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Vintage Wedding

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Vintage Wedding - Page Text Content

S: Lisa Scott's Cookbook

BC: Made with Love...

1: Lisa and Jon May 14,2011 | Dear Lisa, First and foremost, Congratulations! The wedding is just a few weeks away, and we cannot wait to see you become the next Mrs. Scott! On behalf of your bridal party, we wanted to create something for you and Jon that would remind you of the women in your lives that love you both and are so very excited to be a part of this amazing journey. Again, a heartfelt congratulations and we hope you enjoy trying these recipes... all were chosen with you and Jon in mind! Enjoy!

2: Table of Contents, By author

3: Table of Contents, by author Sally Musselman- mother of the bride Michelle Scott- mother of the groom Lani Preston- matron of honor Andrea Falcon- bridesmaid Rebecca Mills- bridesmaid America Deupree- bridesmaid Justine Cubbage- bridesmaid Kelley Lamb- bridesmaid Cameron Petrie-bridesmaid Taylor Thurston-bridesmaid

4: Home is where the heart is.

5: The Musselman Family

6: Le Petite Gourmet! | Chicken in the Big Blue Pot From the Kitchen of: Mommy You will need: Chicken and a big, blue pot. Put one box of Uncle Ben's Regular rice in the big, blue pot. Add: 1 onion, (celery if desired), 1 bag of small carrots, 1 can cream of celery soup, 1 can cream of mushroom soup or cream of chicken soup (Continue below) | Add: 1 can chicken broth, 2 C. water (maybe more) See rice cooking directions. Add your favorite chicken pieces. Season to taste. Bake at 350 for 1-1.5 hours Enjoy!

7: Traditional "Slop" (Not Goulash!) From the Kitchen of: Mommy via Bubby Brown: 1 1/2- 2 lb. ground beef, 1 onion and 1 tsp. minced garlic in a large pan. *Season to taste. Add: Any kind you like of tomato sauce (2 sm.cans or 1-large) and 1 can tomato paste (add some water) * OR: 1 Large jar Ragu sauce- Traditional or Onion and Garlic. Simmer while you cook about 1/2 box of elbow macaroni. Add: 1 small or med. can kidney beans to sauce, then add macaroni. Simmer on low till ready to serve. | Real,Authentic, Hungarian Goulash From the Kitchen of:Mommy 2 lb. round steak, cut in 1/2 in. cubes 1 C. chopped onion 1 clove garlic, minced 2 T. Flour 1 tsp. salt 1/2 tsp. pepper 1.5 tsp. paprika 1/4 tsp. dried thyme, crushed 1- 14.5 oz. can tomatoes 1 cup sour cream Directions: Put steak cubes, onion, garlic in crock pot. Stir in flour and mix to coat steak cubes. Add all remaining ingredients except sour cream. Stir well. Cover and cook on low, 8-10 hours. Add sour cream 30 minutes before serving, and stir in thoroughly. (High: 4-5 hours, stirring occasionally). Serve over hot buttered noodles.

8: From the Kitchen of: Sally Musselman Mother of the Bride | Fudge From the Kitchen of: Mommy (Via Bubby) Ingredients: 4.5 cups sugar 1 stick of butter 1 lg. can (12 oz.) Evaporated Milk Cook to a soft ball stage Add: 1 tsp. Vanilla 6 Hershey Bars 1 Large package Semi-Sweet chocolate chips 2 Jars of Marshmallow Fluff Pour into 13x9 pan and Enjoy!

9: Life is short, eat dessert first! | 7 Layer Brownies From the Kitchen of Mommy Ingredients: 1 stick melted butter combined with; 1 C. graham cracker crumbs spread in 13x9 baking dish Then layer: 1 package (12 oz.) semi-sweet chocolate chips 1 12 oz. package of butterscotch morsels 1 C. coconut 1 C. pecan pieces Top with 1 can Eagle brand sweetened condensed milk Bake at 350 until melted and brown on top- about 30 minutes.

