CREAMSICLE FUDGE

jUST IN TIME FOR THE HOLIDAYS~~~
My friend and "Almost Sister" Dusty Trombley posted this recipe this morning! I sounds WONDERFUL! What a great "house-gift" for holiday get togethers!



‎"Creamsicle" Fudge: 1 1/2 tsp + 3/4 C butter (no subs.), divided; 3 C sugar; 3/4 C whipping cream; 1 pkg 10-12 oz vanilla or white chips; 1 7 oz jar marshmallow creme; 3 tsp orange ext; 12 drops yellow food color; 5 drops red food color. Grease 9x13 with 1 1/2 tsp butter. In pan combine sugar, whipping cream and 3/4 C butter. Cook & stir on low until sugar is dissolved. Bring to boil; cook 4 min. Remove from heat; stir in chips & marshmallow until smooth. Remove 1 C and set aside. Add orange ext & food colors to remaining; stir til blended. Pour in pan. Drop reserved C by TBLSP. Cut through mixture with knife to swirl. Cover & chill. makes 2 1/2 pounds

KAY'S PORKCHOPS!

Kay Stripling one of my Face Book friends posted this recipe and it sounded so good-I had to ad it to the Parsimonius Cookery Book!


Garlic, lime, and ginger are sprinkled into a bit of butter melted over a low heat. Add tomatillo, tomatoes, and Vidalia onions. Wait a few minutes. Add kale. Sautee until the desired crispness is achieved. Remove from heat.

Take one-inch thick pork chop and cover with water. Mix flour, salt, and cayenne powder. Dredge pork chop through flour. Place in hot grease. Fry until beautiful brown coat forms.

Mix mustard and brown sugar and pour over pork chops like gravy.

Diet blown. But still nutritious and semi-healthy.

Sunshine Lemon Bars

duncanhines.com
Create the taste of sunshine using our Duncan Hines Lemon Supreme Cake Mix.
My bothers are coming down on the 15th!!! I am going to try these for their arrival!!!!


•1 pkg Duncan Hines® Moist Deluxe® Lemon Supreme Cake Mix
•1/2 cup (1 stick) butter
•1 large egg
•1 (14 oz) can sweetened condensed milk
•1/2 cup lemon juice

1.Preheat oven to 350 °F. Stir together cake mix, butter and egg. Spread mixture evenly into bottom of a 13x9-inch baking pan.
2.Blend together sweetened condensed milk and lemon juice. Pour mixture over top of cake mix mixture.
3.Bake for 23 to 27 minutes. Cool completely. Cut into 1 1/2x3 1/4-inch bars.


These Sunshine Lemon Bars will add a welcome twist to any occasion.
and this hint from my Facebook friend Kay Stipling:
Press the dough down into the pan or it tends to be crumbly and she adds a lemon-flavored cream-cheese frosting!!!!

THEY SOUND YUMMY!!!!!

Blueberry muffins

While poking around on facebook I came across this recipe from Laura Thelen Barnes . I don't know anyone that doesn't like BLUEBERRY MUFFINS!! THIS SOUNDED SO GOOD AND WITH HER PERMISSION I HAVE ADDED TO MY COLLECTION OF yummies!!!


BLUEBERRY MUFFINS
‎1cup brown sugar, 1/2 cup granulated sugar,1 T baking powder, 1 t salt,1/2 cuup melted butter, 3 large eggs, 1 cup milk, 3 cups flour, 2 cups fresh blueberries...Mix all ingredients, flour last...then add berries and bake in large well greased muffin pans at 375 for 40 min.I top mine with sprinkled Turbinado or Raw Sugar
5

GINNY'S SPECIAL PRETZELS

I can not tell you how good these things are!!!! They are a MAJOR HIT in the snack department!!! The only odd ingredient is the oil-don't skimp though-it really does make a difference!


YOU NEED:
32OZ SMALL FANCY PRETZELS
1-16 OZ ORVILLE REDENBACHERS OIL
2 TBLS DILL WEED
4 TSP ONION POWDER
4 TSP GARLIC POWDER
1 16OZ HIDDEN VALLEY DRIED PKG OF RANCH DRESSING
1 OR 2 GALLON-SIZE ZIP-LOCK PLASTIC BAGS

MIX DRY INGREDIENTS IN A BOWL AND ADD TO ZIP-LOCK BAG
ADD PRETZELS AND OIL TO BAG AND TURN THE BAG EVERY SO OFTEN OVER A 24 HOUR PERIOD....

THEY ARE UNIQUE AND SIMPLE-BUT KEEP THE RECIPE HANDY AS I AM SURE FOLKS WILL ASK YOU FOR IT!!!

Jeffery's Grilled Fish Wrap

My Face book friend Jeffery ask:


Jeffrey Carter have you tried rosemary dill? its great with olive oil and red vinegar bk black pepper on fish bwrap in foil and grill lightly yummy
He(Jeffery) also made the additional comments that this worked on chicken and pork as well!Just what we love here at P-Cookery book! Marinate-diversity!!!!

Sounds simple,yet elegant! I do believe I will try this by the end of the week.I will let you all know how we made out-sounds like it would be wonderful served with a fruity English Salad and a fresh fruit Fool for dessert!
If anyone tries before I do-Let me know what you think then you can add a recipe of your own!
Happy grilling!

Yogurt-Marinated Grilled Chicken

I found this recipe in Bon Apetite and thought you all might like to try it! It is so good and the meat so tender and flavorful you will want to try the marinade on steak or pork too! One note-I am not familiar with Indian spices and had NO IDEA what "garam masala" was! According to Bon Apetite it can be purchased at Indian Markets......I may have tasted it before and didn't know it! Regardless-I was not about to jump in my car and tootle around town looking for an Indian Market that I am pretty sure doesn't exist and I was hungry-so ordering on the internet was not an option-SOOO I used tumeric instead.This substitute may or may not have ruined the original intent,but-we found it to be delicious!

YOU NEED:

8 SKINLESS-BONELESS CHICKEN BREASTS
IN YOUR BLENDER ----

2 CUPS PLAIN YOGURT
1 CUP CILANTRO LEAVES AND STEMS COARSELY CHOPPED
1/2 LARGE ONION-COARSELY CHOPPED
1/3 CUP OLIVE OIL- PLUS A BIT MORE FOR BRUSHING
6 GARLIC CLOVES-COARSELY CHOPPED
1 TBLS LIME JUICE
1 TSP TUMERIC(SUBSTITUTED FOR GARAGM MASALA)
2 TSP KOSHER SALT
1 TSP BLK GROUND PEPPER
1 TSP GROUND GINGER

POUND EACH CHICKEN BREAST TO 1/2 IN THICKNESS AND PLACE IN A LARGE ZIP-LOCK BAG
NOW BLEND THE REST OF THE INGREDIENTS UNTIL SMOOTH AND POUR OVER CHICKEN BREASTS......TURN THE BAG SEVERAL TIMES TO MAKE SURE THE BREASTS ARE FULLY COATED AND REFRIGERATE FOR AT LEAST 3 HOURS...OVERNIGHT WILL DO

FIRE UP YOUR GRILL TO A MEDIUM HEAT. REMEMBER TO BRUSH THE GRILL WITH OLIVE OIL FIRST! NOW THROUGH ON THE CHICKEN BREASTS-THEY ONLY TAKE 3 OR 4 MINUTES PER SIDE!!!! SERVE 'EM AND ENJOY!!!!

CRAB BALLS

As you all suspect from previous recipes-I Love CRABMEAT!!!! any way you cook it-I will eat it and do so with zeal! I found this recipe in Bob Appetit.Naturally,I tried it! These little balls are great as snacks or a delightful alternative to fish & chips! Add a piapple cole-slaw and you have one yummy meal!!!

CRAB BALLS

1# FRESH CRAB MEAT
2 CUPS CRUSHED RITZ CRACKERS-DIVIDED
6 TBLS BUTTER
1/4 CUP FINELY CHOPPED GREEN PEPPERS
1/4 CUP FINELY CHOPPED ONION
1/4 CUP EVAPORATED MILK
2 TBLS DIJON MUSTARD
2 TBLS WORCESTERSHIRE SAUCE
1/2 TSP KOSHER SALT
1/4 TSP BLACK PEPPER
1/2 CUP WHOLE MILK
1 LARGE EGG
VEGETABLE OIL FOR FRYING

MIX 1 CUP OF RITZ CRACKERS AND THE CRAB MEAT IN A LARGE BOWL. MELT BUTTER IN A SKILLET OVER MEDIUM HEAT.ADD GREEN PEPPER AND ONIONS-SAUTE UNTIL SOFT(ABOUT 5 MIN) ADD TO BOWL WITH CRAB MIXTURE.STIR IN EVAPORATED MILK,DIJON MUSTARD,WORCHESTERSHIRE SAUCE AND SALT&PEPPER.COVER AND CHILL FOR 1-6 HOURS.
USING A SCANT 1/4 CUP FOR EACH,1 1/2"(APPX) BALLS.
WHISK WHOLE MILK AND EGG IN A MEDIUM BOWL AND REMAINING CUP OF CRAKER-CRUMBS IN ANOTHER BOWL.ROLL BALLS IN EGG MIXTURE THEN IN CRACKERS-TRANSFER TO A BAKING SHEET
HEAT IN 350 DEGREE OIL FOR 4-6 MINUTES PER BATCH-TRANSFER TO PAPER TOWELS.......SERVE WITH COCKTAIL SAUCE FOR DIPPING!

Brisket Marinade

I was looking for something simple to marinate a London Broil for dinner last night and I found this on the internet, I was out of red-wine vinegar,so I used regular ole cider-vinegar and some Pinot Grigio (had an open bottle in the fridge!) All other ingredients were followed and I marinaded for about 7 hrs. The results were wonderful! I expect an overnight soak in the the bag would make a Brisket on the Barbie-just wonderful!

Marinating a brisket is really a great way to make sure your smoked brisket remains tender and juicy. This marinade will start the tenderizing process and work a lot of flavor into the brisket. The best method here is to get a resealable bag large enough to hold the brisket and to make sure you get all the air out of the bag before you seal it.
Prep Time: 15 minutes

Total Time: 15 minutes

Yield: Makes about 2 cups

Ingredients:

1 cup red wine vinegar
1/2 cup olive oil
1/4 cup Worcestershire sauce
1/4 cup brown sugar

We are back w/Banana Oatmeal Pancakes

First I have to apologize for being so late! This household has had,what seems to be the "turmoil of the year"! Hubby had some medical issues,but all is winding down-and for this house-hold we are back to our normal!!!!
My dear friend Heather, (also known as adopted daughter) sent this recipe she found, courtesy of Rachael Ray on line. After she tried it herself and had NOTHING BUT RAVES.she passed it on to the Cookery book for us ALL to try! They not only sound YUMMY, but also healthy.
NOOOO-I am not jumping n the "Health-nut" bandwagon! My theory is MODERATION in ALL we do and eat. Sometimes the recommendations from the nut&berry crowd sneaks in! Well it can't hurt!

ingredients:
1 cup old fashioned oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 ounces, 1/4 cup, chopped walnuts
3/4 cup sour cream
3/4 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas, mashed up
3/4 cup raisins
1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet
Maple syrup or honey, for drizzling
Directions
Here's a great tip: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing.

Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.

Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.

I am assuming that the walnuts may be omitted if there is a "Nut Issue"!
I am planning to test them over this weekend-if you do the same-Let me know what you think!

BANANNACRANNACOCONUT BREADt

This quick-bread is not to sweet but full of fruit and wonderful right out of the over or the next day for breakfast. Smear it with butter or cream cheese or just lop of a piece on your way by.....any way you slice it-YUMMY!
The texture of this bread is light,almost like cake,but dense like bread. To keep this texture don't forget to use a whisk to mix the flour,soda and baking powder!

