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.....

Heavenly Angel Pie

Although this takes alot of eggs-there are whites leftovers....I usually make sure I have cocnut on had to use them up by baking some macaroons on the same day!
My Mom always made this to impress company-we all secretly hoped they invited someone to dinner so she would make one!

4 egg whites
1 cup granulated suger
1/4 tsp cream of tartar
1/2 tsp vanilla extract
beat the eggwhites until stiff
beat in cream of tartar,sugar and vanilla
in a 9" buttered pie plate-spread out and up the sides(make sure there is a depression to later put the filling!
bake at 275 for 30 minutes or until golden brown

THE FILLING
8 egg yokes
8 tbles sugar
8 tbles lemon juice
cook over double boiler (stir constantly) until thickened
WHIPPED CREAM
1 cup heavy cream
1/4 cup sugar
1 tps vanilla extract
whip all ingredients together until stiff peaks form

FINISH HER OFF
In the cooled merange shell
start with lemon pud-spread a thin layer in shell
next whip cream layer
continue alternating until you are out of pud-top with whipped cream.
Let the pie chill in the refridgerater for about an hour!
NOTE: LIME JUICE OR SEVILLE (TART ORANGE JUICE) MAY BE SUBSTITUTED FOR THE LEMON JUICE!


For you Lafies out there! The leftover eggwhites (if no one is around to watch!) make a wonder face mask! they will moisten,exfoliate and nourish your skin! Just smear the egg-whites all over your face and let dry(don't get it in your eyes! Don't try to smile,answer the phine or have your photo taken-trust me-you face won't move!!! It is a bit like too many injections of Botox! Whatever expression is on you face-it is there until you wash off the eggwhites with warm water!!!

Now, if you are anything like me and figure,"there is no help for this face"-you can make macaroons!

1 egg white( I use about 1/2 the leftover from the angel pie)
1 1/2 cups flaked cococut
1/4 tsp salt
1/2 tsp vanilla
1/2 cup sugar
Beat the egg whites and salt until foamy throughout.Add sugar,(a lilltle at a time,beating after each addition until sugar is blend. If you have a stand mixer just keep beating and adding until you have stiff peaks.
fold in coconut add vanilla
drop by heaping teaspoons on a well grease cookie sheet.
Bake in a moderate oven-350 degrees 12-to 15 minutes or until golden brown.
YUMMMMMMMMMMMM.........

Ecclefechan Butter Tart

Sent to me by a dear friend who lives in England with the caveate that I warned you all not to try to say what you are serving if you have a few glasses of wine under your belt! Leon and his lovely wife Diana found this tart in a wee village in Scotland and sent the recipe across the Great Puddle to me-I now zip it through cyberspace to you!!!!!
Ingredients:

2 Beaten Eggs
6 oz soft brown sugar
1 tbsp vinegar
8 oz mixed dried fruit
2 oz chopped walnuts
Prepared Shortcrust pastry
4 oz melted butter.

Method:

Mix the sugar,butter and beaten eggs together. Stir in the vinegar, then add the mixed fruit and nuts.
Line patty tins with pastry and put a spoonful of the mixture into each. Bake in a fairly hot oven (190C/375FGas mark 5) for 20-25 mins.

Note: I WILL be trying this on Sunday!!! I was advised that the tart is to DIE FOR!!!!!

QUICK SWEET NUTTY BREAKFAST ROLLS

oK OK, I KNOW SLIMMING DOWN IS ALL THE RAGE,FOOD THAT TASTES GOOD IS NO LONGER ALLOWED IN OUR DIETS, we are suppose to chew on a bean sprout and call it good,well this "Chicky" ain't buying it!!!! If the Good Lord wanted me to chew grass and such, he would not have designed me with Canines and 1 huge sweet tooth!This recipe comes from My Aunt Louise! A fine,undescribably good cook. (maybe she will send me her AMBROSIA recipe-hint,hint.......)

Sweet rolls:
you need:
nuts(your favorite kind)appx 1 cup crushed
1/2 stick of sweet butter
1/2 cup brown sugar
9x12 glass baking dish
1 loaf of frozen bread dough (uncooked)

Note: if you make your bread from scratch-I have found a parkerhouse roll recipe is best,but ordinary white-bread works too!
melt butter in a small bowl
put brwon sugar in separate bowl
crushed nuts in separate bowl

once dough is thawed,slice into small chunks and roll into a ball about 2 inches in diameter
dip dough-ball into butter,then brown sugar,then crushed nuts and place in baking dish.
set aside and let rise to double in sizeplace in 350 degree oven for 35 mins or until golden brown....
turn onto a large plate and step aside so you don't get mowed down!!!

