A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes newsletter. We have a great batch of recipes in this month's theme topic: Regional Recipes - Food From Home. Many of you participated in making this a great success. As I have the web site back up and running and plan on making a special section for it, I will extend the topic and make it a regular section of the newsletter and will work on the permanent space for it on the web site as time allows. I thought we needed recipes from more regions, so we can add to it as they come in.

I am really late in getting the issue out this morning. As it stands, I will be lucky to make the last Mass today. Being on vacation last week I did a lot of things I don't normally take time for, and didn't do a lot of things I normally do. Does that make sense? LOL. In other words, I neglected working on this issue in advance, and have had to play catch up! Then I discovered that all of the one-character fraction representations and some special characters did not transfer over, which meant I had to re-type many recipes. Yuck. But, hopefully all that has been resolved and there are no errors.

We have a new Monthly Theme topic which is perfect for this time of year. Many of you will find this the ideal opportunity to share a recipe or two with everyone here. I hope to hear from you this time. Please read all about it in the Monthly Theme section. You'll find the special email link to use for submissions there, along with the rules for safe sending.

The A to Z Recipes QT discussion forum is fired up and running with great success. In case you haven't done so yet, please drop by to peek in on what is happening there. There's been quite a few recipes shared, some food discussions, as well as something to make you think and laugh. It's sort of like what I do here a couple of times a week, but by the QT readers themselves. Since the QT started back up, I don't even have to check the weather site to find out what it is like elsewhere because we get weather reports daily there. And reliable ones!

Let's get on with the show. You will find many tasty morsels from various parts of the United States, as well as some from other regions of the world in today's issue. My thanks to everyone who participated. If you didn't get yours in for this issue, remember we will be collecting them for the web site, so you can go to the Regional Recipes section to submit. I hope you have a wonderful day. We'll see you here Wednesday, God willing.

Home is where the heart is, with recipes galore,
from grandma, mama, aunty and neighborhood store.
There's Texas Chili and Washington Creams
Michigan Cherries and Nebraska Beans.
New York Cheesecake and Wisconsin Cheese
Canadian blueberries are sure to please.
Australian roo kebabs and emu fillet,
Florida Snapper and Pennsylvania souffle
Georgia pecan pie and peaches so sweet,
and finally from Podunk, a sandwich of loose meat.
~Anon

Blessings on Your Computer

Shared by Brenda, AL

Dear Lord, 
Every evening 
As I'm lying here in bed 
This tiny little prayer 
Keeps running through my head 
God bless my mom and dad 
And bless my little pup 
And look out for my sister 
When things aren't looking up 
And God, there's one more thing 
I wish that you could do 
Hope you don't mind me asking 
But please bless my computer too? 
Now I know that's not normal 
To bless a mother board 
But just listen a second 
While I explain to you 'My Lord' 
You see, that little metal box 
Holds more to me than odds & ends 
Inside those small compartments 
Rest a hundred of my 'BEST FRIENDS' 
I know for sure they like me 
By the kindness that they give 
And this little scrap of metal 
Is how I travel to where they live 
By faith is how I know them 
Much the same as you 
I share in what life brings them 
From that our friendship grew 
"PLEASE" Take an extra minute 
From your duties up above 
To bless this scrap of metal 
That's filled with so much love!

Author: Ruth Bourdon

Trivial Things To Remember!!?

Shared by Barbara, Chula Vista, CA

The average chocolate bar has 8 insects' legs in it 

The average human eats 8 spiders in their lifetime at night. 

A rhinoceros horn is made of compacted hair. 

The shortest war in history was between Zanzibar and England in 1896. Zanzibar surrendered after 38 minutes. 

A polar bear's skin is black. Its fur is not white, but actually clear. 

Elvis had a twin brother named Garon, who died at birth, which is why Elvis' middle name was spelled Aron; in honor of his brother. 

Donald Duck comics were banned in Finland because he doesn't wear pants. 

Stewardesses is the longest word typed with only the left hand. 

Shakespeare invented the words "assassination" and "bump". 

If you keep a goldfish in the dark room, it will eventually turn white. 

Women blink nearly twice as much as men. 

Right handed people live, on average, nine years longer than left handed people do. 

The sentence "The quick brown fox jumps over the lazy dog" uses every letter in the English language. 

The word "lethologica" describes the state of not being able to remember the word you want. 

TYPEWRITER, is the longest word that can be made using the letters only one row of the keyboard. 

A snail can sleep for 3 years. 

American Airlines saved $40,000 in 1987 by eliminating one olive from each salad served in first-class. 

China has more English speakers than the United States. 

The electric chair was invented by a dentist. 

"I am" is the shortest complete sentence in the English language. 

Cats have over 100 vocal sounds, dogs only have about 10. 

Our eyes are always the same size from birth, but our noses and ears never stop growing. 

Many hamsters only blink one eye at a time. 

In every episode of Seinfeld there is a Superman somewhere. 

Feb 1865 is the only month in recorded history not to have a full moon. 

Montpelier, Vermont is the only U.S. State capital without a McDonald's. 

The Pentagon in Arlington, VA, has twice as many bathrooms as is necessary. When it was built in the 1940's, Virginia still had segregation laws requiring separate toilet facilities for blacks and whites. 

No word in the English language rhymes with month. 

The cruise liner, Queen Elizabeth II, moves only six inches for each gallon of diesel that it burns. 

There are 2 credit cards for every person in the United States. 

The first Ford cars had Dodge engines. 

Cat's urine glows under a black light. 

Leonardo Da Vinci invented the scissors. 

It takes about a 1/2 gallon of water to cook macaroni, and about a gallon to clean the pot. 

The highest point in Pennsylvania is lower than the lowest point in Colorado. 

Nutmeg is extremely poisonous if injected intravenously. Who would try? 

If you have three quarters, four dimes and four pennies, you have $1.19.
You also have the largest amount in coins, without having change for a dollar. 

Michael Jordan makes more money from Nike annually than all of the Nike factory workers in Malaysia combined. 

No NFL team which plays it's home games in a domed stadium has ever won a Super Bowl. 

The first toilet ever seen on television was on "Leave it to Beaver". 

In the great fire of London in 1666, half of London was burnt out but only 6 people were injured. 

Frank Lloyd Wright's son invented Lincoln Logs. 

Only one person in 2 billion will live to be 116 or older. 

The name Wendy was made up for the book "Peter Pan". 

If you yelled for 8 years, 7 months and 6 days, you would have produced enough sound energy to heat one cup of coffee. 

If you fart consistently for 6 years and 9 months, enough gas is produced to create the energy of an atomic bomb. OMG!

Banging your head against a wall uses 150 calories an hour. 

Humans and dolphins are the only species that have sex for pleasure. 

On average, people fear spiders more than they do death!!! 

The strongest muscle in the body is the TONGUE. 

It's impossible to sneeze with your eyes open. 

You can't kill yourself by holding your breath.

This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com.
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25 THINGS YOU SHOULD HAVE LEARNED BY MIDDLE AGE

Shared by Ann, FL

If you're too open-minded, your brains will fall out.
Age is a very high price to pay for maturity.
Going to church doesn't make you a Christian any more than standing in a garage makes you a car.
Artificial intelligence is no match for natural stupidity.
If you must choose between two evils, pick the one you've never tried before.
My idea of housework is to sweep the room with a glance.
Not one shred of evidence supports the notion that life is serious.
It is easier to get forgiveness than permission.
For every action, there is an equal and opposite government program.
If you like your passport picture, you probably need the trip.
Bills travel through the mail at twice the speed of checks.
A conscience is what hurts when all of your parts feel so good.
Eat well, stay fit, and die anyway.
Men are from earth. Women are from earth. Deal with it.
No man has ever been shot while doing the dishes.
A balanced diet is a cookie in each hand.
Middle age is when broadness of the mind and narrowness of the waist change places.
Opportunities always look bigger going than coming.
Junk is something you've kept for years and throw away three weeks before you need it.
There is always one more imbecile than you counted on.
Experience is a wonderful thing. It enables you to recognize a mistake when you make it again.
By the time you can make ends meet, they move the ends.
Thou shalt not weigh more than thy refrigerator.
Someone who thinks logically provides a nice contrast to the real world.
It ain't the jeans that makes your butt fat.

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

SPIEDIES

~Submitted by Michael H., Endicott, NY

It is basically marinated cubes of meat, chicken, pork, beef, or lamb, and yes sometimes turkey. It is raw meat cut into bite size cubes and marinated in basically an Italian type dressing, allowed to absorb the flavoring for (at least 24hrs.), then placed on a skewer and grilled over an open flame. It is then served on traditional Italian bread, you can add more sauce or even mozzarella cheese over it. Here in Endicott, NY, we claim to be the home of the Spiedie...locally(Broome County, NY), we have a "Spiedie Fest and Balloon Rally" every year. Our local proprietor is Lupo's S & S Char Pit, Sam & Steve Lupo. They have shipped their product all around the world.

I generally serve the finished product on a slice of Italian bread, unbuttered or buttered. It can be garnished a traditional Italian dressing or you may add mozzarella cheese or even crumbled bleu cheese is good too. It can be served with baked beans, macaroni salad or any summertime fixing. Yes Maggie probably even grits...lol!

Ok, here is what I came up with for my spiedie recipe, I actually had to go to the kitchen and put his together because normally I just wing it in my head...lol!

Now I hope I base this correctly, but I figured it for about five pounds of raw meat.

Dry Ingredients:
4T. Granulated Garlic
4T. Italian Herb Mix Seasonings
2T. Salt
1T. Black Pepper
2T. Minced Onion (dried)

Mix all dry ingredients with meat first, giving it a good rubbing.

Now the wet ingredients:
16oz. Apple Cider Vinegar
16oz. Lemon Juice
16oz. V-8 (Tomato Juice is ok)
16oz. Canola Oil (add last)

Mix the wet ingredients one at a time to allow them to be assured equal absorption, add the oil last to prevent blocking the others from penetrating the meat. Be sure all is mixed well, you can float a little oil on top to prevent any meat exposure. Cover and allow to marinate at least 24hrs., I prefer three days, and I mix it daily.

Options: Chicken - add extra Rosemary, 1T
Lamb - add extra Mint Leaves, 1T
Beef - add extra Balsamic Vinegar, 8oz.

There are many variations, be creative, use fresh ingredients too. Enjoy!



FAT TUESDAY SHRIMP CREOLE OVER DIRTY RICE

~Submitted by Treva, Eastern TN

Shrimp Creole incorporates "The Trinity", the combination of chopped onion, celery, and green bell pepper, the classic Creole ingredients. Add spice to the taste and you have a scrumptious dish in a minute! Dirty Rice gets its name from its appearance due to the addition of sausage and cumin to the rice. 

Louisiana Dirty Rice 

1/4 cup onion, chopped 
1/4 cup celery leaves, chopped 
1/2 pound fresh andouille or pork sausage 
1 cup white long grain rice, uncooked 
2 cups water 
1 1/2 teaspoons ground cumin

In large skillet, brown sausage with the onion and celery until the sausage is just cooked and crumbled and the vegetables have softened. If sausage produces excess fat, drain. Add rice, water and cumin to the browned sausage mixture. Stir ingredients together and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes or until rice is tender. 

Fat Tuesday Shrimp Creole 

2 tablespoons canola oil or extra virgin olive oil 
1/2 cup onion, chopped 
1/2 cup green bell pepper, chopped 
1/4 cup celery, chopped 
2 cloves garlic, minced 
1 teaspoon Creole seasoning 
1/4 teaspoon cayenne pepper to taste 
1 14.5 ounce can of diced tomatoes, undrained 
1/4 cup white wine, water, tomato juice, or tomato sauce 
1 Bay Leaf 
1 pound fresh, raw Shrimp, cleaned, shelled, and de-veined 
sliced green onion and chopped fresh parsley

Heat oil over medium heat and saute vegetables until tender, about 4-5 minutes. Add cloves. Cook one minute more. Sprinkle vegetables with Creole seasoning and cayenne pepper. Stir mixture thoroughly. Add diced tomatoes and white wine, water, tomato juice, or tomato sauce. Add bay leaf. Bring mixture to a boil. Cover, reduce heat to low and simmer 10 minutes. Add shrimp. 

