Recipes14 ===== Popeyes Biscuits 4 cups Bisquick 1 cup Club Soda (room temp) 4 oz Sour Cream 1 Stick Margarine Preheat oven to 375 degrees. Mix bisquick, sour cream and club soda together. Pour onto floured surface and knead very lightly. Roll out to about 1/2" thickness and cut with cutter. Melt butter and pour half into a glass casserole dish. Place biscuits in dish and pour remaining butter over top of biscuits. If you would like to use less butter, do not put butter in the bottom of the pan and just pour a little over the top. Also, make sure that the club soda has never been refrigerated and still has a lot of fiz. Bake at 375 degrees for about 20-25 minutes or until golden brown. ===== Raspberry Buttermilk Muffins 12 to 15 muffins 2 cups all-purpose flour 1/2 cup sugar 2 tsp. baking powder 1 tsp. salt 6 Tbsp. butter or margarine 1 egg, lightly beaten 1 cup buttermilk 1 cup fresh or frozen raspberries (if frozen, thaw and drain first) In a bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add egg and buttermilk; mix just until dry ingredients are moistened. Fold in berries. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees for 25 minutes or until lightly browned. ===== Blueberry Streusel Coffee Cake Country Woman The first thing I do when fresh blueberries are in season is bake this coffee cake for my husband, Carl. I've tried a lot of others, but this is the recipe I always come back to. I have access to lots of recipes and cooking tips since all my sisters are good cooks. One is a home economics teacher, and I belong to a home economics club. SERVINGS: 20 CATEGORY: Breads METHOD: Baked TIME: Prep: 15 min. Bake: 45 min. Ingredients: COFFEE CAKE BATTER: 2-1/3 cups all-purpose flour 1 to 1-1/3 cups sugar 1 teaspoon salt 3/4 cup butter 2 tsp. baking powder 3/4 cup milk 2 eggs 1 teaspoon vanilla extract 1 cup fresh or frozen blueberries CHEESE FILLING: 1 cup ricotta cheese 1 egg 2 Tbsp. sugar 1 Tbsp. grated lemon peel STREUSEL TOPPING: 1 cup reserved crumbs from Coffee Cake Batter 1/2 cup finely chopped almonds 1/3 cup packed brown sugar 1 teaspoon ground cinnamon Directions: To make batter, combine flour, sugar and salt in large bowl; cut in butter as for pie crust. Reserve 1 cup of mixture. Add baking powder, milk, eggs and vanilla to larger portion of dry ingredients. Beat on medium speed for 2 minutes, scraping bowl constantly. Pour evenly in greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with blueberries. Blend cheese, egg, sugar and lemon peel until smooth; spoon evenly over blueberries. Make topping by mixing reserved crumbs, nuts, brown sugar and cinnamon. Sprinkle over cheese layer. Bake at 350° for 45-60 minutes or until a toothpick inserted near center comes out clean. Cool slightly before cutting. Yield: 20 servings. http://www.tasteofhome.com/Recipes/Blueberry-Streusel-Coffee-Cake-2 ===== Good Seasons Italian Salad Dressing 1 Tbsp garlic salt 1 Tbsp onion powder 1 Tbsp sugar 2 Tbsp ground oregano 1 tsp pepper 1/4 tsp thyme 1 tsp basil 1 Tbsp dried parsley 1/4 tsp celery salt 2 Tbsp salt Mix and store in glass jar. To Use: mix: 1/4 cup cider vinegar 2/3 cup oil 2 Tbsp water 2 Tbsp Dry Mix Shake well. ===== BLENDER PANCAKES (makes 10 {4 inch} pancakes 1 1/2 cups milk or 1 ½ water and 3-4 tbsp dry milk 2 eggs or 2 tbsp powdered eggs and 4 tbsp water 2 Tbsp. oil 1 cup uncooked whole wheat berries 2 tsp. baking powder 1 tsp. salt 2 Tbsp. honey or sugar Put milk and wheat in blender. Blend on highest speed for 4 to 5 minutes or until batter is smooth. Add and blend on low, eggs, oil, baking powder, honey, and salt. Bake on hot griddle. [By adding one additional tbsp wheat and increasing oil to 4 tbsp, you have waffle batter.] *when using powdered milk and dry eggs you can put all of the water (1 3/4 c.) in with the wheat and then add the dry milk and eggs with the other ingredients ===== Tropical Banana Bread 2 cups all purpose flour 2 tsp. baking soda 1/2 tsp. salt 8 Tbsp. (1 stick) unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 tsp. vanilla extract 2 large bananas, mashed 8 oz can crushed pineapple, very well drained 1/2 cup toasted pecans pieces Preheat oven to 325 degrees. Spray a 9×5 inch metal loaf pan with flour-added cooking spray. Whisk flour, baking soda and salt together in a bowl. Set aside. Cream butter and sugar in a mixing bowl, using high speed of an electric mixer; add eggs, one by one, beating 30 seconds after each egg. Beat in vanilla and bananas. Stir in pineapple. Stir flour mixture into banana mixture in three parts - mixing (not beating) with a spoon. Stir in pecans. Transfer to loaf pan (Makes 1 loaf). Set loaf pan on a cookie sheet and place on center rack of oven and bake for 60 minutes or until loaf appears done and a wooden skewer inserted in center comes out clean. Note from Sharon Anne: I love the idea of the addition of the pineapple. Here's another idea, in addition to (or instead of) the pecans (in) the bread, here's a delicious, tried and true topping that would be just WONDERFUL with your Tropical Banana Bread recipe! Here's a link to a photo of my Butter Pecan-Coconut Topping. If the link breaks up just go to our Photos Section and look for the file with my name. -- Sharon Anne http://ph.groups.yahoo.com/group/sharealikecooking/photos/view/719d?b=13 Butter Pecan-Coconut Topping Yield: 1 1/3 cups (Half the recipe to top BANANA BREAD, except for egg) 1/2 cup granulated sugar 4 Tbsp. butter, softened 3 Tbsp. BB BUTTERMILK concentrate 1 egg yolk 1 tsp. vanilla extract 2/3 cup chopped pecans 3/4 cup coconut flakes In a small saucepan, combine sugar, butter, buttermilk and yolk together. Whisk constantly, over medium heat. It'll first boil up then after 3-5 minutes, darken and thicken. Remove from heat; stir in the vanilla, pecans and coconut. Spread topping, over tops of banana bread loaves, and chill slightly to set up. ===== Poultry Seasoning 3 Tbsp. dried thyme 2 Tbsp. dried marjoram 2 Tbsp. dried rosemary 1 Tbsp. dried sage 1 Tbsp. dried savory 2 tsp. celery seeds 1/2 tsp. ground allspice 1/2 tsp. dried oregano 1/4 tsp. pepper Whirl the ingredients in a blender or food processor until powdered. Makes 1/2 cup. Another Poultry Seasoning Recipe 1/4 cup dried rosemary 1/4 cup dried thyme 1/4 cup dried marjoram 1/4 cup dried sage 2 tsp. black pepper Combine all ingredients in small bowl; mix well. Pour herb mixture into 1/2 pint food storage jar with tight fitting lid. Seal jar. Here's another recipe that uses proportions more than actual measurements, so you can make as much as you want to: 1 part black pepper 4 parts onion powder (not onion salt) 8 parts thyme 16 parts rubbed sage ===== Boston Cream Dessert Cups Cookie Crust: 1 (17 1/2 ounce) package Betty Crocker sugar cookie mix 1/2 cup butter or margarine, melted 1 egg 2 Tbsp. sugar Filling: 2 (8 ounce) packages cream cheese, softened 1/2 cup sugar 1 Tbsp. all-purpose flour 1 Tbsp. milk 1/2 cup sour cream 2 eggs 1 (3 ounce) package vanilla flavor instant pudding and pie filling mix, mix (4-serving size) Topping: 1 (16 ounce) container Betty Crocker rich & creamy chocolate frosting Heat oven to 350 F Line 23 regular-size muffin cups with paper baking cups. Lightly spray baking cups with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Shape dough into 23 (1 1/2-inch) balls. Place 1 ball in each baking cup. Moisten bottom of small flat-bottomed glass with drop of water, then dip into 2 Tbsp. sugar. Press glass on dough balls to flatten slightly, dipping glass in sugar after each dough ball. In same large bowl, beat cream cheese, 1/2 cup sugar, the flour and milk with electric mixer on medium speed until smooth. Beat in sour cream. On low speed, beat in eggs, one at a time, just until blended. Stir in dry pudding mix until well blended. Spoon about 2 Tbsp. filling over dough in each cup. Bake 25 to 30 minutes or until set. Cool 30 minutes; remove from pan. Open container of frosting; remove foil lid. Microwave uncovered on High 30 seconds to soften frosting; stir until smooth. Spoon about 1 tablespoon frosting onto center of each cookie cup. Refrigerate about 1 hour or until set. Store covered in refrigerator. If desired, remove from paper baking cups to serve. Source: recipezaar.com ===== Lemon Pudding Mix 8 C. nonfat dry milk powder 4 C. sugar 1 vanilla bean, cut into pieces (with seeds) 3 C. cornstarch (1 lb.) 1 tsp. salt Measure all ingredients into a large bowl, blend well until thoroughly combined. Measure into 12 separate vacuum seal/ ziploc bags, placing 1 c. in each bag. Seal & Store. To use: 1 c. Mix 3 c. boiling water 1 T lemon juice 1 T butter Combine all in med. saucepan, Stir constantly over low heat until thickened. ===== Chocolate Pudding Mix 8 C. nonfat dry milk powder 4 C. sugar 1 vanilla bean, cut into pieces (with seeds) 3 C. cornstarch (1 lb.) 1 tsp. salt Measure all ingredients into a large bowl, blend well until thoroughly combined. Measure into 12 separate vacuum seal/ ziploc bags, placing 1 c. in each bag. Seal & Store. To use: 1 c. Mix 3 c. boiling water 1 square chocolate to above recipe Combine all in med. saucepan, Stir constantly over low heat until thickened. ===== Vanilla Pudding Mix 1 1/2 cup instant dry milk 1 cup sugar 1 cup cornstarch 1/2 tsp salt Measure all ingredients into a large bowl, blend well until thoroughly combined. Measure into 24 separate vacuum seal/ ziploc bags, placing 1/4 c. in each bag. Seal & Store. Attach Tag 1/4 c. of mix 1 cup of milk. 1 tsp vanilla Combine all in med. saucepan, Stir constantly over low heat until thickened. ===== Pudding Mix Compliments of www.Budget101.com Your #1 Penny-Pinching Resource on the web! Click here to return 8 C. nonfat dry milk powder 4 C. sugar 1 vanilla bean, cut into pieces (with seeds) 3 C. cornstarch (1 lb.) 1 tsp. salt Measure all ingredients into a large bowl, blend well until thoroughly combined. Measure into 12 separate vacuum seal/ ziploc bags, placing 1 c. in each bag. Seal & Store. To use: 1 c. Mix 3 c. boiling water Stir constantly over low heat until thickened. Chocolate Pudding: Add 1 square chocolate to above recipe Coconut Pudding: Add 1/2 cup coconut to above recipe Lemon Pudding: Add 1 T lemon juice 1 T butter to above recipe ===== Beef Stew Seasoning Mix 2 cups Flour 4 tsp. Oregano 2 Tbsp. basil 4 1/4 Tbsp. salt 4 1/4 Tbsp. black pepper 4 1/4 Tbsp. Garlic Powder 4 1/4 Tbsp. Paprika 1 tsp. cayenne pepper 2 T Celery Seed 4 1/4 Tbsp. Onion Powder 2 tsp. rosemary Measure all ingredients into a large ziploc bag, shake well. To use: add 2-3 T. per 2lbs of Meat. ===== Taco Bell Chicken Fajita Seasoning 1 Tbsp. corn starch 2 tsp. chili powder 1 tsp. salt 1 tsp. paprika 1 tsp. sugar 3/4 tsp. crushed chicken bullion cube 1/2 tsp. onion powder 1/4 tsp. garlic powder 1/4 tsp. cayenne pepper 1/4 tsp. cumin Measure all ingredients into a ziploc bag, seal. shake well to combine. To Use: Prepare the fajitas using the same directions found on the package of the original seasoning mix ===== Cracker Barrel's Lemon Ice Box Pie 1 graham cracker crust - (8" or 9" dia) 1 Can sweetened condensed milk - (14 oz) (Eagle Brand) 3 egg yolks 3 Oz Minute Maid pure lemon juice 4 Oz Cool Whip 14 vanilla wafers Combine milk, yolks and lemon juice with wire whip. Pour into pie shell. Arrange vanilla wafers around pie pushing into the filling so only 1/2 the wafer is showing. Spread cool whip over top evenly, and cover with saran wrap. Put in freezer at least 2 hours. Best served very cold. ===== Raspberry Butter Braid 1 cup milk 1/2 cup butter, cut into pieces 1/2 cup sugar 1/2 tsp. salt 1 envelope dry yeast 1/4 cup warm water 1 large egg, beaten to blend, room temperature 4 cups (about) unbleached all-purpose flour I only needed 3 1/2 cups 3/4 cup raspberry jam (or other filling of your choice) 1 large egg, beaten with 2 tbsp. water Scald milk in heavy, medium saucepan. Add butter, sugar, and salt. Let stand until butter melts. Pour mixture