BANANNACRANNACOCONUT BREAD

In a small,deep bowl whisk together thoroughly:
1 1/3 cup of all purpose flour
1/2 tsp baking soda
1/4 tsp baking powder

In a large mixing bowl beat ON HIGH SPEED UNTIL LIGHTENED IN COLOR AND TEXTURE(2 TO 3 MINUTES)
5 1/3 tbl butter
2/3 cup sugar

beat in flour mixture until blended and the consistency of brown sugar. Gradually beat in 2 large eggs
2 over-ripe bananas
2 good handfuls of craisins](dried cranberries)
1 tsp coconut extract
1 handful sweetened shredded coconut
(optional) handful of chopped pecans

spread the batter in a well-grease (I use pam) bread tin and bake at 350 degrees for 1 hour or until a toothpick inserted in the middle comes out clean

cool on a wire rack

I have tried variations such as substituting raisins for craisins,walnuts etc...and at Christmas-time I have used fresh cranberries and Orange extract in lieu of craisins and coconut extract....Experiment with apples,cherries....go ahead-be brave!!! I have figured out that there is NO WAY you can screw this up!!!!

Pecan Shortbread Cookies

Years ago when we had neighbors over for coffee and the cookie jar was ALWAYS full-pecan Shortbreads were always tucked away in a tin,to be brought out only when adults were present...They a not a sweet cookie, they are instead melt in your mouth buttery treat. In other words-perfect with fun conversation and hot coffee or tea!

you need:

2 sticks of COLD butter-cut into small chunks
2 1/4 cups of all purpose flour

Using a pastry blender or knife or your fingertips-cut the butter into the flour until the mixture resembles fine crumbs.
then beat together with a fork until well blended:
3 large egg yolks
1/4 cup sugar
3 tablespoons confectioner's sugar
1/8 teaspoon vanilla extract

stir the egg yolk mixture into the flour mixture and knead to form a smooth dough. Divide the dough into 2 balls. Place each ball between 2 sheets of parchment paper and roll flat to about 1/4 inch thick Place in the freezer for appx 15 minutes...

I am a wee bit lazy and like smaller cookies-I slice into strips once chilled,but cookie cutters work great too. Place on a well-grease cookie sheet and place in a 350 degree oven for 18 minutes or until the edges are barely browned. let cool on a rack and enjoy!!!!

SUMMER PASTA SALAD

This recipe is from my Hubby's cousin-in-law-aw ferget it! She is my cousin in law too!!! She is another great cook and is kind enough to pass this on to all of us-When Deb says it is good-SHE MEANS IT!The Best Summer Pasta Salad

INGREDIENTS:
1 lb orzo pasta (cooked and chilled)
2 handfuls of arugula
½ cup chopped fresh basil
10 oz. pine nuts (toasted and cooled)
10 oz dried cranberries
5 oz ricotta salada cheese (crumbled) or Feta Cheese if you prefer
Fresh lemon juice from about 2 lemons
Olive Oil ½ cup
Salt and Pepper to taste

DIRECTIONS
Cook Pasta. Rinse and Chill. Toast pine nuts and cool. Mix all ingredients together and eat!!!!!
To Toast Pine Nuts: Put some Olive Oil in a pan and add the nuts. Heat nuts in oil until golden brown. Stir constantly while heating. Nuts toast very fast and can be easily burned. Put aside and let cool before tossing in the salad.

KITCHEN BURN REMEDY

A friend passed this on to me and it makes sense(I guess). I have used flour to stop a bad bleed from a vengeful knife but had not heard of this-Seeing that I am prone to scalds,burns,getting toaster burns,oven burns,etc,,,(I am a klutz in the kitchen) I will keep a small bag in the refrigerator just in case.

A friend passed this along to me.


You may have already seen this, but it seems to be valuable info, I am SO impressed by this...looks awesome!!!

My experience with burns is this:

Once I was cooking some corn on the cob, and stuck my fork in the boiling water to see if the corn was ready. I missed and my hand went into the boiling water....

A friend of mine, who was a Vietnam vet, came into the house, just as I was screaming, and asked me if I had some plain old flour...

I pulled out a bag and he stuck my hand in it. He said to keep my hand in the flour for 10 min. which I did. He said that in Vietnam, this guy was on fire and in their panic, they threw a bag of flour all over him to put the fire out...well, it not only put the fire out, but he never even had a blister!!!!

SOOOO, long story short, I put my hand in the bag of flour for 10 min., pulled it out and had not even a red mark or a blister and absolutely NO PAIN. Now, I keep a bag of flour in the fridge and every time I burn myself, I use the flour and never ONCE have I ever had a red spot, a burn or a blister!

*COLD FLOUR feels even better than room temperature flour.
Miracle, if you ask me. Keep a bag of white flour in your fridge and you will be happy you did. I even burnt my tongue and put the flour on it for about 10 min. and the pain was gone and no burn. Try it!

BTW, don't run your burn area under cold water first, just put it right into the flour for 10 min. and experience a miracle!

Laur's Crab Cake Stuffed Portabella Mushroom With Tangy Tartar Sauce...

A week or so ago we went to the Disney Marketplace. I have posted the Crab Boursin from Foulton's Crab shack (because it was so yummy!) Well,one of the appetizer's was Deep-Fried Portabella Mushroom Strips. My Hubby ordered the Crab-Cake and enjoyed it immensely!
On our trip home, I decided,when the next opportunity presented itself,I would put the two together and - VOILA - My version of the Crab-Cake stuffed Portabella Mushroom!
We had this last evening for dinner with a side of salad and french fries-It was delightful,so I share the recipe with you all!

What you need:

A DEEP FRY PAN WITH APPROXIMATELY 2 INCHES OF OIL
pORTABEELA MUSHROOM CAPS (CLEANED,WASHED AND DRIED)
1/2 POUND LUMP CRABMEAT
1 CUP OF FINE BREAD CRUMBS
1/8 CUP SHERRY
2 EGG
1 SCALLION
1/2 CUP FLOUR
CLEAN THE BLACK (SCRAPE)UNDERSIDE OF THE MUSHROOM CAP, POP THE STEM OUT AND EITHER DISCARD OR ADD TO THE THE CRAB CAKE MIXTURE.SET ASIDE.

HEAT THE OIL TO MEDIUM HOT

IN A MEDIUM BOWL MIX THE BREADCRUMBS ,CHOPPED SCALLIONS AND CRAB MEAT. ADD 1 EGG AND SHERRY-MIX WELL. IF IT WILL NOT HOLD TOGETHER IN A PATTY,ADD WATER A FEW DROPS AT A TIME UNTIL THE MIXTURE CAN BE FORMED INTO 2 BALLS.

TAKE THE CRAB CAKE BALLS AND PAT INTO THE MUSHROOM CAPS.

IN A LARGE FLAT BOWL,WHISK ONE EGG AND IN A SEPARATE LARGE FLAT BOWL PLACE 1/2 CUP OF FLOUR(I USED PASTA DISHES)
FIRST DIP EACH STUFFED MUSHROOM IN EGG(BE SURE TO COAT COMPLETELY) THE DREDGE IN THE FLOUR(AGAIN MAKE SURE THEY ARE COMPLETELY COATED)
IMMEDIATELY PLACE INTO HOT OIL AND FRY FOR 3 MINUTES PER SIDE OR UNTIL GOLDEN BROWN-

TANGY TARTAR SAUCE

1/2 CUP MAYONNAISE OR MIRACLE WHIP
1/4 CUP SWEET RELISH
1/8 TSP LEMON JUICE
1 TBS SHERRY

MIX WELL- SERVE ON THE SIDE....

No-Bake Chocolate Peanut Butter Bars

There is something about chocolate and peanut butter that seems like a natural go-together! You know,peanut butter pie,Reese's peanut butter cups,and best of all,the ever-present Hershey-bar/peanut butter sneak-dip!!!! (you do know that if no one sees you do it,it is calorie free-right?
Well these peanut butter Bars are quick,easy and satisfies the craving! The Kids love 'em too!

NO-BAKE CHOCOLATE PEANUT BUTTER BARS
(From my Swan Agency Real Estate Cook Book)

2 CUPS PEANUT BUTTER (DIVIDED)
3/4 CUP (1 1/2 STICKS)BUTTER-SOFTENED
2 CUPS POWDERED SUGAR
2 CUPS (12 OZ PKG) SEMI-SWEET CHOCOLATE BITS(DIVIDED)
3 CUPS GRAHAM CRACKER CRUMBS
COOKING SPRAY

Beat 1 1/4 cup peanut butter and butter in a large mixing bowl until creamy. Gradually beat in half the powdered sugar. Work in remaining powdered sugar,graham cracker crumbs and 1/2 cup of morsels. Press evenly into a 13 x 9-inch pan coated with cooking spray. smooth the top with a spatula. Melt remaining morsels with remaining peanut butter in a medium sauce-pan over the lowest heat,stirring constantly until smooth(don't let it get hot to fast or it will be scorched on the bottom). Spread over the graham cracker base in pan. Chill for at least one hour-or until chocolate is firm; cut into bars.

makes about 60 small bars. Store in the refrigerator.

I usually make a double batch and freeze half. If you do freeze them-thaw in the refrgerator(if you must) in this house-Hubby likes 'em frozen!

BLUEBERRY SYRUP

It is bluebrry season here in Florida! I recently picked 4 1/2 pounds in 1/2 hour! Although Florida blueberries are not as flavorful as Maine wild blueberries,they are large juicy and taste wonderful!
I try to freeze several gallons to use throughout the year for pies,molasses blueberry bread,etc.,but ALWAYS manage to cook a bunch down for this delightful syrup! It is so nice on a pound cake or ice cream and if you like pancakes or waffles it is a great flavor !


Blueberry Syrup

4 cups sugar
2 cups water
2 quarts of blueberries
3 tablespoons lemon juice

combine sugar and water in a large sauce pan and bring it to a boil.allow this to boil intil it spins a thread. add the cleaned and washed blueberries and bring back to a boil-cook down for 5 minutes remove from heat and stir in lemon juice-pour into hot serilized jars. this will make appx 1 quart to 1 1/2 quarts of syrup.

For you liquer-lovers......strain the blueberries out of the syrup and set aside the berries,,,now divide the syrup into 2 decorative 1 Fifth Bottles,and fill the bottle with vodka.....This makes a lovely after-dinner sipper!

ERROR CORRECTION AND RED-FACED APOLOGY!!!

For all of you who looked at the latest entry of "CRAP BOURSIN" OBVIOUSLY- it was a typo!!! My fingers have a speech impediment!!!! it is supposed to be
FOULTON'S CRAB BOURSIN!!!!
SORRY ALL-I WILL ENDEAVOR TO EDIT MORE CAREFULLY!!!!

Foulton's Crab Boursin

e had the rare opportunity to get to the Disney Marketplace this past Saturday.. Having met up (and rounded up) our "Long-time-no-see" relatives,we decided to go to Foulton's Crap Shack for lunch.
We were delighted to fine a lovely diningroom(cloth napkins and fancy-dressed waiters) overlooking the lake. It was quiet(away from the blaring musak outside) so we could chat and catch up on family,new news and and remember younger days!
We were evenly MORE pleasantly surprised that not only was the food OUTSTANDIND- it was reasonably priced. We were immediately brought a dish of spread and water-crackers-This spread was SOOOOOO good-I thought I would share the recipe with you all!

1 1/2 pounds cream cheese
1/4 cup roasted garlic
1/2 tbl chopped green onions
1/8 cup fresh basil
1/8 cup lemon juice
1/2 tbls horseradish
1 tbl crabmeat
1/8 cup roasted red peppers
1/2 tbl Hickory Smoked Mustard

Mix all ingredients except the cream cheese in a large mixing bowl. Cut the cream cheese into cupes and place in the mixer-mix until smooth.Stop scrape the sides and mix again. When the cream cheese is very smooth,add the rest of the ingreadients to the mixer.Careful not to overmix. Store in a covered container until ready to serve with an assortment of crackers..

