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RECIPES

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FC: Recipes

1: Favorite Recipes and "Secret" Recipes from friends, family and many other places.....

2: Appetizers and Dips

3: CHIPOTLE LIME GRILLED CORN 8 ears of fresh corn, shucked 1 stick butter 2 chipotle chilies, diced 2 tsp adobo sauce juice of 1/2 lime sea salt to taste Add diced chilis, adobo sauce, and lime juice to melted butter. Place corn on grill over medium heat. Baste generously with butter mixture. Turn corn frequently, basting each time. Corn is done when kernels are deep golden brown and slightly separated. Removed and baste one more time. Sprinkle with sea salt and serve. | Easy Queso Dip 2 cup velveta cheese diced into cubes 1 can nallY's beanless chili Add both ingredients together in a pan over medium heat sTir frequently until combined.

4: ARTICHOKE SPINACH DIP 1 c chopped artichoke hearts (canned or frozen and thawed) 1/2 c frozen chopped spinach, thawed 8 ounces cream cheese 1/2 c grated parmesan cheese 1/2 tsp crushed red pepper flakes 1/4 tsp salt 1/8 tsp garlic powder Dash ground pepper Sliced, toasted bread Crackers or Chips | Directions: Boil spinach and artichoke hearts in 1 cup of water in a small saucepan over medium heat until tender, about 10 minutes. Drain in colander. Heat cream cheese in a small bowl in microwave set on high for 1 minute. Add the spinach and artichoke hearts and stir well. Add the remaining ingredients to the cream cheese and combine. Serve hot with crackers, chips or toasted bread for dipping.

5: HECTOR'S SALSA | 6 medium tomatoes (can use canned diced) 12 green onions 3-6 serrano chilis 1 clove garlic 2-3 tbs chopped cilantro salt to taste 1/2 lime or lemon (optional) In large pan add small amt of oil. Blacken onions, serranos, and garlic. Blend tomatoes and cilantro together and place in large bowl. Cool onion mixture slightly then place in blender or food processor and chop to desired chunkiness. Add to tomatoes and stir. | Salsa Fresca/Pico de gallo | 6 tomatoes 1/2 yellow onion 2-3 jalepenos 2-3 tbs cilantro Chop all ingredients and mix together. Salt to taste.

6: SALADS, DRESSINGS, SAUCES, and RUBS

7: Pesto Sauce 1 large bunch of basil 2 tbs pine nuts 4 cloves garlic salt and Pepper to taste 1/4 c olive oil 1/3 c Parmesan cheese, finely grated Toast pine nuts, carefully as not to burn them!! Food process above ingredients. Cocktail Sauce 1 c ketchup 2-4 tsp horse radish squeeze of lemon dash of garlic salt Add chili sauce for spice if desired Tartar Sauce Mayo, dill, dill relish, lemon, and garlic salt. | Pats Beer Can Chicken Rub 2 tbs smoked paprika 2 tbs salt 2 tbs cayenne pepper 1 tbs ground cumin 2 tsp dried thyme 2 tsp dried oregano 2 tsp black pepper 2 tsp garlic powder Mix together

8: CREAMY TOMATILLO DRESSING 1 c Mayo or sour cream 1 packet buttermilk ranch 1/2 c buttermilk Cilantro (1 or more cups) 1 garlic clove 1/4 tsp or more cayenne pepper 3 quartered tomatillos Food process all ingredients and let sit overnight in the refridgerator. COLESLAW DRESSING 1/2 c mayo 2 tbs vinegar 2 tbs sugar 1 tsp celery seed 1/4 tsp salt Mix all ingredients together. | Red Wine Mushroom Sauce for Prime Rib 2 Tbs beef drippings 16 oz. baby bella or other mushrooms 1/2 tsp rosemary 1 c chicken broth 3/4 c red wine 1 tbs dijon mustard 1 tsp corn starch dissolved in 2 tsp water Saute mushrooms in a hot skillet with small amt of oil until browned. Mix broth, wine and mustard together then add to mushrooms. Simmer for about 3 minutes to reduce. Pour mushroom sauce into a bowl; set aside. Add beef drippings to sauce pan. Return mushroom sauce to pan with beef drippings. Add cornstarch mixture and simmer until thickened.

9: SPICY STEAK MARINADE 1 1/2 lbs steak (sirloin/tri tip/round) 1/3 c soy sauce 1/3 c chili garlic sauce 1/4 c water 1 tbs Worcestershire sauce 1 tbs dried parsley 1 tsp dried oregano 1/4 tsp black pepper 1/4 tsp garlic powder 1/8 tsp chili powder 1/8 tsp ground mustard Marinate for 2-4 hours. Grill! | STRAWBERRY SPINACH SALAD Add spinach, sliced strawberries, slivered almonds, and red onion to a large salad bowl. Dressing: 1/4 tsp worchestershire sauce, 1 1/2 tsp minced onion, 1 1/4 tsp paprika, 2 tsp sesame seeds, 1/2 c oil, 1/2 c sugar, 1/4 c vinegar, 1 tbs poppy seeds. Put all ingredients in blender.

10: BROCCOLI SALAD 1 1/2 lbs chopped broccoli 1/2 c raisins 1/4 c green onions or red onions, chopped 1/2 c sunflower seeds 6 slices bacon crumbled or bacon bits Dressing: 3/4 c mayonnaise 1 1/2 tbs vinegar 1/4 c sugar Mix all ingredients together. | MOM'S POTATO SALAD 10-20 red potatoes 3-5 hard boiled eggs 1/2 cup red onion, finely diced, or to taste 1-2 tbs dry or fresh parsley season salt, garlic salt and pepper to taste 1/2-1 cup mayonnaise 1/4-1/2 cup Girard's Original Dressing Boil potatoes for 10-15 minutes, soft but firm, do not remove skin. Allow to cool then chop into bite size pieces. Crumble hard boiled eggs in to potatoes using fork. Add onion and seasonings. Add mayo and Dressing then mix. May garnish with fresh parley and sprinkle with paprika.