11: Pea Pickin' Cake You will need: 1 box Yellow Cake Mix 3-8 oz. Cans crushed pineapple 2 boxes Instant Vanilla Pudding 1- 8oz. Package of cream cheese 1 Family size Cool Whip 1 C. Coconut (if desired) Directions: Bake cake as directed in 13x9 pan. While it is still warm, mash cake down in the pan and pour pineapple, with the juice, over the cake. Mix pudding mix with 3 C. milk and put in the softened cream cheese. Pour this mixture over the cake. Top with cool whip and sprinkle with coconut. It's best to refrigerate overnight, or at least for a few hours. This is a great "make ahead" dessert and especially good in the summer! | From the Kitchen of: Sally Musselman

12: In every conceivable manner, the family is a link to our past, a bridge to our future. -Alex Haley

13: The Scott Family

14: Michelle Scott Mother of the Groom

15: Great-Great Grandmother Roundhouse's Sugar Cookies 3/4 cup shortening 1 cup sugar 2 eggs 1 tsp. vanilla 21/2 cups flour 1 tsp. baking powder 1 tsp salt Mix the shortening, sugar, egg, and vanilla thoroughly. Blend flour, baking powder, and salt. Combine with the shortening mixture. CHILL AT LEAST one hour. Heat oven to 400 degrees. Roll the dough to 1/8" thick on a floured board. Cut with a 3" cookie cutter- place on an un-greased baking sheet, sprinkle with sugar and bake 6 to 8 minutes. | This recipe is from Jon's great, great, grandmother. When I was a child my brothers and I would look forward to having one of these cookies when we would visit her. They were the best! My great grandmother passed away when I was about five. However, every time I see a sugar cookie on the bakery shelf I remember her. And sometimes I even buy one in her memory...but they never taste the same. Jon's grandmother got the recipe from her cousin to pass down to me and now I happily give it to Lisa and Jon. Create memories and prosper. (Michelle Scott)

16: Lani Preston Matron of Honor and Sister of the Bride | Chicken Enchiladas Ingredients: 3 cups shredded cheese divided 2 cups shredded monterray jack cheese 2 cups chopped cooked chicken 2 cups sour cream 1- 10.75 oz. can of condensed cream of chicken soup, undiluted 1- 4 oz. can chopped green chilies 2 tbs. finely chopped onions (optional) 1/4 tsp. pepper 1/8 tsp. salt 10-8 in. flour tortillas warmed green scallions for garnish (Continue) | Directions: Combine 2 cups of shredded cheddar cheese, monterray jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon 1/2 cup off center on each tortilla. Roll up. Place seam down in a greased casserole dish. Cover and bake at 350 for 20 minutes, uncover, sprinkle with remaining cheddar cheese and green scallions. Bake 5 minutes or until cheese is melted. Let stand 5 minutes. | A sister shares childhood memories and grown-up Dreams. - Author Unknown

17: Wontons 1 lb mild sausage 1 cup mayo 1 pkg. Hidden Valley ranch (not dip mix) 2 cups shredded mexican cheese 1/2- 3/4 cup of finely chopped red pepper 1 small can of chopped black olives wonton wrappers (produce section) mini muffin tins (at least enough for 48 wontons)* Do not grease pans Mix all the ingredients together in a large bowl Place the wonton wrappers in mini muffin pans Spoon in sausage mixture Bake at 375 for 8-10 minutes

19: White Chili Recipe Sautee: 1 large onion 2 tsp. Cumin 2 Tbs. Olive Oil 2 Tbs. oregano 1 tsp. Cayenne pepper & 1 can green chile Add: 6 Boneless chicken breast 1 box of chicken broth 2 cans navy white beans 2 cans great northern beans some sugar Add: Cheese/ White Monterray Jack Cheest | From the Kitchen of: Lani Jane Preston Matron of Honor and Sister of the Bride