Simmer, covered, 4-5 minutes or until shrimp is opaque. Remove bay leaf and discard. Check seasoning and add salt and pepper and additional spice to taste. (Some Louisiana cooks swear by adding a pinch of sugar and a dash of hot sauce at the end of the dish.) 

Spoon Dirty Rice into low bowl or plate and top with Shrimp Creole. Sprinkle chopped green onion and parsley over top and serve. Don't forget a bottle of hot sauce for the table!

8 servings


CAJUN BROILED FISH FILLETS 

~Submitted by Treva, Eastern TN

1 lb. orange roughy fillets (or another firm white fish)
1 teaspoon prepared Cajun spice
1 Tablespoon paprika
Lemon wedges

Preheat the broiler. Arrange the fillets on a broiler pan lined with aluminum foil. Combine the Cajun spice and paprika and dust heavily on the fillets. Broil close to the flame for 5 to 6 minutes, or until the spices are browned and the fish is firm and flakes with a fork. Serve with lemon wedges and ground pepper to taste. 

Yield: 4 Servings 

Calories: 115, Total Fat: 2 grams 


MAKE YOUR OWN CAJUN SPICE!

~Submitted by Treva, Eastern TN

It's easy and you can go heavier on the cayenne pepper to your liking. Use seasoning to taste...for any recipe that calls for a Cajun Seasoning.

Here's the recipe: 

1/2 cup paprika
2 tbsp. cayenne pepper
1 & 1/2 tbsp. garlic powder
1/2 tsp. black Pepper
1/2 tsp. salt
1 tsp. oregano
1 tsp. tarragon
1 tsp. ground thyme 

Just mix all ingredients in a bowl. Store in an airtight jar with a lid.



GREEK BAKED FISH

~Submitted by Treva, Eastern TN

This fish dish has bold, Mediterranean flavors. It is also gorgeous to look at. Accompany with a good white wine and lots of crusty bread, cause the sauce is unbelievable. Let's do it!

2 lbs fresh black grouper fillet, cut into approximately 1 1/2 inch pieces (or other fillet of your choice) 
2 (16 ounce) cans crushed tomatoes, juices drained 
1 large onion, coarsely chopped 
1 cup kalamata olives, pitted and halved 
1/2 cup fresh parsley, minced 
1 1/2 tablespoons small capers, drained 
4 cloves garlic, minced 
1 red bell pepper, seeded and diced 
1 yellow bell pepper, seeded and diced 
1 cup crumbled feta cheese 
1/2 cup white wine 
1/2-3/4 cup olive oil 

Preheat oven to 375F.

Place the fish pieces in a metal baking pan. 

Season lightly with salt. 

Combine all the remaining ingredients, except the wine and olive oil, season, and distribute on top of fish.

Pour the wine and olive oil over and bake for about 35-40 minutes, or until the fish flakes.

4 servings


GRILLED CHICKEN WITH GREEN CHILE SAUCE

~Submitted by Treva, Eastern TN

Marinate the chicken to make it tender without adding a lot of fat.

4 skinless, boneless chicken breasts
1/4 cup olive oil
1/4 teaspoon oregano
1/2 teaspoon black pepper
1/4 cup water
10 to 12 tomatillos, husks removed and cut in half
1/2 medium onion, quartered
2 cloves garlic, finely chopped
2 serrano or jalapeno peppers
2 tablespoons cilantro, chopped
1/4 teaspoon salt
1/4 cup low fat sour cream
juice of 2 limes

Combine the oil, juice from one lime, oregano, and black pepper in a shallow glass baking dish. Stir. Place the chicken breasts in the baking dish and turn to coat each side. Cover the dish and refrigerate overnight. Turn the chicken periodically to marinate chicken on both sides. 

Put water, tomatillos, and onion into a saucepan. Bring to a gentle boil and cook uncovered for 10 minutes or until the tomatillos are tender. In a blender, place the cooked onion, tomatillos, and any remaining water. Add the garlic, peppers, cilantro, salt, and the remaining lime juice. Blend until all the ingredients are smooth. Place the sauce in a bowl and refrigerate. 

Place the chicken breasts on a hot grill and cook until done. Place the chicken on a serving platter. 

Spoon a tablespoon of low fat sour cream over each chicken breast. Pour the sauce over the sour cream. 

Yield: 4 servings--Serving size: 1 breast 

Each serving provides: Calories: 192; Total fat: 5 g; Saturated fat: 2 g; Cholesterol: 71 mg; Sodium: 220 mg; Calcium: 53 mg; Iron: 2 mg 



AMBROSIA STUFFED SWEET POTATO

~Submitted by Treva, Eastern TN

One of the most popular ways to serve sweet potatoes is simply to bake them. When stuffed with low-fat condiments, baked sweet potatoes -- the latest trend from North Carolina -- offer a powerhouse of nutrition without a lot of extra calories. Serve this recipe as a healthy breakfast alternative or as a dinnertime side dish with baked chicken, turkey or lean ham.

1 medium sweet potato, about 8 ounces 
3 tablespoons light sour cream 
2 tablespoons marshmallow creme 
1 tablespoon sweetened flaked coconut 
1 tablespoon chopped pecans 
4 teaspoons drained crushed pineapple 
4 dried apricot halves, chopped 

Preheat oven to 400 degrees F. Wash the sweet potato, pat dry and pierce in several places with a fork. Bake for 45-50 minutes or microwave for 5-7 minutes, or until tender when pricked with a fork. Let cool slightly. 

Combine the remaining ingredients in a bowl; blend well. Working lengthwise, slice sweet potato in half. Use a spoon to scoop out all but 1/4 inch of the flesh from each half. Place the scooped-out potato in a bowl, mash lightly with a fork; add about one-half of the ambrosia mixture to the mashed sweet potato; blend well. Spoon this mixture back into the potato skins and top each with the remaining ambrosia. 

Makes 2 servings.

calories 216 protein 4 g. 
carbohydrate 26 g. fat 6 g. 
cholesterol 8 mg. sodium 61 mg. 
Vitamin A 4,139 IU fiber 4g


PRIZE WINNING BISCUITS

~Submitted by Treva, Eastern TN

Source: Diane Shannon, the Dogwood Arts Festival Biscuit Making Contest, Knoxville, TN.

This is the recipe just as Diane gave it:
This may be hard. I was taught how to make biscuits many years ago. At that time the teacher was my wonderful mother-in-law. Who had been baking them for over 25 years or more at that time. She assured me that I could make them and they would be just like hers. Guess what .. she was right! 

As you know, sometimes the best cooks don't use a recipe. She didn't! This is the way I was taught. 

She gave me a "flour bowl" which I still have and use. 

In that bowl we put 3 ingredients: 

1) self-rising flour (maybe start with a 2# bag) 
(make a funnel in the flour) 

2) solid shortening (scoop out and form a ball, the size of a golf ball) 

3) a cup of buttermilk 

Roll the ball of shortening in the flour, pour in 1/2 cup of the buttermilk and (using your fingers) squish together. As you are doing this keep pulling the flour into the wet dough, from the sides of your flour bowl. Add the rest of the buttermilk and continue the process of pulling flour and mixing the wet and dry ingredients, until you form your dough. 

You may roll your dough out or pat it out. Don't make it too thin. Cut out the biscuits. I use a cast iron griddle (to bake them on, not to cut them out). 

THE MOST IMPORTANT PART OF BISCUIT MAKING IS THE TEMPERATURE OF YOUR OVEN. ALWAYS PREHEAT YOUR OVEN, I TURN THE OVEN ON BAKE BEFORE I START MY MEAL. TURN YOUR OVEN UP TO THE HIGHEST TEMPERATURE (MAYBE 500-550). IT WILL DEPEND ON YOUR OVEN. THE SECRET IS THE BISCUITS HAVE TO BAKE QUICKLY, USUALLY NO LONGER THAN 12-15 MINUTES. AGAIN THIS DEPENDS ON YOUR OVEN. 



ARIZONA APACHE BEEF JERKY

~Submitted by Treva, Eastern TN

Makes about 1 pound.

2 pounds extra-lean beef sirloin or flank steak
4 cloves garlic, cut in half
2 tablespoons lime juice
4 tablespoons red Arizona chile
1 teaspoon crushed chiltepins
1 teaspoon ground cumin
Coarse salt
Freshly ground black pepper

Rub the beef with the garlic cloves. Cut the meat across the grain in slices 1/8-inch thick and 1 inch wide. If you are having difficulty, partially freeze the meat before cutting.

Combine the remaining ingredients and rub the strips with the mixture.

Place the strips on a rack over a drip pan in the oven.

Bake at 150 degrees F, turning a couple of times, for 6 to 8 hours or until the meat is very dry. Leaving the door to the oven slightly ajar will help speed up the drying process.


MONTE CRISTO CORNBREAD SKILLET SUPPER

~Submitted by Treva, Eastern TN

Janice Elder, Charlotte, NC
FIRST PRIZE WINNER NATIONAL CORNBREAD COOKOFF 2006 

1 (6 oz.) pkg. Martha White Cotton Pickin or Buttermilk Cornbread Mix
1 1/2 cups chopped cooked turkey
1/2 cup chopped cooked ham
1 1/2 cups shredded Swiss cheese
4 eggs
1 cup milk
2 TBSP mayonnaise
2 TBSP honey mustard, divided
1 1/2 tsp salt
1/2 tsp pepper
1/2 cup currant jelly
Confectioners' sugar

Prepare cornbread mix according to package directions, except bake in a 10 -inch Lodge cast iron skillet. (Cornbread will be thin.) Remove cornbread from skillet; cool and cut into cubes. Wipe out skillet with paper towels; grease generously.

Heat oven to 350 deg. Place cornbread cubes in skillet. Top with turkey, ham and shredded cheese. In medium bowl, whisk together eggs, milk, mayonnaise and 1 tablespoon of mustard, salt and pepper until well blended. Pour evenly over ingredients in skillet. Bake for 30 to 35 minutes or until set and lightly browned.

Meanwhile, warm currant jelly slightly to melt. Add 1 tablespoon honey mustard; whisk to blend.

Remove skillet from oven. Cut in wedges, sprinkle with confectioners? sugar and serve with currant jelly and mustard sauce.

4 servings

In case you wonder about the brand names in this recipe. The National Cornbread Festival at South Pittsburg, Tn. is sponsored by Martha White and Lodge Cast Iron cookware. 


NEW ORLEANS RED BEANS

~Submitted by Treva, Eastern TN

This is from my granddaughter who lives in Baton Rouge, LA

Serves: 8

This vegetarian main dish is cholesterol-free, virtually fat-free, and chock full of vegetables. 

INGREDIENTS 
1 lb. dry red beans 
2 quarts water 
1-1/2 cups chopped onion 
1 cup chopped celery 
4 fresh bay leaves 
1 cup chopped green pepper 
3 tablespoons chopped garlic 
3 tablespoons chopped parsley 
2 teaspoon dried thyme, crushed 
1 teaspoon salt 
1 teaspoon black pepper

DIRECTIONS
1. Pick through beans to remove bad beans; rinse thoroughly. 