11: Vietnamese Noodle Salad with Pork 8 oz. dried rice vermicelli PORK: 1/4 cup sugar 2 large shallots, sliced, or 5 scallions (white parts only), chopped 2 tsp. fish sauce 2 tsp. soy sauce Pinch salt 2 Tbs. vegetable oil 1-1/2 lb. pork loin or sirloin, sliced into large pieces about 1/4-inch GARNISH: 2 cups washed and shredded romaine, red, or green leaf lettuce 2 cups fresh, crisp bean sprouts 1-1/2 cups peeled, seeded, and julienned cucumber 1/3 to 1/2 cup roughly chopped or small whole mint leaves 1/3 to 1/2 cup roughly chopped or small basil or Thai basil leaves 2 Tbs. chopped roasted peanuts 12 sprigs fresh cilantro 1 recipe Nuoc Cham (Vietnamese Dipping Sauce) Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Rinse them in a colander under cold water just until they're cool . Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated. Marinate and cook the pork: Combine the sugar with 1/2 cup water in a small saucepan. Bring to a boil over medium heat. Stir a few times and allow to simmer until the sauce turns deep brown, about 15 minutes. Meanwhile, have some extra hot water ready on a back burner. Once the sauce reaches the desired color, carefully add 4 to 5 Tbs. hot water to slow the cooking and thin the sauce. (Be sure to hold the pan away from you so that none of the hot caramel splatters on you when you add the water.) If necessary, add more hot water. The sauce should only be thick enough to coat the back of a spoon. Set aside to cool. Pound the shallots in a mortar and pestle or mince by hand. Transfer the shallots to a mixing bowl and combine with the fish sauce, soy sauce, salt, vegetable oil, and cooled caramel marinade. Stir well to blend. Add the pork slices and let marinate for 20 minutes. Cook the pork until just done, about 2 minutes on each side. Let the pork rest for 10 to 15 minutes, and cut into thin strips. Nuoc Cham sauce 1 clove garlic 1/2 tsp. ground chile paste; more or less to taste 2/3 cup hot water 1/4 cup granulated sugar 1/4 cup fish sauce 2 Tbs. fresh lime juice 2 Tbs. shredded carrots (optional) | APPLEBEE'S CHINESE CHICKEN SALAD Chicken: 1 egg 1/2 cup milk 1/2 cup flour 1/2 cup corn flake crumbs 1 teaspoon salt 1/4 teaspoon pepper 1 boneless, skinless chicken breast half oil for frying MAY SUBSTITUTE PANKO BREAD CRUMBS Salad: 3 cups chopped romaine lettuce 1 cup red cabbage 1 cup napa cabbage 1/2 carrot, julienned or shredded 1 green onion, chopped 1 tablespoon sliced almonds 1/3 cup chow mein noodles Dressing: 3 tablespoons honey 1 1/2 tablespoons rice wine vinegar 1/4 cup mayonnaise 1 teaspoon Grey Poupon Dijon Mustard 1/8 teaspoon sesame oil (DOUBLE DRESSING RECIPE)

12: SOUPS AND SIDE DISHES

13: POTATO CASSEROLE (FUNERAL POTATOES) 1 c grated cheddar cheese 1 c green onion, finely chopped 8 cooked potatoes, peeling and grated or 1 bag of frozen hash browns 1 can cream of chicken soup 1 1/2 c sour cream Combine all ingredients and put in casserole dish. Cover with corn flakes and dot with 2 tbs butter. Bake at 350 degrees for 30-45 minutes. | Rosemary Potatoes Red or russet potatoes as many as desired. Butter Olive oil 1 tbs dry or fresh rosemary garlic salt pepper. Slice or dice potatoes Add butter and olive oil Cover potatoes with garlic salt, pepper, and rosemary. Place in a tin foil pocket. Cook on the BBQ. | Brussel Sprouts Clean and cut in half. Toss in olive oil and 2 cloves minced garlic add kosher salt. Spread on cookie sheet. Roast at 350 degrees for 15 minutes Put in serving dish and toss with 3 TBS butter and 3 TBS lemon juice and 1/3 cup parmesean cheese. Serve.

14: SWEET POTATO CASSEROLE 2 1/4 lbs sweet potatoes, peeled and chopped 1 cup half-and-half 3/4 c packed brown sugar 1 tsp salt 2 tsp vanilla extract 2 large eggs Cooking spray Topping: 1 1/2 c miniature marshmallows 1/2 c flour 1/4 c brown sugar 1/4 tsp salt 2 tbs chilled butter, cut into small pieces 1/2 c chopped pecans, toasted | Preheat oven to 375 degrees. To prepare potatoes, place potatoes in pot and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender. Drain, cool slightly. Place potatoes in a large bowl. Add half and half, sugar, salt and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13x9 inch backing dish coated with cooking spray. To prepare topping, sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, salt in a medium bowl. Cut in the butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans, and sprinkle over potato mixture and marshmallows. Bake at 375 degrees for 30 minutes or until golden brown.

15: BETTY CROCKER'S CLASSIC STUFFING 12 c bread, cubes 1 c unsalted butter 3/4 c minced onion 1 1/2 c chopped celery, stalks and leaves 1 c chopped mushroom (optional) 2 tbs salt 1 tsp pepper 1 tbs ground sage no salt added chicken broth (optional) 1. In a large skillet over medium heat melt the butter, then saute the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally. 2. Stir in the salt, pepper, and sage and cook for an additional 3 minutes. 3. Place the bread cubes into a large, deep bowl. 4. Pour 1/4 c of the butter/celery mixture over the cubes and toss well, then repeat steps until all the butter mixture is used. 5. Toss the cubes thoroughly to coat. 6. (Regarding the optional chicken broth: for dry stuffing, add little or no liquid; for moist stuffing mix in lightly with fork just enough | chicken broth to moisten dry crumbs.) Let cool and use as stuffing for the turkey. 7. We've made this stuffing in the crockpot, as well, adding chicken broth for moistness.