20: From the Kitchen of: Andrea Falcon Bridesmaid

21: Sangria 1 jug Carlo Rossi sangria 1 cup orange juice 1/2 to 1 cup sugar dash of cinnamon 1 cup peach brandy fruit of choice | 1 cup almond slivers 2 (3oz) packages oriental flavored Ramen Noodle Soup (dry/uncooked) 1 cup shelled sunflower seeds 1 bunch green onions, chopped 1 (16oz) package broccoli slaw Dressing: 1/2 cup sugar 1/2 cup vegetable oil 1/3 cup white vinegar 1/4 cup water 2 flavor packets from Ramen Noodle Soup Prepare dressing by mixing sugar, oil, vinegar, water, and flavor packets. Mix well and set aside. Toast almonds until lightly browned. Crush Ramen Noodles into tiny pieces and mix with almonds and sunflower seeds. Mix green onion and broccoli together. Combine almond mixture with vegetables, drizzle with dressing, toss thoroughly, and serve. | Broccoli Slaw | Cheese Danish 2 cans Crescent Rolls 2 (8oz) packages cream cheese 1 and 1/4 cups sugar (separated as 1 cup and 1/4 cup) 1 tsp vanilla 1 tsp cinnamon 1/4 cup melted butter Preheat over to 350. Take 1 can crescent rolls (do not tear apart), removed one of the sections (there are 2 sections per can), and lay it on the bottom of a 9x13 pan. Do the same with the other section and spread both sections evenly to cover bottom of pan. Take 2 packages of cream cheese, 1 cup sugar, and vanilla. Mix it together and spread over the rolls. Spread the second can of crescent rolls on top of the mixture. Pour melted butter on top. Combine 1/4 cup sugar and 1 tsp cinnamon in a bowl and sprinkle over the top. Bake for 30 minutes.

22: What is a friend? A single soul dwelling in two bodies. - Aristotle

23: From the Kitchen of: Rebecca Mills Bridesmaid | Chicken Minestrone with Orzo Makes 8 servings Ingredients: 14 cups chicken stock 4 skinless, boneless chicken breasts 4 carrots, peeled 2 large zucchini lb green beans 1 small Asian eggplant 2 yellow onions 2 tablespoon olive oil small head green cabbage, shredded 3 cloves garlic 2 tomatoes, peeled and seeded, then finely chopped cup finely chopped fresh basil piece of Parmesan cheese cup orzo 1 can (15 oz) cannellini beans, rinsed and drained salt and pepper cup basil pesto (Continue) | Directions: 1)In a large saucepan over medium heat, bring 6 cups of the stock to a simmer. 2)Add the chicken breasts and simmer until just tender and no trace of pink remains, 10-15 minutes. 3)Remove from the heat and let the chicken cool in the liquid. 4)Transfer chicken to a cutting board and cut into 1-inch cubes. 5)Strain and reserve the stock. 6)Cut the carrots, zucchini, green beans, and eggplant into 1-inch pieces and finely chop the onions. 7)In a large pot over medium heat, warm the oil. 8)Add the onions and sauté, stirring occasionally, until lightly softened, 3-5 minutes. 9)Add the carrots, zucchini, green beans, and eggplant and sauté them until they are slightly softened, about 3 minutes. 10)Add the cabbage and sauté it just until it is softened, about 2 minutes. 11)Add the garlic and sauté for 1 minute. 12)Add the tomatoes, the reserved stock plus the remaining stock, the basil, and the Parmesan rind. 13)Raise the heat to medium-high and bring to a boil. 14)Reduce the heat to medium and cook until the vegetables are tender, about 15 more minutes. 15)Add the orzo and cannellini beans and cook until the orzo is al dente, 8-10 minutes. 16)Stir in the chicken and heat through. 17)Remove and discard the Parmesan rind. 18)Season to taste with salt and pepper. 19)Ladle the soup into warmed bowls and swirl a tablespoon of pesto into each bowl. 20)Serve immediately.

24: Lila! I am so incredibly excited for you and Jon! I do not think I will ever forget the smitten look on your face when you walked right into my room after you got home from your first date. I have seen over the last few years how incredibly happy he makes you. I have never seen you be so incredibly true to yourself with anyone else the way I see you when you are with Jon. I wish all the blessings in the world to come yall’s way. I hope these recipes find their way to your dinner table soon! Tell Jon I searched and searched for a bacon vodka recipe but came up empty handed. No recipe can top his! I love you. Rebecca

