-inch balls. Roll in powdered sugar. Keep in tightly covered container in refrigerator. Makes 40 to 45 cookies.

Notes: If using Lorna Doone cookies you will need about 15 cookies.

Dough is very soft. If it becomes too sticky to work with, return to refrigerator.

Coconut Pecan Bars

1 stick butter, melted
1 (14-oz.) can sweetened condensed milk
2 C. shredded coconut
3 C. finely chopped, lightly toasted pecans
1 t. vanilla extract
2 lbs. powdered sugar
12 oz. melted chocolate for dipping

Stir together butter, condensed milk, coconut, nuts and vanilla. Add enough powdered sugar to form a stiff dough. (You may not need all of the sugar.) Refrigerate until well chilled, for at least one hour and preferably overnight.

Form mixture into compact balls. Chill again, or freeze, before dipping.

Skewer each ball on a toothpick and dip in melted chocolate to coat thoroughly. Place on baking parchment or waxed paper, remove toothpick, and set aside for chocolate to harden at room temperature. Store in airtight container at room temperature for up to two weeks.

Yield: about 60 pieces

White Walnut Orange Fudge

1 package (8 squares) semi-sweet baking chocolate squares
1 (14-ounce) can sweetened condensed milk, divided (not evaporated milk)
1 t. vanilla
1/2 C. chopped nuts
1 package (6 squares) white baking chocolate squares (Baker's premium)
1 t. freshly grated orange peel

Microwave semi-sweet chocolate and 3/4 cup of the canned milk in a medium microwavable bowl on high 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. (Remember that microwaved chocolate holds its shape, even though melted.)

Stir in vanilla and nuts. Spread in a foil-lined 8-inch square pan.

Microwave white chocolate in remaining canned milk in a medium microwavable bowl on high 1 1/2 minutes or until white chocolate is almost melted, stirring halfway through heating time. Stir until white chocolate is completely melted.

Stir in orange peel. Spread evenly over semi-sweet chocolate layer. Refrigerate until firm, 1 1/2 hours. Cut into squares.

Makes 48 pieces.

Mahogany Butter Crunch Toffee

2 C. sliced almonds
1 1/4 C. (firmly packed) light brown sugar
2 T. water
1/2 C. butter
1 t. vanilla extract
1/4 t. baking soda
2 3-oz.bars bittersweet or semisweet chocolate, broken into squares or coarsely chopped

Preheat oven to 350° F.

Place almonds on a cookie sheet and bake them, stirring occasionally, for 10 to 12 minutes or until golden. Cool completely.

In a food processor with the metal blade, pulse almonds until they are very finely chopped but not powdery. You could also chop them by hand.

Sprinkle half the nuts over a 7- by 11-inch area of a greased cookie sheet. Place it near the stove. Also have the vanilla and baking soda near the stove.

In a heavy, medium-size saucepan, combine brown sugar, water and butter and bring to a boil, stirring constantly. Stir often to prevent burning until mixture reaches 285° F. Immediately remove saucepan from heat because the temperature will continue to rise to 290° F. and add vanilla extract and baking soda. Pour toffee mixture evenly over nuts on the cookie sheet.

Immediately scatter chocolate over the hot toffee. Press pieces lightly with your fingers so they start melting. After about 5 minutes, the chocolate will be soft enough to spread with a metal spatula in an even layer over the surface of the toffee. Cover the chocolate with remaining chopped almonds. Cool completely and break into irregular pieces. Store in an airtight container at room temperature. Keeps about 1 month.

Daiquiri Balls

1 (6-ounce) package semisweet chocolate bits
1/2 C. sour cream
1/2 lb. vanilla wafers
1 C. confectioners' sugar, plus more for rolling
1/4 t. salt
3 T. cocoa
1 T. each lemon and orange zest, grated
2 1/2 T. lemon juice
1 1/2 T. white corn syrup
1/4 C. rum
1 C. pecans, finely chopped

Melt chocolate over hot water. Cool. Add sour cream; mix and refrigerate overnight. Form into 54 balls, using 1/2 teaspoon mixture for each. Crush wafers, and add 1 cup confectioners' sugar, salt, cocoa, and fruit zests. Blend in lemon juice, syrup, rum, and pecans. Form balls the size of walnuts around the chocolate centers. Roll in confectioners' sugar. Store in airtight containers. Freeze. Makes 54 balls.

Peppermint Bark

  • 12 oz. of high-quality white chocolate chips or dark chocolate chips
  • 5 regular sized candy canes, crushed up
  • 1/2 teaspoon of peppermint extract

Method

1 Break up peppermint candy into little pieces. Melt the chocolate according to the manufacturer's instructions. Once melted, add the peppermint extract and stir.

2 Pour the melted chocolate out onto a cookie sheet lined with wax paper and spread out with a spatula or wooden spoon. Sprinkle the peppermint candy chunks on to the chocolate and gently press them in with yours hands.

3 Place in the freezer for 5 minutes or until hardened. Break into pieces and serve or store in the fridge in an airtight container.

Vegetarian Lasagna




A deliciously different lasagna made with spinach, pumpkin, walnuts, fresh basil and ricotta cheese.

3 tablespoons extra virgin olive oil
1 onion—dice
2 cloves garlic—minced (crushed)
14 oz (420g) canned tomatoes—chopped
½ cup vegetable or chicken stock
1½ teaspoons salt
½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh basil
2 lb (1kg) pumpkin of your choice—peeled and cut into small cubes
6 oz (180g) dried lasagna sheets
8 oz (240g) packet frozen spinach—defrosted and squeezed to remove excess liquid
8 oz (240g) ricotta cheese
3½ oz (75g) chopped walnuts
1/3 cup grated parmesan cheese


PREHEAT the oven to 200°C/400°F and lightly grease a baking dish with olive oil. HEAT 2 tablespoons of olive oil in a large frying pan over a medium heat and cook the onion for 5 minutes, stirring regularly. ADD the garlic and cook for a minute. ADD the tomatoes, stock, salt, pepper and basil and bring to the boil. REDUCE the heat to medium-low and simmer, uncovered, for 10 minutes. WHILE the sauce simmers, boil or steam the pumpkin for 5 minutes. ADD the remaining tablespoon of olive oil to the sauce at the end of cooking. SPOON a thin layer of the tomato sauce on the bottom of the greased baking dish. PLACE a layer of lasagna sheets on top. SPOON one quarter of the remaining tomato sauce on the pasta and arrange the spinach evenly on top. PLACE a layer of lasagna sheets on top. SPOON another quarter of the tomato sauce on the pasta and spread the ricotta evenly on top. PLACE a layer of lasagna sheets on top. SPOON the third quarter of the tomato sauce on the pasta and arrange the cooked cubed pumpkin and walnuts evenly on top. PLACE the last layer of lasagna sheets on top and spoon over the remaining tomato to cover and sprinkle evenly with the parmesan cheese. COVER tightly with aluminum foil and bake for 30 minutes. REMOVE the foil and bake, uncovered, for a further 10 minutes until the cheese is golden and bubbling. SERVE with a salad on the side.

AUTHENTIC MEXICAN SALSA

16 oz. crushed tomatoes
1 lg. onion, diced
5 jalapeno peppers, diced
1/8 tsp. red pepper
2 cloves of garlic
1/8 tsp. salt
1/8 tsp. soda
1/8 tsp. chili powder


Put all ingredients in large saucepan. Bring to a boil. Cover and simmer for 30 minutes or more. Serve with chips.

BEST COCKTAIL SMOKIES

1 lb cocktail wieners
1 cup bbq sauce
1 cup grape jelly
1/2 tsp garlic powder


Place all ingredients in crock pot and cook on low for 2 hrs or place all ingredients in large pot and cook on low for 1 hour.

COCKTAIL SMOKIES

1 c. brown sugar
3 tbsp. flour
2 tsp. dry mustard
1 c. pineapple juice
1/2 c. vinegar
1 1/2 tsp. soy sauce
2 pkgs. smokies

Mix brown sugar, flour and mustard in saucepan. Add juice and remaining ingredients. Cook until slightly thick. Add the packages of smokies.