2. In a large pot combine beans, water, onion, celery, and bay leaves. Bring to a boil; reduce heat. 

3. Cover and cook over low heat for about 1-1/2 hours or until beans are tender. Stir. Mash beans against side of pan. 

4. Add green pepper, garlic, parsley, thyme, salt, and black pepper. 

5. Cook, uncovered, over low heat until creamy, about 30 minutes. Remove bay leaves. 

6. Serve with hot cooked brown rice, if desired. 

NUTRITION INFO (per 1.75-cup serving) 
Calories: 187.2
Fat: 0.8 g 
Carbohydrates: 35.4 g 
Protein: 10.9 g


UTAH STEAK AND BEANS

~Submitted by Treva, Eastern TN

1 cup dried beans 
1 1/2 tablespoons oil 
1 1/2 pounds chuck steak, cut in bite-sized pieces 
1 onion, chopped 
1 tablespoon honey 
1 teaspoon salt 
1/4 teaspoon pepper 
3/4 teaspoon prepared mustard

Soak beans overnight in enough water to cover. In the same water, simmer beans 20 minutes. Drain beans, reserving water. 

Heat oil in a large saucepan. Saute onion until tender. Add meat; cook until browned. 

Combine honey, salt, pepper, mustard, and reserved bean water. Add more water if necessary to total 1 1/2 cups. Add beans to meat; mix well. Stir in liquid. Cover; simmer 3 hours, until meat is tender. 


WYOMING IRENE'S PUMPKIN BREAD

~Submitted by Treva, Eastern TN

1 cup corn oil
4 beaten eggs
2/3 cup water
2 cup fresh pumpkin puree
3 cup sugar
3 1/3 cup flour
2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 tsp. nutmeg
1 1/2 tsp. cinnamon
1/2 cup chopped nuts
1/2 cup golden raisins

Grease and flour three standard loaf pans. Mix the oil, eggs, water, and pumpkin puree (canned pumpkin can be substituted if desired). Add the sugar, flour, baking soda, salt, nutmeg, and cinnamon. Stir until blended and add the raisins and nuts. Pour into prepared pans and bake 1 hour at 350 degrees. Will stay moist for days.

Makes 3 loaves.



IOWA CORN CASSEROLE

~Submitted by Treva, Eastern TN

From a friend in Iowa.

Serves 4 to 6

1 lb Bacon, diced 
2 cup Bread crumbs 
1/4 cup Minced onion 
1/2 cup chopped green pepper
2 cans Cream style corn (16.5 oz. ea.) 

Preparation: In a skillet, fry the bacon until lightly browned. Remove and set aside. Pour 1/8 to 1/4 cup of the bacon drippings over bread crumbs; set aside. Discard all but 2 tablespoons of remaining drippings; saute onion and green pepper until tender. Stir in corn and bacon. Spoon into a 1 quart baking dish; sprinkle with crumbs. Bake at 350 degrees for 20-25 minutes or until bubbly and heated through.


TIKWATE

~Submitted by Carol, Northern NY State

This dish is prepared by the Mohawk Indians up here and is traditional fare at weddings, funerals and other gatherings. I am not sure which came first, but the French Canadians, in Quebec, make a similar pie, Tortiere, with a mixture of ground pork and ground beef, but without the potatoes that they serve around the Christmas holidays.

5 pounds potatoes, peeled
2 pounds ground beef
1 teaspoon, or so, minced garlic
1 tablespoon dried parsley flakes
2 medium onion, chopped
Poultry Seasoning to taste
Salt
Pepper
4 Pie crusts for two 2-crust pies

Boil potatoes in kettle. Meanwhile cook meat, garlic, parsley and onion in enough water to cover meat. Simmer until well done. Chill the meat in the juice, until the fat congeals on the top and skim it off. Mash the potatoes and add the meat. Season to taste. Mix well and bake in a pie crust as you would any other pie, at 350?, 30 to 45 minutes until crust is golden brown. May be served with catsup.


MICHIGAN SAUCE

~Submitted by Carol, Northern NY State

Michigan Sauce is found in a select area of Northeastern New York State, probably restricted to Clinton, Franklin, and St. Lawrence counties. It is similar to Coney Sauce, but different. Alumni of Plattsburgh Air Force Base are familiar with it. It is served on hot dogs, and they are known as "Michigan Hots".

2 (8 oz) cans tomato sauce
2 lbs lean ground chuck
8 tsp chili powder
3/4 tsp garlic powder or 1 tsp minced garlic
1/8 to 1/4 bottle hot sauce (to taste)
2 tsp diced onion
2 tsp black pepper
2 tsp cumin

Combine all dry ingredients with tomato sauce and meat (uncooked). Mix well. Cook in oven on low heat 2 - 3 hours or 8 to 9 hours in slow cooker. Hamburger can make it too greasy.

Recipe by Julie Lamberton, from Zonta Cooks published by the Ogdensburg, NY Zonta Club 1997


CRISPY FRIED CATFISH

~Submitted by Brenda, AL

Hi Maggie, hope this is not too long have to eat all these together for a southern feast.

Here is the number one feast of my state. You have to have Catfish and Hush Puppies together with some fries and tartar sauce for the fish also a squirt of lemon on the fish.

INGREDIENTS:
6 catfish 
1/2 cup evaporated milk 
1 tablespoon salt 
dash pepper 
1 cup flour 
1/2 cup yellow cornmeal 
2 teaspoons paprika 
10 to 12 slices bacon

PREPARATION:
Clean, wash and dry fish. Combine milk, salt and pepper in a bowl. In a pie plate or shallow dish, combine flour, cornmeal and paprika. Dip fish in milk mixture then roll in flour and cornmeal mixture. 

Fry bacon in a heavy skillet until crisp. Remove bacon, leaving bacon drippings in skillet. Drain bacon on paper towels. Fry fish in hot drippings for about 4 minutes. Turn carefully with a spatula and fry for 4 to 6 minutes longer, or until fish flakes easily with a fork and is browned. Drain on paper towels. Serve with bacon or save bacon for another use. Serve with hush puppies and coleslaw, if desired. 

Serves 6.

Tartar Sauce

"Simple tartar sauce for deep fried seafood. It is better if prepared several hours before you will be using it, but it can be used immediately. Store for up to 3 days in the refrigerator."

Original recipe yield: 1 cup.

Servings: 6 

INGREDIENTS:
1 cup mayonnaise 
1 tablespoon sweet pickle relish 
1 tablespoon minced onion 
2 tablespoons lemon juice (optional) 
salt and pepper to taste 

DIRECTIONS:
In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper.

 Refrigerate for at least 1 hour before serving. 


Hush Puppies

INGREDIENTS:
vegetable oil for deep-frying 
2 cups self-rising cornmeal mix 
3 tablespoons self-rising flour 
2 tablespoons finely chopped green onion 
1 cup milk 
1 egg, beaten

PREPARATION:
In a deep fryer or heavy, deep skillet, heat 2 to 3 inches of oil over medium heat to 375. In a mixing bowl, combine cornmeal mix, flour, and onion. Add milk and egg; mix well. Let stand for 5 minutes. 

Drop batter by tablespoons into hot oil. Fry until golden brown, turning several times. Drain on paper towels. Makes about 15 hush puppies. 


COUNTRY HAM WITH RED-EYE GRAVY

~Submitted by Brenda, AL

Hi Brenda from Alabama here is a southern recipe that I thought we ate when growing up because we were poor. It is really good.

This will serve 2 to 4 people depending on the size of the ham slices.

INGREDIENTS:
2 slices (8 ounces each) country ham, about 1/4-inch thick 
2 tablespoons butter 
1/2 cup strong brewed black coffee 
1/3 cup water

PREPARATION:
In a large skillet, fry the ham in butter over medium heat until lightly browned. Remove to a platter. To the skillet add the coffee and water. Boil until reduced by about 1/2, scraping up browned bits in the bottom of the pan. 


ALABAMA WHITE SAUCE

~Submitted by Brenda, AL

In Alabama, we use this on chicken we BBQ on the grill. just mop it on. Best if made ahead and allow to sit at least 2 to 4 hours.

1 c Mayonnaise
1 c Apple cider vinegar
1 tb Lemon juice
1 1/2 tb Pepper (black); cracked
1/2 ts Salt
1/4 ts Pepper (red); ground

Combine in a plastic container. Refrigerate. 


BRUNSWICK STEW WITH CHICKEN AND TOMATOES

~Submitted by Brenda, AL

I usually don't make this I go to a local BBQ place and order it. But is really good. 

Brunswick stew, made with chicken, tomatoes, corn, and lima beans, along with seasonings and chopped vegetables. 

INGREDIENTS:
1 hen, about 4 to 5 lbs, or about 4 pounds chicken parts 
1/3 cup all-purpose flour 
1 teaspoon salt 
1/2 teaspoon freshly ground pepper 
1/2 teaspoon dried leaf thyme 
1/8 teaspoon ground cayenne pepper 
3 tablespoons vegetable oil 
1 cup chopped onion 
6 ounces lean smoked ham, diced 
4 cups chicken broth 
1 large can (28oz) whole tomatoes, drained and cut up 
1/2 cup chopped green bell pepper 
1/4 cup chopped red bell pepper 
1 medium bay leaf 
1 1/2 to 2 cups fresh shelled lima beans or 1 package (10oz) frozen and thawed 
2 cups corn kernels, fresh or frozen and thawed

PREPARATION:
Cut chicken into pieces: 2 drumsticks, 2 thighs, 2 wings, and cut the two breast halves in half again. You should have 10 pieces. Trim off as much fat as possible. Rinse and let drain. In a shallow bowl, mix the flour, salt, pepper, thyme and cayenne. Dredge the damp chicken pieces in the seasoned flour. 

In a large skillet, heat 2 tablespoons of the oil over medium-high heat. 

Dredge the chicken again if the coating looks damp; shake any excess back into the bowl. Reserve the excess seasoned flour. Add the chicken pieces to the pan in a single layer without crowding, in batches if necessary, and cook, turning, until golden brown, about 7 minutes per batch. Lower the heat if necessary about 1/2 way through, so the fat doesn't burn. Remove the chicken to a large oven save casserole, Dutch oven, or baking dish. Add the remaining 1 tablespoon of oil and the onions to the skillet. Cook over medium heat, stirring occasionally, until soft, about 3 minutes. Add the ham and cook until lightly browned, about 2 to 3 minutes longer. Sprinkle the reserved seasoned flour over the ham and onions and cook, stirring, just to blend in, about 30 seconds. 

Pour in half of the chicken broth. Bring to to a boil, scraping up any brown bits from the bottom of the pan. Simmer, stirring constantly, until slightly thickened. Pour everything in the skillet over the chicken in the casserole. Add the tomatoes, the remaining stock, the green and red pepper, and the bay leaf. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, 15 minutes. Add the lima beans and corn and simmer uncovered until the chicken and vegetables are tender, 12 to 15 minutes longer. Skim excess fat from top. Remove and discard the bay leaf and season with additional salt and pepper to taste before serving.


THE SOUTH'S BEST PIMENTO CHEESE

~Submitted by Brenda, AL

1 block (8-10 ounces) New York sharp cheddar cheese, grated
1 2-ounce jar pimientos drained and mashed fine with a fork
1/4-1/3 cup light mayonnaise (not salad dressing)

Mix well and store in sealed container in refrigerator for up to a week or so.

Cook's note: especially delicious on rye crackers or in a sandwich made with dark rye bread, like pumpernickel.


SQUASH CASSEROLE

~Submitted by Brenda, AL

You have to have a squash casserole if you visit the south. 

5 pounds yellow squash 
2 eggs, lightly beaten 
1 cup fresh, soft breadcrumbs 
1 stick of butter 
1/4 cup sugar 
1 small onion, finely chopped 
Salt and pepper to taste

Cut the squash into pieces and cook in boiling water until tender. Remove, drain very well, and coarsely mash. Add the eggs, breadcrumbs, onions, butter, sugar, salt and pepper and mix well. Pour into a 3-quart lightly greased casserole. Bake at 350 degrees F until lightly browned, about 20 to 25 minutes.


CHERRY DUMP CAKE

~Submitted by Brenda, AL

You can substitute any pie filling for the cherry... peach is good also can change cake mix flavors. Let you imagination go wild!