Trust me folks-this is WORTH the effort!

Tuna Quick-Lunch

I know that alot of people are trying to stretch a dollar and everything else these days-it isn't easy! But here is a quick and easy way to stretch a can of tuna from 2 sandwiches to a meal for 4!

1 can of cream of mushroom soup
1 can of tuna fish
1 can of pease or 3 handfuls of frozen peas(I prefer the frozen myself)
12 crackers crumbled up
1/3 cup milk
salt and pepper to taste


Place by layers in a loaf-tin and bake for 25 minutes at 350 degrees
Serve on texas toast or use as a hot dip with ritz crackers!

Pecan-Mocha Meringues

I found this recipe in Bon-Appetit magazine and thought it sounded good! Well-trust me on this one folks-If you like pecans chocolate and coffee all wrapped up in a light crispy cookie-give this a try-they are truly delicious! Hubby agreed-I need to remember to have these on hand for special occasions!

PECAN-MOCHA MERINGUES
1/2 (packed) brown sugar
1 tbls unsweetened cocoa powder
3 egg whites (large eggs)
1/4 tsp kosher salt
1/8 tsp cream of tartar
1/2 cup sugar
2 tsp instant espresso powder(I didn't have any,so I ground up regular coffee to a fine powder-it worked well!)
1 cup finely chopped pecans
1/ cup semi-sweet chocolate chips
have about 24-36 pecan halves on hand for the top
you will also need parchment paper

pre-heat oven to 300 degrees and line 2 cookie sheets with parchment paper
press brown sugar and cocoa powder through a sieve(I used a sifter) then whisk to completly mix together
using an electric mixer on high speed-beat eggwhites kosher salt and cream of tartar until soft peaks form.
with the mixer still running,gradually add sugar,then espresso powder.
continue to mix until medium peaks form.
again,while mixer is still running-gradually add brown sugar mixture and beat until stiff peaks form].

drop by a tablespoon onto parchment paper-space about 1 inch apart-and place i peacn-half into the top of each spoonful.
bake for appx 25-30 minutes then shut the oven off and let the cookies cool in the oven(keep the door closed)

the result is a crispy cookie on the outside with a yummy fillling-like inside-they are light,sweet and taste "JUST LIKE ANOTHER"!!!!!

Molasses Doughnuts

I know-the whole world is fat! Everyone is fighting obesity-Tough patooties! There is NOTHING finer than hot MOLASSES DOUGHNUTS in the morning! Moderation in all things is the key here folks-so just don't make a double batch-OK?
(If you can help it.....)
YOU NEED:

1/2 cup sugar
1/2 cup molasses
2 eggs
4 tbls wesson oil
1 cup sour or buttermilk
(make whole milk sour by adding a tsp of lemon-juice)\
1 tsp salt
1 tsp baking soda
1 tsp ginger
1 tsp nutmeg
a dash of lemon
3 1/2 cups of flour

mix all ingredients together to form a sticky ball
It will roll out easier if you place the dough in the fridge for about an hour to chill
flour the board,the rolling pin and the doughnut cutter!
if you do not have a doughnut cutter-clean and reomve both ends of a vegetable can and do the same with a smaller juice can(I have been known to use a large presciption bottle for the doughnut-holes)
Now roll out the dough to about 1/4 inch thick slab and cut the doughnuts(be sure to keep the cutting-tool well floured)

in a large-deep skillet put wnough wesson-oil to egual appx 1 inch deep-heat to 450 degrees
drop the doughnuts in the oil -appx 3 at a time(the oil needs to stay hot to prevent the doughnuts from becoming to saturated) cook each side to a rich brown.remove and place on coffee-filters to drain and cool.(ok you can use paper-towels but the filters absorb more-new ones please!

optional: place a cup of sugar in a paper bag and drop the doughnuts in seal the bag and shake until all are coated!!!!
This step not only coats the doughnuts with sugar, you can use the action towards you accumulative exercise for the day! (Although if you eat a doughnut,I suppose it is considered -NEGATED!)

It is time now to put on a pot of coffee-sit back grab a doughnut and DUNK-Away!

Choclate Chip Cupcakes

Every time you purchase a bag of Toll House Chocolate Chips, the recipe for cookies are on the package-right? Well here is a wee bit of a take-off if you love Toll-House Cookies,but really LOVE Cupcakes! Make them for bake-sales or for your child's classroom party. They are easy and best of all-delicious!


TOLL HOUSE CUPCAKES

you need:
1/ cup softened butter
6 tbls brown sugar
6 tbls white sugar
1 tsp vanilla
1 egg-beaten
1 1/4 cup flour
1/2 tsp baking soda
1/2 tsp salt

For the TOPPING:
1/2 cup brown sugar
1 egg
1/2 cup chopped nuts
1 6 oz.pkg.semi-sweet chocolate bits

Beat the first 5 ingredients together until creamy. Add flour.bking soda and salt. Mix well. Spoon into muffin cups and bake at 350 for 10 minutes

while the muffins are in the oven-beat brown sugar and egg until thick.Add nuts and chocolate chips; stir in.
remove the cupcakes from the oven and spoon the topping onto the muffins and replace in the oven for 10 more minutes.

Note: I the cupcakes are not completely set when you add the topping,it sinks into the cake and becomes the filling!! No worries!!! They are YUMMY either way!

I guarantee the kids will return for seconds! (I make double batches....)

Helpful hints on the Parsimonious side!

This was emailed to me by a friend! I must admit,it has probably floated around several thousand times,but because coffee filters are so versatile and can be used for infusing herbs into soups,covering reheats etc...thought I would make it a part of this blog. Vinegar ,hone,baking soda all have so many different uses-I will save them for a later date!


COFFEE FILTERS . . . .

Coffee filters .... Who knew! And you can buy 1,000 at the Dollar Tree for almost nothing even the large ones.

1. Cover bowls or dishes when cooking in the microwave. Coffee filters make excellent covers.

2. Clean windows, mirrors, and chrome... Coffee filters are lint-free so they'll leave windows sparkling.

3. Protect China by separating your good dishes with a coffee filter between each dish.

4. Filter broken cork from wine. If you break the cork when opening a wine bottle, filter the wine through a coffee filter.

5. Protect a cast-iron skillet. Place a coffee filter in the skillet to absorb moisture and prevent rust.

6. Apply shoe polish. Ball up a lint-free coffee filter.

7. Recycle frying oil. After frying, strain oil through a sieve lined with a coffee filter.

8. Weigh chopped foods. Place chopped ingredients in a coffee filter on a kitchen scale.

9. Hold tacos. Coffee filters make convenient wrappers for messy foods.

10. Stop the soil from leaking out of a plant pot. Line a plant pot with a coffee filter to prevent the soil from going through the drainage holes.

11. Prevent a Popsicle from dripping. Poke one or two holes as needed in a coffee filter.

12. Do you think we used expensive strips to wax eyebrows? Use strips of coffee filters.

13. Put a few in a plate and put your fried bacon, French fries, chicken fingers, etc on them. It soaks out all the grease.

14. Keep in the bathroom. They make great "razor nick fixers."

15. As a sewing backing. Use a filter as an easy-to-tear backing for embroidering or appliqueing soft fabrics.

16. Put baking soda into a coffee filter and insert into shoes or a closet to absorb or prevent odors.

17. Use them to strain soup stock and to tie fresh herbs in to put in soups and stews.

18. Use a coffee filter to prevent spilling when you add fluids to your car.

19. Use them as a spoon rest while cooking and clean up small counter spills.

20. Can use to hold dry ingredients when baking or when cutting a piece of fruit or veggies. Saves on having extra bowls to wash.

21. Use them to wrap Christmas ornaments for storage.

22. Use them to remove fingernail polish when out of cotton balls.

23. Use them to sprout seeds. Simply dampen the coffee filter, place seeds inside, fold it and place it into a plastic baggie until they sprout.

24. Use coffee filters as blotting paper for pressed flowers. Place the flowers between two coffee filters and put the coffee filters in phone book.

25. Use as a disposable "snack bowl" for popcorn, chips, etc.

APPLE DUMPLINGS

Now that we can get apples year round this is a year-round favorite!(Time was you could only get nice firm apples in the late summer-early fall) Covered with rich cream it is "Caloric Heaven"!

APPLE DUMPLINGS'You Need:
2 cups flour
1/2 tsp salt
1 cup water
1/2 cup butter
heavy cream(optional)
4 tsp baking powder
1/2 cup shortening
6 baking apples(I prefer MacIntosh or Granny smith)peeled and cored(keep 'em whole)
1 1/2 cups sugar
dash of cinnamon

preheat oven to 400 degrees
Sift together flour,baking powder and salt
Cut in shortening until mixture resembles meal,then stirin milk until you have a soft dough.
Roll out into a large rectangle on a floured board and cut into 6 inch squares.
Place an apple in each square,moisten the edges and fold to enclose the fruit,pinching seams securely.
Set dumplings in a shallow baking dish.
Slowly bring remaining ingredients to a boil in a small saucepan,stirring until sugar is dissolved.
Pour the hot sauce over the dumplings.place in pre-heated oven and bake for 15 minutes.
Lower the heat (no peeking) to 300 degrees and baked for 45 minutes more.
Serve the dumplings with pan juices and pass the cream!!!!!

Jimmy's Fine breakfast!

Why do people constantly return to the refrigerator with hopes that something new to eat will have materialized? This has been a question asked by generations of "foodies" and snackers!! Then there are those creative cookers who open the fridge and KNOW what they are looking for! My FB Friend Jimmy Hall has breakfast down to a science!


Jimmy Hall- I stack two pieces of bread up in a pan on stove, cut hole in center, poor in two eggs, shredded cheese, salt, pepper, and butter, and cook! Also cooking hickory-smoked bacon, and cinamon-raisin English Muffins with melted strawberry jam and butter atop them.... I may do more!!!! Hazelnut Coffee and juices, also.... :-)

CHOCOLATE CAKE IN A CUP

Do you live alone? Just sitting around,watching TV,reading this blog craving a wee bit of chocolate cake? Don't wanna make a whole cake because you know it will become a science project before you can eat it all? Try this in a coffee mug!My oldest and dearest friend Dusty sent me this "depression-Era" recipe from her "stash" of yummy,easy desserts!


Cake-in-a-Cup

4 Tablespoons cake flour (or flour)
4 Tablespoons sugar
2 Tablespoons cocoa powder

1 egg

3 Tablespoons milk
3 Tablespoons oil

splash of vanilla (optional)

Mug

Mix flour, sugar & cocoa in mug
Mix in egg
Pour in milk & oil and mix well

Mirowave on HI for 3 minutes

Wait til it stops rising and dump out onto plate.

SWEETENED CONDENSED MILK

If you enjoy pies and cakes that used Sweetened condensed milk, you know that the price has increased dramatically over the years.I trust it isn't going to come down anytime soon.
My dear friend Marsha sent me this recipe to use as a substitute for the store-bought stuff.It is quite economical to make ! I am planning on making a key-lime pie soon and I am going to try it out!

YOU NEED:

1/2 cup boiling water
3 tbls margarine
1/2 cup sugar
1/3 cup dry milk powder

measure boiling water into blender: add margarine (blend briefly)
add milk and sugar; blend 30 seconds
pour out and let stand until thickened
use immediately or refrigerate for later use!

Sweet N' Sour Chicken

This is from an International Cookbook I have had for years-If you enjoy Chinese Cooking-you will love this!