CHIMICHANGAS

2 lbs. beef stew meat
1 1/2 c. water
2 cloves garlic, minced
2 tbsp. chili powder
1 tbsp. vinegar
2 tsp. dried oregano, crushed
1 tsp. salt
1 tsp. ground cumin
1/8 tsp. pepper
12 (10 inch) flour tortillas
Fat for frying
2 c. shredded lettuce
2 c. Guacamole
Radish roses


In medium saucepan combine meat, water, garlic, chili powder, vinegar, oregano, salt, cumin and pepper. Bring to boiling. Cover; reduce heat and simmer about 2 hours or until meat is very tender. Uncover and boil rapidly about 15 minutes or until water has almost evaporated. Watch closely and stir near end of cooking time so meat doesn't stick. Remove from heat. Using 2 forks, shred meat very fine.

Meanwhile, wrap stack of tortillas in foil; heat in 350 degree oven for 15 minutes. Spoon about 1/4 cup meat mixture onto each tortilla, near one edge. Fold edge nearest filling up and over filling just until mixture is covered. Fold in the two sides envelope fashion, then roll up. Fasten with wooden pick, if needed.

In heavy skillet or saucepan fry filled tortillas in 1/2 inch hot fat about 1 minute on each side or until golden brown. Drain on paper toweling. Keep warm in 300 degree oven while frying remaining chimichangas. Garnish with lettuce, Guacamole and radish roses. Makes 12.

SPINACH-BACON DEVILED EGGS

1 dozen eggs, hard cooked and peeled
1/2 cup frozen chopped spinach, thawed and drained, squeezed dry.
1/4 cup mayo
1/4 cup bacon bits
2 1/2 tbsp cider vinegar
1 tbsp sugar
2 tsp black pepper
1/4 tsp salt

Cut eggs in half lengthwise, scoop out yolk and mash with a fork. Add remaining ingredients and mix well. Spoon yolk mixture into egg halves. Chill until ready to serve (should chill 2 hours to overnight to let the flavors blend.)

SPICY DEVILLED EGGS

6 hard cooked eggs
1 tbsp. fresh parsley
1 tbsp. scallions, minced
1 small jalapeno pepper
1/4 cup Miracle Whip
1/4 cup shredded cheddar cheese
1 tsp. Dijon mustard
1/2 teaspoon cilantro
pinch cayenne pepper
pinch chili powder
1/4 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon horseradish, grated
1/4 teaspoon celery seed
Slice each egg in half crosswise. Scrape out yolks saving contents in a bowl. Add mayonnaise, mustard and blend together. Add remaining ingredients to combine.
Spoon approximately 1 tbsp. of the yolk mixture into each egg half. Sprinkle lightly with chili powder and paprika. Garnish with a sprig of parsley.

TACO DIP

2 pkg plain cream cheese
8 oz sour cream
3/4 cup salsa
1 package taco seasoning (Taco Bell recommended)
1/2 head lettuce, shredded
fine shredded cheddar cheese
1/2 cup diced green onions
1 cup diced tomatoes
Soften cream cheese using speed mixer. Blend in sour cream, salsa and taco seasoning. Pour into oblong pan.

Layer lettuce, cheese, onions and tomatoes on mixture. You may add more of the layering ingredients as desired.

Serve with corn or tortilla chips.

SEVEN LAYER DIP

1 can jalapeno bean dip
1 sm. carton sour cream
1 carton guacamole dip
1/2 pkg. taco seasoning
1 bunch green onions
12 oz. mild Cheddar cheese
1 lg. tomato, diced
1 can chopped black olives

In large container, spread in layers:

bean dip
guacamole
sour cream mixed with 1/2 package taco seasoning
shredded Cheddar cheese
chopped green onions
diced tomatoes
chopped black olives

APPETIZER HAM BALLS

1 lb. ground cooked ham
1/2 lb. lean ground pork
1 c. soft bread crumbs
1/3 c. milk
2 tbsp. chopped green onions
1/2 tsp. prepared mustard
1 egg, slightly beaten
1 (12 oz.) jar chili sauce
1 (#10) jar peach preserves
Heat oven to 350 degrees. In large bowl, combine ham, pork, bread crumbs, milk, onions, mustard and egg; mix well. Form into one inch balls. Place in ungreased 15 x 10 inch baking pan. Bake for 25 or 30 minutes or until light brown.

In large saucepan, combine chili sauce and preserves. Add ham balls; simmer 25 to 30 minutes, stirring occasionally.

Makes 36 ham balls.

DEEP FRIED TURKEY

1 turkey, 12-15 lbs, thawed
5-6 gallons peanut oil
3 cloves minced garlic
1 stick butter
1/4 lb lean salt pork, finely minced
1 teaspoon soy sauce
1/2 teaspoon paprika
1 large outdoor turkey fryer
1 turkey injector
1 yard of cheesecloth (or a fine mesh strainer)
salt and pepper, to taste
For this recipe, you will need a large outdoor turkey fryer. Find a place to set up the cooking area away from the house, and children or pets. You'll need a heavy-duty turkey lifter to remove the turkey from the hot oil and a long stemmed thermometer, and long-armed hot mitts.

Be sure the turkey is fully thawed before frying.

The night before:

Slice the salt pork into 1/8" dice or mince well with a cleaver. Combine with 3 minced cloves of garlic and 1 teaspoon peanut oil in a heavy skillet over low heat and leave for 30 minutes, or until the drippings have rendered out from the salt pork. Turn several times. After 30 minutes, add butter, soy sauce and paprika. When butter has melted and become clear, remove pan from heat and strain the mixture with cheesecloth or a fine mesh strainer until no small bits remain. (Alternatively, process until smooth in a blender). This mixture is used to inject the turkey before frying. Inject the turkey about 5 inches apart, having the injector go in different directions several times for each hole made.

If any of the mixture is left when done injecting the turkey, use it to rub the outside of the turkey.

Remove the pop-up timer, then place the turkey in a large food-safe plastic bag in the refrigerator overnight.

Cooking the Turkey

Add peanut oil up to the line on the inside of the turkey fryer (or see your manufacturer's instructions for recommended quantity of oil). The turkey should be submerged with one inch of oil above it while cooking.

Thirty minutes before cooking, remove the turkey from the refrigerator and let sit at room temperature. Bring the oil temperature to 350°F. Pat the turkey dry with a clean towel.

Put the turkey in the frying basket, breast side (neck end) facing down. With a hot mitt covered hand, stand away from the oil and carefully lower the turkey into the cooker. Allow the oil temperature to lower to 300°F and continue frying, 4 minutes per pound of turkey.

The turkey will turn a deep brown when done and will be crisp. The temperature in the thickest portion of a thigh should read 175°F using an instant read thermometer.

Remove the turkey to a cookie sheet; sprinkle both sides with salt and pepper, then allow it to cool, upside down for 20 minutes.

Serve breast side up on a decorative platter.

VEGETARIAN LASAGNA

9 lasagna noodles
1 lb. fresh spinach
1 tbsp. veg. oil
1 c. shredded carrot
2 c. sliced fresh mushrooms
1 (15 oz.) can tomato sauce
1/2 tsp. dried basil
1/2 tsp. dried rosemary
1/4 tsp. nibbed sage
1/4 tsp. dried leaf oregano
16 oz. ricotta cheese
1 lb. Monterey Jack cheese, sliced
1/2 c. grated Parmesan cheese
1 (4 1/2 oz.) can chopped black olives
Additional grated Parmesan cheese
Cook lasagna noodles according to package directions, drain. To prevent sticking, lay cooked noodles in a shallow dish with cold water to cover. Add 1 teaspoon vegetable oil.

Thoroughly wash spinach. Remove and discard stalks and tough ribs. Place spinach in a large saucepan with no additional water. Cover and place over high heat after about 1 minutes when steam forms, reduce heat to low and cook 3 minutes. Drain well. Press spinach in a sieve to remove excess liquid. Finely chop spinach. Set aside.

In a large skillet, heat oil. Add onion, carrot and mushrooms. Saute 10 minutes or until onion is tender. And liquid has evaporated. Add tomato sauce, olives and herbs; cook 20 minutes or until vegetables are tender. Preheat oven to 375 degrees lightly oil a 13 x 9 baking dish. Drain noodles. Arrange 1/3 of noodles lengthwise in bottom of oiled dish.

Top with 1/3 of ricotta cheese, then 1/3 of spinach. Pour over 1/3 of tomato sauce mixture, sprinkle with 1/3 of Monterey jack cheese. Repeat layers, placing noodles crosswise in dish. Over final layer, top with Parmesan cheese. Bake uncovered 40 minutes or until top is golden. Let stand 10 minutes before serving.