Prep Time- 10 Minutes 

1 15 oz. can crushed pineapple
1 can cherry pie filling
1 box cake mix
1/2 cup crushed pecans 
1 stick butter

Instructions: 
Put butter (I use real butter) in bottom of 9X13 glass dish. Melt in microwave. Pour off and save. Put pie filling in bottom of dish, then pineapple. I sift my cake mix put on top of pie filling. DO NOT STIR. Sprinkle saved butter over top. sprinkle nuts on top. DO NOT STIR

Bake at 350 degrees for 45 minutes.

You can change it by using chocolate cake mix and strawberry pie filling instead of cherry, or blueberry with lemon cake mix. It is so quick and easy for instant get-togethers and pot luck dinners. 


PINEAPPLE FLUFF SALAD

~Submitted by Brenda, AL

Here is another one that is a favorite in the south.

1 ~ 20 ounce can, no sugar added crushed pineapple, drained
1 ~ 14 ounce can fat free sweetened condensed milk
1/2 cup coconut
1/4 cup lemon juice
1 ~ 10 ounce tub extra creamy whipped topping ~ you can substitute low fat whipped topping 
1 cup pecans or walnut ~ chopped

Mix all together in a 1 1/2 quart casserole and refrigerate overnight. 

This is delicious, very light and is perfect for hot weather.

Serves 6 to 8.


FOOL PROOF GIBLET GRAVY

~Submitted by Brenda, AL

This is a southern thing if you make cornbread dressing you need the Giblet Gravy to serve on top of it. Here is an excellent recipe for it.

Turkey neck and giblets (these are inside the turkey) can use chicken
6 cups chicken broth
2 large onions, sliced
1 cup carrots, sliced
1 cup water
1/2 cup celery, chopped
6 tablespoons butter (I only use real butter to cook with)
3/4 cup all purpose flour
salt & Pepper to taste
3 hard boiled eggs, chopped

Put giblets in large pot with broth, onion, carrots, water and celery. Cook 1 1/2 hrs or until gizzard it tender.

Remove giblets, cool and cut up. Put in fridge to use later.

Strain vegetables and discard. Add enough water to broth to make 6 cups if needed.

Mash butter with flour to make paste. Bring broth to a boil and add flour mixture a little at a time, whisk until smooth and thick. Add giblets and chopped eggs.


PECAN PIE

~Submitted by Brenda, AL

I had to send in a Pecan Pie recipe it is a true southern thing! A friend I worked with brought these and they were a hit. You can make one big pie too.

1 cup chopped pecans
mini tart shells, uncooked (not sure how many)
(or 9 inch shell, uncooked)
1/2 cup sugar
3 eggs
1 cup white syrup
2 Tablespoons melted butter
1 teaspoon vanilla
1/8 teaspoon salt

Put chopped pecans in bottom of tart shells. Mix all other ingredients together, blend well. Pour over pecans. Bake 15 minutes at 400F. Lower to 350F and bake 30 to 35 minutes or until shells are browned.


PENNSYLVANIA SCRAPPLE

~Submitted by Dorine S. Houston, Philadelphia, PA
Subscribe to a daily free recipe ezine, The Global Epicure 

Southeastern Pennsylvania is known for a number of tasty foods. Everybody mentions cheesesteak in the context of Philadelphia, of course. Many of our treats come from the German people who settled the area, including our favorite breakfast meat, scrapple. When you fry the scrapple, it is crispy on the outside and soft and creamy inside, always just the thing to start the day. The area still boasts a number of old-fashioned diners. Both the Broad Street and the famous, traditional Melrose are close to my house. Every time I go to the Melrose, the beehive-haired waitresses are the same as they have always been. In fact, I think they have been exactly the same 60-year-old waitresses for the last 40 years; these women never change a bit, ever! They call you "Hon" and whatever you and your companions order they ask, "Youze havin' scrapple widdat?" But of course! There is no reason why you can't have scrapple *and* bacon for breakfast! Especially since you need the bacon drippings to fry the scrapple right.

4 pork knuckles
2 lbs. pork neck bones
1 pound pork butt or shoulder
1 lb. pork liver
1 large onion, stuck with 3 whole cloves
3 quarts water
2 T. salt
1 1/2 T. pepper
1 1/2 T. ground sage
3 cups yellow cornmeal

All-purpose flour, for dredging sliced scrapple
Back fat or bacon dripping for frying

Place pork knuckles and neck in a large pot; add pork, liver, onion, and water. Cook slowly, covered, for 2 1/2 hours; drain, reserve broth.

Chill meat and liver and remove fat; separate meat from bones. Finely chop meat and liver. Place in a kettle with 2 quarts of the reserved broth. Add salt, pepper and sage; bring to a boil. Combine cornmeal with remaining 1 quart of reserved broth and stir into boiling mixture. Cook over medium heat until thickened, stirring constantly. Cover and cook over very low heat; stir again after 20 minutes.

Pour into 9x5x3 loaf pans. Cool and chill overnight. Cut into slices, coat with flour and brown in butter or bacon fat. Serve hot with fruit for a hearty breakfast. In Philadelphia, a traditional breakfast includes toast, home fries, fried eggs, scrapple, fruit and coffee. The eggs should be very runny because breaking the yolk and having it run over the scrapple is delicious.


PENNSYLVANIA DUTCH PICKLED EGGS AND BEETS

~Submitted by Dorine S. Houston, Philadelphia, PA
Subscribe to a daily free recipe ezine, The Global Epicure 

The Pennsylvania Dutch are not of Netherlands heritage, but of German-speaking heritage, either from Germany itself or from Switzerland. "Dutch" is an English corruption of "Deutsch", German for "German". These people are Deutsch speakers, hence the name. They have been in Pennsylvania since its founding, when William Penn attracted the persecuted from all over Europe when he set up the colony in 1682, the first to state that religious freedom was policy. The Pennsylvania Dutch comprise two groups, the "fancy" and the "plain". The fancy are the people who accept modern life; religiously, they tend to be Lutherans and other Protestants and Catholics. The plain belong to the Anabaptist groups that are pacifist and to one degree or another reject modern life. People think of the Amish, who use no electricity, drive gray buggies pulled by tall horses and wear the same clothes they did in the 17th century. Other groups of Plain People include various kinds of Mennonites. Mennonites who eschew cars drive black buggies rather than gray ones. Those who belong to bishoprics that permit cars drive modest cars; you won't see them with either BMWs or SUVs. When they first accepted cars in the middle of the 20th century, they painted the bumpers black to avoid excessive decoration; this is no longer the case. Mennonites and Amish Mennonites (New Order Amish as opposed to Old Order Amish) wear very simple and old-fashioned clothes, but not as old-fashioned as those worn by Old Order Amish. The white caps ("veils") that the women wear are smaller than the ones worn by Amish. These veils have a number of designs; those in the know can tell which church a woman attends by the style of her veil. Single men are clean-shaven; married men wear full beards but never mustaches. 

Plain or fancy, all Pennsylvania Dutch love good food, and do not deny themselves, saying, "Thems that works hearty must eat hearty." So they do. Hard work is a central Pennsylvania Dutch value, so they work hard and therefore deserve to eat hearty. Here in Philadelphia, there are few Pennsylvania Dutch because they prefer the rural life; farming is their preferred occupation, especially amongst the Plain People. Their food, however, is very much part of our tables both in the city itself and the entire region. And many of us in the city may have Pennsylvania Dutch ancestors; my maternal grandfather came from a fancy family well-established in Berks County decades before the American Revolution. I love Pennsylvania Dutch pickled eggs and beets; herewith the recipe. 

1 bunch beets
12 hard-boiled eggs, peeled
2 small onions, sliced into thick rings (about 1/4"/1/2 cm)
2 whole cloves
3 whole allspice
3 whole peppercorns
1 cup/250ml white or red wine vinegar (apple cider or malt vinegar will detract from the beet color)
1/4 cup/125ml granulated (caster) sugar
1 tsp./5ml salt

Trim beets, leaving about an inch/2.5cm of the stem attached and somewhat more of the tail. Wash thoroughly in many changes of water to make sure you remove all the sand. Reserve the leaves for another use (excellent in soup). 

Boil the beets in just enough water to cover, covered with a lid, for about an hour, or until tender through. Immediately remove from boiling water with a slotted spoon and plunge into a large bowl full of cold water and plenty of ice. Cool and reserve the boiling water. With your fingers, remove one beet at a time from the cold water and rub off the thinnest layer possible of the skin then put the peeled beet into a bowl. When all are peeled, slice them thickly or cut into large chunks, as you prefer. Toss with the peeled, hard-boiled eggs and the sliced onions and set aside. Do not refrigerate. If the beets and eggs are still warm when the pickling juice is added, they will absorb it better. 

Strain the cooking water through a paper coffee filter to make sure you remove any possible remaining sand. Pour into a clean saucepan and add sugar, salt and spices. Bring to a boil, stirring to completely dissolve the sugar. Simmer, stirring occasionally, about 15 minutes so the spice flavor is absorbed. Remove from heat and stir in the vinegar. Adjust seasoning and vinegar to taste. Pour over the beet-egg-onion mixture. If the mixture is not completely covered, add boiling water until it is. If you add more than a teacupful, you probably need to add more vinegar as well. 

Run canning jars or empty glass mayonnaise jars through the dishwasher or boil them; fill with pickled mixture (and liquid) while the jars are still hot. Cool closed jars to room temperature then refrigerate. Wait 48 hours to eat. Keep in the refrigerator. Pickled eggs and beets are good for months, but I am sure you will eat them before that! 

These are eaten with meals like any other pickle. They make a pretty, colorful garnish for any number of plates. I enjoy them in a sandwich; I spread mayonnaise thickly on firm-textured multi-grain bread (usually homemade) and slice one of the eggs onto it. I add slices of beet and onion to complete the sandwich.


GRILLED WELLINGTON PORTOBELLO MUSHROOMS

~Submitted by Larry Holmes, Ontario, Canada

From the kitchens of The Waring House Inn & Cookery School

4 Portobello mushrooms, brushed clean
1 tbsp balsamic vinegar
3 tbsp extra virgin olive oil

Chive Oil
1 bunch fresh chives, chopped
6 green onions, green part only, chopped
1 c vegetable oil
1/2 c goat cheese
2 slices prosciutto, chopped
2 tbsp red onion, finely diced
fresh cracked black pepper
baby greens

Place balsamic and olive oil in large bowl and set aside. Brush portobellos clean with soft brush. Grill on barbecue until softened and slightly marked. Dip grilled portobellos in balsamic oil mixture and place on parchment lined baking sheet. Set aside.

To make chive oil, place chives, green onion tops and 1 cup vegetable oil in food processor and blend until smooth. Place in squeeze bottle and refrigerate.

Preheat the oven to 400F. 

Mix together in small bowl: goat cheese, red onion and chopped prosciutto. Season to taste with black pepper. Divide evenly among four mushrooms, in the form of a patty placed in center of mushroom. Place in preheated oven and bake for 5 to 8 minutes until slightly melted. Serve on bed of baby greens. Decorate plate with ring of chive oil. 

Serves 4.


ROQUEFORT FEUILLET

From the kitchens of Inniskillin Wines

~Submitted by Larry Holmes, Ontario, Canada

Ideally served with chilled:
Inniskillin Vidal Icewine
Inniskillin Riesling Icewine

250 g (8 1/2 oz) puff pastry
100 g (3 1/2 oz) Roquefort cheese
100 g (3 1/2 oz) soft cream cheese
2 tbsp softened butter
1 tbsp chopped herbs, such as chervil, chives, or parsley
125 ml (1/2 cup) whipping cream
1 tbsp Inniskillin Icewine (Vidal or Riesling)
freshly ground pepper
salt (optional)

Preheat oven to 375F. Divide the dough into three equal portions. Roll out each piece into three equal strips 12 cm (4 1/2") long. Pierce each band liberally with a fork and bake in preheated oven for 10 to 15 minutes or until golden in colour. Let cool.