2 1/2 (appx) pounds of chicken-cut into pieces
3 tbsp olive oil
1 tsp chinese 5-spice
1 1/2 cups pinapple chunks(keep the juice)
1/2 cup water
1/3 cup vinegar
1/4 cup packed brown sugar
1 tbsp soy sauce
2 tbsp cornstarch
1 cup pineapple juice
3/4 cup thinly sliced bell pepper( I mix red and green cause it's pretty)
1/2 cup thinly sliced onion

place the chicken-chunks in a a shallow baking pan/ Brush with iol and sprinkle with the chinese 5-spice. Bake in 350 degree oven for 45 minutes

in a small saucepan combine pineapple chunks, water, and brown sugar. Stir until sugar is dissolved and bring to a boil.

combine pineapple juice and cornstartch and add to the sauce (while stirring) stir in vegetables and pour over chicken.
Continue to bake the chicken for 10 minutes longer and serve!

I usually serve this with basmati rice , but for a treat :

serve with Apple Rice:

you need:
1 1/2 cup basmati or long-grain rice
4 cups apple juice
1/4 cup chopped,pitted dates
1/4 cup toasted,sliced almonds

make you rice with apple juice (instead of water)
(bring rice and allple juice to a boil uncovered. Boil until there is no more juice on the top-remove from heat,cover and let stand for appx 15-20 minutes..
stir in dates and nuts-serve with the sweet and sour chicken......

Enjoy!!!

ST MICHAEL'S OATMEAL BREAD

My cousin Midgie has made this bread forever (to me anyway) and it is simply the best!!! I am , am always will be greastful for this recipe!!! It is sorta sweet,sorta not but it makes the BEST peanut-butter and apple sandwhiches-EVER!!!!!


For those of you who would like to make your own bread,this is a wonderful,healthy and EASY loaf! I will guarantee "If you make it-They will come"! It is simple and delightful-give it a try once and I bet you can't just bake one!

1 CUP ROLLED OATS
2 CUPS BOILING WATER
1/2 CUP MOLASSES
1 1/2 TSP SALT
1 TBS. SHORTENING
1 PKG. YEAST (SOFTENED IN 1/2 CUP WATER)
4 1/2 CUPS FLOUR

ADD BOILING WATER TO OATS(COOL)
ADD: YEAST,MOLASSES,SHORTENING AND SALT
STIR IN FLOUR
MIX WELL
LET RISE APPX 1 HOUR(DOUBLE IN SIZE)
BEAT DOWN THOROUGHLY AND DIVIDE IN HALF
PLACE IN 2 LOAF GREASED LOAF PANS
LET RISE ABOUT 40 MINS
BAKE AT 400 DEGREES FOR 1 HOUR

If you are anything like this family-stand back when you pull it out of the oven!!! There will be a mad dash to the kitchen to see who gets the Hot Heel!

SPAGHETTI PIE

Anyoneone out there like me? I NEVER estimate the correct amount of pasta when I grab a handful to cook! I have never believed those past-measure gizzy's-the inventors never met my hungry family! Some,like alot of people,I grab an extra handful(just for good measure) and add to the pot. Needless to say I ALWAYS have a ziplock bag of leftovers-not enough for a full meal,just enough to leave in the fridge to create a future science-project.....Well speghetti pie is a great way to use it up!!!

you need:
CRUST

appx 6 oz of cooked spaghetti
1/2 cup grated parmesan cheese
2 well-beaten egg

micro wave the pasta (reheat setting works fine)
add butter to hot pasta and mix well
stir in parmesan cheese and beaten egg
pat the above into a 10-inch deep-dish pie plate

FILLING:
appx 2 cups of leftover spaghetti sauce
1 6-8 OZ container of ricotta cheese
1 egg
3 tbls italian mixed dried herbs
1lb ground beef (I use bison)
1/4 cup chopped green peppers
1/4 cup chopped onion
1/2 to 3/4 cup mozzarella cheese

in a fry-pan-saute the beef,peppers and onions until the onions are transparent and the beef is browned

in a small bowl
mix well- ricotta,1 egg,herbs 1/4 cup mozzarella

using a spatula-spread a thin layer of spaghetti sause on the "crust"
then a layer of the sauteed meat mixture
then a layer of ricotta cheese mixture
cover with the rest of the sphaghetti sauce and top with mozzarella cheese

bake at 350 for 1 hour
I ahve found if I cook ahead and reheat this pie not only is easier to serve-like spaghtti sauce,it tastes even better the next day!

Banana Fritter Surprise!

I am assuming EVERYONE has either aa box of bisquick mix or a box of pancake mix somewhere in the larder! If not,your favorite pancake recipe will do just fine!
This simple sweet dessert is best prepared in advance,but finished at that "Tween" stage-you know-between a very satisfying meal and dessert.....While everyone is savoring the dinner,working through the "I'm stuffed stage and chatting amonst themselves...you can be getting the dessert!

Banana Fritter Surprise

you need:
1 deep frying pan with appx 1 cup fresh vegetable oil-heated to med-high
Note: Just before I sit down to eat dinner-I put the oil on low to "pre-heat" the oil-saves time before you start dessert)
1 banana per person (nice a frim,but fully ripe)
1 batch of pancake batter
Vanilla icecream
maple syrup

now that the oil is up to temp-peel you bananas and one at a time dip them in the pancake-batter(make sure they are completely covered in batter) the drop carefully into the heated oil-I don't put more than 2 banans at a time. Fry until just golen brown all over-remove and place on a paper towel to drain... Each batch will take 2 or 3 minutes...

When you have all the banan fritters fried- place at the bottom of each serving dish,cover with a good scoop of vanilla icecream and drizzle maple syrup on top!

Serve with a big smile on your face and that "knowing" look that a wonderful meal has been topped off with pure delight!

HASTY PUDDING

Also known as Indian Pudding-this historic dessert is rich sweetened with molasses and was origionally cooked over an open fire-stove top will do if the electricity is on!

Ingredients:

4 cups milk
2 eggs
1/2 cup molasses
3/4 cup cornmeal
1/2 cup sugar
1 tsp ginger
3/4 tsp nutmeg
1 tsp cinnamin
1 tsp salt
1 tsp vanilla

In a bowl mix together cornmeal,sugar,ginger,nutmeg,cinnamin with 2 cps of milk. Mix well.

In a medium saucepan-heat 2 cups of milk to just before it starts to boil.Stir in molasses and heat back p until the boiling point. Once gently boiling,stir in the slowly add the cornmeal mixture from above stirring all the while to prevent lmps

heat the mixture(still stirring) back to boiling to thicken

once the mixture has thickened-you will need to "temper the eggs" . In a separate bowl-beat the eggs add about 1 cup of the hot liquid (Still strring) . Once completely integrated add back to the mixtre on the stove.Cook for another minute and remove from heat. pout the whole mixture into a 9x13 pan and let cool to room temp-then refriferate.It will thicken as it cools.

I usually reheat in the oven before serving and serve with either icecream or whipped cream! (can be reheated in the microwave or serve it cold)

YUMMMMMMMMY!

WHOOPIE PIES (and an excerpt of the Whoopie-Pie War)

The whoopi Pie has been a staple dessert in our home,my Grams home and her Gram's home-I have no clue why Penn. thinks they can lay claim! But-Whatever,they are WAY TOO GOOD not to share!


Globe Staff

The whoopie pie war is on.

Pennsylvania residents are planning to hold a rally Saturday to protect their heritage and claim the whoopie pie as their own. The event is being organized by Lancaster resident Nick Martin in response to recent events in Maine, where lawmakers are seeking to designate the whoopie pie as the official treat of Maine. About 80 residents are planning to attend and support the cakey treat stuffed with a creamy filling, according to a new Facebook group "Rally to Save Our Whoopie!" (The image with this post was provided by this group.)

Related
Photos
Interesting official state foods
•Quiz How well do you know your state foods?
"I feel like I've got whoopie pies running through my veins," Martin said in a phone interview today. "We're trying to send a message to the general public and the state of Maine that this is something we claim as our heritage."
Amos Orcutt, president of the Maine Whoopie Pie Association, said he's surprised to hear about the rally and offered his apologies for starting an interstate squabble.

"I'm sorry I've upset the whole state of Pennsylvania," Orcutt said. "The Maine Whoopie Pie Association is really a very peaceful group, and we mean no harm."
Orcutt also suggested a compromise, given that the Downeasters call the confections "whoopies" and some Pennsylvania residents describe them as "gobs."
"I propose we have a negotiated settlement. Pennsylvania can have the gobs and we can have the whoopie pies," Orcutt said.
Lancaster's local paper recently urged Pennsylvania's new governor to take the whoopie pie up as one of his first causes.
The whoopie pie has also divided Mainers. Lawmakers initially proposed a bill to anoint the baked good as the state's official dessert. But some residents and legislators raised concerns over glorifying such an indulgence, given the high rate of obesity in Maine. Others felt wild blueberry pie would make a healthier alternative as the state's official dessert while staying true to Maine's roots as a top grower of wild blueberries.
A compromise emerged from the State and Local Government Committee on Monday, when lawmakers approved an amendment to make the whoopie pie the state's official treat, rather than the state's official dessert. Next, the whoopie pie will have to face a vote before the full State Legislature.

And here is the recipe that has caused all the ruckus!

1 1/2 cup sugar
1/2 cup shortening
2 1/3 cup flour
1/2 cup unsweetened cocoa
1 tsp baking powder
1/2 tsp salt
1 tsp baking soda
2 eggs
1/2 cup milk
1 tsp vanilla
Mix all ingredients and beat until smooth-Drop by tablesppons ful on a well greased cookie sheet and bake for appx 15 minutes at 350 degrees (or until a toothpick inserted inn the center comes out clean-cool


the FILLING

1/2 lb butter
1/2 tsp vanilla
4 cups powdered sugar
one 7 1/2 oz jar of marshmellow fluff

Mix ingredients on high until well mixed a fluffy
sppon the filling on one cake bit and top with another!!!!! If you have never had one-You are in for a real treat!

Poor Man's Kaluha!

My Mum has always had a problem with caffien and she loves Kahlua! Kahluha is LOADED with caffiene and the old recipe for Kahluha calls for resting vanilla beans for days etc....so I can up with the Parsimonius Version!

In a 12 cup drip coffee-maker"

8 scoops of coffee(high-test or decaf)
12 cups of water
let it brew

While the strong coffee is being brewed:
in a dutch oven,place 6 cups of sugar
1 good splash (at least a tbls) of vanilla Extract
add any flavoring if you desire(reasberry,almond,hazelnut,chocolate etc)
now add the brewed coffe and stir until the sugar is dissolved
simmer until reduced to half(WATCH THE POT!!!! if it gets to hot it will boil over,set off the smoke detectors and you have to explain to the Firemen that you were bootlegging and weren't paying attention)

let it cool-then add 1 fifth of vodka and a good dose of creme de cocoa
used clean jugs and bottle it all!!!!!
ENJOY!
For those who do not or can not drink alchohol,bottle the syrup and add to milk ,over ice cream,or pound cake!!!! YUM!

BUBBLE AND SQUEAK

This was messaged from my Face-Book Friend Angie~ Ya gotta love them Brits! They,by far,have the BEST Recipe Names EVER!!!


Bubble and Squeak!!

1 sm. onion, finely chopped
2 c. shredded cabbage, boiled for 15 minutes
2 c. mashed potatoes

Heat the butter in a large skillet and fry the onion over low heat for 5 minutes until softened. Add cabbage and stir over low heat for 2 minutes. Fold in the mashed potatoes until well blended with the cabbage. Press mixture lightly onto the surface of the skillet to form a large pancake. Cook for 5 minutes until the underside has browned lightly. Turn and brown on the second side for five minutes.
4 servings...

