S: Frey Family Cookbook 2011
FC: Frey Family Cookbook 2011
1: Salads Spinach and Goat Cheese Salad Greek Salad Wedge Salad Roquefort Pear Salad Breads Yeast Rolls Jalepeno Cornbread Artisian Bread Mexican Margaritas Rotel Salsa Bell Pepper Salsa Queso Dip Chicken Taco Soup Tacos Fajitas Chicken Enchiladas French Chateubriand Haricots Verts Potatoes Au Gratin Spiced Wine Fruit Dip Beignets Italian Caprese Salad Veal Picatta Fettuccini Spinach Pasta Pear Ravioli Italian Sausage Pasta | Southern Fare Continued Gravy Roasted Rosemary Sweet Potatoes Roasted Broccoli Bacon and Brussel Sprouts Fried Green Tomatoes On the Grill Chicken Wings Corn on the Cob French Fries with Aioli Sauce Memphis Ribs Pork Shoulder BBQ Apple Cider Vinegar Sauce BBQ Dry Rub Potato Salad Slaw Baked Beans Afghan Lamb Kabobs Tzatziki Sauce Brunch Pancakes Banana Muffins Blueberry Muffins Frittata French Toast Dessert Coconut Cream Pie Lemon Pound Cake Banana Split Cake Chocolate Chip Cookies Strawberry Pie Chocolate Fudge Cake | Italian Continued Sage and Parmesan Pasta Bolognese Sauce Pasta a la Frey Veal Meatballs Pizza Dough Margherita Pizza Supreme Pizza Osso Bucco Osoo Bucco Pasta Sage Pork Chops Southern Cuisine Sausage Balls French Onion Dip Bar Nuts Pork Chops with Roasted Shallots Split Chicken Breasts Parmesan Crusted Chicken Breasts Balsamic Glazed Chicken Breasts Cast Iron Chicken Garlic Mashed Potatoes Watermelon Limeade Ricotta Stuffed Potatoes Mustard Glazed Pork Chicken Fried Steak Meatloaf Fried Catfish Shrimp and Grits Shrimp Po-Boys with Remoulade Sauce Cornbread Dressing Cranberry Mold | Recipes
2: Hilda’s Spinach and Goat Cheese Salad 1 bag or 2 bunches of spinach leaves 1/3 cup goat cheese almonds or pecans strawberries red onion, thinly sliced Mix all the balsamic vinaigrette ingredients and whisk until emulsified. Add salt and pepper to taste. In a salad bowl, add spinach leaves, almonds and strawberries. Crumble goat cheese into small pieces over salad. Just before serving, add the vinaigrette and gently toss the salad mixture. | Balsamic dressing: 4 tablespoons balsamic vinegar 1 tablespoon red wine vinegar 1 tablespoon honey 1 tablespoon Dijon mustard 4 tablespoons olive oil, more if needed 2 cloves garlic, minced 1 tablespoons pine nuts, chopped dash of hot sauce | Angie Hall, Marilyn Long, Christy Cox, Hilda Frey, Jennifer Frey & Camille Brinkmeyer | Salads
3: Greek Salad 2 heads of romaine lettuce- torn into small pieces 1/2 red onion, thinly sliced 1/2 cup kalamata olives, pitted 1/2 of a green bell pepper, cut into long, thin strips 1/2 red bell pepper, cut into long thin strips 2 large tomatoes, diced 1 cucumber, halved lengthwise, seeded and thinly sliced 1/2 cup crumbled feta cheese In a small bowl, whisk together the vinegar, lemon juice, oregano, and garlic. Slowly add the oil in a steady stream, whisking until emulsified. Season to taste with salt and pepper. Add more vinegar or olive oil to taste as well. In a large salad bowl place the lettuce. Top the lettuce with red onion, tomato, red and green peppers, cucumbers, feta cheese and kalamata olives. Just before serving, add the vinaigrette and gently toss the salad mixture. Serve immediately. | Vinaigrette 5 tablespoons red wine vinegar 6 tablespoons olive oil 1 teaspoon dried oregano 1 tablespoon freshly squeezed lemon juice 3 cloves of garlic, minced ground black pepper to taste
4: Wedge Salad Iceburg lettuce, quartered ranch dressing, homemade blue cheese crumbles tomatoes, chopped prosciutto, chopped Quarter iceburg lettuce and then wash it. Bake prosciutto in oven at 350 for 5-10 minutes. Chop prosciutto into small pieces. (You can substitute bacon if you have that on hand.) Pour ranch dressing on top of the wedge, followed by tomatoes, prosciutto and cracked pepper. | We had our first garden this year and we absolutely loved it! It gave us such pleasure watching the plants as they grew and produced fruit. That's not to say all the plants produced as we would have liked, but that was part of the fun. For example, we ate fried green tomatoes all summer long because our tomatoes never turned red. Lucky us! More than the veggies, I loved walking outside to cut my own fresh herbs just before using them in whatever dish I happened to be preparing that night. We grew basil, 3 types of mint, rosemary, thyme, cilantro and parsley. The mint and rosemary are easy as no maintenance is required and often the most used. We drank watermelon juice (recipe included) and mojitos all summer long!
5: Jenn’s Roquefort Pear Salad 1 head romaine lettuce, torn into bite-size pieces 3 pears – peeled and sliced 5 ounces Roquefort, blue cheese 1/2 purple onion, thinly sliced 5 slices prosciutto, baked and chopped 3 tablespoons white sugar 1/2 cup pecans Bake prosciutto at 350 for 5-10 minutes. For the dressing: emulsify oil, vinegar, 1 teaspoons sugar, mustard, garlic, salt and pepper. In a skillet over medium heat, stir 1-2 tablespoons water, 3 tablespoons sugar and pecans together. Continue stirring until sugar has melted and caramelized the pecans. Allow to cool on wax paper. Break pecans into pieces. In a large bowl, layer lettuce, pears, cheese, and purple onion. Pour dressing over salad. Sprinkle with pecans and prosciutto. | Vinaigrette: 1/3 cup olive oil 3 tablespoons red wine vinegar 1 1/2 teaspoons white sugar 1 1/2 teaspoons Dijon mustard 1 clove garlic, chopped 1/2 teaspoon salt fresh ground black pepper to taste
6: Mother’s Best Ever Yeast Rolls 2 packages dry yeast 2/3 cup sugar, divided 1 cup warm water (105 - 115 degrees) 1 teaspoon salt 1/2 cup butter, softened 1/2 cup shortening 1 cup boiling water 2 eggs, beaten 5 - 6 cups all-purpose flour, divided Dissolve yeast & 1 teaspoon sugar in 1 cup warm, but not hot water, and let stand about 5 minutes. Combine remaining sugar, salt, butter, & shortening in a large bowl. Add boiling water, stirring until butter & shortening melt. Cool slightly. Add dissolved yeast, stirring well. Add eggs & 3 cups flour , beating at medium speed with an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough and not too sticky. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 to 1 1/2 hours or until dough doubled in bulk. Punch dough down; turn dough out onto a well-floured surface, and knead several times. Shape into 2 inch balls, and place in 3 greased 9-inch round pans. You'll have 12 balls in each round pan. Cover and let rise in a warm place, 30-40 minutes or until doubled in bulk. Bake at 325 degrees for 20-25 minutes or until golden brown. Yield: 3 dozen | Amy's Bread, NYC 2011
7: Grandma Long’s Jalapeño Cornbread Brant loves these corn muffins so much that he begs me to make them every time we make stew or pot roast. 1 box Jiffy cornbread mix 2 tablespoons jarred jalapeños, finely chopped 1/2 cup cheddar cheese, shredded Preheat oven to 400. Mix the Jiffy cornbread as directed on the box. Add chopped jalapeños and cheddar cheese. Pour into a lined cupcake pan and bake for 20-30 minutes. Serve with a pat of butter. | Grandma, 1935 | Brant and Vivian on the road that leads to Grandma's NC home | Dorothy H. Long Family, Hooper Family Reunion, 2009
8: This recipe cames from Artisian Bread in 5 Minutes a Day. The concept is that you mix the bread in 5 minutes and store it in the refrigerator for up to 2 weeks. Just before dinner, pull out as much dough as you need for that night. It’s absolutely the best bread!
9: Master Bread Recipe This bread is extremely versatile, just shape the dough how you like and then bake. 3 cups lukewarm water (you can use cold, but it will take the dough longer to rise. Just don’t use hot water or you will kill the yeast) 1 1/2 tablespoons yeast (active, rapid or instant) 1 1/2 tablespoons kosher salt (use less salt to your taste and/or if using iodized) 6 1/2 cups unbleached all-purpose flour In a 5 or 6 quart bowl or lidded food storage container, whisk the flour, salt and yeast. Then stir in the water with a long wooden spoon. Stir until all the flour has incorporated into the dough. Place saran wrap or foil over the bowl, cut a small hole in it so the gases can escape from the dough and allow to rise at room temperature for 2 hours. If you added yeast to cold water, allow the dough to sit out for 4 to 6 hours. Put the dough into the refrigerator until you are ready to bake. Once you are ready to bake, dust the surface of the dough so you can pull out a 1-pound piece of dough. Form the dough into a ball and place on a sheet of wax paper. Let the dough rest for 40 minutes (allowing it to rest for 60-90 minutes will give it more of an open hole structure). Preheat your oven and baking stone to 450 on the center rack with a metal broiler tray at the bottom that will be used to produce steam. Cut the loaf with 1/4 inch slashes using a serrated knife. Slide the loaf into the oven onto the preheated stone and add a cup of hot water to the boiler tray. Bake the bread for 30-35 minutes or until a deep brown color. As the dough bakes, you should notice a nice oven spring in the dough. This is where the dough rises. *If you baked on wax paper, you will want to remove it after 20-25 minutes in the oven to crisp up the bottom crust. Continue baking directly on the stone for 5 minutes. Allow the loaf to cool on a rack until lit is room temperature. If you cut into the loaf before it is cooled, you will have a tough crust and a gummy interior. You can also form this dough into any shape you like, such as bread sticks or sandwich rolls Bon appétit!
