CHILI RELLENO CASSEROLE
1 lb. cheddar cheese, shredded
1 lb. jack cheese, shredded
7 oz. roasted green chilies
4 eggs
2 T flour
1 C milk
1 T butter
Dash of salt
Separate egg yolks and whites. Beat egg whites until stiff peaks. Beat yolks separately, add flour, milk and dash of salt.
Butter a 9x11 pan. Sprinkle cheeses evenly over pan. Top with green chilies.
Fold egg whites into egg yolk mixture and pour over cheese.
Bake at 325 degrees for 1 hour.
CHINESE CABBAGE SALAD
Dressing
3 T salad rice vinegar
3 T sugar
1 t salt
½ C oil
Chicken soup flavor packet from ramen noodles
Mix together all ingredients, set aside.
Salad
Head of cabbage, shredded/chopped
1 bunch green onions, chopped
½ C sunflower seeds
½ C sliced almonds
1 package chicken ramen noodles, crushed
2 T butter
Sauté butter, ramen noodles and almonds in small pan until well browned. Add all ingredients to large bowl. Toss with dressing.
NOTE: Does not store well as nuts and noodles get soggy.
EGG CAKES
3 eggs
¼ C sugar
1/8 lb. butter, melted
1 C flour
½ t vanilla
Milk
Beat eggs in blender, then add sugar, butter flour and vanilla. Beat well. Add enough milk until batter has heavy cream consistency.
Pour batter in hot skillet and spread to coat entire surface. Once batter starts to look cooked, flip over, much like a crepe. Finish with any of the following: butter, powdered sugar, lemon juice, jam, syrup, etc.
COWBOY COOKIES
3 C flour
1 T baking powder
1 T baking soda
1 T cinnamon
1 t salt
1 ½ C butter, room temperature
1 ½ C sugar
1 ½ C brown sugar
3 eggs
1 T vanilla
3 C semisweet chocolate chips
3 C old-fashioned rolled oats
2 C flaked coconut
2 C chopped pecans
Preheat oven to 350 degrees.
Mix flour, baking powder, baking soda, cinnamon and salt in a bowl. In mixing bowl, beat butter on medium speed until smooth. Gradually beat in sugars until combined. Add eggs, one at a time. Add vanilla. Stir in flour mixture until just combined. Add chips, oats, coconut and pecans. Drop cookies on ungreased baking sheet, about 3” apart. Bake for 15-18 minutes, until edges are lightly browned. Remove to rack to cool.
SAUSAGE, APPLE & CHESTNUT STUFFING
2 baguettes, crust removed, cut in ½” cubes
¼ lb bulk sausage
4 T unsalted butter
1 yellow onion, chopped
3 large celery stalks, chopped
2 Granny Smith apples, cored and chopped
3 T chopped fresh thyme
¾ C chicken broth
15 oz. chestnuts, coarsely chopped
½ C chopped fresh parsely
Salt and Pepper to taste
2 eggs, beaten until blended
Preheat oven to 400 degrees.
Place bread cubes on large sheet and bake until golden brown. Transfer to large mixing bowl.
In a large fry pan over medium heat cook sausage. Drain and add to bread bowl. Melt butter in fry pan; add onion and celery and sauté until tender. Add apples, thyme and broth and cook for 2-3 minutes. Add mixture to bowl along with salt, pepper, chestnuts and parsley. Stir to combine. Mix in eggs. Reduce oven to 325 degrees. Butter 13x9 baking dish and add stuffing. Cover with foil and bake 30 minutes. Uncover and bake until top is crisp, about 30 more minutes.
BEEF AND GUINNESS STEW
2 lb. stewing beef
3 T oil
2 T flour
Salt and Pepper to taste
Pinch of Cayenne
2 large onions, coarsely chopped
1 garlic clove, crushed
2 T tomato puree, dissolved in 4 T water
1 ¼ C Guinness
2 C diced carrots
Sprig of fresh thyme
Chopped Parsley for garnish
Trim the meat of fat and gristle, cut into 2” cubes. Toss beef with 1 T of oil.
In a small bowl season flour with salt and pepper and cayenne. Toss meat in seasoned flour. Heat 2 T of oil in large skillet over high heat. Brown meat on all sides. Reduce the heat and add onions, crushed garlic and tomato puree. Cover and cook for 5 minutes.
Transfer skillet ingredients to casserole and pour half of Guinness into skillet, bring to boil and stir to dissolve caramelized meat juices on the pan. Pour over the meat, along with remaining Guinness. Add carrots and thyme. Stir and adjust seasonings. Cover and simmer over low heat or in 300 degree oven for 2-3 hours minimum. Garnish with parsley and serve.