16: Aunt Debi's CHEESE POTATO GRATIN 1 tbs unsalted butter,cut into small pieces let come to room temp 2 cloves garlic minced 2 TBS chopped fresh basil 1 tsp finely chopped thyme 1/4 tsp salt 1/8 tsp white pepper 1 c (4oz / 125 g) crumbled Gorgonzola cheese 3 lbs white, red, yellow fleshed or baking potatoes 1 1/2 c half and half 2 TBS chopped fresh parsley Preheat oven to 375 degrees. Brush baking dish/sides with butter. In small bowl stir garlic, basil,thyme, salt, white pepper and Gorgonzolla. Layer 1/3 of potatoes in bottom of prepared dish. Sprinkle with 1/3 of herb-cheese. Repeat lays. Pour 1/2 and 1/2 over the potatoes and sprinkle the remaining her-cheese mixture over the top. Dot with butter. Butter a piece of aluminum foil large enough to cover dish an place it buttered side down on the dish. Bake 30 minutes. Remove foil and continue to bake until top is brown and crusty, 30 to 40 minutes longer. during the last 30 minutes baste potatoes occasionally with liquid that forms. Sprinkle with parsley and serve.

17: Aunt Debi's CRANBERRY CHUTNEY You can make chutney out of almost anything, mangoes, peaches, apricots..... 1 c sliced onions 1 c water 3/4 c dark brown sugar 1/2 c cider vinegar 2 granny smith apples, peeled, seeded and diced Seasoning: 1/2 tsp salt 1/ tsp fresh ginger 1/2 tsp mace 1/2 tsp curry powder 1/2 c currants (small black raisins) 1 qt cranberries, washed zest of 2 oranges juice of 2 oranges strained. Simmer the onions for 30 min with the water and sugars. Stir in vinegar, apples, seasoning and orange zest. Boil slowly 30 minutes or longer, then stir in the cranberries, currants and orange juice. Boil slowly 10 minutes or until the cranberries burst. Taste, correct seasoning, it should not be too sweet.

18: CLAM CHOWDER 2 large cans or 3 small cans of chopped clams and their sauce 1 small onion finely chopped 3 celery stalks, chopped 1-2 carrots, finely chopped 5-6 potatoes peeled and chopped 1/2 tsp thyme Salt and pepper to taste 1 clove garlic, chopped 1 tbs parsley 6 pieces of bacon, cooked and crumbled 1 cup half and half 1 1/2 cup milk Corn starch as needed for thickening | Saute onions, celery, carrots, and garlic until soft. Add clams and the juice from their cans. Add 1-2 bay leaves and spices. Add chopped potatoes and simmer 10-15 minutes. Add milk and half and half. Return to simmer. Add corn starch as needed for thickening. Sprinkle with bacon and soup crackers as desired.

19: CHICKEN NOODLE SOUP 4 chicken thighs, boil with onion salt, season salt 1 can vegetable broth 1 can chicken broth 1 can corn 1 can green beans or peas 1 c chopped celery 1 c chopped carrots Add some water Seasoning: Lawry's Season Salt Celery salt Parsley Onion Salt | Add 1 tbs oil to pan, cook onions, celery and carrots for 2-3 minutes. Add chicken. Add stock and other vegetables and bring to a boil. Simmer 10 minutes then add Egg noodles and simmer for 10 additional minutes.

20: Minestrone Soup | 2 TBS olive oil 1 Chopped onion 2 c chopped zucchini 2 stalks celery sliced 2 carrots sliced 2 pkgs frozaen spinach 1/2 head cabbage shredded 1 can tomatoes 1 can tomato sauce 1 can green beans 1 can kidney beans 1 can white beans 4 c chicken broth 1/2 c red or white wine 2 or 3 cloves of garlic ( to taste) 1/2 tsp thyme 1/2 tsp orengeno 1 TBS basil 1 TBS parsley Grated Parmesan cheese (optional) | Saute onion, celery, garlic, zucchini. Add carrots in olive oil for 5 minutes. Add chicken broth, cabbage and spinach and cook for 5 minutes. Add beans red wine, tomatoes and tomatoe sauce, bring to a boil for 2 minutes. Simmer for 1 to 2 hours. Cook pasta seperately and add to soup at the end of cooking time. All ingredients are adjustable to taste. Both may be added to keep soup consistency. I add an extra TBS basil.

21: RATATOUILLE 1 small eggplant, peeled, diced and salted (to sweat) 1 red pepper chopped 1 green pepper chopped 2 zucchini sliced 1 yellow squash sliced 1 large onion chopped 1 lb fres tomatoes, skinned and chopped or 1 15 oz can diced tomatoes 2 cloves garlic, minced 1 1/2 tsp kosher salt 1/8 to 1/4 tsp red pepper flakes ( to taste) 1 tsp thyme 1 tsp basil 1/2 tsp rosemary 1/2 c red or white wine Saute onion peppers and zucchini in olive oil for 3 to 4 minutes. Add eggplant, continue to saute up to 10 minutes. Add tomatoes wine and spices, bring to a boil, simmer for 45 minutes. Serve with Sin Bread Sin Bread 1 loaf french bread 8 oz cream cheese 1 stick butter 1 tsp poppy seeds 3 TBS chives 2 c grated swiss cheese. Melt ingredents except swiss cheese, spead on bread, top with swiss cheese and bake at 350 for 15 minutes or until bubbly.