10: Hilda's Margaritas 1 can frozen limeade concentrate 1 can of 100% agave tequila (use limeade can to measure) ice Pour limeade, tequila and ice into the blender. Add ice until it reaches the top fill line. Blend until smooth. | Hilda’s Salsa 8 tomatoes, chopped 1 can rotel tomatoes, mild 1 jalapeño, finely chopped 1 White onion medium diced 1 bunch of cilantro, chopped juice of 1 lime 1/4 cup white vinegar 1 teaspoons cumin 1 teaspoon salt Mix all ingredients in a large bowl. Allow this to sit out for 12 hours for the flavors to marry. Best the 2nd or 3rd day. | Hilda in Italy, 2010
11: Grandad Walker’s Salsa 4 bell peppers, red, yellow orange and green, chopped 2 white onions, chopped 12 roma tomatoes, chopped 2 jalapeños, finely chopped 1 bunch of cilantro, chopped 1/2 small bottle of Italian dressing Mix all ingredients in a large bowl. Best the 2nd or 3rd day. | Frank Walker | Brant's Queso Dip Seriously the best cheese dip. 2 links of pork sausage 1 package Velveeta cheese slices 1/4 cup milk 1/2 cup Pace Picante sauce 2 roma tomatoes, chopped 1/2 to 1 teaspoon cumin 1/2 to 1 teaspoon chili powder 1/2 to 1 teaspoon cayenne pepper 1/2 to 1 teaspoon black pepper Slowly brown pork sausage with 1 tablespoon of olive oil over medium heat. Break up sausage with a wooden spoon as it cooks. Add milk to the sausage, and then add Velveeta cheese. Stir in Pace, tomatoes and spices. Reduce heat to a low simmer for 10 minutes. Taste the dip and add more spices if needed. | Brant and Hilda, 1974
12: Slow Cooker Chicken Taco Soup 1 onion, chopped 1 (16 ounce) can chili beans 1 (15 ounce) can black beans 1 (15 ounce) can whole kernel corn, drained 1 (8 ounce) can tomato sauce 1 (12 fluid ounce) can or bottle beer 2 (10 ounce) cans diced tomatoes with green chilies, undrained taco seasoning, recipe follows 3 skinless, boneless chicken breasts shredded cheddar cheese sour cream crushed tortilla chips cilantro Saute the onion lightly before adding it to the slow cooker. Add chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes to the slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker to low heat, cover, and cook for 5 hours. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, cilantro and crushed tortilla chips, if desired. Taco Seasoning 1 tablespoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon crushed red pepper flakes | 1 teaspoon black pepper 1/4 teaspoon dried oregano 1/2 teaspoon paprika 1 1/2 teaspoons ground cumin 1 teaspoon sea salt
13: Fajitas Flank or skirt steak Italian dressing Pound steak to tenderize the meat until its 1/2 inch thick. Marinate the steak with Italian dressing in a Ziploc bag for 3-4 days to ensure good flavor. Allow the steak to come to room temperature before grilling. Grill on both sides. Allow the steak to rest for 10 minutes before cutting across the grain. Serve with warm flour tortillas and your favorite toppings. | Hilda’s Chicken Enchiladas 3 chicken breasts 2 cups cheddar cheese, shredded or queso fresco 1 lg. white onion, diced very small corn tortillas tomatillo green sauce Boil chicken breast with salt, Montréal steak seasoning or pepper, garlic powder and cayenne pepper until fully cooked. Shred chicken and set aside. In a skillet with a small amount of oil, soften corn tortillas and pat dry with a paper towel. Top tortilla with shredded chicken, 2 tablespoons of chopped onion and cheese. Roll up the tortilla and place the tortilla in a baking dish. Once you’ve filled the baking dish, top the tortillas with more cheddar cheese and diced onions. Bake at 350 until the cheese is golden brown. | Tomatillo Green Sauce 1/2 jar of salsa verde, heated 1/2 cup sour cream 1 clove of garlic, minced Heat up salsa verde and then turn off heat. Add sour cream and garlic. Taste and add more sour cream or salsa verde depending upon your preference. This goes perfectly with the enchiladas. | Leita loves buying dresses for Vivian! | The garden Hilda planted for us.
14: Tacos A weekly meal in our house. 1 lg. white onion 5 cloves of garlic, minced 1/2 tsp rosemary 4 lbs. ground beef 2 tablespoons cumin 1/2 tablespoon onion powder 1/2 tablespoon chili powder 1/2 tablespoon cayenne pepper 1/2 tablespoon paprika 1 tablespoon salt Simmer rosemary, garlic and onion over low heat in olive oil. This is best if done the night before so that the flavors will intensify. Over medium heat, add the beef and all other seasonings. Once the meat is fully cooked, drain off the fat. If the meat gets dry, just add small amounts of water. Adjust seasonings to your taste. For taco shells, heat a small amount of oil to medium high heat. Drop in a corn tortilla and fry on both sides for about 30 seconds in total. The tortilla should be almost golden, but not quite. You have cooked the tortillas too long if they are crispy. Sop up any oil on a paper towel. Immediately add cheese and meat to the tortilla and form into taco shape. Brant and I have a “taco assembly line” going when we make tacos! When we have company, they always join him on the line. | 1/4 teaspoon dried oregano 1/2 teaspoon paprika 1 1/2 teaspoons ground cumin 1 teaspoon sea salt 1 teaspoon black pepper Mix spices together.
15: Italian Cuisine | Veal Picatta 4 teaspoons lemon zest, minced 2 tablespoons minced parsley 2 tablespoons butter sea salt and freshly ground pepper 4 (4-ounce) veal cutlets, pounded to 1/2-inch thickness 1/4 cup minced shallots 3/4 cup white wine 1 tablespoons butter 4 tablespoons lemon juice 4 tablespoons capers, rinsed | Preheat oven to 200. Place an oven-proof platter on the middle rack. Mix together lemon zest and parsley in a small bowl, and set aside. Sauté the veal cutlets in butter over medium high heat. When nicely browned on both sides, transfer to the platter in the oven. Add shallots to the pan and sauté for 3 minutes, until softened and brown. Pour in white wine and cook for 10 minutes, while scraping up the browned bits in the pan (the fond) with the flat edge of a stiff spatula. Reduce the sauce down to 1/2 cup. Remove pan from heat and swirl in remaining 1 tablespoon butter, lemon juice and capers. Season to taste with additional salt and pepper. Serve cutlets drizzled with sauce and sprinkled with lemon zest and parsley. **You can easily substitute pounded chicken breasts for veal cutlets. | Caprese Salad tomatoes, cut 1/4 inch thick fresh mozzarella, cut into thin slices fresh basil, shredded balsamic vinegar Slice tomatoes and mozzarella. Stack tomato, mozzarella, basil and repeat. Drizzle with olive oil and a splash of balsamic vinegar. Season with salt and pepper.
16: Fettuccini 3 cups all-purpose flour 1 teaspoon salt 3 eggs 2 egg yolks 1 tablespoon olive oil 1 tablespoon water By hand: Combine flour and salt. Pour onto the kitchen counter and form a well in the center. You can do this most easily with the bottom of a small glass working the glass in circles to push flour out from the center. Pour eggs and olive oil into the center well. Gradually draw in flour from the inside wall of the well in a circular motion. Continue to incorporate all of the flour and form a ball with the dough. Knead and fold dough until elastic, roughly 10 minutes. A great deal of muscle is required in this exercise! By stand mixer: Using the dough hook, mix the pasta ingredients over medium speed for 10 minutes. Brush the surface with olive oil and wrap in plastic and let rest for 30 minutes. Divide ball into 4 or 5 sections, working with one at a time and keeping the rest of the dough covered. Flour the small dough ball and then press through your pasta machine on the setting that flattens the pasta dough on #1. Repeat this process 5 or 6 times until you have the pasta toll thin enough to begin cutting. This is totally a learned thing...practice makes perfect.
17: When the dough has taken a regular shape, pass it through the rollers once only with the regulators set on # 2. With a knife, cut the dough crossways in pieces approximately 10 inches long. To cut the pasta: insert the handle in the hole for the cutting rollers, turn it slowly, and pass the dough through so as to obtain the type of pasta you prefer, fettuccini or spaghetti. Hang your noodles on hangers to allow them to dry for about 1 hour. Fresh pasta will keep for 1 week in the refrigerator. To cook the pasta: Bring a pan of salted water to a boil to which you will add the pasta. Fresh pasta cooks in just 2-5 minutes, depending on its thickness. Stir gently and then drain the pasta once it has finished cooking. We usually make enough pasta so we’ll be able to freeze what we don’t use. I dry the pasta out for 1 hour, then seal it in a Ziploc bag and freeze til I’m ready to use. | Spinach Pasta 1 lb fresh spinach, thick stems removed 2 large eggs 2 1/2 cups all-purpose flour Cook spinach in 1/4 cup water for 3-4 minutes. Drain and let cool. Squeeze all excess moisture out with a kitchen towel. Place the spinach in a food processor with 1 egg. Process to a smooth puree, stopping once or twice to | scrape down the sides of the work bowl. Add the remaining egg to the food processor and pulse until well combined. Add 2 cups flour and pulse until flour is crumbly, about 10 seconds. After 30 seconds of processing, the dough should come together and form a loose ball on top of the blade. It should feel moist. Take the dough out of the processor. If the dough is sticky, add up to 1/2 cup of flour, 1 teaspoon at a time. Knead the pasta dough for 5 minutes or until smooth, not sticky. At this point, follow the directions for the fettuccini noodles where noted.