Whip cream until soft peaks form.

Using a fork, combine Roquefort, cream cheese, and butter until smooth. Add herbs, cream, Icewine and pepper. You may have to add a bit of salt, depending on saltiness of Roquefort.

Spread half of mixture on two strips of puff pastry, stacking them on top of each other and ending with third puff pastry strip.

Using serrated knife, cut portions of Roquefort feuillet and heat in 375?F oven for 3 to 4 minutes. Serve slightly warm. 

Serves 4.


NARUTO MAKI ROLLS

From the kitchens of the Brookstreet Hotel

~Submitted by Larry Holmes, Ontario, Canada

1 pound AAA tenderloin
1 full sheet seaweed paper
4 asparagus, blanched
1 c carrot, julienned
1 c green zucchini, julienned
1⁄2 c enoki mushrooms
salt and pepper to taste
1 bamboo leaf
2 tbsp pickled ginger
2 tbsp seaweed salad

Portion the beef into 8 pieces. Between two sheets of cling film, flatten to approximately 15 by 10 cm. Season with salt and pepper. Cover with seaweed paper. Lay the vegetables on the beef with a small portion extruding from one end. Roll up tightly from one end. In a hot pan, place a small amount of oil. Fry until all sides are caramelized. Cut into two pieces.

Sesame Sauce

Yield: 1 2/3 cup 

400 ml roast sesame
100 ml soy sauce
100 ml vegetable oil
75 ml soy milk
1 c white onion, chopped small
2 tbsp garlic, chopped small
2 tsp dry mustard

In a pan over medium heat, roast sesame seeds until golden brown. Set aside to cool. Once cool, blend roast sesame with half the soy sauce until it forms a thick paste. Continue by adding the remaining soy sauce, soy milk, garlic and mustard. In a thin stream, add vegetable oil slowly until completely incorporated and proper consistency is achieved.

Makes 16 rolls.


FRESH VEGETABLE SPRING ROLLS WITH PEANUT SAUCE

From the kitchens of the Wine Country Cooking School at Strewn

~Submitted by Larry Holmes, Ontario, Canada

1 3" piece English cucumber 
1/2 sweet yellow or red pepper
1 medium carrot
8 to 10 snow peas
coriander (cilantro) leaves 
1 tbsp rice vinegar
1 tsp white sugar pepper
8 (8 1/2" round) rice paper wrappers warm water 

Cut vegetables into very thin matchstick strips and place on large plate in separate piles with coriander. Combine vinegar, sugar and pepper in a small bowl. Take one rice paper wrapper, and soak it in warm water for 5 to 10 seconds. Place on cutting board; top with 1/4 of filling ingredients and 1 or 2 coriander leaves. Sprinkle 1 teaspoon of vinegar mixture over vegetables. Roll wrapper tightly around vegetables and place on a plate. Cover with plastic wrap. Repeat with remaining ingredients. 

Makes 8 rolls.

Peanut Sauce

1 clove garlic 
1/2" piece ginger
1/2 c Valencia peanuts, unsalted 
1/4 c water
2 tbsp soy sauce
2 tablespoons fresh lime juice
1/4 tbsp red pepper flakes 
2 tbsp honey
1 tbsp sesame oil

With food processor running, mince garlic and ginger. Add peanuts and water, and process until smooth. Add soy sauce, lime juice, pepper flakes, and honey. Pulse briefly. With food processor running, drizzle in sesame oil. 

Makes 1 cup. 


GOAT CHEESE & SAUVIGNON BLANC TERRINE WITH DRIED FRUIT

From the kitchen of the Hillebrand Estates Winery Restaurant

~Submitted by Larry Holmes, Ontario, Canada

1 pound fresh goat cheese 
2 medium shallots, peeled, minced
1 tsp fresh marjoram, minced 
3 tsp fresh chives, minced
1/2 c tomato peeled, seeded and diced into small cubes
1/2 c Hillebrand Estates Sauvignon Blanc, reduced to 2 tablespoons
1/4 c 35% cream 
1/4 c sour cream
juice of one lemon salt and pepper to taste
2 c dried fruit: cherries, apples, apricots, blueberries, peaches and cranberries; chopped

In bowl of food mixer, combine all ingredients except dried fruit and blend until just smooth. Fold in dried fruit and blend to incorporate.

Line a 12" x 3" loaf pan with plastic cling film. Spoon goat cheese into loaf pan and refrigerate for 3 to 4 hours. Turn out goat cheese terrine onto a cutting board and remove plastic. Using a knife that has been warmed under a stream of hot water, cut 1/2 inch slices.

Place each slice onto a chilled plate and garnish with a selection of bread and flat breads or crackers.

If you do not have a terrine, make individual portions by packing the filling into a ramekin or even a plastic-lined coffee cup. 

Makes one 12" terrine.


ROAST LOIN OF CANADIAN LAMB ON YUKON GOLD POTATO RAVIOLI WITH RED WINE REDUCTION AND FOIE GRAS EMULSION

From the kitchens of Langdon Hall

~Submitted by Larry Holmes, Ontario, Canada

1 4-oz piece Canadian lamb loin
1/2 oz shallot
1 oz crimini mushrooms
1 oz chanterelle mushrooms
1 oz oyster mushrooms
1/2 oz canola oil
salt, white pepper
1/4 oz fresh tarragon

Finely dice mushrooms and shallots. Saute in canola oil and season with salt, white pepper and tarragon. Chill mixture. Butterfly and season lamb loin. Fill loin with mushroom mixture; roll up loin and tie with butcher's string. Sear lamb. Cook to medium-rare.

Potato Ravioli

2 sheets fresh pasta (4" x 9")
1 egg, beaten
1/2 medium Yukon Gold potato
12 oz heavy cream
1/2 oz garlic
1 bay leaf
1 sprig of thyme
salt, white pepper
1 small piece fresh truffle

Reduce cream with garlic, thyme and bay leaf. Slice potatoes thin and blanch them in the cream. Chill items. Cut pasta dough in 3" circles. Layer chilled potatoes on center of 1 pasta circle, place sliced truffle between layers. Put one dollop of reduced cream mixture on top. Egg wash the border of the pasta circles, cover with the second circle. Press with smaller cutter to seal. Blanch ravioli in salted boiling water.

Red Wine Reduction

1/2 bottle Bordeaux wine
8 oz lamb stock
2 oz shallot
2 oz button mushrooms
1 each black peppercorns
1 oz butter

Finely dice mushrooms and shallots. Saute in canola oil. Add red wine and black peppercorns. Reduce by two-thirds, add lamb stock, reduce by half. Finish with butter and salt. Strain and serve.

Foie Gras Emulsion

1 each soft boiled egg
3 oz foie gras fat
1 oz grape seed oil
1/2 oz lamb jus
salt

Boil egg for 3 minutes. Scrape egg into blender. Add foie gras fat, grape seed oil and lamb jus. Season with salt.

lemon thyme for garnish
4 asparagus spears


SMOKED TURKEY POT PIE THE MILLCROFT WAY

From the kitchens of The Millcroft Inn

~Submitted by Larry Holmes, Ontario, Canada

500 g Smoked Turkey (flaked) * see recipe
5 x 40 g slices of foie gras
250 g Bubble and Squeak * see recipe
250 g Sauteed Woodland Mushrooms * see recipe
1 L Turkey Gravy  * see recipe
5 pinches Fleur de Sel 
5 rounds Pie Dough (rolled out approx 20 cm diameter & 1/2 cm thick)
5 rounds Pie Dough (rolled out approx 8 cm diameter & 1/2 cm thick)

Line the mould with the large round of pie dough layer inside with the following order (listed from bop to bottom):
- top
- small round of pie dough
- pan seared foie gras (seasoned with fleur de sel)
- flaked turkey in gravy
- sauteed woodland mushrooms
- bubble and squeak
- large round of pie dough

Chill in the fridge for no less than half an hour then bake in a 325F oven for approximately 12 to 15 minutes. Allow resting for 1 to 2 minutes before serving. Makes 5 pies.

Smoked Turkey

1 whole Butterball turkey (5 to 7 lb bird)
100 g butter
2 tbsp five spices
wood chips to cover the bottom of roasted tray (hickory)

Rub whole turkey with butter and five spices. Place wood chips in the bottom of a roasting tray and cover with wire rack. Start the wood chips on the stovetop. Once roasting tray is full of smoke add the turkey and place in a 500?F oven. After 10 minutes lower oven temperature to 350F. Remove from oven after 60 additional minutes or when the turkey juices run clear.

Bubble and Squeak

2 whole potatoes (peeled, cooked and diced)
6 whole Brussels sprouts (chiffenade)
80 g double-smoked bacon

Saute bacon over medium heat until it releases its fat, then add potatoes and chiffenade of Brussels sprouts. Season and cool.

Sauteed Woodland Mushrooms

200 g shiitake mushrooms (julienne)
200 g oyster mushrooms (julienne)
200 g portobello (cleaned and julienne)
40 g shallots (finely chopped)
15 g garlic (finely chopped)
10 g black truffle (finely chopped)
6 leaves sage (chiffenade)
50 g whole unsalted butter

Over high heat melt the butter in a large saute pan. When the butter turns brown (buerre noisette) add all of the remaining ingredients. Saute until tender. Season with salt and pepper and cool.

Turkey Gravy

3 L turkey stock * see recipe
1/4 lb whole unsalted butter
1 1/4 c all purpose flour

Melt butter over medium heat in a large saucepot. Once melted add flour and stir with a wooden spoon. Slowly cook the flour and butter (roux) for approximately 3 to 5 minutes. Then add in three stages. HOT turkey stock (a litre at a time). At each stage whisk in the stock and remove all lumps before adding the next stage. Season and cool.

Turkey Stock

turkey bones (once all the meat has been removed)
1/2 peeled carrot
1/2 stick of celery 
1/4 peeled onion
1/2 leek
1/2 bulb of garlic
2 tomatoes
2 sprigs of sage
8 L water
2 bay leaves
pinch black peppercorns

In a large stockpot saute all of the above vegetables until golden brown. Then add the turkey bones, herbs, spices and water. Bring to boil and simmer for approximately 5 to 6 hours. (During this time your 8 litres should reduce to close to 6 litres.) Strain and return the liquid to the pot and reduce by half. Do not season. Allow cooling. 


MAPLE SMOKED DUCK BREAST WITH APPLE CRANBERRY RELISH, WARMED CAMEMBERT AND BLOOD ORANGE CABERNET REDUCTION

From the kitchens of Liv, White Oaks Resort

~Submitted by Larry Holmes, Ontario, Canada

Duck
2 Muscovy duck breasts
1 c maple syrup
1 c apple wood chips

Score skin of duck with knife in a diamond pattern; season with salt and pepper. Sear both sides of duck breast in frying pan at medium heat until duck is nicely browned. Place duck breasts in a wood smoker and lightly smoke for 3 to 5 minutes. Place maple syrup in frying pan at medium heat and add duck breasts turning over duck frequently until maple syrup has reduced to consistency of honey. Refrigerate duck until cold.

Relish
4 Granny Smith apples diced
1 medium Spanish onion diced
1 c fresh cranberries cut in half 
1 c brown sugar
1 tsp cinnamon
1/2 c golden raisins
2 tbsp butter
2 c late-harvest Riesling

Saute diced Spanish onion and on low heat with butter until softened, add diced apple and continue to cook for two minutes, add Riesling and reduce by half of the volume then add raisins, brown sugar, cranberries and cinnamon. Cook relish on low heat until most of the moisture has evaporated and it has achieved a thick consistency.

Reduction

2 blood oranges juiced
1 c cabernet
1/2 cup honey

Place the cabernet in a saute pan on high heat and burn off the alcohol, add juice from the blood oranges with the cabernet and reduce until it is syrup.

Garnish the duck with warmed Camembert and toasted or grilled baguette. 

Serves 4.