22: Thai Chicken Soup Tom Ka Khai Ingredients: Tom Ka curry paste 1 can coconut milk 2-4 cups water or chicken stock 2 tomatoes diced 1 onion cut to desired size 1-2 green bell peppers cut into strips 1 package cut mushrooms 1 can bamboo shoots Garnish with thai chilis, cilantro, and lime wedges. Serve over white rice. | Pam's Potato Soup 5-6 potatoes, peeled and chopped 1 small onion, chopped 1/2 bag julienned carrots 1 tbs parsley 1 stick butter 1 cup water 5-6 cups milk 1/2 cup flour 2 chicken bouillon cubes Saute onion in butter then add potatoes, carrots and water. Cook until veggies are tender. When tender add to white sauce. In a separate pan add milk and flour, sir until thickened then add chicken bouillon.

23: Market Street Clam Chowder 1 c each diced potatoes, celery, leeks, onions, and green peppers 3/4 c chopped clams 3/4 tbs coarse ground black pepper 1 1/2 tbs salt 3/4 tbs whole thyme 6 bay leaves 1 tsp Tabasco 3/4 c sherry wine 2 c water 3/4 c clam juice 3/4 c melted butter 1 cup flour 2 quarts of half and half Directions: Combine melted butter and flour in oven proof container and bake at 325 for 30 minutes. In large sauce pan combine remaining ingredients except half and half. Simmer until potatoes are thoroughly cooked. Stir butter flour mixture into chowder until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half and half until blended. | Heat to serving temperature. OPTIONAL changes: Use 2 sticks of butter More clam juice More potatoes 2 cans of clams

24: MAIN DISHES

25: CHILI VERDE 6-8 lean boneless pork chops 3 1/2 cups chili chopped small 1 small onion, chopped 3/4 tsp garlic powder 1-2 tbs cumin 6 c water 1 small can mexican salsa (optional) Rue to thicken: 1/2 c vegetable oil 8 tbs flour 4 tsp salt | Either boil or fry the pork chops. Cube in small bite sized pieces or shred. Put into a large skillet or sauce pan. Add chopped chili, onions, garlic and cumin. Mix well and add liquid. Simmer. In a separate skillet, prepare rue and brown lightly (over browning will result in burned taste). Add rue slowly to mixture stirring constantly until thick. Simmer at very low heat until ready to serve.

26: GRAM'S RIBS 3-4 lbs Country style ribs 1 lemon 1 large onion 1 cup ketchup 1/3 cup Worchestishire sauce 1 tsp chili powder 1 tsp salt 2 dashes tobasco 1 1/2 cup water Set oven to 450 degrees. Place ribs in shallow roasting pan. Roast at 450 degrees for 30-40 minutes with onion and lemon. Combine remaining ingredients and bring to a boil in a sauce pan. Pour over ribs. Continu3 baking @ 350 degrees for 45 minutes to 1 hour. base ribs regularly. | GRAM'S SLOPPY JOE'S 2 lbs hamburger 1 1/2 cup BBQ sauce, kraft honey 1/2 cup chili sauce 1 cup celery (optional) 3/4 cup brown sugar 1/2 cup green/red pepper 1/2 cup onion 1 tsp salt 3 tbs flour after browning meat. Brown meat, add flour, add remaining ingredients. Simmer over low heat until ready to serve.

27: GRAM'S COCA COLA CHICKEN 10-12 skinless chicken thighs 1 can coke (12 oz) 1 1/2 cups ketchup 1/2 cup chilli sauce 1 packet lipton onion soup mix If chicken thighs are not skinless, brown thighs and remove skin. Mix remaining ingredients and place in crock pot over low heat. Add chicken. Cook for 4-6 hours until chicken is tender. | Shrimp Scampi 2 lb shrimp, peeled and deveined salt and fresh ground black pepper Olive oil 1 small onion, sliced thinly 2 tbs chopped garlic 1 lemon, juiced 1/2 c white wine 1/2 cup shrimp stock (or use chicken) 2 tbs cold butter 2 tbs chopped parsley leaves Lemon slices, for garnish Rice or noodles, as accompaniment Directions: Season shrimp with salt and pepper. Heat a large saute pan over medium-high heat. When the pan is hot, add enough oil to lightly coat the pan. Add the shrimp and quickly saute until just starting to turn pink, but not cooked through. Remove from the pan and set aside. Add the onions and saute just until they begin to soften, about 3 minutes. Add the garlic and cook another 30 seconds. Add the lemon juice, white wine, and stock, and reduce by 2/3, about 5 minutes. Add shrimp back to the pan and swirl in the butter. Finish with the parsley and check for seasoning. Serve over rice or noodles with lemon wedge garnish.

28: Mom's Shrimp Scampi 2 lbs raw shrimp (cleaned) 4 TBS butter 2+ TBS olive oil 2 TBS parsley (dried) 2 TBS basil (dried) 3 to 5 cloves garlic 3/4 green onions, chopped 1/2 to 1 cup white wine pasta parmesean cheese to garnish Melt butter with olive oil. Add garlic, parsley and basil, saute for 1 minute. Add wine and bring to a boil until wine is evaporating. Turn down medium heat. Add shrimp, cook until down side is pink and flip and cook the other side until pink, about 3 minutes, in large pan. Thicken sauce with cornstarch if you want it thicker, I do. Add green onions. Spoon over fetticcini or linguini noodles. Sprinkle parmesean. Serve with sour dough bread.. | Grandma Mickey's Chicken Caccitora 6 to 8 chicken thighs OR 4 to 6 skinless chicken breasts 1 large can diced tomatoes 2 green peppers 1 red pepper 1 lrg or 2 small onions 1 small can tomato sauce Rice or Pasta Brown chicken lightly on both sides. Add onion, diced tomatoes, juice and all and tomato sauce. Cover bring to a boil then turn down to medium low heat and cook for 45 minutes, stirring occasionally. Add sliced peppers and cook about 10 minutes or until tender. Serve over rice or pasta.