18: Pear Ravioli This is a surprisingly delightful little dish. Make extra as they disappear quickly! fresh pasta in ravioli form pressed very thin, spinach or fettuccini type 1 pear, grated with cheese grater 1/2 cup Parmesan cheese, freshly grated goat cheese, fresh sage leaves Fore every 1 pear, grate about 1/2 cup Parmesan cheese and add 1-2 tablespoons of goat cheese. Use just enough goat cheese to hold the pear mixture together. Season with salt and pepper. Lay one layer of pasta dough down on the ravioli tray. Fill with a scoop of the pear mixture and cover with another layer of pasta sheets. Press down and roll over this with a rolling pin so that the raviolis break apart. Makes 12 ravioli. Boil the ravioli for 2-4 minutes. Meanwhile, heat 3 tablespoons of butter and a handful of fresh sage leaves over medium-low heat. Once the raviolis are cooked, plate them and then drizzle a bit of the sage butter over the raviolis.
19: Sage and Parmesan Pasta For this recipe, only use the highest grade Parmesan cheese. The fresh sage gives this dish the kick it needs. fresh spinach pasta fresh sage leaves Parmesan cheese, grated splash of heavy whipping cream cremini mushrooms Over medium-low heat melt 2 tablespoons of butter and cook the mushrooms through. Add Parmesan cheese, sage leaves and cream and allow this sauce to thicken slightly. Cook spinach noodles in a pot of boiling water for 2-5 minutes until done. Reserve a 1/4 cup of the pasta water and then drain the spinach noodles. Add noodles to the cheese and cream mixture. Add a small amount of the pasta water if liquid is needed in the pasta cream sauce. Top with freshly grated cheese. | Jenn’s Italian Sausage Pasta This is Daddy’s favorite dish! I make it for him every time I’m in Collierville visiting my family. Over medium heat, sauté 5 cloves of garlic in olive oil until golden brown. Then add 2 cups of thinly sliced mushrooms. Once mushrooms are almost cooked, drain off liquid in pan. Add 6 links of Italian sausage and red pepper flakes. Crumble the sausage with a wooden spoon as it cooks. The longer this cooks, the more flavor that develops. Pour off excess liquid and grease from the sausage. Discard garlic cloves. Bring a pot of water to a boil for the pasta. Cook pasta exactly as directed by the box. In the last minute of cooking, drain water from the pasta and put the pasta back in the pot and turn heat down to medium. Transfer the sausage mixture to the noodles and add the cream or half and half and let this cook for about 4 minutes. The noodles will finish cooking in this final step. Be sure the noodles have been coated with the cream and sausage mixture. Top with grated Parmesan cheese. | 1/2 teaspoon red pepper flakes 1 cup heavy cream or half and half 1 box rigatoni noodles | 6 links of Italian sausage 16 oz mushrooms, thinly sliced 5 cloves of garlic, whole
20: Osso Bucco 1/3 cup unbleached all-purpose flour Salt and freshly ground pepper 4 veal shanks, about 4 lb. total 1/4 cup extra-virgin olive oil 1 yellow onion, coarsely chopped 2 carrots, peeled and diced 2 garlic cloves, minced 1 1/2 cups dry red wine 4 cups beef stock 1 fresh rosemary sprig Put the flour in a wide, shallow bowl and season with salt and pepper. Dredge the veal shanks, coating them evenly and shaking off the excess flour. In a large cast iron enamel pot over medium-high heat, warm the olive oil. Add the veal and brown on all sides, 7 to 8 minutes per side. Transfer to a plate. Tie kitchen twine around the shanks so they do not fall apart during cooking. Return the pan to medium heat, add the onion, carrots and garlic, and sauté until the vegetables start to soften, about 5 minutes. Add the wine and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Increase the heat to high, add the stock and rosemary, and bring to a boil. Reduce the heat to low, return the veal to the pan, cover and simmer, turning occasionally, until the veal is tender, 1 1/2 to 2 hours. Transfer the veal to a bowl and cover with aluminum foil. Remove the rosemary and discard. Increase the heat to high and cook until the liquid is reduced by half, about 20 minutes. Return veal to the pan and gently warm until heated through. ***Save the sauce that you do not serve with the veal**** Recipe follows.
21: Veal Sauce Pasta I like to apply this same technique to any remaining juices from a pot roast. That also make an equally delicious pasta sauce. leftover juices from osso bucco any remaining pieces of veal red pepper flakes mushrooms thinly sliced Parmesan cheese rind pasta (spaghetti, linguini, or fettuccini) Heat the sauce to medium-high heat, add sliced mushrooms and red pepper flakes to taste. (I like to add a lot for a good kick.) Reduce until it is a pasta sauce consistency. Boil your water for the pasta and cook until al dente. Toss the drained pasta noodles with the sauce. Top with freshly grated Parmesan cheese. | Sage Pork Chops handful of fresh sage leaves 1 teaspoon ground black pepper 4 center cut bone-in pork chops, pounded 1/2 thick 2 tablespoons butter 1 cup beef broth, I use Better than Bouillon 3 garlic cloves, minced Rub the chops with black pepper in a small bowl and rub on both sides of the chops. Melt the butter in a large skillet over medium high heat and add the chops and sage and sauté the chops for 5 minutes per side, or until well browned. Add the beef broth and garlic to the chops, reduce heat to low, cover and simmer chops for 25 minutes. In a small bowl, whisk together 3 tablespoons of cornstarch and 3 tablespoons of cold water. Remove the chops from the skillet and thicken the beef broth by adding the cornstarch mixture. Pour the thickened sauce over the pork chops.
22: Pasta a la Frey A simple yet mysterious little dish that fed Brant through college, however Tres may claim title to creator of this dish to a large extent. Pasta a la Frey is best prepared using fettuccini spinach noodles and Kraft Parmesan cheese. Do not use freshly grated Parmesan cheese. It must be the Kraft Parmesan. | fettuccini 1 tablespoon of Olive Oil 1 tablespoon of Garlic Powder 1 tablespoon garlic, finely minced 1 tablespoon salt 1 teaspoon of black pepper 1 tablespoon of cream cheese unsalted butter Kraft Parmesan Cheese in the can (2 oz.) | Begin by boiling a pot of water while adding a tablespoon of salt, garlic powder, and olive oil to the water. Boil fettuccini until al dente texture is met so that the pasta is still firm but not hard. Strain fettuccini and remove water from pot. Place fettuccini back in the pot and add the 3 pats of Land O Lakes unsalted butter. Then add the cream cheese, black pepper, and finely minced garlic. Stir until butter and cream cheese has melted. Now add the Kraft Parmesan cheese. Stir and mix again. Place Fettuccini on a plate a sprinkle with a little more Parmesan. Done! The only other way to make this dish is to use freshly grated Romano cheese instead of Parmesan. Both are excellent. | Pasta a la Frey and a breadstick made from the Master bread recipe in this book. | Italian Embassy with Vivian (10 days old)
23: Veal Meatballs and Marinara Sauce Marinara Sauce: 1 head of garlic, chopped 3 lbs fresh plum tomatoes if in season or 35 oz can Italian tomatoes (Cento brand) 10 fresh basil leaves, optional red pepper flakes | Heat olive oil in a saucepan over medium heat. Add chopped garlic to the oil and cook until barely browned. Pour the tomatoes and juice into the pan. Bring to a boil and season with salt and red pepper flakes. Lower the heat to a lively simmer and cook, breaking up the tomatoes with a whisk or spoon. Cook until sauce is chunky or thick, about 20 minutes. Stir in basil during the last 5 minutes of cooking. Taste and season with more salt, red pepper flakes and oregano, if necessary. | Veal Meatballs: 1 cup onions, minced 4 garlic cloves, minced 1/2 tsp dried oregano 1/4 teaspoon red pepper flakes 4 slices high-quality sandwich bread 3/4 cup milk Heat 3 tablespoons of olive oil to medium heat in a cast iron skillet. Add onions, 4 garlic cloves, oregano and red pepper flakes and cook about 10 - 15 minutes or until golden. Set aside. Preheat the oven to 475 and move baking rack to the upper-middle position of the oven. Mash the bread and milk in a bowl with the onion mixture until smooth. Add the remaining ingredients and knead with your hands until well combined. Form the mixture into 2 1/2 inch meatballs (you should have about 16 meatballs), place on a double broiler pan, and bake until well browned, about 20 minutes. | 3 lbs ground veal 3/4 cup Parmesan cheese, grated 1/2 parsley, chopped 2 eggs, beaten 2 garlic cloves, minced 1 teaspoon salt | Todi, Italy 2010