Jambalaya

1 pound andouille sausage, cut into 1/4-inch-thick slices
* 1 (10-oz.) package frozen vegetable seasoning blend
* 1 (32-oz.) container low-sodium chicken broth
* 1 (14.5-oz.) can fire-roasted diced tomatoes with garlic
* 2 cups uncooked long-grain rice
* 2 tablespoons chopped fresh parsley
* 1 teaspoon Cajun seasoning
* 2 teaspoons Worcestershire sauce
* 1/8 teaspoon ground red pepper (optional)
* 2 tablespoons thinly sliced green onions


Preparation

1. Cook sausage in a large Dutch oven over medium-high heat, stirring frequently, 8 to 10 minutes or until browned. Remove sausage with a slotted spoon; drain on paper towels.

2. Add vegetable seasoning blend to hot drippings in Dutch oven, and sauté 3 to 5 minutes or until thoroughly heated. Add broth, next 5 ingredients, sausage, and if desired, ground red pepper. Bring to a boil; cover, reduce heat to low, and cook 18 to 20 minutes or until rice is tender and liquid is absorbed. Top with green onions, and serve immediately.

Note: For testing purposes only, we used McKenzie's Seasoning Blend frozen vegetables and Hunt's Fire Roasted Diced Tomatoes With Garlic.

White Bean and Turkey Chili

Using canned beans and chicken broth make this crowd-pleasing chili convenient.


Yield

8 servings (serving size: about 1 cup)


Ingredients

* 1 tablespoon canola oil
* 2 cups diced yellow onion (about 2 medium)
* 1 1/2 tablespoons chili powder
* 1 tablespoon minced garlic
* 1 1/2 teaspoons ground cumin
* 1 teaspoon dried oregano
* 3 (15.8-ounce) cans Great Northern beans, rinsed and drained
* 4 cups fat-free, less-sodium chicken broth
* 3 cups chopped cooked turkey
* 1/2 cup diced seeded plum tomato (about 1)
* 1/3 cup chopped fresh cilantro
* 2 tablespoons fresh lime juice
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 8 lime wedges (optional)


Preparation

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until tender and golden. Add chili powder, garlic, and cumin; sauté for 2 minutes. Add oregano and beans; cook for 30 seconds. Add broth; bring to a simmer. Cook 20 minutes.

Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return pureed mixture to pan. Add turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well. Garnish with lime wedges, if desired.

*Southern Fried Chicken*

When cooking true, Southern fried chicken, the secret is to cook it SLOW - Let me repeat, SLOW. If a recipe doesn't say slow, it's not authentic. That's how we do things culinary-wise down here and it's worked for countless generations.

* 1/2 gallon of peanut oil (Nothing other than peanut oil)
* 2-3 pounds chicken breasts (bone in) and chicken legs (Completely
thawed!-this is VERY important)
* 3 cups self-rising flour
* Salt, pepper and paprika to taste (the more, the better)
* 4 eggs, beaten

Heat peanut oil in a deep fryer to 350°F.

Thoroughly wash chicken and pat dry with paper towel. In a large mixing bowl, mix together flour, salt, pepper and paprika. Roll and thoroughly coat each piece of chicken in flour and seasoning mix.

Dip each piece in beaten egg mixture.

Re-roll in flour and seasoning mixture once more.

Place in deep fryer for 30-40 minutes TURNING CHICKEN PIECES ONLY ONCE-Again, VERY IMPORTANT.

After 30-40 minutes you'll have a wonderful, brown and crispy skin (scald as we say down here) and the inside of the chicken will be moist and tender.

Serves: 6, unless Y'all are really famished!

COUNTRY POTATO SALAD

6 strips bacon
2 lbs small red potatoes
1 bell pepper, seeded and chopped
1 green onion, minced
1 clove garlic, minced
2 hard boiled eggs, chopped
1/2 cup real mayonnaise
1 tablespoon cider vinegar
1/4 teaspoon celery seed
1 teaspoon brown mustard
salt and pepper, to taste
In a skillet, sauté bacon, green pepper and garlic just until edges of bacon become crispy. Drain on paper towels. Reserve a few tablespoons of the drippings from the bacon.

Place potatoes in cold water in a medium saucepan. Add 1 teaspoon salt and a small amount of the reserved bacon drippings. Boil until fork tender, about 15 minutes. Drain and cool. Cut into 1 inch cubes.

In a small bowl, combine mayonnaise, mustard, cider vinegar, celery seed, salt, and pepper.

Combine potatoes, green onion, and chopped eggs; add bacon, pepper and garlic mixture. Season with salt and pepper, to taste.

Note: Use a combination of red and green bell peppers for extra color. If red potatoes are not available, use new or baby white potatoes instead.

CHICKEN, LIME AND TORTILLA SOUP

1/2 lb. chicken breast, boneless and skinless
4 cups chicken stock
juice of 3 limes
1/2 cup tomato juice
1/2 cup chopped red bell pepper
1 tsp. chopped green chilies
1 jalapeno, chopped
1/4 cup cilantro, chopped
2 tsp. Worcestershire sauce
3 green onions, chopped
1/4 cup rice
1/4 cup corn
1 avocado per each bowl (diced small)
1 cup mixed Mexican cheese (shredded)
1 tsp. minced garlic
1/2 tsp. ground black pepper
salt to taste
tortilla strips
Simmer chicken stock, tomato, Worcestershire, and lime juices with the jalapeno, cilantro for 45 minutes.

While simmering; grill the chicken until cooked all of the way through, then dice into small cubes or strips.

Strain soup and add green onion, chilies, red bell pepper, rice, corn, garlic and simmer for 20 minutes.

Place the tortilla strips, diced Avocado and shredded cheese on a side plate to be added by the guests as desired. (To make sure that your avocado doesn't turn brown toss it in some extra lime juice.)

FIREHOUSE STUFFED CHICKEN

4 to 6 chicken breasts, boned and skinned
Fresh spinach, chopped
Feta cheese
Italian bread crumbs
Butter
1/2 lb. fresh mushrooms, sliced
1 can of chicken broth
1/2 c. dry white wine
Flour
Ground pepper
Pound chicken breasts until flat. Mound spinach and Feta cheese onto chicken breasts. Carefully roll breasts and secure with toothpicks. Roll chicken breasts in bread crumbs.

In a large aluminum frying pan melt 1/2 stick of butter. Brown breasts in frying pan on all sides for about 5 minutes.

Place breasts in baking dish, add 1 tablespoon of butter and bake in 375 degrees for about 40 to 45 minutes.

While chicken is baking prepare gravy. In same frying pan used for browning, melt 1/2 stick of butter. Add mushrooms and saute a few minutes. Add flour and blend until a paste forms. Stir in chicken broth and wine, sprinkle with ground pepper. Cook and stir over medium heat until gravy thickens.

To serve, pour gravy over chicken breasts and serve with rice.

BUTTERMILK FRIED CHICKEN & BISCUITS

1 frying chicken, cut into serving pieces
1 1/2 c. buttermilk
2 1/2 c. flour
2 tbsp. chopped parsley
1 tbsp. dried oregano
1 tsp. salt
1/2 tsp. pepper
1/4 c. shortening
1/4 c. butter
1/4 c. chicken broth or water
1 tbsp. sugar (opt.)
2 1/2 tsp. baking powder
1/2 tsp. soda
Parsley for garnish
Place chicken in a bowl, pour buttermilk over chicken and marinate for 1/2 to 1 hour.

In another bowl mix 1/2 cup of the flour with parsley, oregano, salt and pepper.

Remove chicken from buttermilk. Reserve 3/4 cup of buttermilk and pour remainder into a shallow, buttered casserole.

Heat shortening and butter in heavy skillet. Brown chicken pieces for 4 to 5 minutes over medium to high heat. Place browned chicken into the buttermilk casserole.

Strain fat from skillet into measuring cup. There should be 1/3 cup of fat. If not, add enough melted butter to equal 1/3 cup.

Pour broth into skillet, scrape up brownings and pour around chicken.

Bake, uncovered at 375 degrees until crisp and tender, about 1 hour.

Mix remaining flour with sugar (if used), baking powder, and baking soda in a bowl, stir in butter and reserved buttermilk to make a stiff dough.

