1: This Cookbook is inspired by all of the talented cooks in the family.
2: Crabmeat Crisp | 1 stick butter 5 ounce jar of Old English Cheese or Velveeta Cheese 1 tablespoon mayonnaise 1/2 lb crab meat (cleaned) English muffins Mix all of the ingredients together on low heat and then spread mixture on English muffins. Bake 10-12 minutes at 400F. Cut muffins into triangle bites. (You can also freeze muffins before baking/serving.)
4: Spinach and Artichoke Dip | 1/2 onion, chopped finely 1 - 8 oz. Bag of Monterey/Jack cheese (use 1/2 for the mixture & other 1/2 for topping) 1 stick of butter or margarine 1 - 8 oz. package of Philadelphia cream cheese 2 boxes of frozen spinach (thawed & drained) 1 - 8 oz. container of sour cream 3/4 cup of shredded Parmesan cheese Salt & Pepper to taste 1-2 cans of artichoke hearts (we use two cans) Pinch of Cayenne Pepper Sauté onions in butter. Add ingredients in order: spinach (cooks accordingly and drained), cream cheese, sour cream, parmesan cheese, 1/2 of Monterey jack cheese, artichoke hearts and seasonings. Continue to stir ingredients on low/medium heat. Top with rest of the Monterey jack cheese. Before ready to serve, microwave for 4-5 minutes. Serve with tortilla chips.
5: Salsa 1 141/2 ounce can Ro-Tel Mexican Style with lime and cilantro 1 141/2 ounce can whole peeled tomatoes (do NOT drain) 1 1/2 tablespoon finely diced jalapenos 1/4 cup diced onion 3/4 teaspoon garlic salt 1/2 teaspoon cumin 1/4 teaspoon sugar Place jalapeños and onions in a food processor and run until desired texture. Process Ro-Tel, tomatoes, sugar, and cumin. (I do Ro-Tel and tomatoes separately because the tomatoes needs more chopping than the Ro-Tel). Process all ingredients until thin, but not completely pureed. (Just think of the consistency of Chili's Salsa and aim for that.) Place in a covered container and chill for two hours. (I put on stove and bring to boil for a few minutes then chill for a few hours) Serve with thin, warm tortilla chips. Enjoy!
6: Red Fish Courtbouillon Fresh chunks of redfish/lemon fish 2 - 6 ounce cans of tomato paste 1 cup cooking oil 1 can of rotel 1 cup flour 3-4 - 4 ounce cans of tomato sauce 2 medium onions, chopped 1 lemon sliced 1 medium bell pepper, chopped 1 tablespoon sweet basil 3 stalks of celery, chopped 1/2 cup water 5 cloves of garlic 1/2 cup red wine Tony's Seasoning for taste Cook oil and flour until mix becomes a dark copper colored. Add onions, celery, and bell pepper. Allow mixture to cook down for a little while. Add garlic and paste cook down. Then add rotel, sauce, lemon, basil, and 1/2 cup of water if needed. Cook on low heat for about 3-4 hours. Season fish with Tony's seasoning before cooking. About 20 minutes before ready to serve add seasoned fish and wine. Cook until fish are done.
9: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs | Pork Loin | 1 cup water 1/4 cup of teriyaki sauce 1/2 cup of Italian dressing 1 onion - cut in half 1 large oven baking bag In a large bowl, stir together French onion soup mix, water Italian dressing, and teriyaki sauce. Place pork loin in oven bag. With a butter knife, punch a few holes in the loin. Pour into the bag with loin the mixture. Place the onion halves on top of pork loin. Tie back and place in cooking plan. Also punch a few holes in the top of the bag. Place pan with bag into oven. Bake loin at 350 degrees for an hour/pound of loin.
11: Cream of "Seafood" Soup | 1 stick of butter 1/2 cup fresh mushrooms, chopped 1 onion, chopped finely 1/2 cup milk or half/half 1/2 cup all-purpose flour 1 pound of fresh crabmeat, crawfish, or shrimp 1 can chicken broth Tony's Seasoning for taste 1/4 cup parsley, chives or green onions, chopped Sauté butter and onions over medium heat. Add flour. Then slowly stir in broth. Add in mushrooms and milk while continuing to stir on medium heat. Let simmer for a few minutes. Stir in seasoning and seafood of your choice. Top with chopped parsley, chives or green onions.
12: 1 pound of lean pork 2 cloves of minced garlic 1 pound of lean ground meat 1 can cream of mushroom soup 1 medium onion chopped 2 cans chicken broth 1/2 green bell pepper chopped Tony's Seasoning 1 stalk of celery chopped fine 2 boxes of Martha White cornbread Bake cornbread according to directions in a 9x13" pan. Once baked crumble bread into pieces. In a large black iron pot, brown pork and meat. Cook off fat. Add chopped seasonings and mushroom soup. Stir. Add in chicken broth and season well with Tony's seasoning. Mixture will be soupy and should be on the spicy side because the cornbread absorbs much of the seasoning. Cook over a medium/low heat stirring occasionally. Continue to cook mixture for an hour. *No extra salt is needed Add 1/2 mixture in with the crumbled bread. If mixture is dry add a little chicken broth until moist. Bake at 350 degrees for 15-20 minutes. Freeze remaining half of mixture for later use. | Cornbread Dressing
15: "There is no love sincerer than the love of food." ~George Bernard Shaw | Millionaires | 1 - 14 ounce package of caramels 3 cups of chopped pecans 2 tablespoons butter 1 - 28 ounce package of chocolate/vanilla candy coating cubes 2 tablespoons water Melt caramels, butter and water in microwave. Stir often until melted completely. Then add in pecans and stir. Then spoon small nuggets onto greased wax paper. While nuggets are cooling, melt candy cubes in microwave about a minute or two or until melted. When melted take caramel and pecan nuggets, dip in chocolate until fully coated. Then place on a separate greased wax paper. Then let cool.