24: Perfect Pizza Dough From the book The Bread Bible by Rose Levy Beranbaum *highly recommended book What I like most in a pizza crust is something between a thin, crisp crust and the more bready old style. This pizza recipe makes one 9-inch pizza. It is imperative that the baking stone be preheated before cooking the pizza crust. 3/4 cup plus 1 tablespoon unbleached all-purpose flour 1/2 teaspoon instant yeast (or 1/2 teaspoon + pinch of active yeast) 1/2 teaspoon sugar 1/2 teaspoon salt 1/3 water, room temperature 4 teaspoons olive oil In a small bowl, whisk together the flour, instant yeast, and sugar. Whisk in the salt (this keeps the yeast from coming into direct contact with the salt, which would kill it). Make a well in the center and pour in the water. | Using a rubber spatula or wooden spoon, gradually stir the flour into the water until all the flour is moistened and a dough just begins to form, about 20 seconds. It should come away from the bowl but still stick to it a little, and be a little rough-looking, not silky smooth. Do not overmix, as this will cause the dough to become stickier. Pour the oil into a 2-cup measuring cup (to give the dough room to double in size) or a small bowl. With oiled fingers or an oiled spatula, place the dough in the oiled cup and turn it over to coat on all sides with the oil. Cover it tightly. If you want to use the dough soon, allow it to sit at room temperature for 1 hour or until doubled. For the best flavor development, make the dough at least 6 hours or up to 24 hours ahead, and allow it to sit at room temperature for only 30 minutes or until slightly
25: puffy. Then set the dough, still in the measuring cup, in the refrigerator. Remove it 1 hour before you want to put it in the oven. Preheat the oven to 475 degrees 1 hour before baking. Have an oven shelf at the lowest level and place a baking stone on it before preheating. With oiled fingers, lift the dough out of the measuring cup or bowl. Holding the dough in one hand, pour a little of the oil left in the cup or bowl onto the pizza pan, and spread it all over the pan with your fingers. Set the dough on the pan and press it down with your fingers to deflate it gently. Shape it into a smooth round by tucking under the edges. If there are any holes, knead it very lightly until smooth. Allow the dough to sit for 15 minutes, covered, to relax it. Using your fingertips, press the dough from the center to the outer edge to stretch it into a 10-inch circle, leaving the outer inch thicker than the rest to form a lip. *I used a round cake pan to press the dough into, which was so easy to remove since I oiled the bottom of the pan. If the dough resists stretching (as will happen if you have activated the gluten by over kneading it) cover it with plastic wrap and let it rest for a few minutes longer before proceeding.Brush the surface of the dough with any remaining olive oil. Cover it with plastic wrap and allow it to sit for 30 to 45 minutes, until it becomes light and slightly puffy with air. Set the pizza pan directly on the hot stone and bake for 5 minutes. Remove the pan from the oven and spread toppings over the dough. Return the pan to the stone for 5 minutes or until the toppings have melted and the crust is golden; or for an extra-crisp and browned bottom crust, slide the pizza from the pan directly onto the stone. After 2 minutes, slip a small metal spatula under one edge of the pizza; if the bottom is golden, raise the pizza to a higher shelf. Transfer the pizza to a wooden cutting board and cut with a pizza wheel. | Tomato Sauce for 2 pizzas 8 oz Italian tomatoes with their juices 1 clove of garlic, minced 1/4 teaspoon red pepper flakes In a small saucepan, combine all ingredients and simmer for 10-12 minutes. Taste for seasonings. I prefer mine chunky, but process it for a few seconds if you like smooth sauce. The sauce should taste a bit on the spicy side. | 1/2 teaspoon dried oregano 1/4 teaspoon sugar 1/4 teaspoon salt freshly ground pepper to taste
26: Margherita Pizza roma tomatoes, thinly sliced minced garlic from the jar fresh mozzarella cheese, grated asiago cheese, grated Parmesan cheese, grated When you add the toppings to the pizza, rub garlic on the crust and drizzle with a bit of olive oil. Top with equal parts asiago cheese and mozzarella mozzarella, then add the tomaoes and finally top with a dusting of Parmesan cheese. Bake for an additional 5 minutes. | Supreme Pizza tomato sauce, recipe given Italian sausage mushrooms, sliced onions, thinly sliced pepperoni fresh mozzarella, grated Cook the sausage first. Spoon out the sausage and drain the grease on a paper towel. Bake the sliced mushrooms and onions at 350 for 7-8 minutes. Lightly salt the mushrooms. | When you are ready to add toppings to the pizza, spoon the tomato sauce over the crust, then add the toppings and sprinkle with freshly grated mozzarella cheese and bake for 5 additional minutes.
27: 2 cups carrots, finely chopped 2 cups celery, finely chopped 2 cups onion, minced 1/2 teaspoon red pepper flakes 1/2 teaspoon black pepper 1/2 teaspoon paprika 1 teaspoon salt 1 lb.each of ground pork, veal and beef **Or use 3 lbs of ground beef 1 bottle of red wine 10 bay leaves 6 lbs can whole, peeled Italian tomatoes with juice, torn into small pieces (Costco) Parmesan cheese rind In a food chopper, chop carrots, celery and onion yielding 2 cups of each ingredient. Over high heat, crisp the onions, carrots and celery with olive oil and red pepper flakes, pepper and paprika until well browned. Add 1/2 cup water, cover pot and turn to low. In a new pot: Liberally salt the meat and then brown. Drain off all excess grease. Add red wine, 10 bay leaves and 1/2 cup water. Increase heat to medium and add veggie mire-poix, tomatoes and Parmesan rind. Then lower flame to low, cover and simmer for at least 4 hours adding water as the liquid boils down. Each time you add ingredients, add more salt. Simmer the sauce all day to give the most flavor. To cook pasta: Cook only for as long as the directions say...no more!! Should be al dente. Drain pasta and mix in pan with heated up bolognese sauce. Do not rinse the pasta. Top with freshly grated Parmesan cheese. *The sauce is best if enjoyed the day after you cook it. To reheat the amount of sauce you need, just add a bit of water and heat. This meat sauce is perfect for lasagna. I freeze most of my batch of bolognese in 3-person serving sizes. | Bolognese Sauce
28: French Cuisine
29: Chateaubriand with Haricots Verts and Potato Au Gratin 2 lbs sirloin steak Place sirloin on hard surface. Cover with cloth towel and pound meat until 1 inch thick. Season with salt and pepper. Heat cast iron skillet up to high heat. Place a pat of butter in the skillet and then sear steak for 4-5 minutes on each side. Allow the steak to rest for 5 minutes before cutting. Cut steak into equal size portions. Drizzle béarnaise sauce over the steak before serving. Béarnaise Sauce 1/4 cup red wine vinegar 1/4 cup dry white vermouth 1/8 cup red wine splash of Worcestershire splash of lemon juice 3 tablespoon white onion, very finely minced 1 teaspoon salt 1 teaspoon pepper 1 tablespoon parsley, chopped 1 tablespoon finely-minced tarragon 3 large egg large yolks 1/2 cup very soft unsalted butter Boil vinegar, wine, onions, herbs and seasonings over medium heat and reduce for 10 minutes. Strain onions and herbs out reserving the liquid. Beat egg yolks until thick and then add butter. Add the strained liquid and parsley. Add splash of lemon juice and Worcestershire. Simmer over low heat and continually stir for 15 minutes.
30: Julia’s Haricots Verts 2 lbs green beans, trimmed and washed Snap the tip of each green bean with your fingers. Boil a pot of water with 2 tablespoons of salt. Drop green beans into the boiling water and cook uncovered for 10-12 minutes. A well cooked green bean should be tender, but retain the slightest suggestion of crunchiness. Drain the beans as soon as they have finished cooking and run cold water over them to stop the cooking process. Add a pat of butter and black pepper to a pan and cook the green beans an additional 3 minutes. Potatoes Au Gratin Always a big hit. The original recipe called for a cup or two of heavy cream, but I think my version without any cream is far more tasty. You can experiment with lots of different cheeses in this recipe. 3 lbs yellow potatoes, scalloped on cheese grater 5 garlic cloves 4 cups milk salt, pepper 2 tablespoons butter, cut small 1/4 cup cheddar cheese 1/2 cup asiago cheese Scrub, peel and thinly slice potatoes. I sliced the potatoes using my cheese grater to ensure even, thin potatoes. Bring milk and garlic cloves to a boil in a large enameled cast iron pot. Add sliced potatoes, lower heat to medium and cook for 10-12 minutes. Discard garlic cloves. Transfer milk and potatoes to a buttered baking dish lined with 1/4 cheddar cheese, pour potatoes over top of cheese, and top with 1/2 cup of asiago cheese. Dot with 2 tablespoons of butter. Bake at 375 for 45 minutes or until golden brown and milk has been absorbed.