Knead lightly, roll out on floured board and cut into 2" rounds.

Bake in same oven with chicken for 20 to 30 minutes, or until golden brown. Serve along with chicken. Makes about 10 biscuits.

BUTTERMILK-PECAN CHICKEN

1/3 c. butter
1 c. flour
1 c. pecans, ground
1/4 c. sesame seeds
1 tbsp. paprika
1 1/2 tsp. salt
1/8 tsp. pepper
1 egg, slightly beaten
1 c. buttermilk
8 chicken breast halves, skinned and boned
1/4 c. coarsely chopped pecans


Melt butter in a 13x9x2 inch baking dish, set aside. Combine flour and next 5 ingredients. Combine egg and buttermilk. Dip chicken in egg mixture and dredge in flour mixture, coating well. Place chicken in baking dish, turning once to coat with butter. Sprinkle with chopped pecans. Bake at 350 degrees for 30 minutes.

GARLIC LEMON CHICKEN BREAST

2 tablespoons grated lemon rind (fresh)
4-5 cloves garlic, crushed
2 tablespoons soy sauce
1/2 cup fresh lemon juice
2 teaspoons Hungarian paprika
4 boneless, skinless chicken breasts
olive oil
salt, pepper, garlic powder (for sprinkling)
4 sprigs Italian parsley
4 onion slices (sliced in thick rings)
heavy duty aluminum foil
Cut 4 rectangles of heavy duty aluminum foil, each about the size of 1/2 a standard cookie sheet.

Combine first 5 ingredients (this can optionally be done in a blender).

Spray (or brush) the 4 large rectangles of aluminum foil with olive oil. Place chicken in center; brush with lemon/garlic mixture, then sprinkle with salt, pepper, and lightly dust with garlic powder.

Place a slice of onion and a sprig of parsley over each. Fold up aluminum into a loose, square packet and crimp edges tightly to seal well. Place in a shallow baking dish or on the grill.

Bake at 350°F for about 50-60 minutes (this depends on the size of each chicken piece).

4 Servings.

RAINBOW TROUT POCKET STEW WITH GIN

1 tbsp. minced shallots
1 1/2 c. cauliflower, finely chopped
1 1/2 c. carrots, finely chopped
4 fresh mushrooms, sliced
1/2 tbsp. butter and 2 tbsp. butter
1 1/2 tbsp. flour
3/4 c. milk
3 tbsp. gin
1/4 tsp. salt
1/4 tsp. ground white pepper
1/8 tsp. ground nutmeg
4 rainbow trout filets
Fresh lemon juice
2 tbsp. freshly grated Parmesan

Preheat oven to 450 degrees. Butter 4 sheets of 16x16 inch parchment paper or foil. Over medium heat, saute shallots and vegetables in 1/2 tablespoon butter for about 1 minute. Remove and set aside.

Over low heat, melt remaining 2 tablespoons of butter. Stir in flour. Cook and stir about 5 minutes, being careful not to brown. Add milk, stirring constantly until thickened. Stir in gin, salt, pepper and nutmeg. Cook another minute. Set aside.

Place 1 filet on 1 sheet of foil and top with 1/4 vegetables, 1/4 sauce and 1/4 cheese. Fold foil over and double-fold edges to seal. Bake about 10 minutes. Do not over cook. Open at table. Serves 4.

DUCK WITH ORANGE SAUCE

1 duck
2 whole oranges
1 c. orange marmalade
1/2 c. vinegar
3 tbsp. cornstarch
2 c. duck bouillon
Remove all fat from duck including small glands at base of neck. Wash inside and out. Place neck, gizzard and heart in 4 cups water and cook slowly to make duck bouillon. Peel oranges and place peels inside duck and roast at 375 degrees for time as indicated by weight on package. (About 3 hours average.)

When duck is almost done add marmalade and vinegar to bouillon (you should remove neck and throw away). Add 3 tablespoons of cornstarch to water and make paste and then add to sauce. Allow to thicken then add the sections of the oranges. Do not overcook. Serve slices of duck topped with sauce.

DEEP DISH MEXICAN PIZZA

2 1/2 c. biscuit baking mix
1/2 c. yellow cornmeal
3/4 c. water
1 lb. lean ground beef
1/2 c. chopped onion
2 tsp. Wylers beef flavor instant bouillon
1 (8 oz.) can tomato sauce
1 (4 oz.) can chopped mild green chilies, drained
1 tsp. chili powder
1/4 tsp. ground cumin
1 (16 oz.) can refried beans
1 1/2 c. (6 oz.) shredded cheese
Chopped tomato
Shredded lettuce
Sliced pitted ripe olives


Preheat oven to 425 degrees. In medium bowl; combine biscuit mix, cornmeal and water; mix well. With floured hands, pat dough on bottom and up sides of greased 15 x 10 inch jelly roll pan. Bake 10 minutes; remove from oven. In large skillet, brown meat with onion; stir in bouillon, tomato sauce, chilies, chili powder and cumin. Cook and stir until bouillon dissolves. Spread beans evenly over beans. Top with cheese. Bake 10 minutes. Garnish with tomato, lettuce and olives. Refrigerate leftovers.

MEXICAN HOT DISH

8 oz. fresh mushrooms, cleaned & sliced
2 to 3 cloves garlic, finely chopped
2 tbsp. butter
2 lbs. very lean ground beef
1 qt. tomato sauce
1 tsp. salt
1 tsp. cumin
2 tbsp. chili powder
Few drops of Tabasco
2 cans corn or 1 qt. home canned corn, drained
1 can garbanzo beans, drained
1 can pinto beans, don't drain
10 broken taco shells or fritos

(Makes a full 9 x 13 inch pan.) Brown mushrooms, garlic and onions in butter. Set aside. Brown beef just enough to take pink out. Spread on the bottom of 9 x 12 inch baking pan. Combine onion mushroom mixture with tomato sauce, seasonings, spices and corn and beans. Pour over meat. Bake at 350 degrees for 45 minutes. Sprinkle with fritos or broken taco shells and bake 10 minutes longer.

MEXICAN SKILLET DISH

1 lb. bulk pork sausage
1/4 c. chopped onion
1/2 c. chopped green pepper
1 1/2 c. uncooked elbow macaroni
2 tbsp. sugar
1 tsp. salt
1 tsp. chili powder
1 lb. tomatoes (2 c.)
1 (8 oz.) can tomato sauce (1 c.)
1/4 c. sour cream
Lightly brown meat; drain off excess fat. Add onion and green pepper; cook until tender. Stir in next 6 ingredients. Cover and simmer 20-30 minutes, stirring occasionally until macaroni is tender. If it becomes dry add a little water. Stir in sour cream. Heat through. Serves 5. May sprinkle with Parmesan cheese.

CORN BREAD MEXICAN DISH

1 lb. can cream corn
1 c. Bisquick
1 beaten egg
2 tbsp. melted butter
2 tbsp. sugar
1/2 c. milk
1 (4 oz.) can Ortega green chiles
1/2 lb. Jack cheese

Combine first 6 ingredients; mix well. Pour 1/2 of batter into an 8"x8" greased pan then cover batter with chiles and cheese. Put evenly on the top and then rest of batter over the chiles and cheese evenly. Bake at 400 degrees for approximately 35 minutes. Let stand for 50 to 60 minutes.

ROCKY ROAD FUDGE BARS

1/2 c. butter
1 oz. square unsweetened chocolate
1 c. flour
1 c. sugar
1/2 c. chopped nuts
1 tsp. baking powder
1 tsp. vanilla
2 eggs

Preheat oven to 350 degrees. In large sauce pan, melt butter and chocolate over low heat. Remove from heat. Add sugar, flour, nuts, baking powder, vanilla and eggs; mix well. Spread in greased and floured 13 x 9 inch pan.

FILLING INGREDIENTS:

6 oz. cream cheese
1/2 c. sugar
2 tbsp. flour
1/4 c. butter
1 egg
1/2 tsp. vanilla
1/4 c. chopped nuts
2 c. miniature marshmallows

In bowl combine filling ingredients except marshmallows; spread over chocolate mixture. bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Immediately sprinkle with marshmallows and bake 2 minutes longer. Variation: Substitute 6 ounces chocolate chips for 2 cups marshmallows.