25: Tomato and Goat Cheese Tart Makes one 12-inch tart Total time: 55 minutes Serve this savory tart as a side dish or cut into little squares as an hors d’oeuvre. 1 sheet frozen puff pastry, thawed 1 tablespoon sour cream 1 teaspoon grainy mustard coarse salt and ground pepper 2 large leeks, white and light-green parts only Can substitute caramelized onions for leeks. 1 tablespoon unsalted butter pound grape or cherry tomatoes, halved if large, or plum or beeksteak tomatoes, sliced -inch thick, or a combination 2 ounces fresh goat cheese, crumbled 2 teaspoons fresh thyme or basil leaves (experiment with other soft cheeses and herbs-use feta and oregano or ricotta and basil) | 1)Preheat oven to 400 degrees. 2)Transfer puff pastry sheet to a parchment-lined baking sheet. 3)In a small bowel, stir together sour cream and mustard and season with salt and pepper. Spread sour cream mixture evenly over pastry. 4)Fold over -inch border on all sides and press edges to seal. Refrigerate for 10 minutes. 5)Meanwhile, halve leeks lengthwise; rinse thoroughly, pat dry, and slice -inch thick. 6)In a large skillet, melt butter over medium-high. Add leeks, season with salt and pepper, and cook, stirring frequently, until soft, 3 minutes. 7)Reduce heat to medium and cook, stirring frequently, until leeks are very soft, 5 minutes. 8)Arrange leeks evenly over sour cream mixture on pastry. Top with tomatoes and season with salt and pepper. 9)Bake until pastry is golden brown and crisp, 25 minutes. 10)Let cool slightly. Top with goat cheese and herbs before cutting into squares. 11)Serve warm or at room temperature.

27: Baked Italian Pot Roast Ingredients: 1 T. olive oil 2 T. butter 1/2 cup chopped onion 2 cloves garlic, minced salt 1/2 tsp. fresh ground pepper 1/2 tsp. rosemary 1- 8 oz. can tomato sauce 1/2 cup beef broth 2 T. dry vermouth 2 T. minced parsley | Directions: Trim fat from meat. Heat oil and butter in skillet; brown meat, add garlic and onions. Season with salt, pepper, and rosemary. Add tomato sauce, beef broth, vermouth and parsley. Cover and bake at 350 for 2.5 hours or until tender. Skim fat off. -Serves 6-8 | From the Kitchen Of: America Deupree Bridesmaid

29: Chocolate Chip Cookie Dough Cupcakes From the Kitchen of: America (Henny Penny) | Ingredients: 1.5 cups all- purpose flour 1/4 tsp. baking soda 1/4 tsp. sea salt 1/2 cup butter, softened 1/4 cup white sugar 1/2 cup brown sugar 1 egg 2 tsp. vanilla extract 1 cup miniature semisweet chocolate chips 1 (18.25 oz.) box yellow cake mix 1 1/3 cups water 1/3 cup canola oil 3 eggs | Add 1 egg and the vanilla and beat until smooth. Mix in the flour mixture until just incorporated.Fold in the chocolate chips; mixing until evenly combined. Form the dough into tablespoon-sized balls; place onto a baking sheet and freeze app. 2 hours. 2. Preheat oven to 350. Line 24 muffin cups with paper liners. 3. Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water and canola oil; continue beating for 2 mins. on med. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on top center of each cupcake. 4. Bake in the preheated oven until toothpick comes clean from cake portion. App. 20 mins. Cool and Ice with favorite icing. | Directions: 1. Whisk together the flour, baking soda,and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer until smooth. (Continue)

30: From the Kitchen of: Justine Cubbage Bridesmaid

31: Heart of Florida Salad 1/4 mojo marinade 1 Tbsp extra virgin olive oil 1 Tbsp orange blossom honey 2 medium tomatoes 1/2 seedless cucumber 1 (14 oz) can cut hearts of palm, drained 1/4 cup orange section, seeded and chopped 1. Combine mojo, olive oil and honey in a salad bowl 2. Cut tomatoes and cucumber into bite sized pieces; add with remaining ingredients to dressing. Stir until well coated. Chill until ready to serve. | Potato Salad 3/4 cup Miracle Whip Salad Dressing or Kraft Mayo Real Mayonnaise 1 tsp. Grey Poupon Yellow Mustard 6 cups cubed cooked potatoes (about 1 lb) 2 hard-cooked eggs, chopped cup sliced celery cup frozen peas, thawed cup chopped onion Mix salad dressing and mustard in large bowl Add remaining ingredients; mix lightly Season to taste with salt and pepper Refrigerate