31: Aimee Buell’s Spiced Wine Cousins Dave and Aimee picked up this recipe while they were living in France. It's perfect for a cold, winter evening. Simmer syrup mixture: water, sugar, cloves, nutmeg and cinnamon sticks for 10 minutes. Remove cinnamon sticks and cloves. Add the wine, orange and lemon slices and rum. Heat but do not boil. I usually make the syrup for 3-4 bottles at a time and keep the syrup for use as needed. The syrup will store pretty much indefinitely. | Alison Frey’s Fruit Glaze 1 cup sour cream 1/2 cup brown sugar 1 1/2 tablespoons Grand Marnier or fresh orange juice 1/3 teaspoon cinnamon Whisk together until there are no lumps. Serve with strawberries, bananas or over top croissants. | 1 cup water 2/3 cup sugar 5 cloves (whole) 1/4 tsp nutmeg 2-4 couple cinnamon sticks 1 bottle fruity red wine 1 sliced orange 1 sliced lemon 1/2 cup rum | David, Kieren, Aimee and Lauren Buell | Luke, Isabella and Gigi Frey
32: 1 package dry yeast (2 1/4 tsp) 1/4 cup lukewarm water 3/4 cup milk 6 tablespoons sugar 1 teaspoon salt 2 tablespoons butter 1 egg, beaten 3 cups unbleached bread flour Canola oil Powdered sugar Stir yeast into lukewarm water. Be careful the water is not hot as it will kill the yeast. In a saucepan, bring the milk, sugar and salt to a boil. Take off of heat and stir in butter. Allow to cool to room temperature. Stir the milk mixture, yeast + water, egg and flour together. Cover bowl with a damp cloth and allow to double in size, about 1 1/2 hours. Knead dough until it is smooth. Cover and let rest additional 15 minutes. On a floured surface, roll the dough to 1/4 inch thickness. *You can test using different thickness to see which beignet poofs to your liking. Sometimes I roll them thin and sometimes not. Using a pastry cutter or a knife, cut the dough into 1 1/2 inch squares. Be sure there is plenty of flour underneath the dough so the pieces are easy to pick up. Heat 3 inches of oil to medium high heat. Once the oil is hot enough, drop dough in the pan to fry. Once the dough poofs, turn it over to fry on the other side. The beignets should only fry for about 1 minute. Transfer the beignets to a paper towel to soak up any oil. Immediately toss with powdered sugar and serve. Make plenty as you’ll want to snack on these all day! *I used a cookie cutter because I wanted them special for Christmas morning, but they taste better the less you roll the dough. | Hilda's Beignets
34: Southern Fare
35: Sausage Balls These are a Christmas tradition around the Long house. 1 lb. Tennessee Pride sausage 2 1/4 cups Bisquick 2 cups grated sharp Cheddar, room temperature 1/8 tablespoon pepper 2 teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon of Worcestershire Mix all ingredients except for cheese until well incorporated. Then add cheese to the sausage mixture. Roll mixture into 1 inch balls. Place sausage balls on parchment paper then onto a baking sheet and bake at 350 for 17 -20 minutes. These can also be frozen and baked at a later time. | French Onion Dip 1 (16 oz.) container sour cream 2 packets of Lipton onion soup mix 1 bunch of green onions Sauté green onions with olive oil until brown. Mix sour cream and onion soup mix. Pour into dip bowl and top with sautéed green onions. Best if made the day before. | Union Square Café Bar Nuts 1/4 lb. peanuts, cashews, Brazil nuts, walnuts, pecans and almonds or 1 1/4 lb assorted nuts 2 tablespoon coarsely chopped fresh rosemary 1/2 teaspoon cayenne pepper 2 teaspoons dark brown sugar 2 teaspoons kosher salt 1 tablespoon butter, melted Preheat oven 350. Toss nuts in a large bowl to combine and spread them out on a cookie sheet. Toast in the oven until they become light golden brown, about 10 minutes. In a large bowl, combine rosemary, cayenne, brown sugar, salt and melted butter. Thoroughly toss the warm toasted nuts with the spiced butter. Serve warm.
36: Pork Chops with Roasted Shallot, Tomato and Rosemary Relish 6 large shallots, halved Salt and freshly ground black pepper, to taste 4 plum tomatoes, seeded and chopped 1/4 cup chopped fresh flat-leaf parsley 1 tablespoon aged balsamic vinegar 1 tablespoon honey 2 teaspoon minced fresh rosemary, plus sprigs for garnish 1/4 teaspoon cayenne pepper 4 boneless pork loin chops, each 5 oz., trimmed of fat Preheat oven to 400. Place the shallots in a baking pan. Season with salt and black pepper and coat with olive oil. Roast for 15 minutes. Turn over the shallots and continue to roast until soft, about 10 more minutes. Remove from the oven, let cool and chop coarsely. In a bowl, combine the shallots, tomatoes, parsley, vinegar, honey, minced rosemary and cayenne. Season to taste with salt and pepper. Set aside, or cover and refrigerate for up to 3 days. Heat a large fry pan over medium-high heat. Coat the pan with butter. Season the pork chops with salt and black pepper. Add the chops to the pan and cook until well seared on the underside, about 4 minutes. Turn and continue to cook until pale pink when cut into at the thickest point, about 3 minutes more. Transfer the pork chops to a warmed platter and top with the relish, dividing evenly. Garnish with rosemary sprigs and serve hot. | Split Chicken Breasts in a Pouch split chicken breasts rosemary, thyme garlic Preheat oven to 420. Create an aluminum foil pouch for the chicken breasts to cook in. Place the chicken breast side down, but first coat the breast with olive oil, rosemary, thyme and garlic powder. Seal the foil pouch and bake for 20 minutes. Open the foil pouch and flip the chicken breast side up. Broil the chicken on high for 5 minutes or until the skin is nicely browned. This is a no hassle meal!
37: Boo’s Parmesan Crusted Chicken 3/4 cup mayonnaise 1/2 cup grated Parmesan cheese 3/4 teaspoon garlic powder 3/4 cup Italian seasoned bread crumbs 4 skinless, boneless chicken breast halves Preheat oven to 425. In a bowl, mix the mayonnaise, and garlic powder. Place bread crumbs and Parmesan cheese in a separate bowl. Coat the chicken with the mayonnaise mixture, then coat with the bread crumbs. Arrange coated chicken on a baking sheet lined with foil. Bake 20 minutes or until the juices run clear. | Chicken Breasts with Balsamic Vinegar and Garlic 4 skinless, boneless chicken breasts salt and pepper to taste 3/4 pound fresh mushrooms, quartered 1 red onion or 4 shallots, thinly sliced 2 tablespoons olive oil 5 cloves garlic 1/4 cup balsamic vinegar 1 1/2 cup chicken broth 1 bay leaf 1/4 teaspoon dried thyme 1 tablespoon butter Pound the chicken breasts 1/2 inch thick. Season the chicken with salt and pepper. Heat oil in a skillet over medium high heat and sauté the chicken until it is nicely browned on one side (about 3 minutes). Add the red onion and garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, and then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes until it thickens. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve. | F r an k l i n
38: Brett's Cast Iron Chicken boneless, skinless chicken breast or split-chicken breast herbs de Provence Pre heat oven to 425. Wipe down case iron pan with thin coat cast iron skillet with a thin layer of olive oil and put the empty pan into the oven. Generously coat the chicken with salt, pepper and herbs on both sides. When the cast iron pan starts to smoke, place the chicken breasts in the pan and allow to cook about 8-12 minutes per side. Rest breasts for a few minutes - serve. | Garlic Mashed Potatoes 4 Russet potatoes 6 cloves garlic, minced 1/4 teaspoon rosemary 1/4-1/2 cup milk Boil potatoes. In a medium size pot heat 4 tablespoons of olive oil to medium heat and soften garlic and rosemary. Add the potatoes and 1/4 cup of milk to the olive oil mixture. Using your handheld blender, blend the potatoes. Add salt and pepper to taste as well as more milk if needed. | Brant, Brett Sechrest, and Fergus, Manchu Pichu, 1995 | Watermelon Limeade 1/2 of a large watermelon juice of 2 limes 2 to 4 tablespoons sugar handful of mint leaves ice Fill the blender to the top with watermelon. Puree watermelon with lime juice, sugar and mint leaves until smooth. Add enough ice to reach the fill line and continue to blend until you reach the desired consistency. Top with a dollop of freshly whipped cream and a sprig of mint if you wish. *I’ve used the much tastier homegrown watermelon with seeds and it does not seem to affect the final product.
39: Boo's Roasted Potatoes with Ricotta 1 1/2 lbs small new potatoes 1/2 cup ricotta cheese 2 tablespoons Parmesan cheese, grated zest of 1/2 lemon Preheat oven to 450 degrees. Place 1 1/2 pounds small new potatoes on a baking sheet lined with foil. Fold foil edges inward. Drizzle with 1 teaspoon extra-virgin olive oil and season with coarse salt and ground pepper. Roast potatoes until cooked through, 35-40 minutes. In a small bowl, combine 1/2 cup ricotta, 2 tablespoons finely grated Parmesan, and finely grated zest from 1/2 lemon, season with salt & pepper. When potatoes are cool enough to handle, cut a small “X” on top of each with a paring knife and gently squeeze open. Dollop about 1 tablespoon ricotta mixture into each. Drizzle 1 tablespoon olive oil over potatoes. | Mustard Glazed Pork Tenderloin 2 1/4 pounds pork tenderloin 1 1/4 cups dry white wine 1 cup chicken broth 1/3 - 1/2 cup coarse-grained mustard 1 tablespoon chopped fresh thyme Remove silver skin from tenderloin, leaving a thin layer of fat covering the tenderloin. Combine wine and next 4 ingredients in a zip-top plastic freezer bag; add pork and 1/2 tsp. pepper. Seal and chill 24 hours, turning occasionally. Remove pork tenderloin from marinade, discarding marinade. Pat dry, and sprinkle evenly with salt and remaining 1/2 tsp. pepper. Dredge in flour. Place pork on a lightly greased rack in a broiler pan; coat pork evenly with cooking spray. Broil 5 1/2 inches from heat 27 to 30 minutes or until pork is browned and a meat thermometer inserted in thickest portion registers 150, turning pork occasionally. Let stand 10 minutes. | 4 cloves of garlic, minced 1 teaspoon pepper, divided 1 1/2 teaspoons kosher salt 1/2 cup all-purpose flour
40: Hilda's Chicken Fried Steak sirloin steak egg wash (egg + milk) frying oil Coat the steak with pepper and garlic powder. Pound sirloin steak to 1/2 its original thickness in order to tenderize the meat. Mix 1 egg with a splash of milk in a bowl. In a separate bowl mix flour, garlic powder and lots of pepper. Heat 2 | inches of oil to a very high heat. Just before you are ready to fry the steak, dredge the steak in the flour mixture. Then dip it into the egg wash and then coat it in the flour mixture. Toss | the steak into the hot oil and once the steak is a golden brown, turn over and cook the other side till golden brown (you can turn the heat down a bit for the 2nd side). This should take approximately 4-5 minutes in total. Remove the steaks from the fry pan,be sure to leave all the drippings from the steak in the pan; turn the heat to low and add the flour mixture to the pan with a couple of pats of butter or more as necessary to make a gravy (rue) cook to golden brown stirring constantly or if you like a dark gravy, a little longer. Add a bit of heavy whipping cream or milk to this mixture and stir until you reach the desired gravy consistency. Add milk if necessary (it all depends on how much flour you added to pan).