BESSIE’S RED VELVET CAKE
CAKE
3 T cocoa powder
2 oz red food coloring
1 ½ C sugar
½ C butter
¼ t salt
1 t vanilla
2 eggs
1 T baking powder
2 ½ C sifted cake flour
1 C buttermilk
1 t baking soda
1 T vinegar
Mix cocoa powder with food coloring and set aside.
Cream sugar, butter, salt and vanilla in large bowl. Add eggs (already slightly beaten) and color/cocoa mixture. Mix.
Mix baking powder and flour in small bowl and mix buttermilk, baking soda and vinegar in another small bowl. Add flour mix and then buttermilk mix alternately into the sugar mixture until completely blended. Bake at 375 degrees for 30-35 minutes.
FROSTING
1 C milk
5 T flour
1 C sugar
1 C butter
Cook milk and flour over medium heat until thick. Let cool.
Cream sugar and butter until fluffy.
Mix flour and sugar mixtures and beat for a long time until mixture is light and fluffy.
CARAMEL CAKE
CAKE
1 C butter (2 sticks), room temperature
2 C sugar
4 eggs
3 C sifted flour
1 C milk
1 t vanilla
NOTE: Above can be substituted with boxed yellow cake mix, made as directed.
FILLING
1 C butter (2 sticks)
2 C packed brown sugar
¼ C milk
1 t vanilla
FROSTING
½ C butter
1 C packed dark brown sugar
1/3 C heavy cream
16 oz. powdered sugar
1 t vanilla
1 C chopped nuts, optional
For the cake: preheat oven to 350. Grease bundt pan. With mixer, cream butter until fluffy, then add sugar and mix until creamed. Add eggs one at a time beating well after each. Add milk and flour alternatively until gone. Add vanilla and continue to beat. Pour in prepared pans and bake until golden brown.
For the filling: In saucepan combine butter, brown sugar and milk. Cook over medium heat for 3-5 minutes. Remove from heat and stir in vanilla. Pierce cake with straw to make holes for filling. After making several holes, fill them with the filling. A turkey baster works well here.
For the frosting: Melt butter in saucepan over medium heat, stir in brown sugar and cream. Bring to boil and transfer to mixing bowl. Add sugar and vanilla then beat with mixer until it reaches spreading consistency. If necessary add a tablespoon of heavy cream if the mixture is too thick. Frost cake. If desired, sprinkle with nuts.
CHOCOLATE PEANUT BUTTER COOKIES
1 C sugar
1 C brown sugar
½ C creamy peanut butter
¼ C water
¼ C canola oil
2 t vanilla
2 large egg whites
1 large egg
2 2/3 C flour
1 t baking powder
1 t baking soda
½ t salt
2/3 C semisweet chocolate minichips
Preheat oven to 350 degrees.
Combine first 8 ingredients in large bowl, beat with mixer on medium speed until smooth.
Combine flour, baking powder, baking soda and salt in small bowl. Add flour to peanut butter mixture, stirring until just combined. Stir in minichips. Drop dough on baking sheets 2” apart. Bake for 12 minutes or until golden. Cool on wire rack.
CRAB CAKES ALA D.B.H.
Lots of crab, shredded
2-3 T Old Bay
1-1 ½ C bread crubs
1-2 C Mayo
Make large marble sized balls, flatten and fry in butter over medium high heat. Top with remoulade.
REMOULADE ALA D.B.H.
1 C mayo
¼ C ketchup
6 t creole mustard (Zatarains)
12 t horseradish
1 ½ t Worcestershire sauce
1 t lemon juice
Combine all ingredients and let set for 10-15 before consuming.
ENGLISH TOFFEE BARS
1 C butter
1 C brown sugar
1 egg yolk
1 t vanilla
1 ½ C sifted flour
10-1oz. chocolate bars
¾ C ground walnuts
Cream butter and sugar. Add egg yolk, vanilla and flour. Bake at 375 for 15 minutes. Remove from oven and top with chocolate bars while hot. Allow to melt and spread. Sprinkle with nuts. Cool completely.
TANGY GRILLING SAUCE
1 C Worcestershire
1 stick butter, melted
2 lemons, juiced
Combine all of the above and brush over grilling meat throughout cooking process.