Molasses Blueberry cake

Cold Sunday Morning? Want warm comfort food for breakfast?Try this.....

1 cup molasses
1/2 cup sugar
1/2 cup shortening(not liquid,crisco always seems to work best for me)
2 1/2 cup flour
2 tsp baking-soda dissolved in 1 cup boiling water
1 tsp ginger
1tsp cinnamon
1 egg
2 cups blueberries (fresh,of course works best,but frozen ain't bad!)
bake @ 350 degrees for 1 hour or until toothpick comes out clean (or just some blueberry stains on it)

When it is hot and for breakfast-I serve with butter(Maine tradition) others put a dollop of whipped cream on top!
This is not just for breakfast-If you like ginger bread,and blueberries-I am willing to bet-It won't last long! It is one one those things that "Calls you from the pantry!"

Salsa dip for whimps!

Hey all-ready for some scoops and salsa? Uh-oh you love it,but it hates you! Here is a quick dip that is great with veggies AND corn Chips!

you need: your favorite salsa
1 small container (or large after you have tasted it)
1 bag (or 2,3 -heck-how hungry are you?)Scoops or other corn chip

in a bowl large enough to satisfy put the sour cream and just keep adding you salsa to taste!!!

(told you it was easy!)

Crabmeat stuff!

First:Let me explain....When crabmeat is in season and you can't help yourself-you buy it(if your like me , pretty much in bulk) steam,dip it in butter and call it whoopie! Well,here are a couple of ways to use the leftovers (if any).If you HAVE to try these, and crab is not in season, lump crab works fine too!

First:CRAB AU GRAUTIN
you need:
medium sauce pan
real butter
packet of alfredo mix (I like the McCormick creamy garlic)
sherry or sweet vermouth

in the sauce pan melt 3 tbls butter
add crabmeat and saute until hot and coated
add 1 tbls sherry
add McCormick Alfredo mix
add 1 cup milk
stir constantly until thickened

I usually make popovers earlier and have them rewarming in open tinfoil in the oven,but if you prefer (easier) those little puff-pastry cups work great too!
Serve with the salad of your choice and WOW your friends and/or family!

HOT CRAB DIP (FOR CRUSTY BREAD OR CRACKERS)

You need:
Sherry or sweet vermouth
fondu pot or microwavable bowl
frsh crabmeat lumps,scraps etc.(for the ambitious) or lump crab in a can (for emergencies,laziness, or just plain out of season)
8 oz cream cheese
shrimp cocktail sauce
loaf of Italian Bread (heated up in open foil)
melt the cream cheese in fondu pot or microwave and immediately add 2 tbls shrimp cocktail sauce-mix in completely
add crabmeat to cream cheese and mix in throughly
add a dollop (appx 2 tbls ) Sherry or vermouth
stir
in an electric fondu-heat on high for a few minutes then reduce heat to low
I have a crocery thingy with a tealight so I reheat in the micro-then place over the tealight
tear the crusty bread into small chunks and dip away! If you are trying to impress-you can do the "I baked the loaf of bread,scooped out the middle,and filled it with dip -heated it up in the oven and impressed the hell out of you guys" thing! Either way-Enjoy!

Candied Kilbasa!

An appetizer of the finest kind! quick and easy to put together-although cooked at the last minute-it is best started the day before!
What you need:
1 gal zip-lock bag
kilbasa
your favorite deli mustard
maple syrup

slice the kilbasa into 1/4 " chunks and place in zip-lock bag
cover kilbasa with maple syrup
add a soup-spoon (heaping) full of deli-mustard

Now start your aerobic exercise by shaking the bag until
either you are tired,all is mixed together, or someon catches you being silly....Ho-Do zip up the bag before you start shaking-eh!

this can rest in the fridge for up to 2 days(if you can wait that long)
10 minutes before guests arrive (or you want to eat them yourself) put the kilbasa into a large fry-pan (disgard marinade)and saute until nice and browned-scoop out and serve! I use toothpicks-it saves sticky fingerprints all over the couch!

Now-if you do not have any maple syrup-go to the market in the baking goods aisle and look carefully in the store collection of extracts- the name of the extract is MAPLEINE....
The directions are on the bottle
if you get maple extract
in a saucepan:
2 cups sugar
1 tsp maple extract
1 cup of boiling water
stir until sugar is melted and VOILA! MAPLE SYRUP!!!!