29: Alice Spring's Chicken Outback Steak House 1/2 c Dijon mustard 1/2 c honey 1 1/2 tsp vegetable oil 1/2 tsp lemon juice 4 skinless, boneless chicken breast halves 1 tbs vegetable oil 2 c sliced mushrooms (10-12) 2 tbs butter salt/pepper paprika 8 slices bacon, cooked 1 c monteray jack cheese 1 c cheddar cheese 2 tsp finely chopped fresh parsley (optional) Combine all ingredients for dressing. Pour about 2/3 of the marinade over the chicken and marinate for 2-3 hours. Reserve the remaining marinade. Preheat oven to 375 degrees. Heat skillet with 1 tbs oil over medium heat (use an oven proof skillet). Sear the chicken for approx 4 minutes on each side. Saute mushrooms in butter in a separate pan. | Brush each chicken with honey mustard marinade. Season chicken with salt, pepper and paprika. Stack bacon, then mushrooms, then cheese on each piece of chicken. Place pan in oven for approx 10-15 minutes. Serve extra marinade along side chicken. Thoughts for sides: Salad Baked potato

30: FISH PATTIES....SALMON, CRAB | 1 garlic clove 1 tsp dill 1 TBS flour 1 egg 1/2tsp paprika 1 tsp salt/season salt 1 tsp parsley 1c breadcrumbs/ 15 saltine crackers 1/4tsp lemon zest salmon, crab, tuna (Cooked) 11/2 lbs 1/2c mayo 1 tsp garlic powder 1 tsp soy sauce 1/4 tsp sesame oil 1 tsp dried mustard Mix up mayo mixture and set aside. Mix up dry ingredients and fish. Scrunch with your hands and make into equal sized patties. | Fry in olive oil, medium high heat for 3 to 5 minutes a side. Serve with mayo mixture. (Goes good with coleslaw and fries. Play with this recipe, maybe you need 2 eggs, more or less bread crumbs,add grn onions. Roll patties in flour before cooking, lots of options

31: Turkey Cooking Time Guide These times are based on placing the whole turkey on a rack in a roasting pan and into preheated 350 degree F oven. Weight of bird Roasting Unstuffed Roasting stuffed 10 to 18 lbs 3 to 3 1/2 hours 3 3/4 to 4 1/2 hours 18 to 22 lbs 3 1/2 to 4 hours 4 1/2 to 5 hours 22 to 24 lbs 4 to 4 1/2 hours 5 to 5 1/2 hours 24 to 29 lbs 4 1/2 to 5 hours 5 1/2to 6 1/4 hours Cook the turkey until the skin is light golden brown and then cover loosely with a foil tent. During the last 45 minutes of baking remove the foil tent to brown the skin. Basting is not necessary but will promote even browning. (about 13 minutes a lb.) The only true test for doneness is the temperature of the meat. The turkey is done when the thigh meat reaches an internal temperature of 180 degrees. If you stuff the turkey it is important to test the temperature of the dressing. it should be 165 degrees. When the turkey is done remove from the oven and allow to stand for 20 to 30 minutes. This allows the juices to redistribute throughout the meat for easier carving.

32: Cafe Rio Barbacoa Pork 2 lbs. boneless pork ribs 1 12 oz.. can Coke (not diet – can use caffeine free) 1/4 c. brown sugar dash garlic powder 1/4 c. water Put the pork, 1 can of Coke (or Dr. Pepper) and 1/4 c. brown sugar in a Ziploc bag to marinade. Marinade for a few hours or overnight. Pour meat and marinade into crock pot. Cook for 4 hours on high or 8 on low. Keep lid on to retain liquid. Drain liquid. Shred meat with 2 forks when done. Put shredded pork and Barbacoa Enchilada Sauce in crock pot and cook on low for 2 hours. Enchilada Sauce: 1 cup Coke OR Dr. Pepper 1 can diced green chilies 1 cup red enchilada sauce 1/2 c. brown sugar In a food processor or blender, blend Coke, chilies, enchilada sauce and 1/2 c. brown sugar. | Cilantro Lime Rice 1 c. uncooked rice (long-grain, white rice) 1 tsp. butter or margarine 2 cloves garlic, minced 1 tsp. freshly squeezed lime juice 1 can (15 oz) chicken broth 1 cup water 1 Tbsp. freshly squeezed lime juice 2 tsp. sugar 3 tablespoons fresh chopped cilantro In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

33: (Cafe Rio Pork) Black beans 2 Tbsp. olive oil 2 cloves garlic, minced 1 tsp. ground cumin 1 can black beans, rinsed and drained 1 c. tomato juice 1 1/2 tsp. salt 2 Tbsp. fresh chopped cilantro In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. Creamy Tomatillo Dressing: 1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK) 1 c. mayonnaise 1 c. buttermilk 2 tomatillos, remove husk, diced 1/2 bunch of fresh cilantro 1 clove garlic juice of 1 lime 1 jalapeno (I used some jalapeno slices from a jar) Mix all ingredients together in the blender. | Meat sauce for pasta 1 lb lean ground beef 1/2 tbs minced garlic salt and black pepper 2 tbs- 1/4 c diced onions 1 (12 oz) can tomato paste 1 (15 oz) can crushed tomatoes 1/2 tbs beef base 1/2 tbs chicken base 1/4 c grated parmesan cheese 1 tsp garlic salt 1 tsp ground black pepper 1 tsp dried basil 1 tsp chopped parsley leaves Brown ground beef with minced garlic, salt and pepper to taste. Drain beef and set aside. Place oil and onions in a pan and saute until soft. Add tomato products. Fill the tomato puree can with hot water and dissolve beef and chicken base in the water. Add the mix to the sauce pan. Add all other ingredients and heat through. Once hot, add the ground beef and simmer on low for approx 1 hour.