32: Directions: 1.Preheat oven to 400 degrees 2.Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 teaspoons of the salt, and teaspoon pepper. Simmer, uncovered, over medium-low heat, for 25-30 minutes, until thickened and tomatoes have reached desired taste. 3.Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain. 4.In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining teaspoon salt, and teaspoon pepper. Set aside. 5.Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with cup of Parmesan. 6.Bake for 30 minutes, until the sauce is bubbling. | Ingredients o2 tablespoons olive oil o1 cup chopped yellow onions ( 1 onion) o2 garlic cloves, minced o1 1/2 lbs hot Italian sausage, casings removed o1 (28 ounce) cans crushed tomatoes in puree o1 (6 ounce) cans tomato paste o1/4 cup chopped fresh flat-leaf parsley, divided o1/2 cup chopped fresh basil leaves o2 teaspoons kosher salt o3/4 teaspoon fresh ground black pepper o1/2 lb lasagna noodles o15 ounces ricotta cheese o3 -4 ounces creamy goat cheese, crumbled o1 cup grated parmesan cheese, plus 1/4 cup for sprinkling o1 extra-large eggs, lightly beaten o1 lb fresh mozzarella cheese, thinly sliced | Lasagna

33: Chile Lime Tequila Popcorn 4 quarts freshly popped popcorn* 1/3 cup butter, melted 2 teaspoons freshly squeezed lime juice 1/2 teaspoon lime zest 1 teaspoon tequila 1/2 small jalapeno, seeds and membrane removes, minced 1/2 teaspoon freshly ground black pepper 1 1/2 teaspoons salt 1 teaspoon red pepper flakes 1 teaspoon ground cumin Preheat the oven to 300F degrees. Line a baking sheet with foil or a silicone baking mat (hs note: or unbleached parchment paper). Set aside. Put the popcorn in a large, clean paper bag or a washable muslin bag. In a medium-size bowl whisk together the butter, lime juice and zest, and tequila. Add the jalapeno. In a small bowl combine the black pepper, salt, red pepper, and cumin. Drizzle half of the butter mixture over the popcorn, fold over the top of the bag, and shake until the popcorn is coated and moist. Taste. Add more of the butter mixture if you like, and give a second shake. Sprinkle (most of) the pepper mixture over the popcorn, fold over the top of the bag, and shake a few times to coat. Taste, and if you'd like more pepper flavor add the rest of it. Spread the popcorn evenly over the baking sheet and bake until the popcorn is dry, five to seven minutes. *To pop 4 quarts of popcorn, heat 1/4 cup clarified butter, coconut oil, or olive oil in a deep pot over medium heat. Add a few kernels to the pot. Once they pop, add 3/4 cup popcorn kernels and shake the pot until they cover the pot evenly. Cover the pot and shake intermittently until the popping slows to 5 seconds between pops. Remove the popcorn from heat and transfer it to whatever bag you are going to use for tossing. Make 4 quarts of popcorn. | From the Kitchen of: Justine Cubbage Bridesmaid

35: Bourbon Teriyaki Salmon 1/2 cup pineapple juice 2 tbsp soy sauce 2 tbsp brown sugar 1tsp bourbon 1/4 tsp black pepper 1/8 tsp garlic powder 1/4 cup vegetable oil Marinate salmon for 2 hours and broil fro 10-15 minutes. | Lisa, I cannot express how happy I am for you and Jon. You two have such a strong bond and I can't wait to watch you grow together as a married couple. I look forward to many more days on the lake and New Year's Eve parties in downtown Lakeland. Congratulations and I love you both! Kelley | From the Kitchen Of: Kelley Lamb Bridesmaid

37: Lisa, What a joy it is to have you as one of my dearest friends! You absolutely brighten the lives of those around you with your bright beautiful smile, kind heart, and loving spirit. You set a wonderful example of how to live and love to the fullest. I am so blessed to have you as a friend and am thrilled for you as you start a new and wonderful chapter in your life which I know you will make the most of! All my love!! Cameron | Cameron Petrie Bridesmaid