FROSTING:

1/4 c. butter
1 oz. square unsweetened chocolate
2 oz. cream cheese
1/4 c. milk
1 lb. powdered sugar
1 tsp. vanilla

ROCKY ROAD - IRISH STYLE!

8 oz good quality dark chocolate, broken into squares
1 oz butter
5 oz sweetened condensed milk
1 cup. whiskey
6 oz white chocolate, chopped coarsely
8 oz mini marshmallows
5 oz digestive Marietta biscuits, crushed coarsely
3 oz toasted pecans or toasted slivered almonds
2 oz white chocolate, melted
Place dark chocolate, butter, whiskey and condensed milk in a heated bain-marie. Allow to very gently melt.

When mixture is completely smooth, remove from heat. Allow to cook slightly.

Add white chocolate pieces, marshmallows, nuts and crushed biscuits.

Gently mix together, ensuring not to break up the white chocolate and biscuits too much. The mixture should be chunky.

Transer to a non-stick container (I like to use a springform cake tin), pressing down firmly and immediately put in the refrigerator.

When chilled completely, drizzle the melted white chocolate over the top and allow to set.

Cut into pieces and enjoy!

ROCKY ROAD-PEANUT BUTTER SQUARES

3/4 c. light corn syrup
1/2 c. sugar
3/4 c. peanut butter
6 c. Triples cereal
2 c. miniature marshmallows
1/2 c. coarsely chopped peanuts
1/2 c. semi-sweet chocolate chips
1 tbsp. shortening
Heat syrup and sugar to boiling in heavy 2 quart saucepan over medium heat, stirring constantly. Immediately remove from heat; stir in peanut butter until melted. Place cereal in large bowl. Pour peanut butter mixture over cereal, stirring until well coated.

Cool 2 minutes. Stir in marshmallows. Press mixture in ungreased rectangular pan, 13 x 9 x 2 inches. Sprinkles with peanuts. Heat chocolate and shortening over low heat until melted; drizzle.

CHICKEN FETTUCCINE ALFREDO

1/4 c. butter
1/4 c. olive oil
1 lb. boneless, skinless chicken breasts, cut into 3/4 inch cubes
1/2 c. chopped green onions with tops
2 cloves garlic, minced
1 c. whipping cream
1 pkg. McCormick Pasta Prima Alfredo Sauce
12 oz. fresh mushrooms, thinly sliced
15 oz. can tomatoes, drained and diced
1 tsp. salt
1/2 tsp. freshly ground pepper
1/4 c. chopped fresh parsley
2 tbsp. dried basil
1 lb. hot, cooked fettuccine
1/2 c. freshly grated Parmesan cheese
Heat butter and olive oil in a large heavy skillet over medium heat. Add chicken, green onion, and garlic; saute until chicken is lightly browned. Stir in cream, sauce mix, mushrooms, tomatoes, salt and pepper. Bring to a boil over high heat. Reduce heat to medium and simmer 3 to 5 minutes or until sauce is slightly thickened. Stir in parsley and basil. Remove from heat. Toss pasta with sauce, sprinkle with Parmesan cheese. Serves 6 to 8.

CHICKEN CHILAQUILES

6 tortillas
1/3 chicken, cooked
2 hard boiled eggs, chopped
1 cup chicken broth
4-5 fresh chives, minced
2 radishes, minced
1 onion, minced
1 stem coriander
1 green chili pepper, chopped
2 green tomatoes
about 1/4 cup oil
1 pkg cream cheese
oil for deep frying
Heat oil to 365°F.

Cut tortillas into wedge shapes (or quarters). Fry in hot oil until lightly golden. Drain on paper towels and set aside covered with a cloth so they won't dry out and will stay warm.

Meanwhile, in a skillet, cook tomatoes and mash with coriander, chili pepper and onion. Add a few tablespoons of oil and fry until very hot. Reduce heat; add chicken broth.

Pour 1 tablespoon oil into a baking pan and line with 3 tortillas. Spread a layer of cream cheese, add a layer of chicken, then half of the sauce. Cover with the remaining tortillas, then repeat with a layer of cream cheese, chicken and sauce. Remove from oven and sprinkle with chopped boiled eggs before serving.

Bake at 325°F for 30 minutes.

GERMAN WALNUT SPICE CAKE

1 1/2 c. raisins
1 1/2 c. walnuts
1 1/2 tsp. baking soda
1 1/2 c. boiling water
2 1/4 c. sifted all-purpose flour (sift before measuring)
1 1/2 tsp. cinnamon
1/4 tsp. salt
3/4 c. butter
1 1/2 c. sugar
2 whole eggs
2 egg yolks
1 1/2 tsp. lemon juice
1 1/2 tsp. vanilla
1 (8 oz.) pkg. cream cheese, softened
2/3 c. butter, softened
3 tsp. vanilla
1 1/2 lb. confectioners sugar
Preheat oven to 350 degrees. Grease and lightly flour three 8-inch cake pans. Chop raisins and 1 cup walnuts fine; place in a medium bowl. Add baking soda, then stir in boiling water. Let mixture cool 1/2 hour.

Sift flour with cinnamon and salt. In large bowl with electric mixer at medium speed, beat 3/4 cup butter until creamy. Add sugar a little at a time; beat until light and fluffy. Stop beater and scrape own bowl a couple of times.

Add eggs and egg yolks one at a time. Beat after each one. Beat until fluffy. Add lemon juice and 1 1/2 teaspoons vanilla. With wooden spoon, beat in flour mixture, in fourths, alternately with nut mixture, in thirds. Begin and end with flour mixture.

Pour batter into pans and bake 25-30 minutes or when top springs back when lightly pressed and cake pulls away from sides. Cool on wire rack 5 minutes in pan. Turn out onto rack and cool completely.

FROSTING:
In large bowl with electric mixer, beat cream cheese with butter and vanilla until creamy. Add confectioners sugar; beat until light and fluffy. Using 1 1/2 cups frosting, put layers together. Use remaining frosting to cover top and sides. Coarsely chop remaining walnuts and sprinkle around top. Refrigerate until serving.

PINEAPPLE COUNTRY RIBS

4 lbs. country style pork ribs, cut into 3 inch pieces
POACHING LIQUID:
1 1/2 c. beer (12 oz. bottle)
1/2 c. tomato juice
1/4 c. lemon juice
Dash cayenne pepper
4 whole cloves
1 lg. onion (quartered)
FOR SKEWERS:
1 fresh pineapple, pared, cored, cut into chunks
Preparation time: 30 minutes. Precooking time: 30 minutes. Grilling time: about 15 minutes.

Preparation:

1. Select meaty ribs with a minimum of bones. Cut the ribs in halves crosswise or leave whole.

2. Combine beer, tomato juice, lemon juice, cayenne, cloves and onions in large bowl. Add the ribs, simmer, covered for 30 minutes. Drain.

3. Place pineapple chunks on skewers. Preheat charcoal or broiler.

BASTING SAUCE:
1/2 c. honey
1/2 c. soy sauce
1/4 c. chili sauce
1/4 c. red wine vinegar
1/4 tsp. Worcestershire sauce
1 clove garlic, minced or mashed
4. To make basting sauce: Combine honey, soy sauce, chili sauce and garlic, vinegar and Worcestershire sauce.

5. Grill meat and the skewers, brushing often with the basting sauce until glazed and shiny, about 15 minutes. Turn both meat and skewers over during grilling time.

Good served with: Hot spiced rice, green salad with fresh orange slices and strawberry pie for dessert.

Ribs can be precooked the day before. They make a perfect main dish for an outdoor meal.

BAR-B-CUE COUNTRY STYLE SPARERIBS

4 lbs. country style spare ribs
6 tbsp. red wine vinegar
1 c. strong coffee
2/3 c. brown sugar
1/4 c. soy sauce

Season with salt to taste
Cut spare ribs in serving pieces. Arrange in shallow baking pan. Mix remaining ingredients. Pour 1/2 of mixture over spare ribs. Bake uncovered for 2 hour at 350 degrees. Turn and baste often. Remove from oven, cover with remaining sauce and set on grill above gray coals and grill about 20 minutes on each side. Baste often. Serves 6.