16: Gingerbread Cookies | 5 cups flour 1/2 teaspoon salt 1 1/2 teaspoon baking soda 1 teaspoon Ginger 1 teaspoon cinnamon 1 teaspoon cloves 1 cup shortening(butter or margarine) 1 cup sugar(brown or split half & half) 1 egg 1 cup Steen's Cane Syrup 2 teaspoons vinegar Cream shortening and sugar. Add vanilla, egg, syrup and vinegar, blending well. Stir in dry ingredients. Chill at least 3 hours (May refrigerate overnight and freeze for later use.) Roll out on flour surface to about 1/2" thickness. Bake on lightly greased cookie sheet at 375 degrees for 10 - 12 minutes, placing cookies 1" apart. Cool slightly before removing. Makes 2 1/2 dozen thick cookies.
17: Chocolate Snow-Cap Cookies | 1/2 cup veg. Oil 4 oz. - 4 squares of melted unsweetened chocolate 2 cups granulated sugar 4 eggs 2 teaspoons vanilla 2 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup confectioners sugar Mix oil, sugar and melted chocolate. Blend in one egg at a time until well mixed. Add vanilla. Measure flour by the dipping method or by sifting. Stir flour, baking powder and salt into oil mixture. Chill several hours or overnight. Heat oven to 350 degrees. Drop teaspoonfuls of dough into confectioners sugar. Roll in sugar; shape into balls. Place 2" apart on greased baking sheet. Bake 10 to 12 minutes, or until almost no imprint remains when touched lightly in the center. Makes 6 dozens.
21: Traditional King Cake | For the cake: 1 cup boiling water 2/3 cup instant mashed potatoes 3 cups plus 2 tbs. whole milk 1 1/2 cups (3 sticks) unsalted butter 1/2 cup lukewarm water 2 packages dry yeast 1 cup sugar 6 large eggs 2 tsp. nutmeg 2 tsp. grated lemon rind 10 cups flour (preferably bread flour) 6 tsp. salt 1 tsp. + 1/2 cup sugar For the topping: 1 lb. confectioners' sugar 1 tsp. almond extract 7 tbs. heavy cream 1 cup sugar Red, blue, green and yellow food coloring To make the cake, combine the boiling water, instant potatoes, two tablespoons milk and one tablespoon butter in a bowl, and set aside. In another bowl, mix lukewarm water, yeast and 1/2 cup sugar, and set aside. In a medium pan, heat one cup butter and 3 cups milk over low heat until butter melts. Add the potato mixture, stir, remove from heat and cool to lukewarm. Transfer to a heavy-duty mixer and slowly beat in yeast mixture. Add eggs one at a time. Add nutmeg, lemon rind, flour and salt. Mix together until dough comes away from the bowl. Turn mixture onto floured board, and knead dough for 10 minutes. Place dough into large greased bowl, and cover with a dampened cloth. Let rise 1 1/2 hours. Punch down, and let rise again until double in size, about another hour. Preheat over to 350 degrees. Grease a large baking sheet, or cover with parchment paper. Melt 7 tbs. butter, and set aside. Mix 1/2 cup sugar with 1 tsp. cinnamon, and set aside. Punch down dough, and divide into 3 pieces of equal size. Working one piece at a time with a rolling pin, shape into a rectangle about 1/8" thick, roughly twice as long as it is wide. Spread each piece with 1/3 of the melted butter and 1/3 of the cinnamon-sugar, coming to within one inch of the edges. Starting from the long sides, roll the dough into cylinders and braid together. Transfer to the baking sheet, and shape into a ring, pinching the ends of the cylinders together to form a neat, circular braid. Bake 30 minutes or until brown. Test with a toothpick or cake tester, and allow additional baking time if necessary. To make the topping, use an electric mixer to combine the confectioners' sugar, almond extract and cream. Beat until smooth. Spread on top of the cake. Place 1/3 cup sugar in each of the three bowls. Sprinkle food coloring into sugar a drop at a time, and stir completely to produce deep, bright colors. Mix equal parts red and blue to produce purple. Spoon sugars onto top of icing in 2 inch-wide bands, alternating purple, green and yellow.
23: Blueberry Trifle | 1 - 8 ounce package of cream cheese Angel Food Cake 1/4 cup milk 1 can blueberry pie filling, (chill filling in freezer with almond extract for few minutes before using in mixture) 1/4 cup sugar 1/4 teaspoon almond extract Cool Whip Cream cheese, milk and sugar. Fold in Cool Whip. Break up angel food cake in 9x13-inch plan. Spread part of mixture on cakes. Add almond to pie filling. Spread blueberries, then mixture again. Refrigerate. Serve cold.
24: 2 cans of Borden's Condensed Milk 1 box rock salt 1 2 liter bottle of Barq's Pop Rouge Soda 1 bag of ice Add liquids and place mixture into ice cream maker. Around the outer base layer ice and rock salt. Follow manufacturers directions. | Ping Pong
25: Name | Lemon Ice Box Pie | 6 tablespoons sugar 1 can of condensed milk 1/2 teaspoon vanilla juice of 3 lemons 9 " Graham cracker pie crust Preheat oven to 350 degrees. In a bowl, beat egg yellows. Gradually stir in condensed milk and juice of 3 lemons. Once mixed well, pour into pie shell. In a separate non-plastic bowl, beat egg whites until stiff peaks form. Then, add sugar and vanilla to meringue. Spoon meringue on top of pie. Bake at 350 degrees until golden brown. Let cool and keep refrigerated.