into large bowl. Cool to 105 to 115 degrees. Sprinkle yeast over 1/4 cup warm water in small bowl; stir to dissolve. Let stand 10 minutes at room temperature. Add yeast mixture and 1 beaten egg to milk mixture. Stir in enough flour, 1/2 cup at a time, to form soft, slightly sticky dough. Lightly grease large bowl. Add dough, turning to coat. Cover bowl with kitchen towel and let dough rise in warm draft-free area until doubled in volume, about 2 hours. Grease two heavy large cookie sheets. Turn dough out onto lightly floured work surface and knead until smooth, 2 minutes. Divide dough in half. Divide each half into 3 pieces. Roll each piece out between hands and floured surface to 18 inch long rope. Using a rolling pin, roll each rope flat, into about, a 3 inch wide strip. Spoon about 2 tablespoons of jam (or filling of your choice) down the length of each strip. Fold dough over filling to seal in jam in the ropes. You can brush the edges of the dough with a bit of water to help seal the dough. Arrange 3 ropes side by side on 1 prepared sheet. Braid ropes. Pinch ends together and tuck under loaf. Repeat process with remaining 3 ropes on second cookie sheet for second loaf. Cover each loaf with kitchen towel and let rise in warm draft-free area until almost doubled in volume, about 1 hour. Preheat oven to 350°F. Brush egg wash over loaves. Bake until loaves are golden brown and sound hollow when tapped on bottom, about 20 - 25 minutes. Transfer to racks and cool. You don’t really need a glaze, but if you wish to use one, here's a good one. Yield: 2 loaves. Glaze 1/4 cup (1/2 stick) of butter, melted 1/2 tsp. vanilla 1 1/4 cups of icing/confectioner’s sugar 1 Tbsp. water Mix the first 3 ingredients together in a bowl (big enough bowl to dunk and coat your doughnuts). Add the water last, and add just a little bit at a time. You want your glaze to be just a little runny. ===== Glazed Doughnuts 2 cups scalded milk 1/2 cup butter 2/3 cup sugar, divided 1 tsp. salt 2 Tbsp. yeast 4 eggs (beaten) 1/4 tsp. nutmeg 7 cups sifted flour Melt butter in hot milk, add 1 tsp sugar and salt. Allow to cool. Beat in yeast, nutmeg, eggs, remaining sugar, and 3 cups flour. Add rest of flour (dough will be sticky). Knead for 5 minutes then allow to rise for 1 to 1 1/2 hours. Roll out dough, cut into shapes, then allow to rise for 30-45 minutes. Do not re-roll dough. (You don’t need a fancy doughnut cutter, just use 2 different sized glasses, or biscuit cutters. I cut up the leftover bits into odd shaped doughnut holes.) Heat oil to 365°F and fry 1 - 2 minutes on each side or until brown. Let them rest on a paper towel. Dip in glaze while still slightly warm. Yield: 48 doughnuts Doughnut Glaze 1 cup of butter, melted 1 1/2 tsp. vanilla 5 cups of icing/confectioner’s sugar 4 Tbsp. water Mix the first 3 ingredients together in a bowl (big enough bowl to dunk and coat your doughnuts). Add the water last, and add just a little bit at a time. You want your glaze to be runny. You can reuse the glaze that runs off your doughnuts. You can let them rest on a wire rack and catch the drippings underneath. ===== Classic Chocolate Fudge Cake Recipe 3 squares baking chocolate, unsweetened 1/2 cup butter (1 cube), room temperature 2-1/4 cups brown sugar, firmly packed 3 eggs 2 tsp. vanilla extract 2-1/4 cups cake flour, sifted 2 tsp. baking soda 1/2 tsp. salt 1 cup sour cream 1 cup boiling water Preheat oven to 350 degrees. In a metal bowl over hot (but not boiling) water, slowly melt chocolate, stirring gently. Cool. Grease two 9-inch round layer cake pans and line with waxed paper. In a large mixing bowl, cream butter; add sugar and eggs. Beat at high speed for five minutes until light and fluffy. Be sure to scrape bottom and sides of pan to mix thoroughly. Beat in vanilla and cooled chocolate. Sift together flour, baking soda and salt. Mix into creamed mixture alternating with sour cream, beginning and ending with dry ingredients. When thoroughly blended, stir in boiling water. Batter will be thin. Pour immediately into prepared pans. Bake for 30 to 35 minutes or until cake tests done. Cool in pans 15 minutes. Finish cooling on wire racks. Frosting: 4 squares unsweetened baking chocolate 1/2 cup butter (1 cube) 1 pound powdered sugar 1/2 cup milk 2 tsp. vanilla In a small saucepan over low heat, combine chocolate and butter. Slowly melt, stirring gently. In a medium bowl, combine sugar, milk, and vanilla and beat until smooth. Add chocolate/butter mixture. Set pan in bowl of ice. Beat until thick. Spread one layer, top with second cake layer and spread frosting evenly over entire cake. SERVINGS: 8 ===== Cherry Cheese Pie Recipe 1 baked, 9-inch graham cracker pie shell 3/4 cup sugar 1 large package (8-ounce) cream cheese, softened 1 tsp. vanilla 1 cup whipping cream 1 can (1 lb., 5 oz.) cherry pie filling Combine sugar, cream cheese and vanilla; beat well. Whip cream and fold in gently. Pour into prepared shell. Cover with cherry pie filling and refrigerate for several hours before serving. SERVES: 6 - 8 ===== Apple Coffee Cake Topping: 1/3 cup firmly packed brown sugar 1 tsp. ground cinnamon 1/2 cup chopped pecans Batter: 3-1/2 large yellow apples, peeled, cored and quartered 1 cup sugar 1/2 cup softened margarine 1 egg 1-1/2 cups all-purpose flour 1 tsp. baking soda 1 tsp. salt Preheat oven to 350 degrees. Put topping ingredients into a food processor and process with knife blade until pecans are finely chopped. Remove and set aside. Place apples in processor followed by other batter ingredients. Process until mixture is of creamy consistency. Pour batter into a greased 6- by 10-inch baking dish. Sprinkle topping over it and bake for 40 minutes or until knife inserted into center comes out clean. SERVES: 10 ===== Skirt Steak Tacos 2 bulbs of roasted garlic 3 Tbsp. lime juice 3 Tbsp. red chile powder 2 Tbsp. brown sugar 1 Tbsp. coarse salt 1 tsp. dried oregano 1/2 tsp. ground cumin 1 Tbsp. vegetable oil 1 1/2 lbs. skirt steak Squeeze the roasted garlic from each bulb into a medium bowl. Stir in the lime juice, chili powder, brown sugar, salt, organo, cumin, and vegetable oil. rub mixture over both sides of the steak. Set aside and bring to room temperature before cooking. Heat grill pan over medium-high heat. Spray steak with cooking spray. cook 3-4 minutes, turn, and cook 2-3 minutes more, for medium rare. Cook 1-2 additional minutes for medium. Allow steak to cool 5-10 minutes. Cut into thin slices and serve with Salsa Rojo or your favorite salsa. ===== Salsa Rojo 10 dried red chile pods (ancho or guajillo), stemmed and seeded 4 cloves of garlic, peeled 1 15-oz. can whole fire-roasted tomatoes 1 tsp ground cumin Bring 6 cups of water to a boil. Break off tops of chiles and shake out seeds. Ad chiles and garlic to boiling water. Simmer 15 minutes, or until very soft. Place chiles, garlic, and 1/2 cup cooking water in a blender and pulse until smooth. Strain puree through a fine mesh strainer to remove bits of chile skins. Scrape puree from bottom of strainer with spatula. Place chile puree back in blender with tomatoes, cumin, and reserved chile seeds. Pulse until smooth. Season with salt. Refrigerate until ready to serve. Makes 2 cups. ===== Grilled Pineapple Salsa: 8 fresh pineapple rings, 1/2 inch thick 2 medium red onions, peeled and sliced into 1/4-inch thick slices 4 cloves garlic, minced 1 green jalapeno 1 cup chopped cilantro 4 tsp. chiptle puree 2 limes, juiced (4 Tbsp.) 3-4 Tbsp. olive oil Oil your grill. Place pineapple slices onto hot grill for 2-3 minutes on each side, or until tender and caramelized. Gently brush the onion slices and jalapeno with olive oil. Place onto the hot grill for 3 to 4 minutes on each side. Remove from grill. Peel skin off of jalapenos. Cube the pineapple. Cube the onion and mince the jalapenos. Combine with remaining ingredients in a large bowl. Allow to marinate at least 2 hours at room temperature or cover and refrigerate up to 3 days. Serve at room temperature. This is great with a grilled chicken breast or turkey tenderloin marinated in lemon juice, black pepper and onion. ===== Applebee's Tequila Lime Chicken 1 (5 ounce) boneless skinless chicken breast 1/2 cup lime juice 1/4 cup tequila (non-alcoholic may be used) 1/2 cup tortilla chips 1/4 cup Mexi-ranch Dressing (recipe to follow ) 1/4 cup shredded Cheddar jack cheese Set oven to broil. To prepare chicken, pour lime juice and tequila into a sealable plastic bag. Place chicken in bag and chill. Marinate chicken overnight. To prepare Mexi-ranch Dressing, in a small bowl mix: 1 tablespoon salsa 3 tablespoons ranch dressing Remove chicken from marinade and grill over medium heat 10 minutes or until thoroughly cooked. To assemble: Scatter tortilla chips on an oven-safe plate. Place chicken on top of tortilla chips. Pour Mexi-ranch dressing over chicken. Cover with the shredded Cheddar jack cheese. Place chicken under the broiler until cheese is melted. Be careful, plate will be hot! ===== Liption's Dry Onion Soup (Copycat) 3/4 Cup dry minced onion 1/3 Cup beef bouillon powder 4 tsp. onion powder 1/4 tsp. crushed celery seed 1/4 tsp. granulated sugar Combine all ingredients. Store in an airtight container. About 5 tablespoons of mix are equal to 1 (1.25 ounce) package. ===== Marie Calenders Cornbread (Copycat) 2 Cup Bisquick 1 Stick butter 1/2 Cup Yellow corn meal 1 Cup Milk 1 tsp. Baking powder 2 Whole eggs 1/2 Cup Sugar Melt butter in black skillet in oven. Mix all ingredients and add melted butter. Mix well. Bake in black iron skillet or 9x9 inch pan greased. 325 - 350 degrees for (30-35 minutes) ===== State Fair Cream Puffs 1 cup water 1/2 cup butter 1/4 tsp. salt 1 cup all-purpose flour 4 eggs 2 tablespoons milk 1 egg yolk, lightly beaten 2 cups heavy whipping cream 1/4 cup confectioners' sugar 1/2 tsp. vanilla extract Additonal confectioners' sugar In a large saucepan, bring the water, butter and salt to a boil over medium heat. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth an shiny. Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets. Combine milk and egg yolk; brush over puffs. Bake at 400 degrees F for 30-35 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each for steam to escape; cool. In a chilled large mixing bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until almost stiff. Split cream puffs; discard soft dough from inside. Fill the cream puffs just before serving. Dust with confectioners' sugar. Refrigerate leftovers. Yield: 10 servings ===== KOOL-AID PICKLES 1 (46-ounce) jar whole dill pickles 1 cup sugar 2 cups water 2 packets red Kool-Aid (such as cherry flavored) Drain and discard the juice from the pickle jar. Remove the pickles from the jar and cut each one in half lengthwise. Return the pickles to the jar and set aside. In a large measuring cup, combine the sugar, water and Kool-Aid. Mix until the sugar has completely dissolved. Pour enough of the liquid into the pickle jar to cover the pickles. Discard any excess. Cover the jar and refrigerate at least 24 hours. Makes one 46-ounce jar of pickles. ===== Canned Chicken Cube your chicken (most use bonless-skinless breast). Place in a pint canning jar that has been sterilized. Add 1/2 tsp. salt. Fill with boiling water. Top with lid and screw cap. Process for 75 minutes in a pressure canner. ===== No-Bake Strawberry Dessert 1 loaf (10-1/2 ounces) angel food cake, cut into 1-inch cubes 2 packages (3 ounce each) strawberry gelatin 2 cups boiling water 1 package (20 ounces) frozen unsweetened whole strawberries, thawed 2 cups cold milk 1 package (1 ounce) instant vanilla pudding mix 1 carton (8 ounces) frozen whipped topping, thawed Arrange cake cubes in a single layer in a 13-in. x 9-in. x 2-in. dish. In a bowl, dissolve gelatin in boiling water; stir in strawberries. Pour over cake and gently press cake down. Refrigerate until set, about 1 hour. In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Spoon