SPICY TURKEY CHILI
1 lb ground turkey
1 can red kidney beans, drained
1 can black beans, drained
1 can corn, drained
1 can crushed tomatoes, drained
1 can diced tomatoes, drained
1 small can tomato sauce
1 large red onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 hot red pepper, diced
1 jalapeno, diced
1 habenero, diced
1 serrano pepper, diced
¼ C chili powder
¼ C habenero pepper powder
1 T red pepper flakes
1 t cumin
1 T garlic powder
1 t cinnamon
1 t oregano
½ T salt
1 oz. semi-sweet chocolate
1 bottle stout beer
Brown ground turkey with chopped onion, hot peppers and all spices over medium heat. Store in fridge at least overnight.
In large pot, take meat mixture and combine with beans, corn, tomatoes, tomato sauce, oil, beer, chocolate, chopped bell peppers. Cook for at least 3 hours.
NOTE: Can be done in crock pot.
GYRO MEAT
1 medium onion, finely chopped or shredded
2 lb. ground lamb
1 T finely minced garlic
1 T dried marjoram
1 T ground rosemary
2 t kosher salt
½ t black pepper
Process onion in food processor, turn out on tea towel. Squeeze until most of moisture is removed.
Put onion back in food processor, add lamb and spices and process until fine paste is made.
Preheat oven to 325.
Place mixture in loaf pan, pressing into all corners. Place loaf pan in water bath and bake for 60-75 minutes or until meat reaches 165-170 degrees. Remove from oven, drain off fat and place on cooling rack. Place a brick wrapped in foil directly on the surface of the meat and allow to sit for 15-20 minutes, until temp reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomato and feta cheese.
TZATZIKI SAUCE
16 oz plain yogurt
1 medium cucumber, peeled, seeded and finely chopped
Pinch of kosher salt
4 cloves garlic, finely minced
1 T olive oil
2 t red wine vinegar
5-6 mint leaves, finely minced
Place yogurt in moist tea towel in strainer over a bowl for 2 hours up to overnight.
Place chopped cucumber in tea towel and squeeze to remove as much liquid as possible.
Combine drained yogurt, cucumber, salt, garlic, olive oil, vinegar and mint. Serve with pita chips or gyros.
GOLDEN POTATO LATKES
3 lb. Yukon gold potatoes, unpeeled
1 medium onion
2 T lemon juice
2 large eggs, lightly beaten
½ C unsalted matzo meal
1 t kosher salt
¾ t pepper
6 T butter
6 T peanut oil
Grate potatoes and onion through large holes of box grater; toss with lemon juice. Spread onto 2 clean dry kitchen towels. Roll up towels and squeeze out excess liquid. Place potatoes in bowl.
Stir in eggs, matzo meal, salt and peper.
Melt 2 T butter and 2 T oil in skillet on medium high heat. Drop 6-8 loosely packed ¼ cupfuls of mixture in hot pan. Cook 3-5 minutes each side. Drain on paper towels.
Can serve with Horseradish Sour Cream Sauce
8 oz. sour cream
2 T chives
4 t horseradish
1 t lemon zest
Mix well and let rest for at least 30 minutes. Adding salt if needed.
CHOCOLATE COVERED PB RICE KRISPIES
1 C corn syrup
1 C sugar
1 C peanut butter
5 ½ C Rice Krispies
12 oz. chocolate chips
12 oz. butterscotch chips
Heat corn syrup and sugar in saucepan until boiling. Remove from heat and add peanut butter until combined. Add rice krispies. Press into 9x13 pan.
In a double boiler melt chocolate and butterscotch. Pour over rice krispies, spread evenly. Cool until set.
ROASTED CHICKEN AND BOWTIE PASTA SALAD
3 C uncooked farfalle (8 oz.)
1/3 C orange juice
¼ C lemon juice
2 T extravirgin olive oil
1 T stone-ground mustard
2 t sugar
1 ¼ t salt
½ t black pepper
1 ½ t rice vinegar
2 C shredded cooked chicken (about 2 breasts)
1 ½ C seedless red grapes, halved
1 C thin sliced celery
1/3 C finely chopped red onion
1/3 C coarsely chopped walnuts
3 T chopped chives
2 T chopped parsley
Cook pasta, cool.
Combine orange juice, lemon juice, olive oil, mustard sugar, salt, pepper and vinegar, whisk to combine.
Add pasta, chicken, grapes, celery, red onion, walnuts, chives and parsley, toss to combine. Drizzle with dressing until well coated.