34: Emeril's Canjun Jambalaya Ingredients: 12 medium shrimp, peeled, deveined and chopped 4 ounces chicken, diced 1 tablespoon Creole seasoning, recipe follows 2 tablespoons olive oil 1/4 cup chopped onion 1/4 cup chopped green bell pepper 1/4 cup chopped celery 2 tablespoons chopped garlic 1/2 cup chopped tomatoes 3 bay leaves 1 teaspoon Worcestershire sauce 1 teaspoon hot sauce 3/4 cup rice 3 cups chicken stock 5 ounces Andouille sausage, sliced Salt and pepper Emeril's ESSENCE Creole Seasoning: 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. | Directions: In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

35: Cordova Jambalaya Seasoning Mix: 1 tsp salt 1 tsp white pepper 1 tsp dry mustard 1 tsp ground red pepper 1 tsp gumbo file (if using shrimp) 1/2 tsp ground cumin 1/2 tsp black pepper 1/2 tsp dry thyme leaves 4 tbs margarine or butter 6 oz diced ham 6 oz polish sausage 1 1/2 c chopped onion 1 c chopped green bell peppers 2 cups uncooked converted rice 1 1/2 tsp minced garlic Combine seasoning. In a skillet melt butter on high heat add ham and sausage-cook for 5 minutes stirring occasionally. Add onions, bell pepper, seasoning mix, and garlic- stir and cook until brown 10-12 minutes. Stir occasionally scraping bottom of the pan. Sir in rice and cook for 5 minutes-sir and scrape pan. Add chicken stock and bring to a boil. Add shrimp and reduce heat. Simmer for 20 minutes. | Pork Roast Carnitas 1 tbs firmly packed brown sugar 1 tsp garlic powder 1 tsp onion powder 1 tsp dried oregano leaves 1 tbs beef base Freshly ground black pepper 1 4lb pork roast 1/2 c water Juice of l fresh orange Juice of 1 fresh lime 2 tbs soy sauce 2 tbs chopped fresh cilantro or 1 tbs dried Directions: Mix all above ingredients in crockpot. Place pork roast in mixture. Place on low for 4-5 hours or until able to shred meat. For faster cooking brown roast 1st or pressure cook prior to shredding meat. Serve in corn tortillas with pico de gallo, cheese, lettuce, and fresh limes.

36: Meat Loaf 2-3 lb tbs ground beef 2 eggs 1/4 c ketchup 1/4 c water 1/2 c onion 1 tbs worcestershire sauce 1 tsp salt 1 c bread crumbs (italian works good too) Beat eggs in large bowl. Blend remaining ingredients, mix in ground beef. Mold into loaf and place in cake pan. Cover with foil and bake at 350 degrees for approx 1 hour. When fully cooked remove foil. Coat top of meat loaf with glaze and broil. GLAZE: 1/2 c ketchup, 2-3 tbs brown sugar, touch of honey-mix. | Souvlaki 3/4 c vegetable 1/2 c lemon juice 1 tbs mediterranean oregano 2 tsp salt 1 tbs parsley flakes 2 tsp garlic powder 2 tsp accent 2 tsp pepper 1/4 tsp bon appetit Pork, turkey or chicken. Marinate at least 1/2 day or more.

37: CHICKEN TETRAZZINI Ingredients 9 tablespoons butter 2 tablespoons olive oil 4 boneless skinless chicken breasts 2 1/4 teaspoons salt 1 1/4 teaspoons freshly ground black pepper 1 pound white mushrooms, sliced 1 large onion, finely chopped 5 cloves garlic, minced 1 tablespoon chopped fresh thyme leaves 1/2 cup dry white wine 1/3 cup all-purpose flour 4 cups whole milk, room temperature 1 cup heavy whipping cream, room temperature 1 cup chicken broth 1/8 teaspoon ground nutmeg 12 ounces linguine 3/4 cup frozen peas 1/4 cup chopped fresh Italian parsley leaves 1 cup grated Parmesan 1/4 cup dried Italian-style breadcrumbs Directions: Preheat the oven to 450 degrees F. Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl. | Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken. Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes. Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended. Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

38: HOW TO COOK A PRIME RIB ROAST Use good digital instant read meat thermometer. It is crucial to allow the meat to come to room temperature to ensure even cooking. This means leaving it out up to 2 full hours right before roasting. Preheat oven to 450 degrees. Use a paper towel to pat the meat dry. Rub butter on the ends of the roast. Create a seasoning or paste with ingredients such a pepper, course salt, garlic and onion powder. Make a series of 1/2 inch deep slits all over the top of the roast as well as the sides. rub seasoning all over covering exposed meat. Cut garlic in half and insert in slits. Place the roast in a heavy metal roasting pan, bone side down. No matter what the size of the roast you have, you will start it in a 450 degree oven for 15 minutes, then reduce the temperature to 325 degrees for the balance of the cooking time. Every half hour baste the ends of the roast with drippings, (I dont do this.) Use your meat thermometer about a half

39: hour before the expected end of the roasting time. Insert it in the thickest part of the meat not touching the fat or bone. When the internal temp is 120 pull it out of the oven and cover with foil. Let the roast sit for 20 to 30 minutes. The roast will continue to cook during this time, reaching a temperature of about 125 to 130 degrees. The resting period allows the juices and flavor to permeate the meat. Cooking time for RARE (120 degrees) 3 ribs 4 to 8 lbs 15 min 450 then 1 1/4 to 1 1/2 hours 4 ribs 9 to 10 lbs 15 min 450 then 1 1/2 to 2 hour 5 ribs 11 to 15 lbs 15 min 450 then 2 to 2 1/2 hours 6 ribs 14 to 16 lbs 15 min 450 then 2 3/4 to 3 hours 7 ribs 16 to 18 lbs 15 min 450 then 3 to 3 3/4 hours Rare meat measures in at 120 to 125 with a bright red center that grows slightly pinkish towards the exterior. Medium rare is between 130 and 135 degrees with an extremely pink center grows brown toward the exterior. Medium measures in at 140 to 145 degrees and Medium well measures in at 150 to 155 degrees with well done at 160 degrees.