I make it also with leftover mash potato and whatever green veg that I have left over such as broccoli. I make into individual tater pancakes instead of one big one...

SPOTTED DICK

I know,I know....it sounds like I am being crass.......HA HA Fooled you! The is a lovely tradtional English Steamed Pudding! It is not too sweet ,very moist and the Custard sauce makes it just heavenly! If you can't lay your hands on currents,cranberrys works just as well! or use cranberries,raisens and currents or any combination !!!i DARE YOU TO LET YOUR GUESTS KNOW WHAT YOU ARE SERVING(with a straight face!)




SPOTTED DICK
285g (10oz) Self-Raising Flour
150g (5oz) Shredded Suet
150ml (¼ pint) Milk
110-160g (4-6oz) Currants or Raisins
85g (3oz) Castor Sugar
1 Lemon, zest only, finely grated
Pinch Salt
Mix all of the dry ingredients, including the grated lemon zest, together thoroughly
Add enough milk to produce a soft dough.
Turn out onto a floured surface.
Roll out the mixture to produce a roll approximately 15cm (6 in) long and 5cm (2 in) in diameter.
Prepare either a tea towel lightly dusted with flour, or sheet of kitchen foil or a double thickness of greaseproof paper, brushed with melted butter.
Wrap loosely but securely, leaving enough space for it to rise.
Tie or seal the ends.
Place in the steamer and cover tightly.
Steam for 1½ to 2 hours.
Serve cut into thck slices with hot custard.
MY MOTHER'S ENGLISH CUSTARD SAUCE
2 tbsp. sugar
1 tbsp. flour
Dash of salt
1 egg yolk, well beaten
1 1/4 c. scalded milk
1/2 tsp. vanilla
Combine sugar, flour, salt and egg yolk. Add a small amount of hot milk stirring constantly. Add this to remainder of milk in a double boiler. Cook until thickened, stirring constantly, while cooking. Add vanilla. Makes 1 1/2 cups of sauce. Serve with fruits or puddings such as chocolate.

Having a taco night??? Sangria is a perfect wine to go with it!

This is so good! (from my friend Heather!!!! If she says it's good-IT IS!!!!!)

Carrabba’s Blackbery Sangria
1 1/2 liters Bisanzio Italian wine or 1 1/2 liters any other sweet red Italian wine
14 ounces cranberry juice (not cranberry cocktail)
14 ounces Monin blackberry syrup
6 ounces Tuaca Italian liqueur
blackberries, lemon slices, and orange slices

ASIAN LIME RIBS

The time is nearing for BBQ every day!!! For a change from Texas Ribs.BBQ Ribs,etc., try these tangy Asian Ribs.

For the RUB:
2 tbls. ground ginger
2 tbls kosher salt
2 tbls black pepper
1 tble ground cloves
1 tbls ground coriander

Rub on 2 racks of ribs-cover and place in refridgerater for at least 1 hour

FOR THE ASIAN-LIME SAUCE

Stir together
3 tbls ginger
2 tbls chopped garlic
3/4 cup rice vinegar
1/2 cup soy sauce
1/2 cup ketchup
1/2 cup fresh chopped cilantro
1/3 cup lime juice
1/3 cup brown sugar
1/4 cup hoisin sauce
2 tbls dark sesame oil
1 tbls crushed red pepper flakes

Place ribs on a broiler-pan,cover tightly with foil and roast at 250 degrees for appx 2 hours(until meat ready to fall off the bone)

prepare grill to medium heat. Slather sauce on each side of the rack and grill for appx 15 minutes-turning frequently. Each flip,apply more sauce with a brush........
Serve these ribs with the remaing sauce on the side and enjoy!

CRUSTED CHICKEN

Good morning all! Sorry I missed a day! Not only was I on the fritz,so was (is) my lap-top. Having to share the keyboard with hubby! No worries, though I am back on track!
With all the concerns over the price of beef,the fat in beef,the red meat is going to kill you sooner(what isn't?), we have turned our dinners into a never-end meal of chicken this and chicken that!
this recipe has a dual funtion! You get to beat something to relieve the tension of the workday and you get a delicious meal!

Prepare your chicken breasts by placing in a plastic bag and beating the crap of of the fat end...The chickn breast should be a fairly even thickness before you continue..

Separate 2 eggs( for all you 3-stooges fans-that is whites from yolks)
2 tsp cornstarch
juice fron 1/2 lemon
set aside

combine:
1 cup dried coarse breadcrumbs (if you don't have any crumbs-tear several slices of bread into small chunks and lightly toast)
1 tbl parsley
1 tsp kosher salt
1/4 tsp ground pepper
zest of one lemon-minced (or 2 tsps ground lemon zest)

Dip the beaten chicken breasts in the egg white mixture-covering completely
now roll in the bread crumb mix to crust completely.

Saute the chicken breasts in an oven-proof shallow skillet w/ 1 tbl olive oil for about 3 minutes or until golden brown and crisp on both sides


pre-heat the oven to 450
transfer the skillet to preheated oven and finish chicken by roasting for aapx 8 to 10 minutes(depends on how thick the breasts)

Pasta Preimavera

My good friend and comrad in arms Heather, sent this to me! Take the hint from Heather! Experiment and find out that sometimes the REQUIRED amount is just not enough or it is way too much for your tastes!

I made an Italian pasta primavera dish the other day and it turned out good, which I surprised myself. Just thought I would share in case you want to make it for dinner one night.
I don’t have a recipe of exact amounts since I was kinda just throwing things in to the pan as I thought of them, but here is what I put in it:


½ pound of cooked small pasta shells
frozen medley of broccoli and carrots and yellow bell peppers (about 1 cup)
sundried tomatoes, sliced (about ½ cup)
minced garlic ( about 2 Tablespoons)
sliced Greek calamata olives (about ¼ cup)
capers (about 3 Tablespoons)
fresh mozzarella cheese, cut into small bite size cubes
butter and olive oil mixture to sauté vegetables, and then add more to make into a pan sauce
salt, pepper, and dried basil to taste
Cook the pasta, and meanwhile, saute’ the frozen vegetables in butter and olive oil until hot. Then add the sundried tomatoes, garlic, olives, capers, and mozzarella cheese, seasoning and cooked pasta. Keep sautéing the pasta, vegetable & cheese mixture until mozzarella cheese starts to melt.

Basic jerky recipe for meat,fish and poultry

Normally meat is used raw for jerky,but cooked will also work for dehydration to be reconstituted later. Cut or gring meat to size(1/4 inch thick) Mardinate the meat thoroughly! The marinade MUST permeate the meat entirely. Some recipes call for a few hours,I prefer to marinade overnight in the fridge.
Be sure ALL of the utensils and your hands are clean.....
The following basic recipe maes enough mariade for appx 4 ponds of meat.

1/2 pound (1 cup) brown sugar
3 cups soy sauce

spices may be added :such as liquid smoke,sherry,chili pepper,lemon juice herbs....This is where YOU experiment with you favorite flavors!!!

Mix together in a large zip-lock bbag. Slice your meat and add to marinade-refridge overnight.

If tou have a dehydrator(well worth the purchase). Drain the marinade and place slices on the screen-do NOT let the pieces touch or overlap.
Once all the meat is properly placed.plug in the dehydrator and forget it until the meat is completely dried....Depending on how many racks,could take 24 hours. the thickness and type of dehydrator makes a difference regading the over-all time required.(follow manufactorures directions).
If you use an oven or a grill,use the lowest heat and check every 3 to 4 hours for dryness.
When complet....remove and spread on paper-towels. Pat with another paper-towel to absorb and grease beads tha may appear.cool and bag in zip-lock bags for storage....

Stock the Larder Recipes and Primary Stores

Hopefully, access to stores will never be curtailed. Hopefully, food prices will not climb so high as to be out of reach. Hopefully, we will never have a Natural Disaster that cuts off access to electricity,potable water,transportation,communication. Hopefully.......
Any and all of the above are not only possible,they are plausible-Are you prepared to last at home for a week,2 weeks,a year?????
I am in Florida. Hurricane preparation is a way of life! New England,Mountain States.Texas (practicallay EVERY state) has major snow-storms,ice storms, and the like in the winter...spring brings floods,tornadoes, Nor' Easters,etc......In a few words-ANYTHING CAN HAPPEN!
I thought I would post recipes on Saturday and Sundays for jerky,dried fruits,pre-mixed sweets(that just need aggs,water and oil to complete) along with items to ALWAYS have in your larder(pantry).
The important thing is to have the supplies you needfor you and your family to survive....If your expertise grows,you can help your neighbors survive too!
Please feel free to join in! Email me your recipes at thecripster4doc@gmail.com and I will add them to the weekend entries. I will add all I get on Saturdays and Sundays and will make sure you are acknoledged as the sender!

Grilled Pork With Dill Mustard Sauce

I found this recipe in the Bob Appetite Magazine. Although I use the recipe as a guide,I exchange ingredients(some) for stuff I have on hand! Sometimes it is a winner-sometimes-not so much!!! Regardless-this was a winner!

1/2 cup balsamic vinegar
2 tbls dried dill(they use fresh-chopped) plus 1/2 cup dill
2 medium yellow squash (didn't have zuccini)
1/4 brown Deli Mustard (din't have dijon)
1 tlbs honey
1 pound (or so) pork loin

Whisk 2 tbls balsamic vinegar ,2 tbls dill and 2 tbls water and 1 teaspoon salt on a medium bowl. Whisk until salt dissolves.Add yellow squash and marinatde 10 minutes-tossing often-then drain

meanwhile-whisk 1/2 cup dill ,mustard,honey and 1/2 cup water in medium bowl.

prepared BBQ grill(medium hign heat). Spread loin with 2 tbls of the mustard sauce(reserve the rest to serve with grilled loin). ( I put a bit aside and bush the sauce on-seem to get it on more evenly). grill about 25 minutes or until a thermometer inserted reads 145-150. Place loin pn a platter and slice into 1/2 slabs(appx-you really don't have to have a tape measure) serve with remaing sauce.

I served this with an assortment of pickles and my friend Heather's potato Salad!!! Threw an English together and What a FEAST we had!!!!

CORIANDER SCALLOPS WITH ORANGE-GINGER DRESSING

I got this recipe from Bon-Apetite Magazine! It is just this side of heaven!If you want to improve it even more-grill the scallops.........YUMMMMMMY!

3 tbls frozen orange juice concentrate(thawed)
2 tbls balsamic vinegar
3 tbls olive oil
2 tsp ground ginger
1 tbls ground cilantro
2 tbls coriander
16 SEA SCALLOPS
8 cups mixed baby greens
1 naval orange =peeled,pith removed divided into segments

whisk organge concentrate
vinegar,1 tbls oil,ginger, and cilantro in a small bowl

place coriander on a plate and season the the scallops with a wee bit of salt and pepper then press both sides into coriander to coat

heat 2 tb;s oil in large skillet over med-high heat-add scallops and cook until golden brown and opaque in center

serve on greens and drizzle with orange dressing....

YUMMY! Skip the oil and skillet if you like and through 'em on the grill!
(especially if you have one of those veggie cookers made for the grill !

Coconut shrimp and pinapple cole-slaw

This is messy to make, but well worth the effort!If you are lucky, you get the kids to help makin' the shrimp and be sure to emphasize that "Clean-up" IS part of "HELPING"! If you are stuck with the clean-up -throw a towel over it so you can ignore it -at least until your done eating!

For the shrimp:
6 or 8 large uncooked,peeled and deveined shrimp per person
1 large bag of sweetened-shredded coconut-fill a large soup bowl
egg-beaten in a large soup bowl
flour-start with 1 cup in a large soup bowl

enough oil in a deep fry pan to cover 2 knuckles (if you are lucky-use the fry daddy!)
after the shrimp is peeled and deveined-dredge each shrimp in flour-then bathe it in egg, them roll it in coconut and pile it up on a dish,tray or whatever....Repeat until you have enough shrimp to serve!
Deep fry in medium-hot oil until golden brown!