41: Daddy’s Meatloaf 1 medium onion, chopped 1 medium bell pepper, chopped 2 tablespoons butter salt pepper 2 eggs 2 tablespoons Worcestershire sauce 1 cup oatmeal 1-1/2 lb ground chuck 1/2 lb ground sausage Sauté chopped onion & bell peppers in butter to soften, and add salt & pepper . Set aside. In a large mixing bowl, add eggs, Worcestershire sauce, oatmeal & mix together. Add ground chuck & sausage, combine with your hands. In another brown, mix all the glaze ingredients. Shape meatloaf into a loaf, pour ketchup glaze over top and bake on a double-broiler tray pan at 350 for 45-60 minutes. | Glaze: 1/2 cup ketchup 2 tablespoons yellow mustard 3 tablespoons brown sugar | Mother’s Fried Catfish Catfish Yellow and white cornmeal Vegetable oil Cut catfish into small filets. Dredge catfish in cornmeal, salt and pepper mixture. Heat 1 inch of oil in large cast iron skillet. Fry over medium heat on both sides until golden brown. Transfer catfish to a paper towel to soak up any grease. Serve immediately and squeeze lemon juice over top of catfish. Reggie, the #1 fan of Mother's fried catfish, prefers to pour Louisiana hot sauce over his fish.
42: 6 slices bacon, chopped 2 pounds medium shrimp, peeled and deveined 1 tablespoon fresh lemon juice 2 tablespoons chopped fresh parsley 6 green onions, chopped 2 garlic cloves, minced | Kathryn’s Shrimp and Grits 1 1/2 cups chicken broth 1 1/2 cups water 1 cup uncooked quick-cooking grits 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 3/4 cup cheddar cheese, shredded Bring chicken broth and water to a boil over medium-high heat; stir in grits. Cook, stirring occasionally, 5-7 minutes or until thickened. Remove from heat; stir in salt and pepper and cheddar cheese. Keep warm. Cook bacon in a large nonstick skillet over medium-high heat 3 minutes or until crisp; remove bacon from pan. Cook shrimp and garlic in the same pan over medium high heat 3 minutes or until almost pink, stirring occasionally. Add lemon juice and green onions, and cook 3 minutes. Stir in bacon and parsley. Spoon grits onto individual plates or into shallow bowls; top with shrimp mixture. Serve immediately. | San Francisco 2008 | New York City 2007
43: Shrimp Po’Boys gulf shrimp(1 lb per person) egg wash (egg + milk) white and yellow Corn Meal Peel, devein and clean the shrimp. Whisk together the egg and milk in one bowl. Toss the shrimp in the egg wash. In another bowl coat the shrimp in the cornmeal batter. Heat up a 1/4 inch of oil in a frying skillet. Fry the shrimp over medium-high heat turning only once. Take the shrimp out and place on a paper towel to soak up any oil. Season the shrimp with kosher salt. Immediately serve and enjoy! We like to eat our po’boys on lightly toasted French bread with remoulade sauce, tomatoes and lettuce. | Remoulade Sauce 1 cup Mayonnaise 1/4 cup stone ground mustard 3 cloves garlic, minced 1 tablespoon pickle juice 1 tablespoon capers 1 tablespoon horseradish 1/4 teaspoon cayenne pepper 1/4 teaspoon paprika 1 tablespoon chili sauce Blend in food chopper. | Undoubtedly, shrimp po'boys are one of our favorite meals. The taste brings us both back to summer vacations spent on the Gulf coast beaches. Fresh gulf shrimp is a must for this recipe. | This sauce is also tasty with fried green tomatoes.
44: Maxine Hall's Cornbread Dressing 1 batch of cornbread, recipe below 2 boules of Master Bread from previous section of book 2 cups celery 1 lg. onion, chopped 3 hard boiled eggs 2 eggs lightly beaten 6 cups chicken stock 2 tablespoons sage or more to taste Bake cornbread as directed below as well as 2 boules of the Master bread recipe on XXXX . Cut bread into 1/2 inch cubes. Hard boil 3 eggs and chop into small pieces. Sauté onions and celery ‘til translucent. Pour 4 cups chicken stock over bread and allow it to soak in. Mix in the hardboiled eggs and onion/celery mixture. Add the sage and taste. Add more sage if you need to. Once the sage is right, then mix in your beaten eggs. Bake at 350 for 45 minutes. | Cornbread 1 cup cornmeal 1 cup all-purpose flour 1 teaspoon salt 3 teaspoons baking powder 1 cup milk 1/4 cup oil (I used less) 1 egg, beaten Combine dry ingredients. Mix wet ingredients and add to dry. Bake at 425 for 20-25 minutes in a greased cast iron skillet until golden brown. | Gary, Mike, Marilyn, Angie, David and Danny Hall, 1967 | Maxine Hall 1948
45: Marilyn Long’s Gravy 2 tablespoons butter 2 tablespoons all-purpose flour 1 (10.5 oz.) can chicken broth 1/2 cup milk 2 teaspoons minced onion pepper to taste Melt butter in saucepan over med-hi heat. whisk in flour and cook, whisking constantly, 1 minute. Whisk in broth and remaining ingredients. Cook over med heat, whisking constantly, 2 minutes or until mixture thickens. Yield: 1 1/2 cups | Cranberry Mold 3 packs jello (cranberry, raspberry, and strawberry- can be sugar-free) 3 cups boiling water 1 can whole cranberry sauce (not plain cranberry sauce) 1 small can crushed pineapple 1 cup orange juice 1 cup water 1/2 to 1 cup pecans, finely chopped 1 cup celery, finely chopped In a large bowl, mix and dissolve jello into boiling water. Add 1 can whole cranberry sauce (regular or light) and stir until dissolved. Add pineapple with its juice, orange juice, 1 cup water, finely chopped pecans and 1 cup finely chopped celery. Allow to sit until syrupy, about 2 hours. Pour into a mold sprayed with Pam, chill overnight. Can be made up to 2-3 days ahead of time. | Marilyn, Mike, Gary, Danny, David, Maxine, CP and Angie Hall, 1969 | C.P. Hall, WWII 1942
46: Ryan's Roasted Broccoli 1 head of broccoli, cut into long thin spears 7-10 cloves of garlic, minced 1 tablespoon chili powder 1 tablespoon Montreal steak seasoning, more if needed 1/4 cup olive oil, start with less and add more to your liking Preheat oven to 425. In a large bowl, combine olive oil, chili powder, Montreal steak seasoning, and minced garlic. Toss to coat broccoli. Transfer broccoli to a sheet pan and bake for 17-20 minutes. | Baked Potatoes + Sweet Potatoes with Rosemary This delicious side dish is served at one of Mother's favorite Memphis eateries, Fresh Slices. Sweet potatoes, diced into 1/4 inch cubes Gold potatoes, diced into 1/4 inch cubes Rosemary, freshly chopped Kosher salt Preheat oven to 350. Toss the potatoes liberally with olive oil and chopped rosemary. Sprinkle a small amount of Kosher salt over potatoes. Bake for 15-20 minutes. | Ryan and Lauren Fussell
47: Brussel Sprouts in Bacon Cream Sauce 1 tablespoon salt 1 lb. brussel ssprouts, trimmed and halved lengthwise 2 tablespoons olive oil sea salt and freshly ground black pepper 4 slices high quality bacon, chopped 1 shallot, chopped 7 mushrooms, thinly sliced, or more to taste 1 clove garlic, minced 1/4 cup heavy cream or half and half Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly. Cut the brussel sprouts in half, coat with olive oil, sea salt and black pepper. Bake in a preheated oven at 475 for 10-12 minutes until the sprouts have browned. While the oven is preheating, cook the bacon over medium-high heat, until it begins to brown at the edges, 5 to 8 minutes. Reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. Sprinkle in the garlic, and cook 1 minute. Add heavy cream. Bring the mixture to a boil, and stir until reduced by half. The thickened sauce should coat the back of a spoon. Transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper. | Fried Green Tomatoes Get your hands on as many green tomatoes as you can for this recipe! Green tomatoes Egg wash (1 beaten egg + C milk) Yellow and white cornmeal mix, equal parts Cut green tomatoes into thin slices. Heat up 1/4 inch of oil in a cast iron skillet to medium-high heat. Dip the tomatoes in the egg wash to fully coat the tomato. Then dredge the | tomato in the cornmeal. Fry in the skillet until golden brown on both sides. Sprinkle a pinch of kosher salt on top and serve hot! I like to dip the tomatoes in the remoulade sauce(a few pages back) or a mayonnaise / horseradish dipping sauce.
48: On the Grill | Jenn’s chicken wings chicken wings, drumstick and wing separated Frank’s hot sauce In a Ziploc bag, marinate wings and drumsticks for 3-4 days in Frank’s hot sauce. The sauce should cover the chicken wings. On the day you are ready to cook the wings, place wings on a double boiler pan and bake for 30 minutes to drain off a lot of the fat. At this point the wings should be fully cooked. Transfer the wings to the grill. With the reserved hot sauce marinade, baste the hot wings while they are on the grill charring. | Chicken Wings, Corn on the Cob, French Fries on the Barbie | Corn on the Cob Grill the corn with shuck still on for 20 minutes turning corn halfway through. After 20 minutes, peel off the shuck. On a large | plate add 2 pats of butter, garlic powder and paprika. Mix ingredients and then roll the warm corn cobs over the mixture to evenly coat.