RIBS WITH BAR-B-Q SAUCE

1/2 c. chopped finely onions
1 tsp. salt
1 tbsp. cider vinegar
1 tbsp. brown sugar
1 tbsp. Worcestershire sauce
Pepper to taste
1/2 c. ketchup
1/8 c. water
1 tbsp. light corn syrup
2 lbs. country-style pork ribs
In a medium saucepan, combine onions, salt, vinegar, sugar, Worcestershire sauce, pepper, ketchup, water, and corn syrup. Bring to a boil and simmer 15 minutes.

Place the ribs in a large pot and cover with water. Add 1 tablespoon of salt. Cover, bring to a boil and simmer 45 minutes; drain. Dip meat in sauce and place on hot grill. Cook 15 minutes, basting with additional sauce, until the fat is very crispy. Can be prepared ahead; allow cooked ribs to marinate in sauce until ready to grill. Yield: about 1 cup sauce.

Georgia Peachtree Ribs

4 lbs. country style pork ribs
1 (7 3/4 oz.) strained junior peaches (yes baby food)
1/3 c. ketchup
1/3 c. vinegar
2 tbsp. soy sauce
1/2 c. firmly packed brown sugar
2 cloves garlic, finely minced
1 tsp. ground ginger
Cut ribs into serving-size pieces and place in a Dutch oven, cover with water. Bring to a boil, reduce heat and simmer until tender, 1 to 1 1/2 hours. Drain and place meat in a 9 x 13 inch pan.

Combine peaches, ketchup, vinegar, soy sauce, brown sugar, garlic and ginger. Pour over meat, let marinate in refrigerator overnight. Drain well, reserving marinade.

Grill ribs over hot coals 30 to 60 minutes, depending on thickness, basting frequently with marinade. Great on grill but you may bake at 425 degrees for same time. These are to die for, they are fantastic!

SOUTH CAROLINA COCONUT CREAM PIE

7 egg yolks
1 stick country crock
2 c. sugar
1 tbsp. vanilla
1 1/2 c. flaked coconut
10 tbsp. flour
3 baked pie shells
5 c. sweet milk
Almond flavoring to taste

MERINGUE:
7 egg whites
10 tbsp. sugar
1 tsp. almond flavoring
1/2 c. coconut

Mix beaten egg yolks, sugar, flour, milk and butter in pan that doesn't burn easily and cook until thick stirring constantly. Add coconut, cool mixture and add vanilla and almond flavoring. Pour into baked pie shells. Cover with meringue, sprinkle with coconut and bake until meringue is browned at 350 degrees.

CAJUN GRILLED SHRIMP

10 lg. peeled shrimp (per person)
1-2 sticks melted butter
1 c. cooking wine (red or white)
2 tbsp. lemon pepper
1 tsp. garlic powder
1 tsp. Italian seasoning
1 juice of real lemon
2 tbsp. to 1/2 c. Creole seasoning
(Use a little for mild shrimp use more for shrimp with a kick).

Marinate shrimp in all the above ingredients (1 hour to overnight in refrigerator). Skewer shrimp, brush with excess marinate while cooking on the grill. Do not over cook!

ORIENTAL PORK ROAST

Makes 6 servings.
Preparation time: 15 minutes.
Slow cooker cooking time: 4 1/2 to 5 hours on high or 9 to 10 hours on low.

1 pork shoulder blade roast (4 to 4 1/2 lb.)
1 1/2 tsp. 5 spice powder
2 tbsp. vegetable oil
1/4 c. sliced green onions
2 tbsp. sesame seeds
2 cloves garlic, minced
3/4 c. water
1/2 c. dry vermouth or white wine
3 tbsp. soy sauce
2 tsp. chicken bouillon granules
1/3 c. cold water
3 tbsp. cornstarch

1. Rub roast with 5 spice powder in a 4 quart Dutch oven or large heavy skillet over medium high heat brown meat on all sides in oil. Transfer meat to a slow cooker. 2. In remaining oil in Dutch oven, saute' green onions, sesame seeds and garlic for 1 minute remove from heat. Add 3/4 cup water, vermouth, soy sauce and bouillon granules. Stir to loosen browned bits from bottom. Pour mixture over roast in slow cooker. 3. Cover and cook on high for 4 1/2 to 5 hours or on low for 9 to 10 hours or until meat is very tender. 4. Transfer roast to a platter; cover and keep warm. Skim fat from broth. Pour broth into a medium sauce pan (you will have about 2 3/4 cups). Over medium heat, bring to a boil. 5. Meanwhile, in a small bowl, stir 1/3 cup cold water and cornstarch until smooth. Stir into broth. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thickened. 6. To serve, carve meat and spoon some sauce over. Serve remaining sauce separately.

Serve with Oriental noodles and Chinese pea pods.

125 YEAR OLD BLACK WALNUT POUND CAKE

1/2 c. Crisco
1/2 lb. butter
5 eggs
3 c. plain flour
3 c. sugar
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. black walnut flavoring
1 c. evaporated milk
1 c. chopped black walnuts
If you use cake flour, use 2 tablespoons more per cup.

Cream butter and shortening. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating well. Add flavoring and beat well. Mix 1/4 cup of flour with nuts. Sift remaining flour with baking powder and add alternately with milk, starting and ending with flour. Fold in floured nuts. DO NOT BEAT.

Do not Heat Oven. Put cake in Cold Oven.
Bake in greased and floured tube cake pan for 1 hour and 20 minutes or until done, at 325 degrees. Top with Seven Minute Frosting, if desired.

this is my grandmothers recipe: Michael

BLACK WALNUT POUND CAKE

2 sticks butter
1/2 c. shortening
3 c. sugar
5 eggs
1 c. sour cream
1/2 tsp. baking powder
3 c. cake flour OR plain flour
1/2 c. milk
1 tbsp. vanilla flavoring
1 tbsp. black walnut flavoring
1 c. black walnuts, chopped
Cream butter and shortening. Add sugar and cream together. Add eggs 1 at a time, beating well after each. Add sour cream and mix together. Add baking powder to flour, alternate flour mixture with the milk. Add flavorings and mix well. Mix in chopped black walnuts by hand. Pour into a greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour, turn down oven to 300 degrees for 30 minutes more.

Frosting: Black Walnut Frosting.

BLACK WALNUT FROSTING:
1/2 stick butter
4 oz. cream cheese
1 tbsp. black walnut flavoring
1 box powdered sugar
1/2 c. black walnuts, chopped
Milk, if needed
Cream butter and cream cheese. Add flavoring and powdered sugar. Mix nuts in by hand. Mix well. Put on cooled cake.

MEAT LOAF WITH SWEET & SOUR SAUCE

1 1/2 lbs. ground beef
1 c. bread crumbs
1/2 c. chopped onion
1 tsp. salt
1/4 tsp. pepper
1 (15 oz.) can tomato sauce
SAUCE:
1/2 c. white sugar
2 tbsp. brown sugar
2 tbsp. vinegar
2 tbsp. mustard
Combine all ingredients with half of the tomato sauce. Shape into a loaf. Bake in 350 degree oven for 50 minutes. During last 15 minutes of cooking, combine rest of tomato sauce with sauce ingredients and cook, stirring until it comes to a boil. Drain fat from meat loaf and pour sauce mixture over it and return to oven for another 10 minutes.

CREOLE MEAT LOAF

1 1/2 lbs. ground round
3/4 c. chopped onion
3/4 c. seasoned bread crumbs
1 (5.3 oz.) can evaporated milk
2 eggs, slightly beaten
1/2 tsp. salt
1/2 tsp. dry mustard
Parsley for garnish
CREOLE SAUCE:
2 tbsp. butter
1/2 green pepper, chopped
3 tbsp. chopped onion
1 (2 oz.) can sliced mushrooms, with liquid
1 1/2 c. tomato juice
1 tbsp. cornstarch
1/4 tsp. each salt and dried thyme leaves
2 tbsp. water
Preparation:

1. Combine meat loaf ingredients. Shape into a loaf and place in an 8 1/2 x 4 1/2 inch lightly oiled loaf pan. Bake at 350 degrees for 1 hour. Cool 10 minutes.

2. Meanwhile, prepare Creole Sauce by melting butter in a small saucepan. Add green pepper and onion. Saute 2 to 3 minutes. Remove from heat.