Rum pina-Colada sauce for dipping
in a small bowl
appx 6 oz og orange marmalade
1/2 cup of pina-colada bar mix
1 shot of rum
mix together and microwave for appx 35 seconds(melt the marmalade)
divide and serve in individual dishes(leftovers keep VERY well in the refridgerater

Pinapple cole-slaw
As I am a lazy-cook-iget the pre-made fresh cole-slaw but if "from-scratch" is your thing-go ahead slice the cabbage.shave the carrots and mix it up well
add a small can of unsweetened minces pineapple (drained)
add salad dressing or mayonaise (I prefer the dressing) mixing all the while until nice and creamy..

Make your grits as directed but instead of water-substitute cocnut milk(unsweetened) They come out creamier with a slight hint of coconut flavor!

If you are trying to create a tropical atmosphere fill an old wash-tub with sand and stick an umbrella in it!!! Wear a bathing suit while serving......
above all-enjoy!

KEY LIME COCONUT PIE WITH RUM CREAM

CRUST:
1 1/3 cup crumbed graham crackers
1/3 cup snredded coconut
2 tbls sugar
6 tbls butter

mix it altogether and press into a well buttered 9-in pie plate and bake at 350 degrees for 8-10 minutes Set aside

FILLING:
3 large egg yolks
1/4 tsp cream of tartar
1 can of condensed milk
1/2 cup key lime juice

Whisk together until comletely blended and pour into baked pie-crust
bake 15-20 minutes at 350 degrees
refridgerate several hours(at least) overnight is best

TOPPING:

1 cup heavy whipping cream
1/4 cup sugar
1 tsp rum (or rum flavoring)
shredded coconut
spreaded coconut on a cookie sheet and bake in a 350 degree oven until lightly browned

whip together until stiff peaks form
spread on top of pie before serving and sprinkle toasted coconut on top

SHE-CRAB SOUP

I don't know who takes the time to pick up each crab,turn it over and checks to see if it is a "He-Crab or a She-Crab" ! I DO know that if you try to order a pound of "She-Crabs" they really give you a strange look at the fish market!!!
All kidding aside-If you love chowders and you love Crab-meat-you will LOVE this recipe!!

SHE-CRAB SOUP

you need:
1 quart whipping cream
pinch of salt
pinch of pepper
2 cups boiling water
2 fish boullion cubes *
1.4 cup butter
1/4 cup flour
2 tbls lemon juice
1 pound of lump crabmeat
2 tbl minced fresh parsley
1/3 cup sherry

*If you use a can of crabmeat-save the juice and omit the pinch of salt in lieu of the fish boullion.....If I pick the crabs-and don't have the fish boullion, I saute a bit more crab.....

combine the first 3 ingredients in a heavy saucepan-bring to a boil - reduce heat and simmer for 1 hour-set aside
disslove fish cubes in boiling water.melt butter over low het -add flour and stir until smooth-cook 1 minute
slowly add fish boullion to butter.cook over medium heat until thickened-whisk in whipped cream mixture,heat throroughly.add lemon juice,nutmeg,sherry and crabmeat.
serve in bowls and garnish with parsley

I usually serve this with hot biscuits or warm yeast rolls!!!!
ENJOY!

Better Than Sex Chocolate Cake

This is NOT a recipe I dreamed up myself! It has been around for many years and have NO idea of it's origin,only that it is simple,and EXTEMELY well recieved!

You need:
Your favorite Devils Food Cake Mix(extra moist is best)
1 can Sweetened Condensed Milk
Hersheys Dark chocolate or reg chocolate Syrup
Can of Whipped Cream (NO Cool-Whip)

Bake the cake according to instructions-or use your favorite Moist chocolate cake recipe!
While the cake is HOT from the oven use a wooden spoon (wrong end) to poke holes ALL over the top-Don't put so many the cake turns to a pile of crumbs however(common hazzard of Chocolate-Lovers)
now-pur and spread the can of sweetened condensed milk.Use a spatula to spread evenly over the top of the cake.
Now squeeze approx. 3/4 cup of Hershey's Chocolate and spread with the spatula
Let the cake stand until cooled a bit......serve hot with whipped cream on top
Trust me this cake is good cold too-the leftover cake can be stored in the fridge and just keeps getting moister,chocolatier,and more wonderful!!!!!

LOADED BAKED POTATO SALAD

mYfriend,Heather sent this recipe on Friday Night--We get to sample it with a Bison Prime Rib Roast Saturday!
OK-it is Monday! Happy Valintines day!This was by far,the best Potato Salad I have ever eaten!!!
Loaded Baked Potato Salad

3 lbs. potatoes (about 6-8 potatoes) - baked, then let cool, then peel and dice into bite size chunks
½ cup bacon bits
½ cup shredded cheddar cheese
¼ cup chives, diced
2 stalks of celery, diced fine
½ cup sour cream
½ cup mayo
salt & pepper to taste

Combine all the ingredients together and mix well. Serve cold.
About 6 servings.

Lasagna Roll-ups!!!

Roll-ups- again from my dear friend Mary Ann!!!! Great for a quick meal!



(A different way to make Lasagna, plus it's easy to freeze in square containers and have several meals....I freeze in zip loc plastic containers and freeze, take out of freezer when ready to use and pop out of plastic dish and put in 6 3/4" x 6 3/4" x 3" deep corning dish and bake until bubbly.)



ingredients:



12 lasagna noodles, cooked and drained



1 lb. ground meat, (I use 1/2 & 1/2 hamburg and sweet Italian sausage)



3 cups ricotta cheese



2 cups shredded mozzarella cheese



1/2 cup parmesan cheese



2 jars spaghetti sauce(medium to large size depending if you like a lot or

less sauce)



Brown the meat, drain and cool. While noodles are cooking, mix the cooked meat, ricotta cheese, mozzarella cheese and parmesan cheese together.

Lay noodles out flat and spread some of the cheese mixture over length of it...be generous but not to much! (want to be about 2 1/2 to 3" in diameter when finished rolling) Roll up noodle, place seam side down in deep pan which you have spread a little sauce on bottom of, continue with rest of noodles. Lastly, pour sauce over all and sprinkle with more Parmesan cheese. Bake for 30 minutes in 350 preheated oven. About two rolls per person depending on person! If freezing some don't bother to cook now, just freeze)



**the best thing about Italian food is you can adjust it to suit you, use any combination of meat or just hamburg, use more or less cheese, or use more or less sauce. Can half recipe if you don't want to freeze any. Have fun and enjoy!

Tiramisu

The REAL Tiramisu recipe calls for some pretty expensive Marsacaponi Cheese,I use this "Poor mans cook" recipe as a substitutue and it has never failed to bring a hearty "YUMMMMMM"!

Parsimonioius Tiramisu!

1 pound cake(store bought works fine!!!)sliced into equal portions and spread out on a large cookie sheet until golden brown(appx 15 minutes)

-in a small sauce-pan
beat 5 egg yolks
1/3 cup sugar
-whisk in
1/3 sweet Marsala Wine
1 tbl water
-Heat on medium while whisking until thickened-cool

In a large bowl beat until soft peaks form
1/2 cup heavy cream
2 tsps vanilla extract
set aside

in another large bowl-(marsacaponi cheese substitute)
Whip together 12 oz of softened cream cheese
1/4 cup sour cream
2 tbl heavy cream

Now fold in whipped cream and cooled egg mixture until well blended

combine 1/2 cup kaluha
3 tbls brandy

in a small sauce-pan
heat 1 cup of heavy cream to an almost boil and remove from heat
add 1 large pkg of dark-semi-sweet chocolate bits and stir until smooth

In a large deep serving dish
dip pound cake slices in kahlua mix and lay in bottom of dish
spread cheese filling
drizzle chocolate
continue layering until all ingredients are spent-top with remaining glaze
chill overnight at least-48 hours is best
If you really want to serve it up pretty.....place a large paper doily on top and sift cocoa powder on top-remove doily
Be prepared for the all-welcome OOOOOH-AHHHH effect!

PEACHES AND CREAM CHEESECAKE

My favorite "Cheffette" Mary Ann sent this! I have not tried it yet(but will,most definately) . If you all try it,please submit some comments!!!

This is kinda like a cake, cheesecake and fruit dessert all rolled into one...I won first place at Bud family day cook off.



Peaches and Ceam Cheesecake



3/4 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

3 1/4 oz. dry vanilla pudding(NOT instant)
3 tablespoons butter

1 egg

1/2 cup milk

1 can sliced peaches (15-20 oz)

8 oz. cream cheese

1/2 cup sugar

3 tablespoons reserved peach juice



1 tablespoon sugar

1/2 teaspoon cinnamon



Mix first 7 ingredients and beat 2 minutes at medium speed. Pour into greased 9" pie pan. Place fruit over batter. Combine cream cheese, sugar and reserved juice in small bowl. Beat for 2 minutes at medium speed. Spoon over batter to 1" from edge. Mix sugar and cinnamon and sprinkle over cream cheese. Bake in 350 degree oven for 30 minutes. Serves 9

Buffalo Cookies

My Mum found this recipe in an OLD magazine several years ago ( dated back to the 40's) I have updated it because I don't have time to make candy and then bake......These cookies are so good-the kids love 'em ,Hubby doesn't leave them alone and I well.........
Note: any of the add-ins choc bits,butterscotch bits, cocnut,pecans can be substituted for with dried fruits ,different nuts etc. so you can pretty much add whatever strikes your fancy at the time!



BUFFALO COOKIES
1 cup(2 sticks) butter (melted)
½ cup sugar
1 cup brown sugar-firmly packed
1 tsp vanilla
2 eggs
1 ½ cup all-purpose flour
1 tsp cinnamon
1 tsp baking soda
2 cups rolled oats(uncooked)
1 cup crushed cornflakes (I used 3 cups oats instead)
½ cup dark chocolate bits
½ cup butterscotch chips
½ cup pecans
½ cup coconut flakes
Combine butter,sugars,vanilla-beat until blended.Add eggs-beat again gradually add dry ingredients. Bake at 350 degrees for 15 minutes

Black Russian Pie w/ Kahlua crust

Again! From Mary Ann's kitchen to yours!!!!

Black Russian Pie w/ Kahlua crust



Kahlua crumb crust:



20 Chocolate wafers or 16 Graham crackers

1/4 cup butter, melted

2 tablespoons Kahlua



Break crackers or wafers in blender, cover and process at grind(HI) until crumbed.(you may also do this with a rolling pin or any method that achieves the same results) Empty into a 9 inch pie pan. Add butter and Kahlua to crumbs mixing well. Press into bottom and sides of pie pan. Cook in 350 degree oven for approx 10 min. Cool at least 30 minutes before filling.



Black Russian Pie filling:



1/2 cup Kahlua

2 envelopes unflavored gelatin

1/2 cup milk, heat to boiling

2 eggs

1/2 cup sugar

2/3 cup volka

1 1/2 cups whipped cream



Put Kahlua, gelatin and hot milk into blender, cover and process at stir (lo) until gelatin is dissolved. Remove feeder cap. Add eggs, sugar and volka. Pour into large bowl and chill 15 minutes until slightly thickened. Stir occasionally to keep smooth. Put cream into blender, cover and process at whip(med) until thickened. Fold gelatin mixture and cream mixture together thoroughly. Pour into cool crumb crust and chill until set, about 1 hour.

BRANDY ALEXANDER PIE

This is a recipe from Mary Ann....trust(I know,I have said it before) THIS GIRL CAN COOK!!!!! This pie goes a long way as it is VERY rich but OHHHHH so elegant.........Do yourself a favor and try it BEFORE you make it for company! Trust me-your family will LOVE IT!