FILET OF ONTARIO LAMB WITH FOREST MUSHROOMS AND ALMOND CRUST

Offered by Chateau des Charmes Winery, compliments of the Hilton Niagara Falls

~Submitted by Larry Holmes, Ontario, Canada

4 oz medium ground lamb
1 egg white 
2 tbsp 35% cream
1 oz unsalted butter 
1 shallot, finely diced 
2 oz assorted mushrooms, chopped 
2 sprigs rosemary and thyme, chopped 
1 clove garlic, minced 
2 oz roasted almonds, chopped 
salt and pepper to taste 
1 Ontario lamb loin
1 sheet of caul fat (crepinette) 
1 bottle Equuleus*, Paul Bosc Estate Vineyard (to deglaze and for the compote demi glaze) 
6 dried apricots 
* May substitute Madeira or dry sherry

Season and sear Ontario lamb loin; set pan aside.

Fold egg white and cream into ground lamb and season. 

Saute the next five ingredients in butter (reserving half of the herbs) and fold into lamb mixture.

Spread lamb mixture the length of the loin 1⁄4" to 1⁄2" thick.

Spread out the caul fat and tightly wrap the lamb in the fat, rolling twice and trimming the ends. 

Bake at 325F for approximately 20 minutes. 

Reheat the searing pan with reserved herbs and deglaze with Equuleus, reduce by half and add demi-glaze, season to taste. Poach apricots in wine until soft and plump. 

To serve slice loin into medallions, spoon over the pan jus and accompany with the apricot compote.


GREAT CANADIAN BUTTER TART

From the kitchens of Eganridge Inn and Country Club

~Submitted by Larry Holmes, Ontario, Canada

Pastry 
1 lb lard 
5 1/2 cups all-purpose flour
pinch of salt 1 egg
1 tbsp vinegar cold water

Mix flour and salt together. Cut in lard with pastry cutter until it is size of large peas. Beat egg slightly with vinegar and add enough water to make one cup of liquid. Pour egg liquid over flour-lard mixture and fold together. Let rest for at least one hour, then roll out about 1/8" thick and cut rounds to fit tart pans. 

Filling
1 c corn syrup 
1 c brown sugar
2/3 c butter 
1 to 2 eggs, beaten
raisins and walnuts

Melt butter, corn syrup and brown sugar together over medium heat until sugar and butter are dissolved. Cool slightly and whisk in eggs. Mixture will become a glossy, homogeneous, viscous liquid. Pour into prepared tart pans no more than 2/3 full. Baking at about 375F until golden brown (about 15 to 20 minutes). Serve at room temperature or slightly warm.


NO BAKE COOKIES

~Submitted by Lou, FL

It was suggested to me that since I am allergic to fish and can't stand to eat citrus and l live in Florida, the best thing to send would be this recipe.

2 Cups sugar
1/2 Cup milk
1/2 Cup butter
1/2 Teaspoon vanilla
1/2 Cup cocoa
2 - 1/2 Cups instant oatmeal
1/2 Cup peanut butter

In a heavy cooking pot or skillet, melt butter, milk, sugar and cocoa.

Allow mixture to come to a FULL or rapid boil, and boil for 1 full minute, stirring often.

Remove from heat and stir in oatmeal, peanut butter and vanilla.

Work fast as the cookies will start to set up quickly.

Drop by spoonfuls onto waxed paper to cool.

If you want the cookies without the cocoa then just use the Peanut Butter or vice versa.


JEAN'S PEPPER RELISH

~Submitted by Lou, FL

This is an Ohio recipe and it goes so great with pork or in a sandwich spread.

72 green peppers
48 hot red peppers
32 medium onions

Chop--pour boiling water on and let set 5 minutes and drain. Use food processor for this.

Bring to a boil-----2 quarts of vinegar.
Add 9 cups of sugar--2 tbs salt--stir well.
Add vegetables, bring to a rolling boil for 15 minutes. 

Pack loosely in jars and process.
Makes approximately 20 pints and 5 quarts.
Recipe can be halved.


PASTIES

~Submitted by Linda, MI (Wednesday Linda)

This is a traditional Michigan Upper Peninsula dish. The miner's wives used to make these for the miner's lunches. They were a whole meal that could be held in one hand. The wives used to make the vent holes in the top of the crust in the shape of their husband's initials. Sure cut down on lunch time thievery!

Source: Northcountry Kitchens Cookbook

Ingredients for one pasty:
1/2 pound pork and beef (cut in small pieces)
1/4 cup onions (diced fine)
1/2 cup potatoes (sliced fine or cubed)
1/4 cup carrots or rutabaga (sliced or cubed)
Salt and pepper to taste
Butter
Your favorite pie pastry recipe

All ingredients for pasty are raw to begin with. You may also use ground beef instead of the beef and pork cut small, and you may wish to use more meat and less potatoes.

Roll out pastry into circles (using 8 inch pan for guide). Place filling on crust and dot with butter (if meat is lean) and bring up edges of crust to meet over the mixture on top, crimp edges of crust together to seal. Bake 1 hour at 400 degrees. 

One secret to a delicious pasty is not to eat it immediately after baking but leave it in the oven (slightly cooled oven) for at least 1/2 hour after baking, or remove pasties from oven to racks immediately after baking and cover with a towel and let rest for about 1/2 hour until cool enough to eat. Serve plain or pass catsup.


SENATE BEAN SOUP

~Submitted by Linda, MI (Wednesday Linda)

Source: www.senate.gov

Bean soup is on the menu in the Senate's restaurant every day. There are several stories about the origin of that mandate, but none has been corroborated. 

According to one story, the Senate's bean soup tradition began early in the 20th-century at the request of Senator Fred Dubois of Idaho. Another story attributes the request to Senator Knute Nelson of Minnesota, who expressed his fondness for the soup in 1903. 

The recipe attributed to Dubois includes mashed potatoes and makes a 5-gallon batch. The recipe served in the Senate today does not include mashed potatoes, but does include a braised onion. Both Senate recipes are below.

The Famous Senate Restaurant Bean Soup Recipe 

2 pounds dried navy beans
four quarts hot water
1 1/2 pounds smoked ham hocks
1 onion, chopped
2 tablespoons butter
salt and pepper to taste

Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool. Dice meat and return to soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper.

Serves 8.


Bean Soup Recipe (for five gallons) 

3 pounds dried navy beans
2 pounds of ham and a ham bone
1 quart mashed potatoes
5 onions, chopped
2 stalks of celery, chopped
four cloves garlic, chopped
half a bunch of parsley, chopped

Clean the beans, then cook them dry. Add ham, bone and water and bring to a boil. Add potatoes and mix thoroughly. Add chopped vegetables and bring to a boil. Simmer for one hour before serving.


CHOCOLATE NUGGET

~Submitted by Pat, Minden, NV

Source: 1st Traveler's Choice Internet Cookbook

6 ounces Nestle chocolate chips
1 egg
1/2 teaspoon vanilla
Dash of salt
3/4 cup milk

Mix ingredients and microwave on high for 2 minutes. Put in blender for 1 minute. Pour in little cups and refrigerate until set.


SILVER STATE POTATOES

~Submitted by Pat, Minden, NV

Source: 1st Traveler's Choice Internet Cookbook

4 medium potatoes -- boiled, peeled and grated 
2 cups sour cream 
1 tablespoon salt 
1/4 cup milk 
1/4 cup butter
1 regular can of cream of chicken soup 
1/2 cup grated cheddar cheese 
1/2 cup chopped onion 

Combine all ingredients except potatoes. Simmer on low heat until cheese melts. Add potatoes. Place in lightly greased baking dish. Top with crushed corn flakes mixed with softened butter. Bake at 350 degrees approximately 1 hour or until golden brown.

Freezes and reheats very well.


NEVADA COWBOY CHILI

~Submitted by Pat, Minden, NV

1/2 cup lard 
3 medium onions, coarsely chopped 
2 green bell peppers 
2 celery stalks, coarsely chopped
1 tablespoon pickled jalapeno peppers
8 pounds coarse grind beef chuck 
30 ounces stewed tomatoes 
15 ounces tomato sauce 
6 ounces tomato paste 
8 tablespoons ground red hot chili 
4 tablespoons ground red mild chili 
2 teaspoon ground cumin 
3 bay leaves 
1 tablespoon liquid hot pepper sauce
Garlic salt to taste
Onion salt to taste
Salt to taste
Fresh ground black pepper 
4 ounces beer
Water

Heat the lard in a large heavy pot over medium high heat. Add the onions, peppers, celery, and jalapenos. Cook, stirring, until the onions are translucent. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in the remaining ingredients with enough water to cover. Bring to a boil, then lower the heat and simmer, uncovered, for 3 hours. Stir often. Taste and adjust seasonings.


WHITE HOUSE COOKBOOK GINGER CAKE

~Submitted by Jean, OH

This is a recipe from The White House Cookbook circa early 1930's. It was a big white book and was my Mother's. This was a family favorite.

A richly flavored soft cake.

1/2 cup shortening
1/2 cup sugar. Mix well

Add:
1 cup Green Label B'rer Rabbit molasses
1 tbs ground ginger
1 tsp cinnamon
2 1/2 cups flour. 

Beat well.
Add: 2 tsp baking soda, dissolved in
1 cup HOT water and stir into batter

Add: 2 well-beaten eggs

Turn into a greased 9x13 pan

Bake at 350F for 40 to 45 minutes or until a tester is nearly dry.

Don't overbake.

A sugar glaze, whipped cream, butter cream or a lemon or other sauce can be used to great advantage. Always add the soda water and then the eggs are last. I don't really know why !!

Molasses Cream Sauce

1 small tub whipped Philly Cream Cheese
! cup sour cream or plain yogurt
1/2 cup powdered sugar ( prefer 10 x )
4 Tbs molasses, or can use a strong-flavored honey
1/2 tsp vanilla

Beat until well-blended.


TOMATO SOUP CAKE

~Submitted by Jean, OH

Here is another cake recipe that I haven't made in years, but I surely can recall how delicious I always thought it was !!

Measure into a suitable bowl:
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1 1/2 tsp allspice, or add 1/2 tsp nutmeg instead
1/2 tsp cloves
1 1/3 cups sugar
4 tsp baking powder

Stir to mix well.

Add: 1 reg size can of tomato soup
1/2 cup soft Crisco

Beat 2 minutes, scrape sides of bowl.

Add 2 eggs
1/4 cup water and beat 2 more minutes.

Pour into greased 9x13 pan. Bake at 350F for 35 to 40 minutes. Let stand 10 minutes to cool.

Frosting: beat well until creamy
1 stick soft oleo
8 oz. cream cheese
3 cups ( or 1 box ) confectioner's sugar
1 tsp vanilla
Chopped nuts are optional

This cake is very good !!


COUNTRY LIVER PUDDING

~Submitted by Jean, OH

My father brought this recipe with him from a part of his family that I always thought of as displaced Pennsylvania Dutch ! Many of the recipes used were just the same as theirs and Dad's people were farmers of the same kind. This recipe was always made at butchering time, and as my own parents were farmers during the early years, we always made it, too. I remember well the making of it. The taste still lingers ! We ate it out of hand or as a sandwich or just because it was good !!! I feel that this recipe will die with me, unless I allow the friendly people on A2Z to have it. Certainly, my family will never make it, and it is probably necessary to know a good butcher, or do your own . Please don't let the name put you off !!!!!

4 pork hearts, washed and cleaned
4 pork tongues
4 pounds fatty pork shoulder
4 pounds pork liver, washed well
1 pound pork belly skin

Cook all meats separately in salted, seasoned water (peppercorns, bay leaf). Do not overcook the liver. When cooked, remove the meats and save the broth from the shoulder. This is used in the mixture to moisten it. 

Skin the tongues and separate the shoulder meat, discarding any gristle or other undesirable parts. Some veins in the liver may need discarding also.

Let meats cool to handle.