over gelatin layer. Spread with whipped topping. Refrigerate until serving. ===== Pork Party Pleasers (Appetizers) You will need one package of refrigerated biscuits, 1 pound of ground pork, 1/2 cup barbecue sauce and shredded cheddar cheese. Press one biscuit into every cup of a muffin tin. Be sure to form a cup with the biscuit dough. Lightly cook and drain the pork, then add barbecue sauce. Spoon the mixture into the cups. Add a bit of shredded cheddar cheese. Bake at 375 degrees for 20 minutes. ===== Chocolate Cake Doughnuts Doghnuts: 2 1/2 cups all-purpose flour 1 cup unsweetened Dutch-processed cocoa powder 2 teaspoons baking powder 1/2 teaspoon salt 4 large eggs 1 1/2 cups granulated sugar 1/3 cup buttermilk 3 tablespoons butter, melted vegetable oil (for frying, 6-8 cups) In a bowl, mix flour, cocoa, baking powder, and salt. In a small bowl, whisk eggs, sugar, buttermilk, and melted butter to blend. Stir into dry ingredients until well blended. Chill until cold, at least 1 hour or up to 3 hours. Scrape dough onto a generously floured surface. With floured hands, pat dough out to about 1/2 inch thick. With a 3-inch doughnut cutter, cut out doughnuts. Pat together scraps of dough and cut again. (Alternately, shape dough into ropes about 5 inches long and 1/2 inch thick; join rope ends to form doughnuts.) Place doughnuts on a well-floured baking sheet. Meanwhile, fill an electric deep-fryer to the fill line or pour about 4 inches of oil into a 5- to 6-quart pan; heat to 375°F Place one doughnut at a time onto a wide spatula and gently slide into oil, frying up to three at a time. Cook, turning once, until puffy and cooked through, 3 to 4 minutes total (to check timing, cut first one to test). With a slotted spoon, transfer doughnuts to paper towels to drain. Repeat to fry remaining doughnuts. When cool enough to handle, dip the top half of each doughnut in warm glaze and place on a plate. Let stand until glaze is set, about 5 minutes. Glaze: 6 ounces chopped semisweet chocolate 1/2 cup whipping cream 1 tablespoon butter 2 teaspoons corn syrup In a heatproof bowl, combine chocolate, cream, butter, and corn syrup. Bring a few inches of water to a boil in a pan; remove from heat. Place bowl over water and let stand, stirring occasionally, until smooth, about 10 minutes. ===== KEY LIME PIE 1/4 cup Key lime juice 1/4 cup lemon juice 1 tsp unflavored gelatin 1 can (14 ounces) sweetened condensed milk 1 can (7.8 ounces) table cream 1 9-inch graham cracker crust Grated lime rind Combine lime and lemon juices. Sprinkle gelatin into lime mix and stir well until gelatin is completely dissolved. Stir the mixture into the milk with a wire whisk until well blended. Stir table cream to ensure it is smooth and consistent. Fold cream into lime-milk mixture and pour into crust. Sprinkle grated lime rind on top, if desired. Let stand at least 1 hour to thicken or refrigerate. Serves 6 to 8. ===== Buttermilk Pan Rolls These wonderful rolls can be made very quickly. Hot, fresh rolls go well with just about any meal. 2 packages (1/4 ounce each) active dry yeast 1/4 cup warm water (110° to 115°) 1-1/2 cups warm buttermilk* (110° to 115°) 1/2 cup vegetable oil 3 tablespoons sugar 4-1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt In a large mixing bowl, dissolve yeast in warm water. Add buttermilk, oil and sugar. Combine flour, baking soda and salt; add to yeast mixture and beat until smooth. Do not knead. Let stand for 10 minutes. Turn dough onto a lightly floured surface; punch down. Shape into 24 balls and place in two greased 9-in. square baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 400° for 20 minutes or until golden brown. Remove to wire racks. Yield: 2 dozen. ===== Southern Buttermilk Fried Chicken 1 quart buttermilk 1/4 cup Tabasco Two 3 1/2 - 4 pound frying chickens, cut into serving pieces 4 cups all-purpose flour 3 tablespoons coarse salt 1 tablespoon cayenne pepper 4 cups vegetable oil Combine the buttermilk and Tabasco in a large non-reactive bowl. Add the chicken pieces and toss to coat well. Cover with plastic film and allow to marinate for 3 hours. Line two baking sheets with parchment paper. Set aside. Place the flour in a large plastic bag. Combine the salt and cayenne. When well-blended, add to the flour and shake to blend. Working with one or two pieces at a time, add the marinated chicken to the flour mixture and toss to coat well. When nicely coated, transfer to the parchment-lined baking sheets. Continue coating chicken until all pieces are done. Heat 2 cups of oil in each of two large heavy duty frying pans until very hot but not smoking. Add the chicken pieces to the hot oil, taking care not to crowd the pans, and fry, turning occasionally, for about 25 minutes or until cooked through and golden brown and crisp. Using tongs, transfer the fried chicken to paper towels to drain. (If you need to make more than two batches, preheat the oven to low. Place the fried chicken on baking sheets in the preheated oven with the door slightly ajar. This will keep the chicken warm and crisp while you continue frying.) Place the chicken on a large serving platter. Fry early in the a.m. to serve that night or fry the day before to serve for the next day. ===== Wheat Blender Pancakes 1 C. wheat berries, rinsed 1 1/4 c. milk 1 egg 1/3 C. oil or 1/4 C. applesauce 1 T. baking powder 1/2 t. salt 1 1/2 T. sugar Blend milk and wheat together, 3 to 5 min. (I don't blend it completely because we like the "crunchies" in them.) Add the other ingredients until mixed in. Variation for Buttermilk Pancakes: Use 1 1/2 C. buttermilk in place of milk Omit baking powder Buttermilk syrup: 1 cube butter 1 Cup sugar 1/2 Cup buttermilk Heat until butter is melted, boil for one minute. Turn off heat and add; 1 t. vanilla and 1/2 t. baking soda. Mix until blended. ===== Wheat Berry Salad w/Dressing 1 cup uncooked wheat berries 2-1/2 cups water 1-1/2 cups broccoli flowerets 1/2 cup chopped green onions (about 5 medium) 1/2 cup chopped carrot (about 1 medium) 1 (15-ounce) can garbanzo beans, drained Vinaigrette Dressing VINAIGRETTE DRESSING 1/4 cup balsamic or cider vinegar 2 tablespoons olive or Vegetable oil 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves 1/4 teaspoon paprika 1/8 teaspoon salt 1 clove garlic, crushed This Salad is very versatile. Change the look and flavor by substituting other cooked whole grains for the wheat berries, or other beans for the garbanzos. See Meatless Main Dishes Help File for more information on wheat berries and other grains. Heat wheat berries and water to boiling in 2-quart saucepan, stirring once or twice; reduce heat. Cover and simmer 50 to 60 minutes or until wheat berries are tender but still chewy; drain. Toss wheat berries and remaining ingredients in glass or plastic bowl. Cover and refrigerate at least 1 hour. 4 servings VINAIGRETTE Dressing Mix all ingredients. ===== Cream Cheese Brownies Brownies: 1 pkg Duncan Hines® Chocolate Lovers' Double Fudge Brownie Mix 2 eggs 1/3 cup water 1/4 cup vegetable oil Topping: 1 8 oz. pkg cream cheese (softened) 2 eggs 1 lb confectioner's sugar 1 teaspoon vanilla extract Preheat oven to 350. Grease bottom of 13 X 9 pan. Combine all of the brownie ingredients including fudge packet from mix and stir with spoon until well blended. Spread into pan. Beat cream cheese in large bowl at medium with an electric mixer. Beat in eggs, sugar, vanilla until smooth. Spread over brownie mixture. Bake at 350 for 45-50 miniutes or until edges and top are golden brown. Cool completely and the refrigerate until well chilled. ===== COTTAGE CHEESE 1 liter of reconstituted powdered milk (about 4-1/4 cups) 2 junket rennet tablets 4 teaspoons cool water Dash of salt 1-1/2 tablespoons table cream In a saucepan, gradually heat milk to 100oF over low to medium heat. Dissolve the junket tablets in the water. Stir into the warm milk. Leave in a warm place for 20 minutes. The milk will be gelled. Slice the gel into cubes and wait 5 minutes. Whey will start to separate. Line a strainer or colander with several layers of cheesecloth. Gently pour the curd into the lined strainer. Pull up the corners of the cheesecloth and tie together. Hang over a bowl to drain for 3 hours. Draining longer will cause the curd near the cheesecloth to dry too much and toughen. Remove the curd from the cloth and cut it up with the tip of a sharp knife. Carefully drain off additional whey that separates. Stir in salt and cream. Herbs or Herb Blend may also be added, if desired. Makes about 1 cup. ===== PANTRY GUACAMOLE 1 tablespoon dried onion 1 can (15 ounces) peas, drained 1/2 teaspoon garlic powder 1/4 teaspoon salt 1-1/2 teaspoons lemon juice 1/3 cup medium salsa or picante sauce 1/2 teaspoon chili powder 2 tablespoons medium salsa or picante sauce Soak dried onion in warm water for 5 minutes. Drain. Blend peas, garlic powder, salt, lemon juice, 1/3 cup salsa and chili powder until smooth. Stir in remaining salsa and the onion. Serve with chips or on tacos, fajitas, nachos or quesadillas. NOTE: For a spicier guacamole, use a spicier salsa and/or add more chili powder. ===== To keep your paper towels from unrolling, take a 2 liter bottle and rinse it out well. Cut off the mouth and bottom section and slice down the center. It easily wraps around the towels and keeps them from unraveling. Also if you thread a bungee cord through the roll, you can hook both ends to a bar under your cooking canopy. You can easily tear off sheets through the slit and it stays dry beneath the shelter of the canopy* ===== Barbecued Chicken 2 broiler/fryer chicken (2 to 3 pounds each), cut up SEASONING MIX: 3 tablespoons salt or salt substitute 2 tablespoons onion powder 1 tablespoon paprika 2 teaspoons garlic powder 1-1/2 teaspoons chili powder 1-1/2 teaspoons pepper 1/4 teaspoon ground turmeric Pinch ground red pepper SAUCE: 2 cups ketchup 3 tablespoons brown sugar 2 tablespoons dried minced onion 2 tablespoons frozen orange juice concentrate, thawed 1 tablespoon Seasoning Mix 1/2 teaspoon Liquid Smoke, optional Pat chicken pieces dry so seasoning coats well; set aside. Combine seasoning mix ingredients; sprinkle generously over both sides of the chicken. Reserve 1 tablespoon mix for sauce and store leftovers in a covered container. Grill chicken, skin side down, uncovered, over medium heat for 20 minutes. Turn; grill 20 to 30 minutes more or until chicken is tender and no longer pink. Meanwhile, combine all sauce ingredients in a small bowl. During the last 10 minutes of grilling, brush chicken often with sauce. Yield: 12 servings. ===== Blueberry-Lemon Cake Canned pie filling creates the fruity wow for an easy layer cake. 1 box Betty Crocker SuperMoist white cake mix 1 1/4 cups water 1/3 cup vegetable oil 1 tablespoon grated lemon peel 3 eggs 1 1/3 cups blueberry pie filling (from 21-oz can) 1 container (12 oz) Betty Crocker whipped vanilla frosting Heat oven to 350 F. Grease bottoms only 2 (8-inch or 9-inch) round cake pans with shortening or cooking spray; lightly flour (or spray with baking spray with flour). In large bowl, beat cake mix, water, oil, lemon peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans. Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 23 to 28 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour. Place 1 cake layer, rounded side down, on serving plate. Spread 2/3 cup pie filling over layer. Top with second layer, rounded side up. Frost side with frosting, building up a slight edge at top of cake. Spread remaining pie filling over top of cake to frosted edge. Store loosely covered in refrigerator. High Altitude (3500-6500 ft): Use 9-inch pans. Bake 28 to 32 minutes. Cool 20 minutes in pans. Source: Betty Crocker ===== Olive Garden Lemon Cream Cake Cake: 1 18.25-ounce box Betty Crocker white cake mix 1 1/4 cups water 1/3 cup vegetable oil 3 egg whites Make white cake following the directions on the box. Pour the batter into a greased 10-inch cake pan or springform pan, and bake at 350ºF for 40 to 45 minutes. Allow cake to cool completely when it comes out of the oven. Lemon Cream Filling: 8 ounces cream cheese, softened 2 cups powdered sugar 4 teaspoon lemon juice 1 cup heavy whipping cream Make lemon cream filling by mixing cream cheese and powdered sugar in a medium bowl with an electric mixer until smooth. Mix in lemon juice. Whip cream in a large bowl with an electric mixer on high speed until it forms stiff peaks. Combine cream cheese mixture with whipped cream. Stir by hand until blended. Vanilla Crumb Topping: 1/2 cup all purpose flour 1/2 cup powdered sugar 1/4 cup cold butter 1/2 teaspoon vanilla extract Make crumb topping by combining flour and powdered sugar in a medium bowl. Add butter and dribble in the vanilla extract. Use your hands to mix cold butter into the flour and sugar. Break butter into smaller and smaller pieces as you incorporate it into the dry ingredients. Be sure not to press the mixture together. You want to end up with a very crumbly consistency with pieces no bigger than a pea. (If you have trouble making small crumbs, pop the bowl into your fridge for a few minutes.) Chill this crumb topping until you are ready to use it. Garnish: powdered sugar When the cake is cool, slice it in half through the middle and remove the top. Spread all but 1/2 cup of the lemon cream mixture onto the bottom half of the cake, then carefully replace the top half of the cake. Spread the remaining 1/2 cup of cream filling over the top and sides of the cake. Sprinkle the crumb topping on top of the cake and press it onto the sides all the way around the cake. Now chill the cake for at least 3 hours before you serve it. When you are ready to dig in, slice the cake into 12 slices. Serve each slice topped with powdered sugar tapped through a strainer. ===== Caribbean Jerk Sauce 3 Tbsp. butter 2 Tbsp. minced green onion 1 cup water 3/4 cup ketchup 1/2 cup dark brown sugar 1/4 cup apple cider vinegar 2 Tbsp. hot sauce 2 tsp. worcestershire sauce 2 tsp. lemon juice 1 1/2 tsp. cayenne parsley 1 tsp. cornstarch 1/2 tsp. each: salt, garlic powder, onion powder 1/8 tsp. each ground clove, nutmeg,allspice, sage, thyme Saute onions in butter, whisk in remaining ingredients and bring to boil, then simmer for 45 minutes. ===== Blueberry Cornmeal Cobbler 4 cups fresh blueberries 1 cup plus 2 tablespoons sugar 1 tablespoon quick-cooking tapioca 2 teaspoons grated lemon peel 1 teaspoon ground cinnamon 1/4 to 1/2 teaspoon ground nutmeg Topping: 1/2 cup butter, softened, divided 1 cup confectioners' sugar 1 egg 1 cup all-purpose flour 1/2 cup cornmeal 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup buttermilk 2 tablespoons maple syrup In a large bowl, combine the blueberries, sugar, tapioca, lemon peel, cinnamon and nutmeg. Let stand for 15 minutes. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. In a small mixing bowl, beat 1/4 cup butter and confectioners' sugar. Add egg; beat well. Combine the flour, cornmeal, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until combined. Pour over berry mixture. Bake at 375° for 35-40 minutes or until a toothpick inserted near the center comes out clean. In a small saucepan, melt remaining butter over low heat. Remove from the heat; stir in the syrup. Brush over corn bread. Broil 4-6 in. from the heat for 1-2 minutes or until bubbly. Serve warm. Yield: 12 servings. ===== Egg Substitute Wendy DeWitt in her pamphlet, "Everything Under the Sun" suggests using1 tsp gelatin to 3 TBS cold water. Stir to dissolve. Then add2 TBS + 1 tsp hot water and stir. Decrease liquid in your recipe by 1/4 cup to compensate for the "egg." or Use 1 1/2 tbsp soy flour and 4 tbsp water this equals 1 large egg (dont use if making custards or things of that sort) or Any of the following are equivalent to 1 egg (select the proper replacement by determining the function of egg in recipe- i.e. binder, or emulsifier, etc...) Note: The replacement that works well in one application may not work well in a different application. Also Note- Egg substitutes sold in most supermarkets do contain egg products and should not be confused with egg replacements (Ener-G Egg Replacer is egg free.) 1 tablespoon ground flaxseed meal + 3 tablespoons water + 1 tablespoon canola (or other cooking oil) oil + 1 teaspoon baking powder + 1 teaspoon tapioca or potato or corn starch- Combine using a whisk in a medium sized bowl, the ingredients will expand. Allow to stand five minutes, and whisk again before adding. Note: If replacing egg whites, omit oil 1/ 4 teaspoon agar powder + 1 / 4 cup water + 1 teaspoon baking powder- Whisk before adding to recipe 1-1/2 teaspoons of Ener-G Egg Replacer plus 2 tablespoons of water 1 / 2 tablespoon agar flakes + 1 / 4 cup water + 1 teaspoon baking powder- In a microwave safe container, combine water and agar; cook on high for 45 seconds. Carefully remove and whisk baking powder into mixture. Use caution, the baking powder causes a rapid expansion of the liquid and has a tendency to foam over. 1 /4 cup tofu (whipped in blender or beaten prior to adding to recipe) 1 tablespoon flaxseed meat plus 3 tablespoons water replaces one egg (combine and allow to stand for 3-5 minutes, or until gelantized) 1 /4 cup banana or other fruit puree (whipped or beaten) 2 tablespoons liquid + 1 tablespoon potato or tapioca starch + 1 /2 tablespoon shortening + 3 /4 teaspoon baking powder 1 tablespoon unflavored gelatin dissolved in 1 tablespoon cold water + 2 tablespoons boiling water (beat until foamy and thickened) 1 tablespoon canola or other mild flavored oil + 1 tablespoon apple cider or wine vinegar + 1 teaspoon baking powder + 1 teaspoon starch + enough carbonated water to equal 1 /4 cup (combine in a medium size bowl- the ingredients will increase in volume as baking soda and vinegar react. Whisk, then add per instructions. ===== Cocktail Meatballs 2 pounds lean ground beef 1/4 cup water 1 small onion, grated 2 eggs, beaten 1 cup cracker crumbs or unseasoned bread crumbs 1-1/2 teaspoons salt 1 (1-pound) can jellied cranberry sauce 1 (12-ounce) bottle chili sauce 2 tablespoons brown sugar 1 tablespoon lemon juice Combine beef, water, onion, eggs, crumbs, and salt and shape into bite-sized meatballs. In a large saucepan with a lid, combine cranberry sauce, chili sauce, brown sugar, and lemon juice. Simmer and stir until smooth. Add uncooked meatballs to sauce, and simmer, covered, for 2-1/2 hours or until cooked. YIELDS: 80 - 100 meatballs ===== Hearty Peasant Bread 3 1/2 to 4 cups bread flour 1 cup rye flour 1/2 cup, each, whole bran cereal and cornmeal 6 tsp dry yeast 1/4 cup brown sugar 1 tsp salt 2 tbl oil 2 cups warm water Make the dough, add a little more white flour if needed to form a non-sticky dough ball. Let rise til doubled, punch down and form 2 round loaves. Lay loaves on a baking sheet sprinkled with cornmeal, let rise til doubled again. Bake at 375 degrees for 35-40 minutes, cool on bread racks. Recipe compliments of Better homes and gardens. ===== Homemade Shake and Bake II 2 cups crackers or cereal (crushed) 2 cups flour 1 Tbsp. sugar 1 Tbsp. paprika 1 Tbsp. seasoning salt Mix and store in refrigerator in covered bowl. ===== Award Winning Peaches and Cream Pie 3/4 cup all-purpose flour 1/2 teaspoon salt 1 teaspoon baking powder 1 (3 ounce) package non-instant vanilla pudding mix 3 tablespoons butter, softened 1 egg 1/2 cup milk 1 (29 ounce) can sliced peaches, drained and syrup reserved 1 (8 ounce) package cream cheese, softened 1/2 cup white sugar 1 tablespoon white sugar 1 teaspoon ground cinnamon Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan. In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture. In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top. Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving. Serves 8 ===== COUSIN DAVE’S CHOCOLATE-CHIPOTLE RIBS Cut into individual ribs and serve as an appetizer, or cut into 3-rib portions if serving as a main course. Warning: These are addictive! Steven’s assistant, Nancy Loseke, has wondered aloud if there’s such a thing as “Rib Rehab.” She prefers to use spareribs rather than the baby backs called for here. The choice is yours. A rib rack (see www.grilling4all.com) is especially useful, particularly if you double the recipe. Source: Raichlen on Ribs by Steven Raichlen (Workman, 2006) Method: Indirect grilling Advance Preparation: At least 4 hours for marinating the ribs Serves 4 as a main course, 8 to 10 as an appetizer 3 to 6 canned chipotle peppers in adobo, with 1 tablespoon of their juice 1/2 medium onion, coarsely chopped 2 cloves garlic, coarsely chopped 1/4 cup fresh cilantro, chopped, plus additional for garnish 1/2 ounce semisweet chocolate, coarsely grated or cut into pieces 2 strips fresh lemon zest, coarsely chopped 2 tablespoons brown sugar 1 tablespoon pure chile powder, such as ancho 2 teaspoons coarse salt (kosher or sea) 1 teaspoon lemon pepper 2 to 3 tablespoons vegetable oil 2 racks baby back pork ribs (4 to 5 pounds total), papery membrane from the back removed Lime wedges, for serving You’ll also need: 1-1/2 cups wood chips or chunks (preferably oak), soaked for 1 hour in water to cover, then drained Place the chipotles and their juice, onion, garlic, 1/4 cup of cilantro, chocolate, lemon zest, brown sugar, chile powder, salt, and lemon pepper in a food processor and puree, adding enough oil to obtain a thick paste. Using a rubber spatula or your hands, spread the chipotle paste on both sides of the racks. Cover with plastic wrap or put into a large zip-top type bag. Refrigerate for at least 4 hours, or overnight. Set up the grill for indirect grilling and preheat to medium (325 to 350 degrees F). Place a large drip pan in the center of the grill under the grate. When ready to cook, brush and oil the grill grate. Place the ribs bone side down in the center of the grate, over the drip pan and away from the heat. (If your grill has limited space, stand the racks of ribs upright in a rib rack; see above.) If cooking on a charcoal grill and using wood chips, toss half of them on each mound of coals. Cover the grill and cook the ribs until well browned, cooked through, and tender enough to pull apart with your fingers (1-1/2 to 2 hours). When the ribs are done, the meat will have shrunk back from the ends of the bones by about 1/2 inch. If using a charcoal grill, replenish the coals as needed. Transfer the ribs to a large platter or cutting board. Let the ribs rest for a few minutes, then cut the racks in half or into individual ribs. Sprinkle the ribs with the remaining cilantro and serve at once with lime wedges. ===== Egg Replacement Here's another version of the gelatin recipe (from Simply Prepared) and a recipe for corn bread that uses gelatin instead of eggs. FOR 1 EGG: Place 3 Tbsp. cold water in a small mixing bowl. Sprinkle 1 tsp. unflavored gelatin on the water to soften; beat. Add 2 Tbsp. + 1 tsp. boiling water and beat until dissolved. Place in the freezer to thicken, about 10 minutes. Take from freezer and beat until frothy with mixer. Add to batter in place of an egg. Use in baking only. FOR 2 EGGS: 2 tsp. gelatin, 1/3 cup cold water, 1/3 cup boiling water. Prepare as for 1 egg. FOR 3 EGGS: 1 Tbsp. gelatin, 1/2 cup cold water, 1/2 cup boiling water. Prepare as for 1 egg. or HOMEMADE EGG SUBSTITUTE Original Recipe from “A Recipe Sampler” United Methodist Women, Milan, TN 3 Egg Whites 1/4 cup Non Fat Milk (I assume this is liquid) 1 T Non Fat Dry Milk 1 Tsp Vegetable/Canola Oil Beat egg whites lightly with a fork. Add remaining ingredients and beat until thoroughly blended. Yield 6 T (equivalent to 2 whole eggs or ½ cup bought egg substitute). ===== Spam Enchilada Breakfast Casserole 12 oz can SPAM - cubed 1/2" 4 eggs 2 cups whipping cream 1 tbsp all-purpose flour 1 small