3. Add mushrooms with liquid and tomato sauce.

4. Mix cornstarch, salt and thyme with water. Stir into pepper and onion mixture.

5. Return pan to heat. Bring to boiling. Boil, stirring, for 1 minute or until sauce clears and thickens.

6. Slice meat loaf into 3/4-inch pieces. Spoon hot Creole Sauce over slices. Garnish with parsley.

SHEPHERD'S PIE MEAT LOAF

2 tsp. vegetable oil
3/4 c. chopped onions (1 med.)
1 clove garlic, minced
1/2 tsp. dried thyme
1 lb. lean ground beef
1/2 c. fine, dry bread crumbs
1/4 c. evaporated skim milk
3 tbsp. catsup
1 lg. egg, lightly beaten
2 tsp. Worcestershire sauce
2 tsp. prepared horseradish
1 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. freshly ground black pepper
1/4 - 1/2 tsp. cayenne pepper
POTATO-VEGETABLE TOPPING:
1 1/2 lbs. potatoes, peeled and halved (about 3 lg.)
1/2 c. low-fat milk, heated until steaming
1 lg. egg, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Pinch nutmeg, preferably freshly grated
2 med. carrots, peeled and diced
1 sm. zucchini, diced
To make meat loaf: Preheat oven to 350 degrees F. In a small skillet, heat oil over medium heat. Saute onions and garlic for 2 to 3 minutes, or until softened. Stir in thyme and let cool slightly.

In a large bowl, combine meat, onion mixture and remaining ingredients. Mix well. Pack into a 9x5 inch loaf pan. Bake for 30 minutes and pour off any fat.

To make topping: Meanwhile, cook potatoes in lightly salted boiling water until tender. Drain, place in a medium-sized bowl and mash. Stir in milk, egg, salt, pepper and nutmeg. Blanch carrots and zucchini separately in lightly salted boiling water for 30 seconds to 1 minute. Drain, refresh with cold water and pat dry.

Spoon carrots and zucchini over top of the meat loaf and spread the potato mixture over the vegetables. Bake for 30 to 40 minutes longer, or until the top is golden brown. Serves 6.

BISCUIT CRUST CHICKEN PIE

3-4 cups chicken broth
3 large potatoes, quartered
3 carrots, sliced
2 stalks celery. sliced
3 cups cooked chicken, cubed
1 3-4 lb chicken
1 sweet onion, chopped
1 tablespoon olive oil
3/4 stick sweet unsalted butter
1/3 cup flour
1/4 teaspoon thyme
1/4 teaspoon sage or bell seasoning
1/8 teaspoon nutmeg
1/4 cup minced fresh parsley leaves
5 cloves fresh garlic, chopped
BISCUIT DOUGH FOR THE CRUST:
1 1/3 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup buttermilk
1/2 teaspoon salt
5 tablespoon butter, sliced thin
1/3 cup sharp cheddar, grated
1 egg
In saucepan melt butter, add olive oil and chopped onion. Fry on high heat for 2-3 minutes. Add herbs, vegetables and garlic and fry 2 more minutes then remove from heat. Stir in flour and blend with fork. Return to heat and slowly add broth, mixing with wire whisk until smooth. Simmer on low heat until vegetables are nearly tender but not mushy.

For the crust, stir baking powder, soda and salt into flour and mix well. Cut cold butter (you can freeze it for best results) into flour mixture until only chunks the size of walnuts remain. Add cheese. (A nice addition is to add some chopped fresh rosemary to the crust but this is optional). Beat the egg with the buttermilk and stir into the dough. Gather the dough into a ball, place in the refrigerator in a plastic bag for 10-15 minutes to rest. This prevents gluten from developing.

It's important not to overwork the dough or you will cause it to become tough. Roll dough out on board to 1/2 inch thick. Cut out rounds of dough with a 2-3 inch biscuit cutter.

Put cooled chicken mixture in deep dish casserole. Place rounds of biscuit dough until chicken mixture is covered. Brush top with milk or cream.

Bake at 425 degrees F for approximately 20-25 minutes or until golden brown.

Optional: Use Pillsbury flaky biscuits (from a tube) as a substitute when in a hurry.

PARMESAN ITALIAN CHICKEN

6 eggs, beaten
2 c. Parmesan cheese
1/2 c. fine dry bread crumbs
4 c. finely chopped chicken
3 tbsp. butter
1/2 c. chopped green pepper
1/2 c. chopped onion
1 tbsp. cooking oil
2 (15 oz.) cans tomato sauce
2 tsp. sugar
1/2 tsp. Italian seasoning
1/2 tsp. dried basil
1/4 tsp. garlic powder
1/4 tsp. black pepper
2 c. shredded Mozzarella cheese
Saute green pepper and onion in oil until tender, save half for the sauce. Combine eggs, Parmesan, crumbs, pepper and onions. Stir in chicken and mix well. Shape mixture into 12 or 14 patties.

In large skillet, cook patties in butter 2-3 minutes on each side just until brown. Drain on paper towels. Arrange in two baking dishes.

Mix tomato sauce, reserved green pepper and onion, 1/2 cup water and seasonings. Spoon sauce over patties and sprinkle with Mozzarella cheese. Bake uncovered in 350 degree oven for 25 minutes. One casserole may be frozen for later use, before baking. Works great with leftover turkey!

OVEN FRIED CAJUN CHICKEN

1 frying chicken or 6 breasts or 6 leg thigh quarters
1 cup flour
black pepper and garlic powder (for sprinkling)
Creole seasoning
paprika
cayenne pepper
1/2 cup butter
Preheat oven to 425°F.

Pat chicken dry with a clean paper towel and sprinkle with garlic powder and Creole seasoning.

In a Ziploc bag, combine 1 cup flour, 1/4 teaspoon black pepper, a pinch of cayenne pepper (optional - adjust heat as desired), 1/2 teaspoon paprika and 1/2 teaspoon Creole seasoning. Close bag and mix well.

Shake chicken in the bag with flour and seasonings. Line a 9 x 13 inch glass baking dish with foil. Add butter and place in oven until it sizzles. Place chicken in dish, skin side down. Bake 30 minutes; turn reduce heat to 325°F degrees and bake 35-45 minutes longer or until chicken is cooked through (this depends upon the weight of the chicken). It will be a beautiful golden brown and very tender when done.

CHICKEN TETRAZZINI

1 lb. pasta, cooked
1/2 pound fresh mushrooms
1 stick butter
2/3 cup flour
1 large onion, sliced
5 cloves garlic, peeled and chopped
4 c. chicken broth
2 c. light cream
1/4 cup dry sherry
4 c. diced chicken, cooked
1 c. grated Parmesan cheese
1/3 teaspoon garlic powder
Salt and pepper to taste
Cook and drain pasta according to package directions. Slice the mushrooms 1/8 of an inch thick and sauté in 2-3 tablespoons of the butter, along with sliced onion, and chopped garlic until lightly browned. Combine the remaining butter with flour and add chicken broth, stirring over low heat until thickened. Add the cream, salt, pepper, sherry, and garlic powder.

Divide the sauce in half. And one half of the chicken meat, and half of the mushrooms and cooked pasta. Butter a casserole dish and turn the pasta mixture into the casserole leaving a well in the center of the pasta.

Turn remaining cooked chicken half into the center of the pasta mixture. Top with Parmesan cheese, and bake uncovered at 400 degrees Fahrenheit for 20 minutes.

Optional: may also top with butter to breadcrumbs and grated cheddar or American cheese.

CHICKEN FRIED STEAK

2 pkg. tenderized cube or round steak
1 c. whole milk
1 1/2 c. flour
2 tsp. salt
1 tbsp. black pepper
1 1/2 - 2 c. cooking oil
Good heavy skillet
I start heating my skillet first and when it gets warmed up (7 minutes), I add my cooking oil and let it heat also. While that is heating up, I get the steak ready, pound each steak with the side of a mallet or palm of your hand until very thin. Place steaks (2 at a time) in shallow dish containing milk. Next, mix the flour, salt and pepper in a shallow dish. Remove steak from milk, dredge in flour mixture, place into skillet and brown on both sides. Continue cooking until all steaks are cooked.

CREAM GRAVY:
1/3 c. hot steak drippings
1/4 c. flour
2 c. milk
Salt and pepper to taste
I use another skillet, let it get hot and add steak drippings, flour, salt and pepper. Stir with wire whisk until blended. Next add 2 cups milk, continuing to stir until gravy thickens. Serve with chicken fried steak and mashed potatoes.