Grind 3 large onions and all the meat, fat and skin. We used a large

Griswold grinder with the medium coarse blade. Please be careful how you do the grinding. you do not want a mushy product. It should be grainy.

Season judiciously. Taste often til the desired taste is reached ; this is at your discretion. Sage. allspice, cloves, cinnamon, salt, pepper. Garlic can be added, of course. We never used garlic in those years ! There should be a good sage flavor, but not overpowering. The other spices should be hinted at so you can get the sense of them but not a decided taste.

When the taste is finished, Moisten the meat with the broth from the shoulder, enough to move easily but not at all loose. This sets on cooling and makes a cake that can be sliced and hold it's shape. 

Pack it in loaf pans or similar size pans.

Can be sealed with melted lard. 

DO NOT FREEZE !!!!!!! 

This is so good but I worry that no one will ever make it !


SUET PUDDING

~Submitted by Jean, OH

While searching for another recipe, I found this one, VERY misfiled. Because it uses a fat called suet, I'd better explain what that is, first. Suet is a hard fat, found along the loin and kidneys. It must be chopped like nutmeats to use, and has some thin membranes around the sections that is easily removed.

This is an old recipe that probably originated as English Plum pudding, but has been rewritten over the years into this version.

1 cup chopped suet, use processor but do not get it too fine.
1 cup Green Label cooking molasses (B'rer Rabbit)
1 cup milk
1 cup raisins
2 1/2 cups flour
1 tsp cloves
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp baking soda
1/2 tsp salt

Mix this all very well, batter will be thick.

Put in greased mold, cover with mold lid or seal with foil. Put in deep pan and add hot water to 1/2 way up pan. Gently boil for 2 1/2 hours, adding water if needed.

Remove from water and bake at 350F for 1/2 hour. The suet will be soft and clear while hot, and hard like nutmeats when cold.

Serve hot or cold in slices like cake. My mother always served lemon sauce with this but a hard sauce is fine, or whatever you prefer.

This is an old recipe that deserves to come out of the recipe box !!


7 MINUTE FROSTING

~Submitted by Jean, OH

Here is one more recipe from my mother's high school Home Economics cookbook, and that was aloooong time ago !!

Boil til a thread spins (here an explanation may be necessary. Syrups are cooked, slow boil, until a few drops allowed to spill over the pan from a metal spoon will fall in a very thin thread. This signifies that the syrup has reached the correct temperature for streaming into beaten egg whites, to be whipped into the Frosting.)

Stir together:
3/4 cup sugar
1/3 cup white Karo syrup
2 tbs water

Boil til a thread spins when syrup is allowed to fall from spoon.

Have 2 egg whites whipped stiff, with 1/4 tsp cream of tartar and a pinch of salt. Slowly stream syrup into egg whites, beating constantly, until frosting is stiff enough to hold its shape. Stir in1 tsp vanilla and beat to incorporate vanilla. Spread on cake, and enjoy. This is not at all hard to do !!

Cream of Tartar can be purchased at most groceries, near the baking products, i.e. soda and baking powder.


MONTERREY ENCHILADAS

~Submitted by Angelique, TX

Ingredients
1 lb. very lean Ground Round
1 Onion chopped
2 tbsp. oil
3 tbsp. Margarine
3 tbsp. Flour 
1 tbsp. Chili powder 
3 cups Beef Bouillon 
1/2 tsp. Cumin 
2 Jalapeno Peppers finely chopped
1/2 lb. Cheese
10 soft flour Tortillas

Directions
Saute onions and beef in oil . Drain cooked onion and beef, and remove from pan. Melt Margarine in skillet. Add flour and beef bouillon to make gravy. Add spices , and simmer 5 minutes . Dip each of the tortillas in the gravy. Spread on meat mixture, and the cheese. Roll up and put in baking pan. Pour remaining gravy over enchiladas. Top with cheese.

Bake 15 minutes at 350 F. , until cheese is melted and bubbly.


SAN SABA TAMALES

~Submitted by Angelique, TX

Ingredients
2 lbs. Masa Harina
1 large bottle Chili Power
2 - 3 lbs. Pork Roast
1 lb. package Corn Shucks
1/2 lb. bacon drippings
1 tbls. Black Pepper 
1 tlbs. salt 
1 tlbs. grown cumin
1 tlbs. Garlic
Salt

Pork Directions
Cook the roast in 2 cups of water in a covered pan at 325 F. for 3 hours. Season with salt and garlic salt. Let cool. Save the broth. Shred the rest and set the meat aside.

Sauce Directions
Make a sauce of chili powder (about 1/2 bottle). Add 1 cup broth to chili powder, garlic salt, ground cumin, and black pepper. Mix well, and pour in to skillet with hot oil (about 2 tbsp.). Simmer for 5 minutes at medium heat. Add broth as needed for a loose mixture.

Add meat to sauce and mix well. Set aside.

Meal Directions
Pour meal in a large pan, pour cool broth over meal, and mix to a dough. Add bacon drippings, 1/2 cup broth, and 1/2 bottle chili powder. Mix well with hands. Salt to taste. Mix should be soft and fluffy. Set aside.

Shucks Directions
Take apart one by one. About half the package. Rinse in warm water, then soak in hot water for 20 minutes. Take out 6 at a time, and lay on a dry cloth. Spread the meal on the shuck with the back side of tbsp (not too much). Put the meat mix in the middle part of the prepared shuck (about tbsp.). Then roll and tamales are ready to cook.

Cooking Directions
Lay about 8 tamales in the bottom of a large pan with a cover. Stand the rest upright on the bottom ones. On and on until you have about 4 dozen. Cover and cook for 20 to 30 minutes on top of stove on low heat.

Makes about 12 dozen.


GUACAMOLE SALAD

~Submitted by Angelique, TX

Sauce Ingredients
2 Avocados
1 tbsp. Lemon Juice 
1/2 cup Sour Cream 
1/2 cup Salad Oil 
1 Clove Garlic
1/2 tsp. Sugar 
1/2 tsp. Chili Powder 
1/4 tsp. Tabasco 
1/4 tsp. Salt and Pepper

Salad Ingredients
Chop in Bowl:
1/2 head Lettuce 
2 Tomatoes
1/2 cup Ripe Olives
1/4 cup chopped Onions 
1/2 cup Cheese (diced) 
1 can Tuna Fish

Directions
Mix all sauce ingredients in blender until stiff smooth. Toss salad ingredients. Mix together and serve.


JALAPENO CHEESE DIP

~Submitted by Angelique, TX

Ingredients
2 lb. Rat Trap Cheese
1/2 lb. Pasteurized Cheese 
1 can Ro-tel Tomatoes 
1 can Tomatoes 
1 cup Water 
3 tsp. Chili powder 
4 Jalapeno Peppers finely chopped 
3 tsp. Cumin 
2 Cloves of Garlic (pressed )

Directions
Mix tomatoes, water, chili power, and cumin in a sauce pan. Simmer for 1/2 hour. Add cheese and stir until melted and bubbly.


FALFURRIAS FAJITAS

~Submitted by Angelique, TX

Fajitas Ingredients
3 lbs. Fajitas 
3 Bell Peppers 
1 Onion 
4 Firm Tomatoes
5 cloves of Garlic
1 tsp. Black Pepper
1/4 stick Butter 
1 cup Water

Rice Ingredients
2 cups of Rice
1 tsp. Black Pepper 
1/2 cup Tomato Sauce 
2 tbs. Knorr (publisher assumes this is their chicken bullion mix)
3 cups Water
1/4 minced Onion
1/4 cup Corn Oil

Directions
Cut fajitas in to small strips. Chop up the rest of the fajitas ingredients. Brown the fajitas in butter over medium heat. Add the rest of the fajitas ingredients. Simmer for 30 minutes over low to medium heat.

Add corn oil to a sauce pan low heat. Add rice, cook until light brown. Add all ingredients. Let cook for 20 minutes.


JALAPENO PIE

~Submitted by Angelique, TX

Ingredients
1 lb. Colby Cheese 
1 lb. Monterrey Jack Cheese 
1 - 8 oz. can sliced Jalapenos 
2 Eggs

Directions
Line bottom of baking pan with jalapenos (save juice). Shred cheese and mix together. Spread over jalapenos. Whip eggs and jalapeno juice. Pour on top of cheese.

Bake uncovered at 350 F. for 30 minutes. Let cool 5 minutes then serve.


CHEROKEE TACOS

~Submitted by Angelique, TX

Ingredients
1 lb. Ground Round 
1 doz Corn Tortillas 
1/2 cup grated Rat Trap Cheese
1/2 tsp. Salt, Pepper, and Garlic Powder
1 small Onion (chopped)
1 small Tomato (chopped)
1/4 head shredded lettuce

Directions
Brown meat in iron skillet. Add salt, pepper, and garlic powder. Fry tortillas in hot fat in the shape of a shell. Put a heaping tbs. of meat and cheese into bottom of shell. Top with chopped vegetables .

Serve with taco sauce.


TERLINGUA RED CHILI STEW

~Submitted by Angelique, TX

Ingredients
1 lb. cubed Stew Meat 
1 tsp. Chili Powder 
1 sliced Jalapeno
1 tsp. Garlic 
1 tsp. Cilantro 
2 large Potatoes diced 
1 medium Onion chopped 
1-2 oz. can Green Chiles 
1-8 oz. can Tomato Sauce
1/2 tsp. Salt 
1 tsp. Worcestershire Sauce

Directions
Brown meat, potatoes, and onions in bacon drippings. Add the rest of the ingredients with 2 cups of water.

Bake covered at 350 F. for 1 hour.


CALIENTE TAMALE PIE

~Submitted by Angelique, TX

Texas Recipes

Ingredients
1 1/2 lb. Ground Round 
1 Onion ( chopped ) 
1 clove Garlic (minced) 
1 can Whole Tomatoes 
1 can Whole Kernel Corn, drained
3 tsp. Chili Power 
2 tsp. Salt 
1-4 1/2 oz. can Ripe Olives Sliced 
1 cup Corn Meal 
1 cup Milk 
2 Eggs , well beaten 
1 1/2 cups grated American Cheese

Directions
Brown meat in skillet. Add onions and garlic. Cook till tender. Drain excess fat. Add tomatoes, corn, and seasonings. Cover, and simmer for 15 minutes. Pour into 8" x 12" x 2" pan. Top with sliced olives. Mix corn meal, milk, and eggs. Spread over filling, and sprinkle with cheese.

Bake uncovered at 350 F. for 45 minutes.


ALMOND ICEBOX COOKIES

~Submitted by Angelique, TX

Icebox cookies are so versatile. You can bake the whole batch or just slice off however many you want, whenever you want them. The dough freezes well, if carefully wrapped, so you're never very far away from homemade cookies.

1 cup (2 sticks) butter, at room temperature
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 cup slivered almonds, toasted

Using an electric mixer, cream the butter and sugars until light and fluffy. Add the egg and vanilla and almond extracts. At low speed, gradually add the flour, baking soda and cinnamon. Add the almonds and mix just until they are incorporated into the dough. Divide the dough in half, and shape each half into a 2-inch roll on a sheet of waxed paper. Roll up the paper and refrigerate for at least four hours or overnight.

When ready to bake, preheat oven to 375F. Remove the dough from the refrigerator and, with a sharp knife, cut the dough into 1/4-inch slices. Place the slices one inch apart on greased baking sheets, and bake 12 to 14 minutes, or until lightly browned.

Makes about 4 dozen cookies.

Source: Texas Cooking online


BUTTERSCOTCH ICE CREAM TOPPING

~Submitted by Shirley, WA State

1 pkg instant butterscotch pudding
3/4 cup Karo corn syrup

Mix well, stirring constantly for 1 minute while gradually adding:
3/4 c. carnation canned evaporated milk. Not sweetened....

Stir till smooth and creamy. Let stand 10 minutes.

Note: this recipe was from our condensory here in the next town from 1949 and I still make it.