49: French Fries on the Barbie There is no need to fry potatoes ever again with this technique. The accompanying aioli sauce is a must! gold potatoes evenly sliced into French fries size salt pepper garlic, minced oregano rosemary olive oil aioli, recipe continued Wash potatoes after cutting to remove the starchiness. Microwave potatoes for 4 minutes with a damp paper towel over the potatoes. Liberally coat fries with olive oil. Season with salt, pepper, garlic, rosemary and oregano. Grill on gas until the fries are crispy and slightly charred. Serve with aioli sauce | Aioli Sauce This sauce is so versatile. It's great with French fries, used as a spread on sandwiches, especially Prime rib sandwiches...so many uses. 1/2 cup mayonnaise 5 cloves of garlic, minced juice of 1/2 lemon salt pepper Mix all ingredients together and serve with French fries as a dipping sauce. I like to use my food processor to blend the ingredients in this recipe. Adjust the amount of garlic to your taste; we like a lot of garlic. | A proud Papa sharing the news (that Vivian is a GIRL) with those in the waiting room! | Brant teases Vivian relentlessly that he's going to bite off her big toe and smoke it on his Green egg.
50: 3 racks of baby back pork ribs or loins 1 quart Wickers marinade 1 can of Beer 4- 6oz. red wine vinegar Corky’s or Rendevous dry seasoning or Biltmore rub in this book hickory wood chips 16 oz. pineapple or apple juice 1 jar of Memphis b-b-q sauce The night before: wash ribs & remove membrane on back of ribs. Use a butter knife to remove and membrane will peel back with your finger. In an upside down cake platter or – 1 hour. Reserve the marinade. Fill metal 1 qt. fruit juice can with water and place in grill next to charcoal. Keep at least half full of water the whole time you are cooking. This steam ensures that the ribs do not dry out. Begin fire for grill. Best to use a smoker as indirect heat is a must. If the heat source is on left, then place meat on right. Use chimney stack to get charcoal going by filling it up. Fill one stack up and dump on grill and fill another and once heated, pour on grill. This will result in 6-8 lbs of charcoal in the grill. This will result in 6-8 lbs of charcoal in the grill. Once charcoal is cherry red, pour onto grill. Get hickory chips wet by soaking with water and add to hot charcoal. | large, deep round bowl, mix the Wickers marinade with beer, red wine vinegar and a few shakes of dry seasoning. Wrap ribs around in circle of the bowl and allow to marinate overnight. Begin soaking your hickory wood chips. You will baste the ribs with this marinade each hour during cooking. The next morning, lay ribs out on sheet pan; rub dry seasoning on meat on top of the ribs for a smooth covering. Leave on counter for 30 minutes | Daddy's Memphis Ribs
51: Keep the wider part closer to the heat source. Cook ribs on the grill for 2 hours, basting every hour with the leftover marinade. After 2 hours, place all of ribs in aluminum foil pan and pour 16 ounces of pineapple juice over ribs and 4-6 ounces of marinade from night before. Cover and seal tightly with heavy duty aluminum foil. Place pan back on grill and cook for two more hours. During this time, check and maintain temperature. | Keep your thermometer on the outside of grill to give you a temperature without having to lift lid. 275 is the ideal temperature with a range of 250-300. If the temperature gets to 300, close the air dampers; if below 250, add more charcoal. Halfway or 2/3 into cooking ribs, you will have to add 5-6 lbs of charcoal. On a rib, there is a wide and narrower side. | Try to add charcoal while ribs are insulated in the aluminum pan. You may need to clean the ashes while the ribs are in the pan. After 2 hours, discard pan and juices after removing from pan. After cooking ribs in pan for two hours, remove ribs, place directly back on the grill adding b-b-q sauce. Cook for one more hour and baste with sauce every 20 minutes. At this point the ribs should be almost falling off the bone. Ribs are ready to eat once sauce is caramelized. Total cook time is approximately 5 hours. | Jeff Long cooking ribs at the annual Long Memorial Day Picnic, 1984
52: 10-12 lbs. pork butt Biltmore dry rub, recipe below Wicker’s marinade 16 oz. apple juice, apple cider or your favorite fruit juice Trim fat from pork shoulder. Wash pork shoulder in cool water. Liberally coat with Biltmore dry rub. Marinate overnight in tin pan with Wicker’s marinade. The day you cook the pork, soak mesquite wood chips in water for one hour. When smoker | temperature remains steady at 300, place pork shoulder directly on grill. Grill for 5 hours over indirect heat, basting with marinade every hour. During the 6th hour, transfer pork shoulder back to the tin and add the cider or juice and cover with heavy-duty aluminum foil and grill for an additional 4 hours. Allow pork to rest for 15 minutes. Even if you don’t plan on eating all the pork that night, you should still remove the bone and pull all the pork, removing as much fat as you can. This is nearly impossible to do once the meat cools down. | Daddy's Pork Shoulder | North Carolina Cider Vinegar B-B-Q Sauce 1 1/2 cups cider vinegar 1/3 cup brown sugar 1/4 cup ketchup 1 tablespoon hot sauce Stir together all ingredients in a small saucepan; cook over medium heat, stirring constantly 7 minutes or until sugar dissolves. Turn temperature down to low and allow the sauce to reduce by half so that it resembles to consistency of b-b-q sauce. | 1/2 teaspoon salt 1/2 teaspoon onion powder 1 teaspoon Worcestershire sauce
53: Biltmore Dry Rub 1 tablespoon brown sugar 1/2 teaspoon onion powder 1/2 teaspoon ground celery seeds 1/2 teaspoon garlic powder 1 1/2 teaspoon paprika 1/2 teaspoon pepper 1/4 teaspoon dried rosemary 1/4 teaspoon ground sage 1/4 teaspoon dried dill weed Combine ingredients. Store in an airtight container up to 6 months. Use to season lamb, chicken, steak, or pork. Use this recipe as a base and add seasonings to taste, beginning with paprika. | Daddy teaching Brant how to smoke a pork shoulder and sausage on the Green egg | Continuing the family tradition of taking the Long babies on 4-wheeler rides around the yard.
54: Mother's Slaw 1/2 head of cabbage carrot shavings 1/4 cup mayonnaise 1 1/2 tablespoons cider vinegar, more to taste Cut cabbage into shavings. Add carrot shaving to cabbage. Mix mayonnaise, vinegar, salt and pepper in a separate bowl. Stir in half the mayonnaise mixture in with cabbage at first. If you need more mayonnaise, then add it one tablespoon at a time being careful you don’t add too much. Season with salt and pepper. | Jenn’s Potato Salad 8 red new potatoes, diced into 1/2 inch cubes 2 stalks of celery, cut down center into 2 or 3 long strips, finely chopped 3 bunches green onions, finely chopped (cut from the white to dark green part) juice of 2 lemons 3 tablespoons parsley, finely chopped, more to taste mayonnaise Boil potatoes until just tender, not mushy. Immediately drop in ice bath to stop the cooking process. Add lemon juice of 1 1/2 lemons to potatoes as well as plenty of salt and pepper. Let sit for 20 minutes. Mix in mayonnaise to desired consistency. Add celery, green onions and parsley to your liking. (I like lots of celery.) Taste and add more lemon juice and salt and pepper if necessary. It should have a lemony-tang to it. Best made the day before. | The potato salad pictured was made using leftover grilled potatoes. It gave the potato salad a unique flavor, but I prefer the cooking method referenced in the recipe. | New York City, 2011
55: Mother and Daddy’s Baked Beans 2 cans pork-n-beans, drained and fat piece removed 1/2 small onion, chopped green bell pepper , diced squirt of ketchup couple squirts of mustard 3 T brown sugar several squirts of b-b-q sauce molasses, (optional) Cook onion & pepper until tender being careful not to overcook or brown. Add all ingredients except beans and mix well. Add beans last and carefully mix together. You can either just let simmer on stove top or put in the oven @ 325 for 15 minutes or so just until bubbly. I like to also add Rendevous seasoning on top. | 2011 Long-Hall Memorial Day Picnic
56: Tzatziki Sauce 1 cup Greek yogurt 1 cucumber, seeded and shredded with a cheese grater 3/4 cup feta cheese juice of lemon salt pepper Mix all ingredients together. Best if made at least a few hours before eating. | Afghan Kabobs The cilantro is the secret ingredient of this delicious recipe. Brant knocked my socks off with this recipe! 2 lbs. leg of lamb, trimmed and cut into 1x1 cubes 1 1/2 teaspoon cayenne pepper 3 tablespoons red wine vinegar 1 tablespoon onion powder 1 tablespoon cumin 1 tablespoon salt 1 tablespoon garlic powder cilantro, chopped 2 cloves of garlic, minced tzatziki sauce Mix all spices, vinegar, and cilantro together. Marinate lamb in mixture for at least 1 hour. Grill until lamb is nicely charred. Serve with naan bread, tzatziki sauce, Basmati rice, sliced raw onion and tomatoes. | I had no idea Brant was such an grill-master when I married him! How lucky am I?! Vivian loves to hang out with Daddy while he grills.