1 envelope unflavored gelatin

1/2 cup cold water

2/3 cup sugar

1/8 teaspoon salt

3 eggs, separated

1/4 cup cognac

1/4 cup creme de cacao

2 cups heavy cream. whipped



1 graham cracker pie crust. 9 inches

chocolate curls for garnish



Sprinkle gelatin over cold water in saucepan. Add 1/3 cup sugar, salt and egg yolks. Stir to blend. Stir over low heat until gelatin dissolves and mixture thickens. Do not boil. Remove from heat and stir in cognac and creme de cacao. Chill till mixture start to mound slightly. Beat egg whites till stiff. Gradually beat in remaining sugar and fold into thickened cognac mixture. Fold in one cup of the whipped cream. Pour into crust. Chill several hours or overnight. Garnish with remaining whipped cream and chocolate curls.

Doggie-Bag Hash Browns

Mornin' all! Admit it-you went out to a restraunt,ordered your dinner (to include french-fries) and when the server delivered,you found your plate large enough to feed a family of 4!!!!! I know you dug in with ferver(all the main course first with an occassional fry for some change) and then-you push back from the table,completely sated. That sigh of pure joy and a feeling that you just ate a complete side of beef....surely you finished it all! Then you look at your plate and see a pile of french-fries the size of Mt Washington stil there.You try to eat just one more-you can't do it!!!!! "CHECK PLEASE"!!You yell!"and bring a box with you!"
Just for the principle of the thing-you box up every last fry-now what!you can reheat them in the oven and hope for the best-OR......

you need:
left over fries
1/2 small sweet green pepper
1/2 small onion
seasonings

If you have a food processor-add all ingredients and process to a minced state
If no processor or blender-mince all of the ingredients and toss together
heat a fry pan with appx 2-3 tbls of olive oil to medium high
Dump all the ingredients into the hot oiled fry pan and stir-fy intil the onions are translucent

serve with your favorite eggs and bacon(ham or sausage) !

Breakfast cake! Blueberry Molasses!

There is nothing finer than waking up to the aroma of Molasses Blueberry cake coming out of the oven-Grab a coffee cut a big slab and watch the butter melt! Even though we have been in Florida for almost 30 yrs, I am always reminded of foggy August Mornings in Maine! This is genuinely a treat!

you need:
1 CUP MOLASSES
1/2 CUP SUGAR
1/2 CUP CRISCO (OR THE LIKE)
2 1/2 CUP FLOUR
2 TSP BAKING SODA-DISSOLVED IN 1 CUP BOILING WATER
1 TSP CINNAMIN
1 TSP GINGER
1 EGG
2 CUPS BLUEBERRIES (FRESH IS BEST-FROZEN WORKS FINE!)

Spray pam (or the like) generously in an 8x8 baking dish or tin
pre-heat oven to 350 degrees

Mix all ingredients together -scrape into tin and bake for 1 hour !

ENJOY!

FLUFFY BAKED EGGS

rEADY IN 5 TO 8 MINUTES- These are sometimes called French eggs ,but they are very good filling and lovely to serve!!!
pre-heat oven to 400 degrees
4 slices of bread
butter
4 eggs
seasoning

toast the bread and spread with butter
separate the egg yolks and whites.
whisk the whites until very stif add seasonings
(my favorite is a bit of garlic and some Italian herbs)
now put a ring of the stiffened whites on each slice of toast and drop 1 yolk in the center
place in oven and bake until set

serve with your bacon, breakfast sausage or ham

YUMMY!!!!

TOAD IN THE HOLE

ahhhhh Breakfast! This is a great breakfast for a large family or Brunch! Toad in the hole is very satisfying and will "Stick to your ribs" !!

What you will need:

9x13 baking dish
10-12 of your favorite breakfast sausage links
appx 1 oz. of the sausage drippings
1/2 cup of flour
2 large eggs (beaten)
1 Cup of milk
1 teaspoon Italian dried herbs
freshly ground pepper (to taste)

brown the sausage links in a oven-proof dish in 425 degree oven - turning frequently to make sure all sides are evenly browned
While the sausages are browning- (5-10 minutes) make the batter. Sift flour into a mixing bowl. Make a well in the center and put the beaten eggs and 1/2 the milk. mix the flour into the eggs and milk gradually from the sides. Stir in remaining milk and beat vigorously with a wooden spoon or wire-whisk until smooth.Stir in dry herbs and pepper (to taste).

Remove sausages from the oven and pour of all but appx. 1 oz of drippings. Now pour the batter into the dish with the sausages and continue to bake for 40-45 minutes or until the batter has risen and is brown and crips-Serve Immediately!
Normally I prepare this dish for "Champagne " Breakfast, but it is wonderful anytime with sunnyside-up or easy over eggs.......Not bad at lunch or dinner either!!

re: the French Toast

I missed an ingredient this morning! I have made this so often I barely look at the stuff I put in it! Sorry folks-I forgot the Vanilla this morning!
I have amended it, however-Sincerest apologies!!!!

I will do better next one!!!!! PROMISE!

French toast!!!

I love french toast and bacon!!!! I always took it for granted that EVERYONE knew how to make it....I would be wrong!!!! Here is the basic recipe:

for 4 slices of bread

1 egg in a shallow bowl (large enough to fit a full slice of bread)
1/8 cup milk
1/2 tsp vanilla
whisk together completely
individually drench each side of the bread in egg mixture
place on a medium hot fry-pan that has been well buttered
brown each side-serve hot with butter and maple syrup

variation #1:
along with the basic recipe
add 1/2 tsp cinnamon
and a good "Swig" of maple syrup

variation#2:
any sliced bread will work,but I have been informed by my FB friend(this is her variation) Elaine,that texas toast(thick slices for you New Englanders out there)slabs are BEST!!!
In place of milk use eggnog
in place of cinnamon-use nutmeg

I have come to the conclusion, over the years, that there is no way to screw up french toast unless you burn it!!! I have served with blueberry syrup(in season) topped with fresh blue-berries and the same goes for strawberries~!
HAPPY BREAKFAST!!!!

Korean Marinade

From my good friend Mary Ann!!! I can't wait for her to send me some of the desserts too!

Hi, Here's a couple of my favorites.....have lots more will send a feww each time. Anything your looking for that you don't have a lot of? Have lots of dessert recipes. Chocolate Brownie pie, Black Russian pie w/Kahlua crust, Brandy Alexander pie, Peaches & Cream pie



Korean Marinade



2 cloves of Garlic

2 Scallions (green onions)

1 large onion2 tablespoons sugar

1/4 teaspoon pepper

1/4 cup soy sauce

2 ounces whiskey



4 pound chuck roast



Buzz all ingredients in blender and pour over chuck roast. Cover and marinade overnight. (or longer) Broil or Bar-B-Que. Also good for Shish kebobs.

*If you have large zip-loc bag you can marinade in that, get as much of the air out as possible before you seal it.

Simple BBQ-Sauce for Chicken!

Try this very simple and basic BBQ-Sauce for grilled "drummies",chicken breasts,wigs, etc.......
try it with a flvored vinegar too!
This recipe comes from my friend Mary Ann in New Hampshire-as I have said before-"She is a GREAT COOK" !
If she says this is good-trust me-It is!

Barbecue Sauce for Chicken



1 cup water

2 cups vinegar

1 cup oil

1 Tablespoon salt



Put all ingredients in container with lid. Close lid tight shake all together well.

Baste chicken as it cooks.

CRABMEAT MUFFINS!

Crabmeat Muffins -This is a recipe from a LONG-TIME friend in New Hampshire!!! Mary Ann is a wonderful cook, so if she says these are good----They ARE!!!
(actually, the recipe looks so good and easy, I may try them Superbowl Sunday!



1 package (6) English Muffins

1 Stick of butter

5 ounces old English cheese (comes in litle glass jars)

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon minced onion

7 ounces crabmeat (lump)

paprika



Split muffins in half. Beat butter and cheese together. Add the next four ingredients. Drain crabmeat, squeeze dry and add to cheese mixture. Spread on muffins. Sprinkle with a little paprika.. . Put on cookie sheet and bake at 350 degrees for 10 to 12 minutes.

**If appetizers are being made ahead of time, they can easily be frozen. If being baked frozen, allow 15 minutes to cook.

Homemade snack pizzas

This was sent by my dear friend, Vicki! What a treat for the whole bunch of guests!Easy on the hostess too!
If I know Vicki-Her kids and their friends have taste-tested and stamped a BIG seal of approval on these!


Little Homemade Pizzas

You will need:
English muffins
16oz. jar of Pizza Sauce
Parmesan cheese
Mozzarella cheese
Amount depends on how many you plan on serving. (One jar of sauce is enough for one package of muffins).

Toppings:
Onion
Green pepper
Pepperoni
Sausage
Mushroom
Cooked and cubed chicken
Cooked and cubed ham
Olives
Pineapple
Toppings can be cut up ahead and stored in an air-tight container.

Directions:
Preheat oven to 350
Place 1-2 tbs of sauce on each muffin, sprinkle with parmesan and mozzarella cheeses
Each guest can then choose their own toppings.
Place on greased cookie sheet and bake for approximately 10 minutes or until cheeses have completely melted.

In honor of the upcoming Super-bowl AND the beginning of the Nascar Season-SNACK WEEK!

During the next month, folks will drop in,parties to watch the Superbowl and the Daytona 500 and all the Stuff in between, it is wise to keep the following items on hand!
sour cream
little smokie weiners
scoop corn chips
pillsbury dinner roll dough
keilbasa
maple syrup
a few cans of Hunts tomato sauce
Large bag of pre-made meatballs
brown surgar
lemon juice
and (of course) potato chips!
(the beer,sodas etc....goes unstated)
Now that you have all of the stock you need- this will be a week of SNACK recipes for the unexpected or expected guests!

Sweet and Sour meatballs
1 can tomato sauce
a large squeeze of lemon juice
1/2 cup brown sugar
appx 30 meatballs

saute the the meatballs until browned
pour the canned tomato sauce in a saucepan (better yet a crockpot)
add lemon juice and brown sugar
stir until well mixed
add meatballs
Cook on medium heat for 10 miutes
reduce to low

I usually transfer the Fully heated contents to a crockpot or electric fondu and serve from there- That way you don't have to pay any attention to them and you can visit with your guests!

Tandoori Marinade

For chicken,lamb and beef,this marinade can not be beat!!! This is an Indian marinade compiled of yogurt and spices! Although the meat can be cooked in the oven,it is WAY better to use your grill!
One word of caution! DO NOT marinade your meat in Tandoori for more than 4 hours! The acid in the yogurt will turn the toughest cut into mush!!!

ingredients:
1 cup plain yogurt
3 tbls olive oil
2 tsps minced garlic
2 tsp minced ginger
1 tsp ground coriander
1 tsp ground cumin
1 tsp cinnamon
1/2 tsp ground tumeric

Whisk all ingredients together in a large bowl. Add and toss the meat(my favorite is lamb-chops).
let stand for 2-4 hours(NO MORE)tossing occasionally to keep the meat coated.

Place on a preheated grill and flip every 2 or 3 minutes to get a nice dark crust(not burnt)(if using bone-in chicken pcs, sear on both sides and move to the top grate away from the to ensure it is cooked through.)
Beef and lamb -cook to desired doneness!
Serve this with rice,twice-bakes or just a salad and a nice wine and dine just like a king!

Burgandy Beefburgers

AH-the smell of the grill going on a warm spring evening with burgers cooking and hot dogs sizzlin' -just a wee bit of heaven! These burgers border on the elegant and instead of using ordinary buns-slice,butter and grill French or Italian bread instead!