onion chopped 1 small green pepper, chopped 1 small tomato, chopped 4-oz can diced green chiles 1/4 tsp garlic powder 2 cups shredded Cheddar cheese 8 7" flour tortillas Picante sauce Place about 1/4 cup SPAM, 1 tablespoon onion, 1 tablespoon green pepper, 1 tablespoon tomato and 1 tablespoon cheese on one side of each tortilla. Set remaining cheese aside. Roll up jelly-roll fashion; place seam side down in greased 13x9" baking dish. In small bowl combine remainin ingredients; blend together with wire whisk. Pour over ehchiladas. Cover; refrigerate overnight. Heat oven to 350. Bake, uncovered, for 40 to 50 minutes or until egg mixture is set. Sprinkle with remaining cheese. Return to oven; bake for 5 minutes or until cheese is melted. Serve with picante sauce. Yield: 8 enchiladas. ===== Fried Cornmeal Mush 2 3/4 cups water 1 cup cornmeal 1 teaspoon salt 1 teaspoon sugar 1 cup cold water Bring 2 3/4 cups water to a boil in saucepan. Combine remaining ingredients in a mixing bowl. Gradually add cornmeal mixture to the boiling water, stirring constantly. Cook until the mixture thickens, stirring frequently. When thickened, cover, turn heat to lowest settings, and cook for 20 to 25 minutes. Pour into a small loaf pan. Cool then chill thoroughly in the refrigerator. To unmold the cornmeal mush, loosen edges with a spatula. Turn out onto a cutting board. Cut into 1/2-inch slices, dip into extra cornmeal. Fry in a small amount of hot bacon drippings or a combination of oil and bacon drippings. Turn to brown both sides. Serve with butter and hot syrup. Delicious with bacon and eggs, too. Wrap unused cornmeal mush in plastic wrap and store in refrigerator. ===== SAVORY WHEAT LOAF (from Betty Crocker as adapted by Luvtocraft) 1 cup cracked wheat 1-1/2 cups water 1 tablespoon Worcestershire sauce 1 teaspoon chopped fresh sage leaves (or 1/4 t. dried sage leaves) 1/2 teaspoon ground mustard 1/4 teaspoon pepper 1 garlic clove, finely chopped (or 1/8 t. garlic powder) 1 cup regular oatmeal 1 small onion, chopped (1/4 cup) 1 teaspoon beef bouillon 1/2 cup ketchup, chili sauce, or barbecue sauce 1. Heat oven to 350 degrees F. 2. Mix all wet ingredients in one bowl, and all dry ingredients in another. Combine the two mixtures in an ungreased loaf pan (8-1/2x4-1/2x 2-1/2 or 9x5x3, or shape into a 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread ketchup over top. 3. Insert meat thermometer so tip is in center of loaf. Bake uncovered 60 to 75 minutes or until thermometer reads 160 degrees F. ===== Country Salisbury Steak 1 1/2 lbs. extra lean ground beef 1 pkg (6 oz) stuffing mix for chicken 1 1/2 cups water, divided 3/4 cup chopped onions 1 pkg. (8 oz) fresh mushrooms, sliced 1/2 cup barbecue sauce (I used honey flavored to give it kind of a sweet taste) Preheat oven to 375. Mix meat, stuffing mix, 1 1/4 cup of the water and the onions until well blended. Shape into six 1/2-inch-thick oval patties. Place on 15x10x1-inch baking pan. Bake 25 minutes or until cooked through (160 degrees) Meanwhile, spray large nonstick skillet with cooking spray. Add mushrooms; cook on medium-high heat 5 minutes or until lightly browned, stirring occasionally. Add barbecue sauce and remaining 1/4 cup water. Reduce heat to low; simmer 1 to 2 minutes or until sauce is heated through. Serve over patties. This was excellent and fairly easy too. Everyone loved this even the kids. I served it with mashed potatoes, corn, noodles, and dinner rolls. I will without a doubt be making this one again. ===== Bulgur Wheat Bulgur is a pre-cooked, dried cracked wheat. In the Middle East its use in the daily diet dates back to Biblical times. Because it is pre-cooked, it aids the use of wheat in recipes. To prepare: 1. Wash wheat in cool water and discard water. 2. Cover wheat with water, 2-3 times the amount of wheat. Steam until water is absorbed and wheat is tender (about 35-40 minutes). 3. Spread cooked wheat, thinly, on cookie sheet and place in 200º F oven to dry (leave door open). Wheat must be very dry in order to crack easily (2-3 hours). A food dehydrator may be used. 4. Crack wheat in a mill, grinder, or in blender. (This step is optional, but produces a finer kernel.) 5. Store in air tight container on shelf. 6. Re-hydrate for recipes calling for “cooked wheat” or “cooked bulgur” by adding twice as much liquid as bulgur and boiling 5-10 minutes. Bulgur will be approximately double in volume. USU also has a 60-page publication on bulgur, that includes LOTS of recipes. Go to www.extension.usu.edu, click on "publications" at the middle left, then enter "bulgur" in the search engine and it should come right up. Sorry that I can't remember the title, but if there is any problem, let me know. ===== Ginger Peach Glazed Chicken 2-1/2 to 3 lb. meaty chicken pieces (breast halves, thighs, and drumsticks) Salt and coarsely ground black pepper 1/2 cup peach preserves, large pieces snipped 1 Tbsp. white wine vinegar 1 Tbsp. prepared horseradish 1 tsp. freshly grated ginger 1/2 tsp. salt 1/2 tsp. coarsely ground black pepper Skin chicken, if desired. Sprinkle chicken lightly with salt and pepper. For a charcoal grill, arrange preheated coals around a drip pan. Test for medium heat above the pan. Place chicken on grill rack above the drip pan. Cover and grill for 40 minutes. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Meanwhile, in a small microwave-safe bowl combine preserves, vinegar, horseradish, ginger, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Micro-cook, uncovered, on 100% power (high) for 30 to 60 seconds or until preserves are melted, stirring once. Brush over chicken pieces. Cover and grill 10 to 20 minutes more or until chicken is no longer pink (180 degrees F in thighs or drumsticks, 170 degrees F in breast halves), brushing occasionally with sauce. Spoon any remaining preserve mixture over chicken. Makes: 4 to 6 servings Whole Chicken Variation: Remove neck and giblets from the body cavity of a 4- to 5-pound whole roasting chicken; reserve for another use or discard. If desired, sprinkle the body cavity of chicken with salt and pepper. Pull neck skin to the back and fasten with a short skewer. Tie drumsticks to tail with kitchen string. Twist the wing tips under the back. Sprinkle chicken with additional salt and pepper. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken, breast side up, on the grill rack over drip pan. Cover and grill for 1 hour. Cut string between drumsticks. Cover and grill 45 to 60 minutes more or until chicken is no longer pink (170 degrees F in breast and 180 degrees F in thigh). Meanwhile, in a small microwave-safe bowl combine preserves, vinegar, horseradish, ginger, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Micro-cook, uncovered, on 100 percent power (high) for 30 to 60 seconds or until preserves are melted, stirring once. Brush preserve mixture over chicken several times during the last 15 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place chicken on grill rack; cover and grill as above.) Transfer chicken to serving platter; cover loosely with foil and let stand 15 minutes before serving. ===== Jerk Seasoning This is a great seasoning for any meat. You can make more of it all at once and store it in an airtight container. Make sure you store it in a cool, dry place." 1/2 cup dried minced onion 3 tablespoons dried thyme 3 tablespoons ground allspice 3 tablespoons ground black pepper 2 teaspoons ground cinnamon 2 teaspoons cayenne pepper 2 teaspoons salt 1/2 cup vegetable oil Place the ground spices, and all the remaining ingredients in a food processor and let it run until a smooth paste forms. You can add soy sauce, lime juice, orange juice, rum or water if the mixture appears to need more liquid. ===== Jamaican Jerk Dry Rub This is a dry Jamaican Jerk seasoning I use mostly on grilled chicken! You may want to give some away to friends because this recipe makes a lot! Use it as a dry rub on grilled chicken, pork, fish, steak, or just about anything else. 1/2 cups allspice 2 cups salt 1 1/2 cups garlic powder 1 cups white sugar 1/4 cup chipotle chile powder 1/8 cup ground cloves 1/2 cup dried thyme leaves 1/2 cup ground black pepper 1/2 - 1 cup cayenne pepper 1/4 cup ground cinnamon 1 1/2 cups allspice 8 cups salt 5 1/2 cups garlic powder 4 cups white sugar 1 cup chipotle chile powder 1/2 cup ground cloves 2 cups dried thyme leaves 2 cups ground black pepper 4 cups cayenne pepper 1 cup ground cinnamon Place allspice, salt, garlic powder, sugar, chipotle powder, cloves, thyme, black pepper, cayenne pepper, and cinnamon into a very large bowl. Mix together until well blended. Store in airtight containers. To use, rub spice mix onto the meat of your choice, about 1 1/2 teaspoons per serving. For best results, marinate for at least an hour to allow the flavors of the rub to penetrate the meat. ===== Jamaican Jerk Chicken Jerk Marinade: 3 scallions, chopped 4 large garlic cloves, chopped 1 small onion, chopped 4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded 1/4 cup fresh lime juice 2 tablespoons soy sauce 3 tablespoons olive oil 1 1/2 tablespoons salt 1 tablespoon packed brown sugar 1 tablespoon fresh thyme leaves 2 teaspoons ground allspice 2 teaspoons black pepper 3/4 teaspoon freshly grated nutmeg 1/2 teaspoon cinnamon Make marinade by blending all marinade ingredients in a blender until smooth. Chicken: 4 chicken breast halves with skin and bones (3 lb), halved crosswise 2 1/2 to 3 lb chicken thighs and drumsticks Marinate and grill chicken by dividing chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice. Let chicken stand at room temperature 1 hour before cooking. Using a Charcoal Grill: Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal). When charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack over coals until well browned on all sides, about 3 minutes per batch. Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more. Using a Gas Grill: Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more. This Grilled Jerk Chicken recipe makes 8 servings. ===== How to Make Jamaican Jerk Seasoning The island of Jamaica is famous for its beautiful beaches, reggae music, exotic fruits, its cheerful people and their amazing food. But, you haven't tasted Jamaica until you've tried Jamaican Jerk, ya mon! Be forewarned, if you cannot handle spicy-hot foods, jerk may not be for you. Omitting chili pepper vastly changes the end product, and it's just not jerk without the heat. But you can use a milder pepper if you wish. [edit] Ingredients * 1/2 cup ground allspice berries * 1/2+ cup packed brown sugar * 6 to 8 garlic cloves * 4 to 6 Scotch bonnet peppers, depending on size * 1 tablespoon ground thyme or 2 tablespoons thyme leaves * 2 bunches Green onions * 1 teaspoon cinnamon * 1/2 teaspoon nutmeg * Salt and pepper to taste * 2 tablespoons soy sauce to moisten [edit] Steps 1. Place allspice, brown sugar, garlic, scotch bonnet peppers, thyme, green onion, cinnamon, nutmeg, salt, pepper, and soy sauce in a food processor and pulse it until smooth. You may use whole allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground. (Allspice berries and scotch bonnets are key ingredients.) Keep this sauce refrigerated and it will keep for just about forever. 2. Rub the meat (chicken, pork or beef) with the seasoning. If using a pork shoulder, score the fat and rub in. With chicken, be sure to rub under skin and in cavities. This seasoning can also be used with fish, but use a firm-fleshed fish like tuna or salmon. 3. For best results, marinate overnight. 