57: Banana Crumb Muffins 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 3 ripe bananas, mashed 1 teaspoon vanilla 1/2 teaspoon nutmeg 3/4 teaspoon cinnamon 3/4 cup sugar 1 egg, beaten 1/3 cup butter or oil 1/3 cup packed brown sugar 2 tablespoons all-purpose flour 1/4 teaspoon cinnamon 1 tablespoon butter, softened Preheat oven to 375. Mix flour, baking soda, baking powder and salt. In another bowl, mix bananas, sugar, egg, vanilla, nutmeg, cinnamon and butter (or oil). Stir banana mix into flour mix until moistened. Spoon batter into lined muffin tins. Mix brown sugar, flour, cinnamon and butter into crumbly texture. Sprinkle over muffins. Bake 18-20 minutes. | Fluffy Pancakes 2 cups Bisquick 1 1/4 cups milk 1 egg 1 tablespoon sugar 1 1/2 teaspoons baking powder 1 1/2 tablespoons lemon juice 1 1/2 teaspoons vanilla Stir all ingredients. Refrigerate for 30 minutes or up to overnight. Heat stove to medium-high and melt a pat of butter. Using a gravy ladle, pour into a buttered cast iron skillet. Cook until golden brown on each side. | Brunch | Mommy's birthday breakfast
58: Blueberry Muffins 1 1/2 cup all-purpose flour 3/4 cup sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1 cup blueberries, fresh or frozen 1/3 cup milk Preheat oven to 400. Combine flour, sugar, salt and baking powder. Place vegetable oil into measuring cup, then egg and pour enough milk into cup to fill up to 1 cup. Mix with flour mixture. Fold in berries. Fill 8 lined muffin tins 3/4 full. Bake for 20-25 minutes. | Greek Frittata 7 eggs 1/2 onion, chopped 8 oz. mushrooms, sliced 2 cups spinach 1/3 cup milk 1/4 cup feta cheese 1/4 cup asiago cheese or Parmesan kalamata olives, chopped 5 garlic cloves, minced Sauté mushrooms, onion and garlic in olive oil over medium heat for 3-4 minutes. Whisk eggs and milk in a mixing bowl. Pour eggs into skillet. Add spinach, feta cheese and kalamata olives. Cook on low to medium heat for 5 minutes. Grate 1/4 cup Parmesan or asiago cheese over top of eggs and bake in the oven at 400 until brown. | Vivian in her straight-jacket
59: Len Frey’s French Toast This is our Saturday morning breakfast ritual. I’ve made this using many different types of bread and Pugliese is our favorite. Experiment to find your favorite bread. Anything other than sandwich bread works well. Depending on how soggy you like the bread, adjust the soaking time accordingly. 1/2 loaf of Sourdough, Pugliese or your favorite bread 3 eggs, beaten 1 cup milk, more as needed 1 teaspoon cinnamon 2 tablespoons vanilla Coconut oil Mix eggs, milk, cinnamon and vanilla in a large baking dish or shallow pan. Cut bread into 1-inch thick slices. Soak the bread in the milk and egg mixture for about 45 minutes turning once until the bread is fully saturated. Add more milk if needed. Heat 2 tablespoons of coconut oil in cast iron skillet over medium heat. Once oil is completely melted, add the French toast. Cook until golden brown on both sides, usually about 8-10 minutes to ensure the egg is cooked fully on the inside. I like to dust my French toast with powdered sugar and top it with high quality maple syrup or my favorite double-berry jam. | Vivian, Len and Linda Frey, 2011 | Tres, Len and Brant, 1974
60: Coconut Cream Pie I have doctored up this recipe to my liking by using coconut oil instead of butter and omitting all of the heavy cream the original recipe called for. 3 cups milk 1 envelope (about 2 1/2 teaspoons) unflavored gelatin 1/2 cup sugar 1/4 cup cornstarch 1 large whole egg 3 egg yolks (save the egg whites for the meringue) 2 tablespoons coconut oil 1 tablespoon + 1 teaspoon vanilla 1 1/2 cups sweetened shredded coconut, lightly toasted 1 baked pie shell or graham cracker crust 3 egg whites (leave at room temperature for at least 30 minutes before using) 1/4 teaspoon cream of tartar 1 tablespoon sugar Dissolve gelatin in 1/2 cup cold milk, stirring once or twice to moisten. Set aside to soften for about 5 minutes. Separate the eggs. Whisk the egg and egg yolks, cornstarch, and sugar until well blended. Bring the remaining 2 1/2 cups milk nearly to nearly a boil in a heavy saucepan over medium heat. Gradually whisk a little of the hot milk into the gelatin mixture; repeat this process once or twice using about 3/4 cup of the hot milk total. Be careful not to pour too much hot milk in at a time as the eggs will scramble if you’re not careful. Pour the warmed gelatin mixture into the saucepan with the hot milk and bring the mixture to a boil. Boil, whisking constantly, for about 2 minutes. Whisk in the coconut oil and vanilla until smooth. Stir in 1 cup of coconut. Refrigerate this cream mixture for 30 minutes. | D | E | S | S | E | R | T
61: Sprinkle 1/2 cup of coconut in the bottom of the baked pie shell. Pour the filling into the cooled baked pie shell. To make the meringue, beat the egg whites for two minutes and then add the cream of tartar and 1 tablespoon of sugar. Beat eggs an additional 5 minutes. Top the pie filling with the meringue and bake at 325 for 20 minutes. Begin checking after 15 minutes to avoid burning the meringue. Chill pie for a few hours to set. Graham Cracker Crust 1 sleeve of graham crackers, crushed 4 tablespoons of butter, melted 1/3 cup coconut Melt butter. Add crushed graham crackers and coconut and mix with hands. You may need to add more butter or crackers. Press into the bottom of a pie plate. | Helping Mimi's blow out the birthday candles on her coconut pie
62: Maxine Hall’s Lemon Pound Cake 1 box of Duncan Hines Pudding Cake Mix Yellow 2/3 cup vegetable oil 2/3 cup water 4 eggs 1 box of small lemon jello (you can use sugar free) *orange jello can be substituted. Mix all ingredients with a beater. Pour into greased & floured bundt pan. Bake at 350 for approximately 30 minutes or until lightly brown on top & done in center. | Glaze: 1 tablespoon grated lemon zest 1 tablespoon grated orange zest 1 1/2 tablespoons fresh orange juice 1 1/2 tablespoons fresh lemon juice 1 cup powdered sugar Mix all ingredients together. While cake is still hot, prick top of cake randomly with a fork & drizzle glaze over cake. | CP and Maxine Hall on their honeymoon, 1951 | CP and Maxine Hall, Jeff and Marilyn Long, 1981
63: Boo’s Banana Split Cake 9 Honey Grahams crackers, crushed (about 1 1/2 cups) 1/2 cup sugar, divided 1/3 cup butter, melted 2 pkg. (8 oz. each) cream cheese, softened 1 can (20 oz.) crushed pineapple in juice, drained 6 bananas, divided 2 pkg. (3.4 oz. each) vanilla flavor instant pudding 2 cups cold milk 2 cups thawed cool whip, divided 1 cup chopped Pecans Mix graham cracker crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min. Beat cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple. Beat pudding mixes and milk with whisk 2 min. until well blended. Stir in 1 cup cool whip; spread over banana layer in pan. Top with remaining cool whip. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Top with nuts. | Blake and Christy Cox, Italy 2010 | Christy, Jeff, Jenn & Hooch, 1995
64: Jenn’s Soft Chocolate Chip Cookies These are the most soft chocolate chip cookies you will ever taste. Be sure to use milk chocolate chips instead of semi-sweet chocolate. If you increase the amount of vanilla pudding mix, the softer these become. 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 3/4 cup packed brown sugar 1/4 cup white sugar 1 (3.4 ounce) package instant vanilla pudding mix 2 eggs 1 tablespoon vanilla extract 2 cups milk-chocolate chocolate chips 1 cup chopped walnuts Preheat oven to 350. Sift together the flour and baking soda, baking powder, and salt and then set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Stir in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto the baking stone. Bake for 8 to 10 minutes in a preheated oven. The cookie should be a bit underdone when you take it out of the oven as it will continue to cook. Carefully transfer the cookies onto a cooling rack. | Dinner is served. Wearing Grandma's apron.
65: This is my Grandma Long's recipe. In the summer when Boo & I would stay with her, she would make this pie along with her delicious fried chicken and biscuits. | Dorothy H. Long | I attribute my love of cooking today to my dear Grandma. She always encouraged us to cook along side her.
66: 1 package (8 squares) Baker's Semi-sweet baking chocolate, divided 1 package (2-layer size) chocolate cake mix 1 package (4-serving size) Jell-O chocolate flavor instant pudding and pie filling 4 eggs 1 cup sour cream 1/2 cup oil 1/2 cup water 1 tub (8 oz.) frozen Cool Whip whipped topping 2 tablespoons sliced almonds Preheat oven to 350 degrees. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares, set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil, and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes. Stir in chopped chocolate. Spoon into prepared pans. Bake 30-35 min, or until wooden toothpick inserted in center comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pan. Invert onto racks; gently remove pans. Cool cakes completely. Place frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on high 1 1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place 1 cake layer on serving plate; top with 1/4 of the chocolate mixture and the second cake layer. Spread and side with remaining chocolate mixture. Garnish with sliced almonds. * This is the best chocolate cake ever. It is so moist; especially, the next day. I have made cupcakes using this recipe and they were just as delicious! | Boo's Chocolate Fudge Layer Cake | 2009 | 1990
67: From the beginning Brant and I have enjoyed preparing meals together. Coq au vin was the dish that started our culinary adventures in the kitchen. Our love for each other and cooking has grown ever since that first meal. We hope you enjoyed this short collection of recipes. Brant, Jenn and Vivian Frey