2 lbs ground chuck
1 cup SOFT breadcrumbs
1 egg
1/4 cup red wine (merlot works great)
2 tbls green onions-sliced
dash of pepper

mix all ingredients in a bowl and toss until well mixed.
form into 6 doughnit shaped burgers about 1 inch thick

for burgandy sauce:
2 tlb green onions
1/2 cup butter
1/4 cup red wine

now in a skillet over the fire-saute the onions in butter until tender then add the wine
brush sauce on burgers (both sides) and brush frequently with sauce while grilling the burgers

cook burgers until desired doneness! place buttered slabs of French or Italian bread on gril appx min each side(tile lightly browned)
slap the burger on the bread and serve-reheat the remaining sauce and pass with the burgers!

Happy grilling!

Crab-stuffed Portabella Mushrooms

Here in Florida,it is "top-down" weather! The days are in the low 70's and the nights high 50's-low 60's! Time for the BBQ!!!!!
Sometimes one just feels like something different off the grill. If you like Portabella Mushrooms,and crab-cakes-try this!

you need(to serve 4):
4 Portabella Mushrooms
1 lb of lump crabmeat
1 cup bread crumbs (I like the additional flavors of the Italian bread-crumbs)
sherry
water
1 gal-zip-lock bag
1/4 cup olive-oil based Italian dressing
mozzarella cheese

First: wash, remove stem(if there is one) and scrape the underside of the mushrooms,be careful to leave a "lip" around the rim.

then pour Italian dressing into the zip-lock bag and add cleaned mushrooms(1 at a time)-do the "Kitchen dance"(shake the bag until the mushrooms are coated.(depending on how many mushrooms,you might need more dressing)
Place the oiled mushrooms on a cookie sheet.

Now place breadcrumbs and lump crabmeat in a large bowl and blend together.
add a good splash of sherry(continue to blend)
add enough water to make it stick together
(if you get carried away with the sherry or the water and the mixture is too wet-add more breadcrumbs)

now-divide the stuffing between the mushroom caps and sprinkle each top with mozzarella cheese

place on a medium hot grill(about 350 degrees) near the flame. Close the lid for 10 minutes
serve!!!

I usually accompany the stuffed portabellas with what we call a "Brit Salad" (consists of lettuce and any other raw veggie you have,any fruit you have,cheddar cheese,
and nuts).....
Add a nice glass of wine and dream of the coming spring!

THE PARSIMONIOUS COOKERY BOOK: CORN BREAD ON THE BARBIE

THE PARSIMONIOUS COOKERY BOOK: CORN BREAD ON THE BARBIE

CORN BREAD ON THE BARBIE

There is nothing like hot corn bread with grilled beans coleslaw and spare ribs!!Around here,these are the fixin's for a standard BBQ! the more guests-the better.
About 30 minutes before you are ready to unload the grill and "Wow" the crowd with the ribs and beans-get crackin' and "do the Corn-bread"!

Grab a cast-iron skillet or cast-iron corn bread spcific skillet(you know the divided skillet or those cute little cast-iron skillets, embossed with ears of corn or fish) and spray it with enough Pam (cooking spray) to puddle. Place the skillet on the fire to pre-heat.
Now whisk together:
1 cub corn meal
] cub all purpose flour
1/4 cup sugar
2 tsp baking powder
add:
1 cup butter-milk (whole milk is fine too)
1/4 cup vegetable oil
1 large egg
Mix together quickly and let stand until the skillet is
appx 400 degrees (a drop of water will "dance" on the surface)
Pour (and scrape with a spatula) batter into the hot skillet(use the Ov-gloves or double pot holders!) and place away from the flame. If you have a gas grill-turn off one burner. Now close the lid. Check the corn bread after 10 minutes-if it is not golden brown on the top but the bottom is getting a bit dark,raise the pan above the flame (higher or further awy from the flame to a cooler part of the grill for 5 minutes) If the grill is at 350 when you close the lid they will take appx 20 minutes-obviously if your fire is hotter it will take less time!
Serve them up hot and with butter!!!

If you like, you can add minced peppers,onions or fruit to the batter before cooking-depending on what you are serving!!! This adds a bit of a twist and most often a wee surprise for "Corn-bread purists"! (but genuinely-Yummy !

Good BBQ'd Meat starts with a Good Marinade!!!

My Very own Marinade:

In jar (cleaned, of course) with a tight lid:

1 tbls worcestershire sauce
2 tbls lemon juice
1/2 cup ketchup
2 tbls cider vinegar
2 tbls honey
1 tbls deli-mustard
2 tbls minced garlic
2-3 tbls Sherry

combine ingredients in jar-tighten lid and shake until combined. I find I can make it ahead and keep refrigerated until ready to use.I can't tell you the shelf-life-it never lasts more than 2 or three meals around here. I works well on beef,chicken and pork-on the grill in the oven-whatever!

Always bring your meat to room temp. before you cook it!
It will stay juicier on the grill and will have more flavor!
For meats: Place tour meat cuts in a plastic zip-lock bag and pour a bit of the marinade over them-zip the bag and if you enjoy a workout-jump up and down -shaking as you go-or just shake the bag to completely coat and set aside while you light the grill.
once your fire is ready and the grates are hot-place the meat on the grill and baste with the marinade.(disgard marinade left in the bag-use the stuff that is left in the jar!)
When the meat is well browned-turn and baste again.Now turn the fire down(or move to medium heat) and continue cooking. I usually baste and flip and rebaste every 10 minutes for a large meat portion(roast or slab of ribs) and just before I serve for steaks or chicken.....

This week-it is GRILL-TIME!!!!!!

Monday through Friday of this week , I ask you to post your Favorite BBQ recipe on my FB Profile so I can add it to this blog. Be nice! I will cut and paste-no changes and make sure you get your" just desserts"
Due to the long and on rare occasions,active hurricane seasons here in Florida,we have found that cooking on the grill (with a degree of proficiency) can be VERY beneficial in a sustained power-outage. All of the following recipes can be cooked on a gas or Charcoal grill or an open fire with a grate on top!

If you do not own one- get a large cast-iron fry pan with a tight fitting lid,a cast-iron dutch oven with a tight fitting lid and if you are wise-2 ov-gloves!

I will be using the word "Fire" to cover all basis!

Cranberry-Almond Chicken

I found the original recipe in the Publix flyer,but found I didn't have lees or shallots,but I did have an onion! So I adapted the recipe for my wallet(thus the Parsimony) and it was an easy and delicious treat for dinner!

you need:
4 chicken breasts -skinless and boneless works best,but use what you have already(do take the skin off however)
1/2 medium onion
3 tbles butter
1/2 cup cider vinegar
1/2 cup maple syrup (if you don't have real syrup-see recipe in previous post)
1/4 tsp nutmeg
1/2 cup dried cranberries(craisins)
1/2 cup breadcrumbs
1/3 cup slivered almonds
pinch of salt and pepper

preheat oven to 450 degrees.coat a 2 quart baking dish with pam or any cooking spray. Bread the chicken and place in dish and bake for 20 minutes.

While the chicken bakes,chop the onions and combine with vinegar,maple syrup and nutmeg in a saucepan.Bring to a boil
reduce heat to med-low and cook for appx 10 minutes (or reduced to about 1/2)
stir in onions,cranberries and almonds
Pour over the chicken and bake for 15 minutes more! (chicken to 180 degrees)

I usually serve with rice and a side salad-but do your thing! It has a "sweet-tart" flavor so just seems to go well with basmati rice !

Maine Chowder

Tis the season for chowder! Clam,scallop,oyster,fish ,I don't care-cold weather is CHOWDER WEATHER!!!!! Although you can't find Pilot-Crackers" any more,those little floaty oyster crackers and fresh,hot bakewell cream biscuits -a fire in the fireplace and you have a "touch" of Maine in your home (at least for dinner).

ALL chowder (to a Mainer) starts with potatoes cut into cubes (if you can find rectangular potatoes) or little (not petite) chunks,plopped in boiling water for about 10 minutes-set aside in the hot water (don't drain it just yet) in a medium fry pan put 3 tbls butter and a sm onion that has been "chunked".Saute the onion until transparent and add fresh shucked and minced clams,cohogs,oysters or scallops(choose one,we are not doing bouillibaise here). saute for appx 4 minutes,stirring all the time. remove from heat.
Now,drain the potatoes ( put a wee bit of the "potato water or if you have used canned clams(or...) pour the juice in with the onions and clams-stir to "clean the fry pan" then add this to the potatoes.
Now add 1 can evaporated milk-refill the empty can with cream,then top the saucepan off with milk.

You might have noticed I did not put an amount of clams,etc.. That is because, we always had chowder made from the leftover steamers from the day before. I prefer my clam chowder to have more than just "flavor and 1 clam(thank you)so If I don't have alot of leftovers-canned works just fine! But drain 1/2 the juice from the can before you start. I try to gauge it so I use 1/4 pound of clams per serving(this goes for ALL of the shell-fish,regardless of what is used.
If you have made baked fish (any kind) and have leftovers-use the milk,butter and left over fish to start a fish chowder and follow the same directions from before.......
Bring all this to a NEAR boil-take off the heat and chill -reheat on top of the stove to serve......It can be served immediately, but the second time is always better!

PEANUT BUTTER PIE-rerun

I doubled this recipe for the 2 pies!!! One of my favorite pies!!!! I never even heard of this until we moved to Florida! Ya just gotta love the Southeners for their cookin' skills!

I use a short-bread crust, but a graham-cracker or oreo cookie crust works just as well!

8 oz cream cheeses (softened)
1 cup chunky or smooth peanut butter
1/2 cup sugar
2 tsps vanilla extract

beat on medium speed until smoothly blended

in a separate bowl:
beat on high speed until stiff peaks form:
1 cup heavy cream(make sure it is good and cold)

fold whipped cream into peanut butter mixture (1/2 at a time) and keep folding until completely blended.Then spread evenly in pie shell.

for the topping:
1/2 cup heavy cream
2 tbls butter
4 oz dark chocolate bits

heat heavy cream and butter to an almost boil-remove from heat and add chocolate bits-stir until completely melted and blended. Now pread on top of the pie.

If you family or friends aren't easily impressed-take a toothpick and make little swirlies by dragging the toothpick through the chocolate and peanutbutter.
This pie is best served cold the next day!(or if you are impatient-give it a couple of hours at least in the refridgerater!
Decadent,rich,but YUMMY!!!!! It is a bit like the Jolly Green Giant's Peanut butter cup!

SHORTBREAD PIE CRUST

Sorry folks-I should have posted this along with the Ecceflechen Tart! MY BAD!!!!!
Regardless, this is easy,quick and works well with Peanut butter Pie(recipe to follow on the next post) and ANY TART!

9" pie plate spray with pam or butter it well
coat with flour and shake off excess
(9 1/2" or tart dish works too)
in a large bowl mix:
1 1/4 cup aLL-PURPOSE FLOUR
1/2 cup sugar
1 tsp grated lemon zest(optional)
beat for for appx 30 sec on high or whisk by hand until it is completely blended
add:
8 tbles(one stick) of butter -softened
keep the mixer going until it represents coarse crumbs
keep that mixer going.......add 1 large egg yolk!
slow the mixer,but keep her going until mixture forms a
ball. If mixture is to soft and sticky to work with(you melted the butter ,instead of softened) just toss it in the refridgerater for appx 30 mins.

pat the dough evenly on the bottom and up the sides of dish-don't try to get fancy with the edges(it won't work!) I use my fist to press it down the just work it up the sides-do what works for you! once evenly spread out prick liberally with a fork (bottom and sides) and place in 400 degree oven 18 or 20 minutes until deep golden brown!

If you are using a filling that needs to be baked-brush the inside with the leftover egg whites and put back in the oven for 1 to 2 mins.....