38: Chicken Tetrazinni: 8 chicken breasts 1 can cream of mushroom soup 2 cans cream of chicken soup 1 can chicken broth 8 oz whipping cream or half n half 1/4 cup milk 2 cups grated cheese (cheddar and mozarella) 12 oz thin spaghetti mix above ingredients together and season with 1 tablespoon lemon juice, 1 teaspoon salt, 1 teaspoon pepper, top with parmesan cheese (approx 1/2 cup) bake at 400 for 30 min | Chicken Breasts Parmesan: Oven: 350 for 1 hour yields 10 servings 2 cups bread crumbs 3/4 cup parmesan cheese 1 cup parsley, chopped 1/4 tsp. garlic powder 2 teaspoons salt 10 chicken breasts halves, boned and skinned 1/2 cup butter, melted Mix first 5 ingredients. Dip chicken breasts in 1/2 cup melted butter, coating well. Dip in bread crumb mixture. Pack heavily on breasts. Place flat in roasting pan lined foil. Do not overlap. Drizzle rest of butter over breasts.Bake 1 hour at 350 uncovered. Make sure pan is not too close to bottom heat. | I eat merely to put food out of my mind. - N.F. SIMPSON

39: Buffalo Chicken Wing Dip (great for gamedays!): 2-10 oz cans chunk chicken, drianed 2- 8 oz packages of cream cheese, softened 1 cup anch or blue cheese dressing 1 cup hot sauce (frank's red hot) 2 cups shredded cheddar cheese (or 4 cheese blend) 1 bunch celery, cut into 2 inch squares Heat chicken and hot sauce in large skillet over medium heat until heated through. Stir in cream cheese and ranch dressing. cook stirring until well blended. Mix in half of the shredded cheese and transfer the mixture to slow cooker or pan/dish for oven. Sprinkle the remaining cheese over the top cover, and cook on low setting until hot and bubbly. serve with celery stick (i also serve with crackers...you can get creative and use chicken crackers, tostitos, etc). I put in oven at 350 for 30 min instead of using crock pot. Enjoy! | Sausage Balls: 2 pounds regular sausage 1 1/2 cups all-purpose baking/biscuit mix 4 cups shredded sharp cheddar cheese 1/2 cup finely chopped onion 1/2 cup finely chopped celery 1/2 teaspoon garlic powder Pre heat oven to 375. Mix all ingredients. Form into 1 inch balls. Bake 15 minutes on ungreased cookie sheet until golden brown. Makes about 6 dozen. They can be frozen uncooked. | From the Kitchen of: Cameron Petrie

40: Taylor Thurston Bridesmaid | THE fish taco sauce (Make first) 1/2 cup light sour cream 1/4 cup of mayo Juice from lime Dash of dill weed Dash and a half of cumin 2-3 Tbs. chopped cilantro In a small bowl, mix sour cream and mayo together first. Blend all other ingredients together using a whisk and refrigerate until ready!

41: 12 oz. of cold beer (Coors light is fine) 1.5 tsp. salt 1 Tbs. baking powder 1 tsp. fresh ground pepper 1 tsp. garlic powder 1 tsp. onion powder | Dash of Old Bay 2 cups of flour 1-2.5 lbs. fish cut into strips Flour or cornstarch for dredging Oil of choice for frying You know Jon likes it spicy! (Optional) Add Tabasco and red pepper flakes to batter to kick it up a notch! Bam! | Fish Tacos Lisa, you and Jon caught the fish! Now it's time to make beer-battered fish tacos! | Ingredients for beer batter: | Make the batter, baby! Combine the beer, salt, Old Bay, baking powder, pepper, garlic powder, onion powder and flour and gently whisk smooth. Refrigerate batter for 15 mins. or so (up to an hour). | Dredge the fish! Dredge the fish strips in the cornstarch (or flour), shake excess, dip in batter mixture and carefully drop into the hot oil.Fry a little, flip 'um over and wait for golden brown perfection- about 2-2.5 mins. Drain the fish on a plate lined with paper towels, or better yet,wire racks (like the ones you cool cookies on). | Flour tortillas Chopped tomatoes Chopped onions | On to the fixin's! | Chopped lettuce Chopped jalapenos | Hope you Enjoy! Love, Tay

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About This Mixbook

  • Title: Vintage Wedding
  • designed by Emily C.
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  • Started: over 5 years ago
  • Updated: over 4 years ago

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