40: BOULLABAISSE 1 large onion diced 1 green pepper diced 1 14.5 oz can tomatoes 1 c red or white wine 8 oz tomato sauce (or to taste) 2 c chicken broth or fish stock 2 cloves garlic, minced 1 tsp rosemary 1 TBS basil 1 tsp red pepper flakes (to taste) 1 lb shrimp cleaned and shelled 1 lb white fish, sole cod or halibut Any combination of: 1 lb clams or mussels 1 lb crab meat or legs 1 lb scallops Saute onion and pepper in olive oil with garlic. Add tomato sauce, tomatoes, wine and broth and the spices. Bring to a boil and add solid white fish sole, cook for 5 minutes. Add clams and bring to a boil again. When clams begin to open add the rest of the shell fish. Finish cooking until all the clams are open and shell fish is cooked. Serve with french bread. (You can use canned clams for fish stock.)

41: LO MEIN 1 lb pasta thin spaghetti or linguini cooked aldente' 1 onion chopped 3 stalks celery sliced 8 oz mushrooms sliced 1 red bell pepper chopped 2 c bean sprouts 2 c cabbage, shredded 1 can water chestnuts or bamboo shoots 1 pkg snow peas 3 or 4 green onions cut / in 1 inch pieces l lb pork, chicken or shrimp Sauce: 4 TBS hosin or oyster sauce 3 TBS dark soy sauce 3 TBS water or white wine 2 tsp hot sauce (to taste) cornstarch as needed to thicken 1 can chicken broth 2 to 3 cloves garlic | Cook meat until done, remove from pan. Saute onion, pepper in juices with olive oil as needed. Add mushrooms cook 2 min. Add chicken broth bring to boil. Add cabbage, spinach and spouts, cook until cabbage wilts. Add sauce mixture, snow peas, green onions and water chestnuts. cook for 5 minutes. Add meat back to pan and thicken sauce as needed.Add cooked pasta and toss mixture. Serve over rice. *You may need to increase Sauce mixture to taste.

42: Desserts | Desserts

43: PUMPKIN SPICE CAKE 4 eggs 2 cups sugar 1 cup vegetable oil 2 cups flour 2 tsp baking powder 1 large can pumpkin 2 tsp ground cinnamon 1 tsp baking soda 3/4 tsp salt 1/2 tsp ground ginder 1/4 tsp ground cloves | Libby's Pumpkin Roll with Cream Cheese Filling 1/4 c powdered sugar to sprinkle on towel 3/4 c flour 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp cinnamon 1/2 tsp ground cloves 1/4 tsp salt 3 large eggs 1 c sugar 2/3 cup pumpkin puree 1 8oz pack cream cheese, softened 1 c powdered sugar 6 tbs butter or margarine 1 tsp vanilla PREHEAT oven to 375. Grease 15x10 jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar. COMBINE flour, BP, BS, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly in prepared pan. BAKE 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. BEAT cream cheese, powdered sugar, butter, and vanilla in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over the cake. Re roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar. | Mix together eggs, sugar and oil until smooth. Add flour and mix. Then add all other ingredients and mix. Pour into greased 9x13 in prepared caked pan. Heat oven to 350 degrees. Bake for 30-45 minutes or until toothpick inserted in center comes out clean. Allow to cool and frost with cream cheese frosting. Cream cheese frosting Mix 1 3oz package softened cream cheese with 1/4 cup softened butter or margarine and 1 tsp vanilla. Gradually beat in 2 cups of powdered sugar until smooth and of spreading consistency.

44: BANANA BREAD 1 cup sugar 1/2 cup oil 2 eggs 1 cup mashed bananas (2 medium) 1/2 cup sour cream 1 tsp vanilla 1 1/2 cup all purpose flour 1 tsp baking soda 1/2 tsp salt Preheat oven to 350 degrees. Grease and flour loaf or other pan. Beat together sugar and oil. Add eggs, bananas, sour cream and vanilla. Blend well. Lightly spoon flour into measuring cup and level off. Add flour and remaining dry ingredients. Stir until incorporated. Pour into prepared pan. Bake 50-60 minutes. | Better than Cake 1 german chocolate cake mix 1 cup semisweet chocolate chips 1 14 oz can sweetened condensed milk 12 ounces of cool whip or whip cream 3 heath bars, crushed. Directions: Prepare cake mix as directed. After 10 minutes of baking, sprinkle chocolate chips over cake. Continue baking until done. While cake is still hot, poke holes in it with handle of wooden spoon. Pour sweetened cond milk over cake; let cool. Top with caramel sauce, then whipped topping. Sprinkle with candy bars.