DOUBLE CHOCOLATE GOOEY BUTTER CAKE
16 T butter (2 sticks)
1 box chocolate cake mix
3 eggs
1 8oz. box of cream cheese
3-4 T cocoa powder
1 16oz. box of powdered sugar
1 t vanilla
1 C chopped nuts
Preheat oven to 350.
In large bowl, combine cake mix, 1 egg and 1 stick of melted butter, stir until blended. Pat mixture into greased 13x9 pan.
In a stand mixer, beat cream cheese until smooth. Add remaining 2 eggs, coca powder. Lower mixer speed and add powdered sugar. Continue beating until well mixed. Slowly add remaining stick of melted butter, add vanilla and continue to beat until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture.
Bake 40-50 minutes. Do not overcook, center should be gooey when finished.
CORN CHOWDER
6 slices smoked bacon
2 T unsalted butter
1 yellow onion, diced
3 large ribs celery, diced
1 large carrot, diced
1 jalapeno pepper, finely chopped
5 C chicken stock
2 C diced red skin or new potatoes
6 C fresh corn or 3 10oz. packages of frozen corn, thawed
¾ C heavy cream
Pinch cayenne pepper
Salt and Pepper to taste
In large soup pot, fry bacon until crisp and remove from heat, patting excel fat off with paper towel.
Add butter to the pan and melt with bacon drippings. Add onion and celery, carrot and jalapeno and cook until just tender.
Add stock to soup pot and then potatoes. Cook until potatoes are tender.
Puree 4 C of corn in the blender adding a small amount of stock while blending.
Add pureed corn, 2 C of remaining kernels and cream. Add pinch of cayenne and adjust seasoning to taste.
Garnish with crumbled bacon.
J.H.’s BROCCOLI CHEESE SOUP
½ C butter
1 onion, chopped
2-16oz. bags of frozen chopped broccoli
4 cans chicken broth
2 lb block of Velveeta
2 C half and half
1 T garlic powder
2/3 C corn starch
1 C water
Combine all ingredients over medium heat.
CAJUN SEASONING
Equal parts: Salt
Cayenne
Paprika
Garlic granules
Black pepper
Less equal parts: Oregano
Thyme
Onion granules
APPLE DUMPLINGS
SAUCE
1 C sugar
1 C water
1/8 t cinnamon
1/8 t nutmeg
2 T butter
Place sugar, water, cinnamon and nutmeg in small saucepan, bring to boil.
Add butter and stir until melted, remove from heat and set aside.
DUMPLINGS
2 C flour
2 t baking powder
1 t salt
2/3 C Crisco
½ C milk
6 apples, small
Pre-heat oven 375.
Grease 9”x13” baking dish.
Place flour, baking powder and salt in medium size bowl and mix with fork. Make dough into six balls. Roll out into 6” shapes.
Peel apples, cut in half and cut out core.
Place apple on one of the 6” dough shapes, holding the two halves together.
Pour some sugar into the apple then generously sprinkle with cinnamon and nutmeg. Place a pat of butter on top. Fold the dough over the top of the apple, using water to seal the edges.
Put apples in baking dish about an 1” apart. Pour the sauce over the dumplings and sprinkle the with sugar.
Bake for 35 minutes.
HOMEMADE BUTTERMILK PANCAKES
2 C flour
1 t salt
1 ¼ t baking soda
¾ t baking powder
2 eggs
2 C buttermilk
¼ C melted butter
Sift dry ingredients together. Add remaining ingredients and stir lightly until moistened. Mixture will be thick and lumpy.
Drop by spoonfuls onto lightly greased griddle, spreading batter with spoon. Turn cakes as soon as browned. Makes 5-6 servings.
BUTTER COOKIES
1 C butter, softened
1 C sugar
1 egg
2 ½ C flour
2 T orange juice
1 T vanilla
1 t baking powder
Combine butter, sugar and egg.
Beat at medium speed until creamy. Reduce speed and add flour, orange juice, vanilla and baking powder. Beat until well mixed.
Divide dough in thirds, wrap in plastic and refrigerate until firm (2 hours to overnight).
Heat oven to 400
Roll out dough on floured surface to 1/8-1/4 inch thickness. Cut.
Place 1 inch apart on ungreased cookies sheet. Bake 6-10 minutes. Cool.
BUTTER FROSTING
3 C powdered sugar
1/3 C butter, softened
1 t vanilla
2-3 T milk
Combine all ingredients except milk in small bowl. Beat at low speed, scraping bowl often. Gradually add milk for desired spread consistency.
For Chocolate Frosting: add ½ C cocoa and increase milk to 5-6 T.