SPLIT PEA & HAM SOUP

1 lb. dried green split peas
5 c. chicken stock or canned broth
5 c. water
1 meaty ham bone or 2 smoked ham hocks
2 ribs celery, leaves included, diced
3 tbsp. chopped fresh Italian (flat-leaf) parsley
1/2 tsp. crumbled dried tarragon leaves
1/4 c. unsalted butter
1 c. diced carrots
1 c. diced onions
1 leek (white part only), rinsed & sliced
1 c. slivered fresh spinach leaves
2 tbsp. dry sherry
1/2 tsp. freshly ground pepper
Rinse split peas in strainer, then combine with stock and water in large soup pot. Bring to boil. Add ham bone, celery, 1 tablespoon parsley and the tarragon. Reduce heat to medium-low and simmer, partially covered, stirring occasionally, 45 minutes.

Melt the butter in a saucepan over medium-low heat. Add the carrots, onion and leek. Cook until the vegetables are wilted, 10 minutes. Add them to the soup pot, along with the spinach. Simmer, partially covered, 30 minutes.

Remove the soup from the heat. Remove the ham bone and shred the meat from the bone, removing any excess fat. Return the meat to the soup.

Add the sherry, pepper and remaining 2 tablespoons parsley. Heat through, and serve immediately. Makes 6 servings.

CHICKEN & NOODLES

1 (3 lb.) chicken
6 c. water
1 tsp. salt
1/2 tsp. pepper
1 (8 oz.) pkg. extra wide noodles
1 stick butter
Put chicken, water, salt and pepper in pot. Place pot on base and simmer, covered at high setting for 4 hours or medium setting for 6 to 8 hours.

Strain broth and reserve. Remove chicken, debone and de-skin. Return broth and meat to pot; add noodles. Simmer, covered 1 hour on high setting. Keep warm until ready to serve. Makes 4 to 6 servings. (Right before serving add butter.)

SPICY CHICKEN FRIED STEAK

4 cube steaks
3 eggs
1/2 c. milk
2 tbsp. Louisiana style hot pepper sauce (not Tabasco)
Dixie fry
3 tbsp. oil
2 tbsp. butter
GRAVY:
2 tsp. flour
1/2 tsp. chicken soup base
1 1/4 c. half & half
1/2 tsp. pepper
Beat eggs, milk and hot pepper sauce together. Soak steaks 45 minutes. Turn to coat both sides. Dredge generously in Dixie Fry. Wrap in plastic or wax paper. Refrigerate 1-2 hours.

Heat oil and butter until it sizzles. Fry steaks until light brown on both sides. Drain on paper towels. Drain oil from pan. Add flour and chicken soup base to pan drippings. Add half & half and pepper. Stir until thickened. Serves 4.

MEDITERRANEAN LEMON PEPPER CHICKEN

3-4 chicken breasts
2 lemons
2-3 tablespoons olive oil
1 large sweet onion, finely chopped
4 cloves garlic, crushed
1 teaspoon lemon pepper
2 cups chicken broth or water
1 can chick-peas or garbanzos, drained
1 tablespoon fresh parsley, minced
1 tablespoon Wondra or flour (optional)
Cut lemons into 2 halves each. Rub chicken with one lemon half.

In a large Dutch oven, saute onion in olive oil until soft and golden colored.

Rub chicken with lemon pepper. Sear chicken on both sides in the onion and olive oil. Add garlic and saute for 1 more minute or until garlic is lightly colored. Add broth or water and drained chick-peas or garbanzos, the juice from the lemons and salt and pepper, to taste.

Bring to a boil, reduce heat, cover and simmer for about 40 minutes or just until chicken is tender (depends upon size of chicken breasts).

If a thicker sauce is desired, stir flour into sauce during final 15 minutes of cooking. 10 minutes before serving, stir in parsley (save a pinch for garnishing). Taste and adjust seasoning adding salt and pepper to taste.

Serve chicken with chick-peas or garbanzos on the side; top with sauce and a sprinkle of parsley.

Leftovers can be refrigerated in the sauce and served the next day over pasta or rice or sprinkled with mozzarella and baked until cheese melts and chicken has reheated.

BUCKEYES

1 (16 oz.) pkg. powdered sugar, sifted
1 1/2 c. creamy peanut butter
1/2 c. butter, softened
1 tsp. vanilla
1/2 tsp. salt
2 oz. paraffin
1 (12 oz.) pkg. semi-sweet chocolate chips

Blend sugar, peanut butter, butter, salt and vanilla until smooth. Shape into 1 inch balls. Melt chocolate chips and paraffin in top of double boiler. Dip balls in chocolate mixture with toothpick until 3/4 covered. Place on waxed paper until set. Cover over hole until smooth. Makes 6 dozen.

MARTHA WASHINGTON CANDY

2 sticks softened butter
2 boxes white powdered sugar
1 can sweetened Eagle Brand milk
2 c. chopped nuts
1 can flaked coconut
2 (6 oz.) pkgs. chocolate chips
1/4 lb. paraffin wax

Blend above ingredients well and form into small thumb-size balls. Let sit in the refrigerator for 10 minutes, until firm. Melt in top of double boiler two (6 ounce) packages of chocolate chips and 1/4 pound paraffin wax. Stick toothpick in ball of candy and dip in chocolate. Keep stove on very low while dipping (or keep over hot water). Place on wax paper to harden.

World's Most Famous Hot Dog

This is a hilarious wiener commercial from the U.K.

I doubt we will see this one in the U.S.


Chicken Wings with Caramel-Black Pepper Glaze

Ponzu Restaurant - San Francisco, California

12 chicken wings
1 to 2 quarts vegetable oil for deep frying
1/2 cup granulated sugar
1 tablespoon water
1/3 cup Asian fish sauce
1 tablespoon pepper

Cut the chicken wings into 2 pieces, cutting at the joint. Remove the wing tips and reserve for stock, if desired.

Heat the oil in a large pot to 375 degrees F.

Add the chicken wings and fry for about 10 to 15 minutes, until golden brown and crispy. Remove the wings to paper towels to drain.

Combine the sugar and water in a small saucepan; place over medium-high heat until the sugar turns a light caramel color, about 7 minutes.

Remove from heat and add the fish sauce. The sauce will boil vigorously. Return to medium heat and cook until slightly thickened, about 30 seconds to 1 minute. Stir in the pepper.

Toss the chicken wings with the sauce and serve.

Serves 3.

Dragon’s Breath Wings

Dragon’s Breath Wings


These are as delicious cold as they are straight from the grill.

Marinade:
2 tablespoons rice wine
2 tablespoons soy sauce
1 tablespoon ginger root, grated

Sauce:
1 garlic clove, minced
1 tablespoon ginger root, grated
4 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sugar
1 tablespoon sesame oil
1/4 teaspoon hot chili oil
2 pounds chicken wings
Chopped green onions

Combine the marinade ingredients in a large plastic bag. Add the chicken wings to the bag and marinate at least one hour in refrigerator.

Drain the wings. Grill until cooked, or bake on middle shelf of a 400 degrees F oven for 40 minutes.

Mix the sauce ingredients together until thoroughly blended.

Arrange wings on platter. Pour sauce over them to completely cover. Garnish with finely chopped green onion.

Hot Hot Habanero Wings

2 pounds chicken wings
1 (18 ounce) bottle honey teriyaki barbecue sauce
1/4 cup fresh honey
2 tablespoons Liquid Smoke
1 1/2 to 2-inch piece fresh ginger, grated
6 cloves garlic, crushed
8 handbarrow Chile peppers, chopped*
4 Chile peppers, your choice, chopped
3 tablespoons fresh horseradish
1 (18 count) package chicken wings

Cut wings into thirds, and discard the tips. There should be about 36 pieces.

In a medium saucepan combine barbecue sauce, Worcestershire sauce, honey, Liquid Smoke seasoning, ginger, garlic, habanero peppers, Chile peppers and horseradish. Stir all together, and simmer over low heat for 1 hour.

Put chicken wings in a large glass bowl, and cover with 3/4 of the sauce. Cover, and refrigerate for at least 6 hours.

Heat grill for low heat.

Lightly oil grate. Remove chicken from marinade, and place on grill. Cook over low heat for 45 minutes to 1 hour, turning occasionally.

* WARNING: Wear gloves, and do not let the oil get anywhere near your eyes.