4. Enjoy your food. [edit] Tips * For the most flavorful seasoning possible, buy the spices whole, toast them lightly in a dry skillet, just until they begin to give off tantalizing aromas, and then grind them in a clean coffee grinder or, if you have one, a mortar and pestle. * Remove the stems from the peppers, and, if you want to decrease the heat, also remove the white membranes and seeds from the inside. * Do not handle Scotch bonnet peppers without wearing plastic or latex gloves; the oils can cause serious irritation and burning to your hands * If you're a bit apprehensive about eating something that hot, you can substitute a milder pepper - your jerked meats will still taste great. Of course, for hotter sauce, use more pepper. * When cooking with this, it's recommended that you do so over a barbecue. * If you find the sauce too spicy after cooking, do not drink water. Milk is best at combatting this. [edit] Warnings * This sauce can be very spicy. Increase the amount of garlic and peppers with caution. * Do not handle Scotch bonnet peppers without wearing plastic or latex gloves; the oils can cause serious irritation and burning to your hands ===== Jamican Jerk Seasoning 2 Tbsp. onion powder 2 Tbsp. sugar 2 Tbsp. salt 2 Tbsp. ground thyme 1 1/2 tsp. ground allspice 3/4 tsp. ground cinnamon 3/4 tsp. ground red pepper Stir together all ingredients. Store in airtight container at room temperature. Rub seasoning on meats or poultry before grilling or roasting. ===== Jamican Jerk Seasoning Sauce Jerk ingredients are basic but important. You can easily make jerked foods at home with a good recipe and an understanding of the requisite ingredients. The seasoning has three main ingredients: chile pepper, allspice berry, and thyme. Other spices and herbs (which may include cinnamon, ginger, cloves, garlic and onion depending on the cook) are combined with these and applied to the food which is then allowed to marinate. Finally, food is grilled to tender perfection. Be forewarned, if you cannot handle spicy-hot foods, jerk may not be for you. Deletion of the chile pepper vastly changes the end product, and it's just not jerk without the heat! Take a look at the three most important ingredients of jerk seasoning before trying an authentic Jamaican jerk recipe. If you can't find Scotch bonnets in your local grocery store or ethnic market, you can substitute jalapeños, but it will be worth your effort to hunt down the real thing. You can also reduce the heat by omitting the seeds of the chile. As with all chiles, use rubber gloves when handling and cutting, avoid inhaling the fumes, and thoroughly wash your hands after handling. 1/2 cup (ground) allspice berries 1/2+ cup brown sugar, packed 6-8 cloves garlic 4-6 Scotch Bonnet or habanero peppers 1 Tbsp. ground thyme 2 bunches green onions 1 tsp. cinnamon 1/2 tsp. nutmeg Salt and Pepper to taste 2 Tbsp. soy sauce Put all ingredients in a food processor (or a blender) and process until smooth. You may use allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground. (Allspice berries and scotch bonnets are key ingredients.) Keep this sauce refrigerated and it will keep forever. Feel free to increase the hot peppers and garlic. Rub the meat (chicken, pork or beef) with the seasoning. If using a pork shoulder, score the fat and rub in. With chicken, be sure to rub under skin and in cavities. Can also be used with fish, but use a firm-fleshed fish like grouper. Marinate overnight. Grill over a low fire until done. Charcoal is best, but not essential. Meat will be smoked "pinkish" when done, and the skin will be nice and dark. Chop meat into pieces, and serve traditionally with hard-dough bread. For Jamaican Jerk in the oven, use the above ingredients and one (6 to 9 pounds) pork picnic shoulder roast. Place allspice, brown sugar, garlic, scotch bonnet peppers, thyme, scallions, cinnamon, nutmeg, salt, pepper, and soy sauce in a food processor and blend until smooth. With a sharp knife, score the thick fat on the pork shoulder into a diamond pattern, but do not cut into the meat. Using gloved hands, press and massage a thick coating of the jerk sauce on the exterior of the pork so it is completely covered with a thick coat. (Refrigerate any leftover sauce. It will keep for a month or more.) Place in a roasting pan and cover with a lid, foil or plastic wrap. Refrigerate to marinate at least 24 hours or up to two days. When ready to cook, let pork sit at room temperature at least one hour, then preheat oven to 450 F. Roast for 30 minutes at this high heat, then lower temperature to 300 F. Bake an additional 3 to 3-1/2 hours. Let roast rest at least 30 minutes before carving. Yield: 8 to 10 servings. ===== Dutch Oven Jamican Jerk Pork Roast Jerk ingredients are basic but important. You can easily make jerked foods at home with a good recipe and an understanding of the requisite ingredients. The seasoning has three main ingredients: chile pepper, allspice berry, and thyme. Other spices and herbs (which may include cinnamon, ginger, cloves, garlic and onion depending on the cook) are combined with these and applied to the food which is then allowed to marinate. Finally, food is grilled to tender perfection. Be forewarned, if you cannot handle spicy-hot foods, jerk may not be for you. Deletion of the chile pepper vastly changes the end product, and it's just not jerk without the heat! Take a look at the three most important ingredients of jerk seasoning before trying an authentic Jamaican jerk recipe. If you can't find Scotch bonnets in your local grocery store or ethnic market, you can substitute jalapeños, but it will be worth your effort to hunt down the real thing. You can also reduce the heat by omitting the seeds of the chile. As with all chiles, use rubber gloves when handling and cutting, avoid inhaling the fumes, and thoroughly wash your hands after handling. 1/2 cup (ground) allspice berries 1/2+ cup brown sugar, packed 6-8 cloves garlic 1-2 Scotch Bonnet or habanero peppers 1 Tbsp. ground thyme 2 bunches green onions 1 tsp. cinnamon 1/2 tsp. nutmeg Salt and Pepper to taste 2 Tbsp. soy sauce 1 (6 to 9 pounds) pork picnic shoulder roast. Place allspice, brown sugar, garlic, scotch bonnet peppers, thyme, scallions, cinnamon, nutmeg, salt, pepper, and soy sauce in a food processor and blend until smooth. With a sharp knife, score the thick fat on the pork shoulder into a diamond pattern, but do not cut into the meat. Using gloved hands, press and massage a thick coating of the jerk sauce on the exterior of the pork so it is completely covered with a thick coat. (Refrigerate any leftover sauce. It will keep for a month or more.) Place in a large zip-lock bag. Refrigerate to marinate at least 24 hours or up to two days. When ready to cook, let pork sit at room temperature at least one hour. Put into a 12-inch Dutch Oven over high heat, about 450 degrees, using 21 coals on top and 15 coals under the oven. Roast for 30 minutes at this high heat, then lower temperature to 300, using 14 coals on top and 8 coals under the oven. Bake an additional 3 to 3-1/2 hours. Let roast rest at least 30 minutes before carving. Yield: 8 to 10 servings. ===== Applebee's Crispy Orange Skillet 2 pounds boneless, skinless chicken 1 egg 1 1/2 teaspoons salt 1/4 teaspoon pepper 1 tablespoon vegetable oil 1/2 cup plus 1 tablespoon cornstarch 1/4 cup all-purpose flour Oil (for frying) Cut chicken into 2-inch pieces and place in a large bowl. Stir in egg, salt, pepper and oil. Mix well and set aside. Stir cornstarch and flour together in another large bowl and mix well. Add chicken mixture to the flour mixture, stirring to coat each piece well. Pour enough oil to be at least 1/2-inch deep in a wok or heavy skillet and set over high heat. When it reaches 375 degrees F (hot!) carefully add chicken pieces in small batches and fry 3 to 4 minutes or until golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Continue frying chicken in small batches until all are nicely browned and crisp. Set aside while you make the glaze: 1 teaspoon minced garlic 1 1/2 teaspoons grated orange rind 1 cup orange juice 1/2 cup hoisin sauce Dash cayenne pepper 1/4 cup granulated sugar Salt and pepper to taste Cool the oil in the skillet slightly, then remove all but 2 tablespoons of oil and set over medium heat. Saut? garlic in oil for 1 minute (if the oil is too hot the garlic will turn bitter). Add remaining ingredients and bring to boil. Allow to boil for 3 minutes, stirring constantly. Reduce heat and simmer until sauce thickens to your liking, stirring frequently. Pour glaze over chicken. Serve chicken over a bed of cooked white rice. Garnish with slivered almonds and crispy noodles. Applebee's tosses the chicken and orange glaze with an array of stir-fry vegetables like broccoli, snow peas and red peppers. Serves 4 to 6. ===== Mystery Marmalade 1 1/2 lb. carrots, peeled and coarsely grated (about 4 cups) Juice and finely diced or ground peel of 2 small lemons 3 1/4 cups sugar Cook grated carrots in water to cover in a wide 2 1/2-quart saucepan about 15 minutes, or until tender, or steam until tender. Drain well. Return cooked carrots to the pan. Add lemon juice and peel and sugar. Stir to dissolve sugar. Plae over medium heat and continue to stir constantly until sugar as dissolved completely and misture reaches boil. Boil stedily about 45 minutes, or until thick, stirring occasionally to prevent sticking. Ladle into hot, scaled half-pint jars and seal. Let stand at least 1 week to mellow. Makes about 3 1/2 cups. ===== Honeyed Marmalade 1 1/2 cups finely ground navel orange peel (oabout 3 medium oranges) 1 1/2 cups peeled, finely ground carrots (about 1/2 lb.) 6 cups water Grated peel and juice of about 3 medium lemons (2 tablespoons peel and 1/2 to 3/4 cup juice) 2 cups clover honey 2 cups sugar Place prepared orange peel and carrots in a wide 2 1/2 quart saucepan. Add water, stire and let stand uncoverd 12 hours, or overnight. The next day, bring mixture quickly to boil, reduce heat and simmer -- the surface of the mixture should barely move -- for 2 hours. Stir occasionally. Remove from heat, stir in lemon peel and juice, and let stand uncovered about 24 hours. Bring to boil again, boil rapidly about 10 minutes, remove from heat and measure 2 cups of mixture intoa wide 2 1/2 quart saucepan. Bring to boil, add 1 cup each of honey and sugar and stire. Return to heat, bring quickly to boil and boil rapidly for about 30 minutes, or until thick. Remove from heat, stire and skim for about 5 minutes, spoon into hot scalded half-pint or 4-ounce jars and seal. Repeat process, using 2 cups more of marmalade mixture and remaining honey and sugar. Store at least a week to mellow. Makes about 5 cups. ===== Outback Steakhouse Gold Coast Coconut Shrimp Posted by: "jacqueline austin" nebulized@aol.com ny14467 Thu Jul 31, 2008 8:02 am (PDT) Outback Steakhouse Gold Coast Coconut Shrimp 1 cup flat beer 1 cup self-rising flour 2 cups sweetened coconut flakes (1 7-ounce package) 2 tablespoons sugar 1/2 teaspoon salt 12 jumbo shrimp Vegetable oil for frying Paprika For the batter, use an electric mixer to combine the beer, flour, 1/2 cup coconut flakes, sugar, and salt in a medium-size bowl. Mix well, then cover and refrigerate at least 1 hour. Prepare the shrimp by deveining and peeling off the shell back to the tail. Leave the last segment of the shell plus the tailfins as a handle. When the batter is ready, preheat oil in a deep pot or deep fryer to about 350 degrees F. Use enough oil to completely cover the shrimp. Pour the remainder of the coconut into a shallow bowl. Be sure the shrimp are dry before battering. Sprinkle each shrimp lightly with paprika before the next step. Dip one shrimp at a time into the batter, coating generously. Drop the battered shrimp into the coconut and roll it around so that it is well coated. Fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown. You may have to flip the shrimp over halfway through cooking time. Drain on paper towels briefly before serving with marmalade sauce on the side. ===== Savory Mashed Potato Pie Posted by: "*~Tamara~*" angelchef.tamara@yahoo.com angelchef.tamara Thu Jul 31, 2008 2:58 pm (PDT) Savory Mashed Potato Pie While savory vegetable