45: CHEESE CAKE Crust: 1/4 stick butter 1/4 cup sugar 16 graham crackers crushed Mix and put in pan. Bake at 375 degrees for 6-8 minutes. Filling: 3- 8 ounce packages of cream cheese 1/2 cup sugar 1/2 tsp vanilla Mix and pour into pie shell. Bake 20-30 minutes at 375 degrees (or until it looks dry) Allow to cool between layers, approx. 30 minutes 16 0z sour cream 1/2 cup sugar 1/2 tsp vanilla Bake 10-20 minutes at 375 degrees (until it looks dry) Cool. | Serve with pie filling of choice. Variations include: Adding instant coffee mixed with small amt water. Adding chocolate, peanut butter or other ingredient of choice. SNICKERDOODLES 2 cubes butter 2 eggs 1 1/2 c sugar 2 3/4 c flour 3 tbs baking powder 1/2 tsp salt Bake at 400 degrees

46: Lannis' Cream Cheese Pie Buy or make graham cracker crust. Mix together 1 package softened cream cheese, 1 tsp vanilla, and 1 can of sweetened condensed milk until well blended. Pour into pie crust and refrigerate. Pour 1 can of cherries over the top before serving. | Coconutty Sweet Chex Mix Ingredients: 1 1/2 c butter 1 c white kayro 1 c sugar 3 c rice chex 3 c corn chex 6 c golden grahams 1/2 c coconut slivered almonds Directions: In large bowl combine cereals, coconut and almondsIn saucepan combine butter, sugar and kayroBring to a boil and boil for 2 minutesPour over cereal mixtureSpread on wax paper till slightly dry to touchSeparate into bite-sized clusters

47: Pumpkin Cheesecake Ingredients Crust: 1 3/4 cups graham cracker crumbs 3 tablespoons light brown sugar 1/2 teaspoon ground cinnamon 1 stick melted salted butter Filling: 3 (8-ounce) packages cream cheese, at room temperature 1 (15-ounce) can pureed pumpkin 3 eggs plus 1 egg yolk 1/4 cup sour cream 1 1/2 cups sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon fresh ground nutmeg 1/8 teaspoon ground cloves 2 tablespoon all-purpose flour 1 teaspoon vanilla extract Directions Preheat oven to 350 degrees F. For crust: In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside. For filling: Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined. Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours. | Caramel Popcorn 1/4 c butter 1 c brown sugar 1/2 c light karo syrup 1 15 oz can sweetened condensed milk 1/2 tsp vanilla 5 quart popcorn in a large bowl Melt butter and add remaining ingredients. Cook to 226 degrees or soft ball stage. Poor over popcorn and mix.

48: CHOCOLATE CHIP COOKIES 1 1/2 cup butter flavored crisco 2 1/2 cup brown sugar 2 tbs vanilla 4 tbs milk 2 eggs 3 1/2 cups flour 1 1/2 tsp baking soda 1 1/4 tsp salt 16 oz chocolate chips, semi sweet, milk chocolate or other 1 cup nuts if desired | Preheat oven to 375 degrees. Cream shortening, sugar and eggs. Add vanilla and milk. Mix well. Add remaining ingredients to mixture. Add chocolate chips. Bake 10-12 minutes.

49: Poppy Seed Bread Ingredients: 3 eggs 1 1/3 c oil 2 1/4 c sugar 3 c flour 1 1/2 tsp salt 1 1/2 tsp baking pwdr 1 1/2 c mild 1 1/2 tsp almond extract 1 1/2 tsp vanilla 1 1/2 tsp butter extract 2-4 tbs poppy seeds GLAZE: 1/4 c orange juice 3/4 c sugar 1/2 each: almond, butter and vanilla extracts Heat all ingredients until sugar is dissolved then pour on top of bread while still warm | Beat eggs, oil and sugar together. Sift flour, salt and baking powder. Mix into egg mixture alternating with milk. Add almond and butter extracts, vanilla, and poppy seeds. Pour into greased and floured pans. Bake at 350 degrees fro 1 hour for 2 loaf pans or 1 1/2 hours for bunt pan.

50: 1 loaf French bread cut into bite size pieces (8 to 10 cups) 1 c raisins (optional) 4 large eggs 3/4 c granulated sugar 1 1/2 tsp vanilla 1 tsp ground cinnamon 1/2 tsp nutmeg 4 TBS unsalted butter melted 4 c half and half or light cream 2 TBS brandy or rum Preheat oven to 350 degrees (place dish in center of oven) Lightly grease pan and add bread. Beat eggs and sugar on high speed until thick and lemon colored, 4 to 5 min. (when beater is raised, mixture will fall back in slow ribbon). Beat in vanilla, melted butter, spices, rum and half and half. Carefully pour custard over bread until completely covered. Press down bread so they are all covered with mixture. Bake 45 minutes or until set. Serve warm with ice cream or whip cream | Bread Pudding

51: SOUTHERN STYLE PECAN PIE (by ruth spear) Pastry: Filling 1 /12 c flour 3 eggs 2 TBS sugar 1 c dark corn syrup 1/4 tsp salt 1 c sugar 6 TBS unsalted butter 1 tsp vanilla extract chilled and cut into bits 4 TBS unsalted butter 2 TBS vegetable shortening melted slightly, cooled chilled 1 TBS dark rum or bourbon 2 to 3 TBS ice water 6 ounces (1 1/2 c pecan halves PREPARE PASTRY 1. In food processor, process the flour sugar salt butter and shortening, pulsing on and off until mixture resembles coarse meal. With motor running gradually add the ice water until dough gathers into a soft ball. Shape dough into a ball and flatten into a 6 inch round. Wrap in waxed paper and chill for at least an hour. 2. Place a baking sheet in the center of the oven and preheat to 350 degrees. Lightly butter a 9 inch pie plate. On lightly floured surface roll out the pastry into 12 inch round. Carefully fit pastry into pie place, trim leaving 1/2 inch boarder. Fold and crimp edge. (continued on next page)

52: SOUTHERN STYLE PECAN PIE continued PREPARE FILLING In large bowl lightly beat eggs. Stir in the corn syrup, sugar, vanilla, butter and rum. Evenly arrange the pecans, bottom side down, over the bottom of the pie shell. Pour filling over them. Place pie on preheated baking sheet and bake for 1 hour or until filling is set and the center is puffed. Cool to room temperature and serve with ice cream or whip cream.

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  • Title: RECIPES
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