pies are not as well known in this country as meat pies, they offer a creative way to dress up everyday foods. Serve a wedge of this attractive tomato-topped pie as a side dish for a company dinner or as a light luncheon main dish. Pie 1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box 2 cups water 3 tablespoons butter or margarine 1/2 teaspoon salt, if desired 1/2 teaspoon garlic powder 1/8 teaspoon white pepper 2 1/2 cups Hungry Jack mashed potato flakes 1/2 cup sour cream 1/4 cup real bacon bits, or 4 slices bacon, cooked, crumbled 1/2 cup thinly sliced green onions (about 8 medium) 1 cup shredded Cheddar cheese (4 oz) 2 small tomatoes, thinly sliced 1 tablespoon olive or vegetable oil Garnish 2 tablespoons thinly sliced green onions (2 medium) 1/2 cup sour cream Heat oven to 450 F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch deep-dish glass pie pan or 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool while making mashed potatoes.. Meanwhile, in 3-quart saucepan, mix water, butter, salt, garlic powder and pepper. Heat to boiling. Remove from heat. Stir in potato flakes, 1/2 cup sour cream and the bacon bits. Sprinkle 1/2 cup onions in bottom of cooled baked shell; sprinkle with cheese. Spoon and spread potato mixture evenly over cheese. Arrange tomato slices around edge, overlapping if necessary. Brush potato mixture and tomatoes with oil. Reduce oven temperature to 400 F; bake 15 to 20 minutes or until thoroughly heated in center. Cool 5 minutes. To serve, sprinkle with 2 tablespoons onions. Cut into wedges; top each serving with 1 tablespoon sour cream. Source: Pillsbury.com ===== Mom's Chocolate Chip Cookies 4 c. all-purpose flour 3/4 c. quick oatmeal 2 tsp. baking soda 2 tsp. salt 2 c. solid shortening 1 1/2 c. granulated sugar 1 1/2 c. brown sugar, packed 2 tsp. vanilla 4 lg. eggs 4 c. chocolate morsels 1 1/2 c. walnut or pecan pieces (opt.) Preheat oven to 375 degrees. In a large mixing bowl, combine the flour, oatmeal, baking soda, and salt. In another large mixing bowl, beat the shortening, sugars and vanilla. Add the eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in the chocolate morsels and optional nuts. Drop cookie dough by round tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes, or until golden brown. Remove the cookies from the oven and let stand for two minutes. Move the cookies to wire racks to cool completely. Makes 10 dozen cookies.Mom's Chocolate Chip Cookies 4 c. all-purpose flour 3/4 c. quick oatmeal 2 tsp. baking soda 2 tsp. salt 2 c. solid shortening 1 1/2 c. granulated sugar 1 1/2 c. brown sugar, packed 2 tsp. vanilla 4 lg. eggs 4 c. chocolate morsels 1 1/2 c. walnut or pecan pieces (opt.) Preheat oven to 375 degrees. In a large mixing bowl, combine the flour, oatmeal, baking soda, and salt. In another large mixing bowl, beat the shortening, sugars and vanilla. Add the eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in the chocolate morsels and optional nuts. Drop cookie dough by round tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes, or until golden brown. Remove the cookies from the oven and let stand for two minutes. Move the cookies to wire racks to cool completely. Makes 10 dozen cookies. ===== This recipe is delicious as a dessert, particularly with a mix fruit combo (of raisins, dried cranberries and finely diced apricots). I personally eat it often as healthy breakfast instead [with a little less sweet than written] using about half the sugar and a touch of honey, added to each bowl, to make up the difference. -- Sharon Anne BAKED RICE CUSTARD Cooking spray 2 cups cooked brown rice (left-overs work GREAT) 3/4 cup dried fruit* (all raisins or a mixed combo) 3 eggs 3 Tbsp granulated sugar 1 tsp vanilla 1 1/2 cups 2% milk (can use 12-oz canned milk, or 1% and skim milk work as well) Ground cinnamon Whole nutmeg, freshly ground (opt) Preheat oven to 350°F with oven rack in the middle. Lightly spray six (6-oz) custard cups with cooking spray. Lightly fill each cup, just half-full, with the cooked rice; add some dried fruit to each cup; stir and fluff with a fork. Place the custard cups in a large baking dish, with room between, set aside. In 4-cup glass measure beat eggs, sweetener and vanilla together. Stir in milk. Pour into custard cups over rice. Sprinkle with cinnamon and nutmeg, if desired. Place on middle rack in preheated oven. Heat 3 cups of water until until quite hot (not boiling); pour around the custard cups, within 1/2 inch of top. Bake for about 35 to 45 minutes; or 25 minutes in a convection oven. Begin checking for doneness at the earliest time. Remove promptly from hot water. Cool on wire rack 5 to 10 minutes. Done when, set in the center, an inserted knife near center comes out clean. An instered thermometer would read 160°F (when done). Can be served warm, which is good, but I adore them chilled. Don't let set at room temperature for more than 2 hours, TOTAL time. Refrigerate and eat within a day or two. ===== Dry Onion Soup Mix 3 cups instant minced onion 1 1/3 cups beef flavored instant bouillon 1 cup onion powder 1/4 cup. celery salt/seed 1/3 cup sugar Mix all ingredients together well, and store up to 6 months in cool, dry place. Stir before each use. Five tablespoons of the mix equals 1 pkg. of purchased dry onion soup mix. -- Dry Onion Soup Mix I wonder how much money Lipton's has made since they introduced this 50 years ago? Yours costs less than 1/3 of the brandname mix. This also makes a great rub for roasts or crockpot meats, and of course that traditional California onion dip. 7 oz beef bouillon granules 1/4 c instant unsweetened tea powder - adds color and tang without more salt 1/2 teaspoon Pepper 1 1/2 cups dry minced onion 1/4 cup onion powder 1/4 cup parsley flakes 1/8 cup onion salt 2-4 tablespoons Kal or Red Star nutritional yeast 1-2 teaspoons ground celery seed 1-2 tablespoons sugar Combine in order listed, mix very well but do not use blender. Keep the mixture in an airtight container such as a zippered plastic baggie with the air pressed out. Makes 2 cups (equivalent of 8 envelopes). 1/4 cup mix equals 1 envelope commercial soup mix. TO USE: Soup-1/4 cup mix to 4 cups boiling water. Stir well until powder is dissolved. Onion dip- 4-5 tablespoon to 1 pint of sour cream or plain yogurt. Variations These ingredients are optional but tasty: 1-2 tablespoons dried mushroom powder or 1/4 cup chopped dried mushrooms Chicken: Use chicken bouillon Vegetable: Use vegetable bouillon -- Chicken and Rice Put 1 cup regular rice in roaster pan. Sprinkle with 5 tablespoons of onion soup mix. Cut up 1 stick oleo and put on top. Pour 3 cups of water over all. Place 1 cut up fryer, or 6 - 8 drumsticks on top. Cover and cook at 350 degrees for 1 hour. Turn off oven and leave pan in oven for 1 hour. Delicious and easy! ===== Zucchini Kugel 10 medium zucchini 3 tablespoons onion soup mix 1/2 stick margarine 9 eggs 4 tablespoons onion soup mix 4 tablespoons flour 6 tablespoons mayonnaise 1 1/2 cups soy milk 2 cups corn flakes Wash zucchini well. Scrape each piece with a fork and then slice it. Place zucchini into a pot of water (1/3 filled), add onion soup mix, and boil. Drain water when zucchini is ready. In a separate bowl, mix eggs, margarine, soup mix, flour, mayonnaise, and soymilk. Add the zucchini and mix well. Pour mixture into a 9x13 pan and pour crushed corn flake crumbs on top. Bake for 1 hour on 350. ===== Lemon Coffee Cake By Hexagon House Bed & Breakfast 1 ¼ cups sugar, divided ¾ cup vegetable oil 4 eggs 2 cups flour 1 tsp baking powder ½ tsp salt 1 can (15 oz) lemon pie filling 1 ½ tsp cinnamon In a mixing bowl combine 1 cup sugar and oil; mix well. Add eggs and beat until light and lemon colored. Combine flour, baking powder, and salt. Add to the egg mixture and mix well. Pour half the batter into a greased 13 x 9 x 2 inch baking dish. Spread pie filling over batter. Top with remaining batter. Combine the cinnamon and remaining ¼ cup sugar. Sprinkle sugar mixture over top of batter. Bake at 350 degrees for 30 minutes or until a toothpick comes out clean. ===== Carmel Pecan Pie 36 carmels (1 bag or 14 oz.) 1/4 cup water 1/4 cup butter, cubed 3 eggs 3/4 cup sugar 1 tsp. vanilla 1/8 tsp. salt 1-1/3 cups chopped pecans, toasted 1 unbaked deep-dish pastry shell (9 inch) Pecan halves (optional) In a small heavy saucepan, combine the caramels, water and butter. Cook and stir over low heat until caramels are melted. Remove from the heat and set aside. In a small mixing bowl, beat the eggs, sugar, vanilla and salt until smooth. Gradually add caramel mixture. Stir in the chopped pecans. Pour into pastry shell. If desired, arrange pecan halves over filling. Bake 350 degrees for 35-40 minutes or until set. Cool on a wire rack. Refrigerate leftovers. Yield 6-9 servings. I have found it to be somewhat jiggly when I remove it from the oven, but I let it set for a while. ===== Walnut Pear Coffee Cake Chunks of pear are moist bits atop a sour-cream coffee cake. The top is crisp with a crumbly brown sugar and nut layer. 1/2 cup(1 stick) butter, at room temp. 1 cup granulated sugar 1 teaspoon vanilla extract 2 eggs 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup sour cream 1-2 large Bosc or red Bartlett pear, peeled and cut into 1/2 inch dice Crisp Topping: 1/4 cup brown sugar, packed 1/4 cup flour 1 teaspoon ground cinnamon 2 tablespoons (1/4 stick) butter 1/2 cup chopped walnuts Preheat the oven to 350. Butter a 9-inch springform or square baking pan. Cream the butter and granulated sugar until blended, beat in the vanilla and egg until light. Stir flour, baking powder, soda and salt together and add to the creamed mixture along with the sour cream, blending well. Spread the batter in the prepared pan and sprinkle the pears over evenly and press them into the batter slightly. Mix the topping ingredients until blended and crumbly and sprinkle over the pears. Bake for 45 to 50 minutes, or until the top is browned and it tests done. Cool and cut into squares. Makes one 9-inch round or square cake. The Rochester Hotel and Leland House Bed and Breakfast Durango, Colorado Distinctive Lodging in Historic Downtown Durango ===== Cap's Homeboy Biskit Mix Howdy, Folks! First off I wanna say that everyone has different tastes, and some folks don't mind the ready made biscuit mixes, such as Bisquick (Da Yellow box) and other such mixes made by different flour mills. That's fine with me! However! I can always tell when someone is using one of these "mixes" in a batch of biscuits, and so can you! it's got that Bisquick taste! I believe the reason for this taste, is because of the shortening they use--this shortening must have a very long "shelf life" so the oils in the shortening have been treated in some way to hold up well while waiting to get sold! Now, Cap ain't got no axes to grind! I don't work for, or get benefits from anyone that's making these mixes! In fact, being retired, I don't work for anyone! It's a goodness! This is what I did--I made my own biscuit mix! I don't believe it will hold up on a store shelf for 6 to 8 months, but that's fine too, cause I don't plan on getting into the retail biscuit mix business! Howsoever, there are times when I'm planning an expedition out into the woods, and plan on making some biscuits, and some dumplings, or perhaps some quickie cobbler topping, and don't wanna mess with cutting in the shortening (labor intensive) especially under field cooking conditions. I used to make this mix using dry milk powder, but have found that it stores for less time when i do that, and using whole milk or canned milk mixed with water makes a better biscuit anyway! This mix recipe should be done at home where ya got a stand mixer, or food processor to cut the shortening in with-here's all ya have to do: 2 cups self-rising flour 1/2 cup solid shortening (lard is best) 1 tsp sugar mix the dry stuff, then add the shortening-and cut the shortening into the flour mixture till you gots fine crumb looking flour-that's it! throw it in a 3 lb coffee can, and drag it with you! This should hold up for a week or two stay just fine! If it gets real hot, I would throw the mix in the cooler. How to use this mix: To make biscuits: Throw 2 cups of this mixture in a mixing bowl-start adding milk till you have a good biscuit dough-pat down on floured work board with hand-till about 1/2 inch thick-cut out biscuits, and bake till golden brown-serve. To make dumplings: same as above, but add whatever flavorings you want-dried onion and garlic bits-whatever-and make a thick batter, instead of a biscuit dough-drop by spoon fulls on top what ever you want them dumplings cooking with-serve Down and dirty Cobbler topping: Do the same thing as dumpling recipe, howsoever, do not add dried onion and garlic bits! Instead, add 1/2 cup white sugar to batter - mix well and add by spoonfuls on top whatever fruit filling you are going to use-then bake til done-serve. Copyright 1998-2003 by Phil Mahan Cooking with Da Cap'n ===== Almond Joy Fudge Brownies 1 (19.8 ounce) box chewy fudge brownie mix 3 tablespoons vegetable oil 1 cup Eagle Brand sweetened condensed milk 1 (14 ounce) package Miniature Almond Joy bars, coarsely chopped 1/2 cup toasted almonds Preheat oven to 350 degrees. Grease a 13 x 9-inch baking pan. Prepare mix according to brownie package directions, except only use 3 tablespoons of vegetable oil. Pour into prepared pan. Pour and spread condensed milk over the top. Sprinkle with chopped candy bars and toasted almonds. Bake for 35 to 38 minutes. Let cool completely before cutting into 2 dozen bars. ===== Layers Of Love Chocolate Brownies 3/4 cup all-purpose flour 3/4 cup Nestle Toll House Baking Cocoa 1/4 teaspoon salt 1/2 cup (1 stick) butter cut in pieces 1/2 cup granulated sugar 1/2 cup packed brown sugar 3 large eggs, divided 2 teaspoons vanilla extract 1 cup chopped pecans 3/4 cup Nestle Toll House Premier White Morsels 1/2 cup caramel ice cream topping 3/4 cup Nestle Toll House Semi-Sweet Chocolate Morsels Preheat oven to 350 F. Grease 8-inch-square baking pan. Combine flour, cocoa and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle nuts and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping. Bake for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares. Source: verybestbaking.com ===== This recipe is delicious as a dessert, particularly with a mix fruit combo (of raisins, dried cranberries and finely diced apricots). I personally eat it often as healthy breakfast instead [with a little less sweet than written] using about half the sugar and a touch of honey, added to each bowl, to make up the difference. -- Sharon Anne BAKED RICE CUSTARD Cooking spray 2 cups cooked brown rice (left-overs work GREAT) 3/4 cup dried fruit* (all raisins or a mixed combo) 3 eggs 3 Tbsp granulated sugar 1 tsp vanilla 1 1/2 cups milk Ground cinnamon Whole nutmeg, freshly ground (opt) Preheat oven to 350 with oven rack in the middle. Lightly spray six (6-oz) custard cups with cooking spray. Lightly fill each cup, just half-full, with the cooked rice; add some dried fruit to each cup; stir and fluff with a fork. Place the custard cups in a large baking dish, with room between, set aside. In 4-cup glass measure beat eggs, sweetener and vanilla together. Stir in milk. Pour into custard cups over rice. Sprinkle with cinnamon and nutmeg, if desired. Place on middle rack in preheated oven. Heat 3 cups of water until until quite hot (not boiling); pour around the custard cups, within 1/2 inch of top. Bake for about 35 to 45 minutes; or 25 minutes in a convection oven. Begin checking for doneness at the earliest time. Remove promptly from hot water. Cool on wire rack 5 to 10 minutes. Done when, set in the center, an inserted knife near center comes out clean. An instered thermometer would read 160°F (when done). Can be served warm, which is good, but I adore them chilled. Don't let set at room temperature for more than 2 hours, TOTAL time. Refrigerate and eat within a day or two. ===== French Apple Cobbler Filling: 9 granny smith apples; sliced 2 1/4 cups sugar 6 Tbsp. flour 3/4 tsp. salt 2 tsp. vanilla 2 Tbsp. butter, melted 1 1/12 tsp. cinnamon 3/4 tsp. nutmeg 1/2 cup cold water In a large bowl combine all filling ingredients and stir until well mixed. Pour filling into a well oiled 12” Dutch oven. Batter: 3 eggs, slightly beaten 6 Tbsp. butter, melted 2 cups flour 2 cups sugar 2 tsp. baking powder 1 tsp. salt Beat together eggs and butter. Stir together the dry ingredients and then mix in the wet ingredients Pour batter evenly over apples. Place lid on Dutch oven and bake using 10-12 briquettes on the bottom and 16-18 briquettes on top for 45-60 minutes. Serve topped with whipped cream Serves 10-12. ===== See's Fudge In the West, See's Candy Stores are famous. This is the only recipe which has been made public. The rest are still secret. 3 (6 ounce) packages chocolate chips 2 cups nuts (any kind) 2 teaspoons vanilla extract 1 cup butter or margarine Let chocolate chips, nuts, vanilla and butter stand until room temperature in a large bowl (overnight is fine). 4 cups granulated sugar 20 large marshmallows, cut up 1 (13 ounce) can evaporated milk Bring sugar and milk to boil in a large saucepan and keep at a rolling boil for 8 minutes. Dump this all at one time over the chocolate mixture. Add marshmallows and stir vigorously by hand until chocolate bits and butter are melted and mixture is smooth. Pour into a 15 x 13-inch cake pan or a 13 x 9-inch pan. Cool and refrigerate for 24 hours before eating. It will keep well in the refrigerator and will last...and last...and last. ===== Blue Ribbon Mincemeat Pie Filling 3 1/4 pounds lean ground beef 12 cups apples - peeled, cored and diced 6 cups raisins 1 cup brandy 1 tablespoon ground cinnamon 1 tablespoon ground allspice 1 tablespoon ground nutmeg 3 1/2 cups white sugar In a large skillet over medium heat, cook the ground beef thoroughly. Being sure not to over-brown it. Place chopped apples and the cooked ground beef in a food processor and pulse until the mixture is made up of pea sized chunks. In a non-reactive skillet combine the apple and ground beef mixture with the raisins, brandy, ground cinnamon, ground allspice, ground nutmeg and the white sugar. Simmer for 30 minutes. Cool filling to lukewarm and pour into freezer bags (2 cups per bag). Freeze filling until needed. One baggie will fill one 8 inch double crust pie. Thaw filling before using. ===== Strawberry Pretzel Dessert Taste of Home You'll just love the sweet-salty flavor of this pretty layered dessert. Sliced strawberries and gelatin top a smooth cream cheese filling and crispy pretzel crust. It's best when eaten within a day of being made. SERVINGS: 8 CATEGORY: Dessert METHOD: TIME: Prep: 15 min. + chilling Ingredients: 2 cups crushed pretzels 3 Tbsp. sugar 3/4 cup butter or margarine, melted 8 ounces cream cheese, softened 1 cup sugar 1 (8 ounce) container frozen whipped topping, thawed 2 (3 ounce) packages strawberry flavored gelatin 2 cups boiling water 2 (10 ounce) packages frozen strawberries or 4 cups sliced fresh strawberries Preheat oven to 400 degrees. Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish. Bake 8 to 10 minutes, until set. Set aside to cool. In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust. Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set. ===== Creamy Fudge 1 1/2 cups sugar 1/2 cup butter or margarine 1 (5-fluid ounce) can evaporated milk (about 2/3 cup) 1 (10 1/2-ounce) package Jet-Puffed Miniature Marshmallows 3 cups semisweet chocolate chips 1/2 teaspoon vanilla extract 2 cups Planters Walnuts or Peanuts, coarsely chopped Lightly grease a foil-lined 13 x 9 x 2-inch pan; set aside. Heat sugar, butter, milk and marshmallows over medium heat until mixture boils, stirring constantly. Boil and stir for 5 minutes. Stir in chocolate chips and vanilla extract, stirring until chips are melted. Stir in nuts. Immediately spread into prepared pan. Refrigerate overnight. Cut into 1-inch squares. Store in airtight container in refrigerator. For creamier fudge, let stand at room temperature 1 hour before serving. ===== Orange Buttermilk Chess Pie - from South City Kitchen Hands on time: 25 minutes Total time: 1 hour and 30 minutes Serves: 10 FOR THE CREAM CHEESE PIE DOUGH: 5 tablespoons unsalted butter, room temperature 1 (3-ounce) package cream cheese, room temperature 2 tablespoons granulated sugar 1/4 teaspoon salt 1 cup all-purpose flour 1/4 teaspoon baking powder FOR THE FILLING: 4 eggs 2 cups granulated sugar 1 tablespoon cornmeal 1 tablespoon all-purpose flour 1/2 teaspoon salt Zest from 1 orange 1/4 cup (1/2 stick) unsalted butter, melted and cooled 1/4 cup buttermilk 3 tablespoons apple cider vinegar 1 1/2 tablespoons fresh orange juice 1 1/2 tablespoons lemon juice 1 1/2 teaspoons vanilla extract TO PREPARE THE DOUGH: In the bowl of an electric mixer, cream the butter, cream cheese, sugar and salt. Sift together the flour and baking powder, then on slow speed add in the mixture. Let it mix, scraping down the sides of the bowl as necessary, until the ingredients come together and the dough is formed. Gather the dough into a ball, press into a disk, wrap in plastic and chill until needed. Let dough rest a few minutes at room temperature before rolling out. Roll out between two sheets of parchment paper into an 11-inch circle. Remove the paper and transfer the dough to a 9-inch pie pan. Trim the excess dough and flute the edge. Chill until ready to use. TO PREPARE THE FILLING: Preheat oven to 325 degrees. In a large bowl, whisk the eggs. Whisk in the sugar, cornmeal, flour, salt and orange zest until well-combined. Whisk in the butter, buttermilk, vinegar, orange juice, lemon juice and vanilla extract. Stir until fully combined. Pour the mixture into the prepared pie shell and bake for 20 minutes. Reduce the heat to 300 degrees, rotate the pan and cook for 20 to 30 minutes, until filling is just set in the center and slightly brown on top. (If the edges of the crust start to get too brown, cover the edges only with aluminum foil.) The pie will firm up as it cools. ===== Fatty (Stuffed Grilled Meatloaf) The perfect tailgating food. With so many options can be made to suit anyones taste. The choices are endless in the type of sausage you use and also in the filling. You can go from spicy with hot sausage and a jalapeno mixture to sweet with maple sausage and an apple one. There is nothing better than firing up the grill before watching the Tigers play.. You can use a smoker or grill with indirect heat. Grill at 225 to 250 degrees for 2-3 hours depending on the size of the one you make. Here is the recipe for one of my favorites: 1-2 lbs.- Jimmy Dean Ground Sausage 1/2 cup- chopped onion 1/2 cup- red, yellow, and green bell pepper 1/2 cup -chopped mushrooms 1/2 cup -chopped cilantro 1- 8 oz. block pepper jack cheese(sliced or cut thin) 5-8 slices of bacon wax paper,aluminum foil, and pam Spray wax paper with pam. Lay out sausage and spread out until 1/4" thick. Start putting your ingredients in middle starting with the cheese, onion, bell peppers, and mushrooms. Sprinkle cilantro over it. Roll up all sides of sausage and make a loaf. Make sure to press together good so none of the cheese will escape while grilling. It should resemble a meatloaf now. Now you can either wrap it with the bacon or just layer the top with the slices. Whichever is easier. I find that putting it on top is. It is now ready to go on the grill. Put the Fatty on aluminum foil and grill at 225 to 250 degrees for 2-3 hours. The more sausage you use the longer it will take. Grill until internal temperature is 165 degrees. After taking it off of grill let rest 5 or 10 minutes to let cheese harden a bit or it will run out when slicing. Slice and Enjoy!!!! =====