CHOCOLATE PEANUT BUTTER CREME ICE CREAM TOPPING
Circa 1949

~Submitted by Shirley, WA State

1 small package of instant chocolate pudding
3/4 cup Karo corn syrup
3/4 c. carnation canned evaporated milk, not sweetened
pinch salt
3/4 c. peanut butter, smooth type
1 Tbl softened butter
1/2 tsp good vanilla

Beat peanut butter, butter and corn syrup together till smooth. Beat in the pudding and then stir in the milk and vanilla. Stir till smooth. Can be done in blender jar. Let stand 10 minutes.

I have not made this because of my chocolate allergy but Buck says it is good.


Hello, this is Cindy from south east GA (Jesup GA). Well it's hot here already, 95 today. We have yellow squash in all our local gardens here, and so we use the squash in lots of ways. I give you 2 of my families favorites.

1- plain ole pan fried yellow squash

first wash and scrape your squash (some people peel theres, and some just 
wash and leave the peel on, but I lightly scrape mine)
then thinly cut into slices
Salt and black pepper to taste, then batter with flour. I use a brown 
paper bag & shake.
have oil hot, and pan fry a few at a time turning frequently, best when just 
cool enough to eat! Yum!

2- Yellow squash pie!

4 cups cooked (boiled) squash (seeds removed before cooking, and scraped)
2 cups white sugar
dash salt
6 egg yolks (save whites)
3 heaping tablespoons cornstartch
1 teaspoon vanilla flavoring

Mash cooked squash, and then mix in the rest.
Pour into 2-9 inch deep dish pie crusts, or 3 regular pie crusts. Bake at 
350, close to the bottom of oven, until edges are brown. Aprox. 40-50 
minutes for deep dish.

Topping; Beat egg whites with 12 tablespoons sugar, and a dash of vanilla. 
Spread on top of cooked pie, and return to oven just to brown.

Note: I personally don't care for the topping, so I omit it, and use the 
whole eggs in the pie. It makes the pie more fluffy. Also I prefer the 
thinner pies in the regular pie crusts.

Try these out! They are good! Thanks, Cindy in Jesup GA 


HOKEY POKEY

~Submitted by Robyn, Auckland, New Zealand 

5 tablespoons sugar
2 tablespoons golden syrup
1 teaspoon bicarbonate soda 

Bring sugar and golden syrup to the boil slowly stirring all the time.

Simmer gently over a very low heat for 4 minutes, stirring occasionally.

Remove from heat and add bicarbonate soda. Stir in quickly until it froths and pour at once into a greased tin.

Break up when cold, store in air-tight jars.

Save the crumbles and sprinkle on top of ice cream. 


GINGER KISSES

~Submitted by Robyn, Auckland, New Zealand  

2 tablespoons butter
125g (4oz) sugar
1 tablespoon golden syrup
2 small eggs
225g (8pz) flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ground ginger 

Cream butter, sugar and golden syrup. 

Beat eggs until thick and mix in alternately with sifted dry ingredients.

Bake in small spoonfuls on greased trays for 10 to 12 minutes at 200C (400F). 

Put together with filling as follows: 
3 tablespoons butter 
3 tablespoons sweetened condensed milk
1 dessertspoon chopped crystallized cherries
1 dessertspoon chopped walnuts 

Soften butter and add remainder of ingredients.


CLASSIC SPONGE 
(Taken from Fielder's Cornflour Recipe Book)

~Submitted by Robyn, Auckland, New Zealand  

This sponge is feather-light, moist and irresistibly delicious.

Serve it plain with just a sprinkle of icing sugar as a morning tea accompaniment, or use whipped cream and fresh fruit to create an exciting dessert. 

3 eggs
pinch of salt
1/2 cup sugar
1/2 cup cornflour
1 dessertspoon flour
1 teaspoon baking powder 

Separate eggs. Beat the egg whites with salt until stiff.

Add sugar gradually and beat until stiff and sugar has dissolved. 

Add egg yolks. Beat until well blended.

Sift together cornflour, flour and baking powder and fold into mixture. 

Pour into two, 20cm (8") sandwich tins which have been greased and the bottom lined with greaseproof paper.

Bake at 190C for 15-20 minutes. 

HINTS ON SPONGE-MAKING 

Always have the eggs at room temperature. 
Sift the dry ingredients together three times. 
From the moment the dry ingredients are added until the time the sponge is put into the oven, speed is essential. 
Fold in dry ingredients very gently with a metal spoon. Use an up, down and over movement ? don't stir. 
To ensure even layers when you're making a sponge sandwich, weigh the mixture in each tin before baking. 
Grease and flour the cake tins very lightly, otherwise the sponge may peel on the bottom. 
To test to see if the cake is done, press lightly with fingertip. If the sponge springs back, it's cooked. A sponge also shrinks slightly from the sides of the tin when cooked.


PAVLOVA

~Submitted by Robyn, Auckland, New Zealand

3 egg whites
3 tablespoons cold water
1 cup castor sugar
1 teaspoon vinegar
1 teaspoon vanilla essence
3 teaspoons cornflour 

Beat egg whites until stiff add cold water and beat again. 

Add castor sugar very gradually while still beating.

Slow beater and add vinegar, vanilla and cornflour.

Place on greased paper on greased tray and bake at 150C (300F) for 45 minutes, then leave to cool in the oven.


ROAST LEG OF LAMB

~Submitted by Robyn, Auckland, New Zealand 

1 leg of lamb
2 cloves of garlic, sliced into quarters
olive oil
salt and freshly ground black pepper
1 sprig rosemary 

Preheat the oven to 200C.

Make 8 small incisions in the lamb with the tip of a sharp knife. Pop the garlic into these.

Brush the meat with olive oil and then sprinkle with salt and freshly ground black pepper.

Place the meat in a roasting pan and scatter with rosemary leaves. 

Cook the lamb for an hour for medium or more or less time according to taste.

Leave to rest in a warm place for 15 minutes before carving.


I lived in the state of Maine longer than anywhere else so my recipes are from a book put out by the state back in 1945. I think they must have had a contest of some kind because the judges were listed along with the participants. I think when people think of Maine they think of seafood . I've chosen recipes that I've used with my family that we seemed to like the best.

BOILED STATE OF MAINE LOBSTER

~Submitted by Rusty, Leesburg, FL

Place live lobsters in a kettle of briskly boiling salted water. Boil rapidly for twenty minutes for 2 pound lobsters, longer for larger sized ones. Remove from the water and wipe dry. Then place each lobster on its back, split lengthwise with a heavy knife and crack the large claws. Serve whole lobster with a side dish of melted butter.


MAINE CLAM CHOWDER

~Submitted by Rusty, Leesburg, FL

1 quart Maine clams, canned or fresh
1/4 pound salt pork
1 quart diced potatoes
1 onion, diced or chopped
1 quart rich milk, scalded
salt and pepper to taste
butter, if desired

Remove black parts from clams, saving the liquor. Cut pork in small pieces and fry until crisp and golden brown, them remove small pieces from the fat. Add potatoes and onion, with just enough hot water to be seen through the potatoes. Cook over low heat--just simmering--until done. (If cooked over high heat, the chowder is apt to stick and burn.)

Finally, add clams and cook 2 minutes after coming to a boil, longer cooking will toughen the clams.

Remove chowder from heat and let stand a few minutes, then add hot milk, the clam liquor and seasoning to taste. By adding these last there is less chance of the chowder curdling, which often happens if seasonings are added before the hot milk. 

Add 1 tablespoon butter just before serving, or place a bit in each soup bowl.

This quantity yields 6 large servings or 8 small. 

Note: Like lobster stew or chowder, clam chowder should set awhile--or "age" a few hours, to be at its best. the flavor is always finer the second day.


CRAB SOUFFLE

~Submitted by Rusty, Leesburg, FL

2 eggs
1 cup milk
1 Tbs. melted butter
pinch of salt
1/4 tsp. baking powder
1 Tbs. flour
1 cup fresh or canned crabmeat, flaked

Beat eggs slightly and combine with milk and melted butter. Combine salt, baking powder and flour. Combine the two mixtures and stir in the flaked crabmeat. Pour into a greased casserole, set in pan of hot water and bake in a 350F about 50 minutes or until firm. 

Serves 4.

Note: This dish may be topped with buttered crumbs before baking, with a dash of paprika for color. try added seasonings, to taste, such as a few drops of Worcestershire, celery or parsley salt, or your favorite sauce.


SCALLOP STEW
(This was a favorite of ours)

~Submitted by Rusty, Leesburg, FL

1 quart milk
1/2 pint light cream
1/3 cup butter
1 Tbs. sugar
1/2 tsp Worcestershire
1 lb. scallops

Heat milk and cream in double boiler. Melt butter in frying pan, and add sugar and Worcestershire. Crush scallops, cut off the hard pieces and dice. Add to mixture in frying pan, simmer until tender. Pour heated milk and cream over cooked scallops, seasoning to taste with salt and pepper. 

Serves 6. 


SHRIMP WIGGLE WITH MILK
(I still make this for myself in a smaller quantity)

~Submitted by Rusty, Leesburg, FL

3 Tbs. butter or margarine
3 Tbs. flour
2 cups warm milk
1 cup peas (cooked or canned)
1 can shrimp or 1 cup cooked shrimp
1/2 medium sized onion, not sliced *see note
salt and pepper to taste

Prepare a medium white sauce by melting the butter over direct heat and blending in the flour; cook and stir until smooth and well blended, adding milk gradually. Stir constantly. When this has slightly thickened remove to a double boiler and add the peas (drained), the shrimp (cleaned of the black vein) and onion and season with salt and pepper to taste. Serve very hot over crisp crackers. Serves 6 generously.

*Note: I never put onion in mine so you can just leave that out. I didn't understand it either, unless it was just put in in a large chunk for whatever flavor it would release. I guess I would just delete that item in the recipe. I make it all the time in the winter and never have I put onion in!


CLAMBURGERS

~Submitted by Rusty, Leesburg, FL

1 pint of clams, chopped fine
1 egg, well beaten
1 cup cracker crumbs
1 tsp salt
1/4 tsp pepper

Combine ingredients in the order given and mix well. Form in round cakes and fry in hot fat, about 1 inch deep. Drain and serve piping hot.

Note: everyone who likes seafood likes Clamburgers. It is a favorite cooking method at church fairs, where the recipe is multiplied in quantity.


MAINE SHRIMP OR CLAM PUFFS

~Submitted by Rusty, Leesburg, FL

2 cups flour
1/2 tsp salt
3 tsp baking powder
1 egg
1 cup milk
1/2 pound prepared shrimp or minced clams

Sift together flour, salt and baking powder. Beat egg and add to milk and shrimp or clams. Stir into the flour mixture, and mix thoroughly.

Have a kettle of hot fat ready. Drop the shrimp or clam mixture from a large spoon into the fat and fry to a delicate brown.

Note: Lobster or crabmeat can be prepared by this method.


OATMEAL PIE - 1943
(From Lenore)

~Submitted by Fancy, NE

2 eggs, beaten
3/4 cup white sugar
1/2 cup oleo
3/4 cup quick oatmeal
1/2 cup coconut
1/2 cup chopped nuts
3/4 cup dark syrup 

Mix ingredients all together and pour into a 9 inch unbaked pie shell. Bake at 350 degrees for 45 minutes. Do not overbake. 


APPLE CHEESE DUMPLINGS - 1937
(From Mildred)

~Submitted by Fancy, NE

2 1/4 cups flour
1/4 teaspoon salt
2/3 cup lard (now use shortening)
6 oz. cheese shredded
6 to 8 Tablespoons water
3/4 cup brown sugar
1 teaspoon cinnamon
6 medium apples, peeled and cored, left whole
1/4 cup butter

Combine the flour and salt, mixing well, then cut in the shortening until the mixture resembles coarse crumbs. Mix in the cheese and sprinkle with enough water while mixing lightly with a fork, until dough forms a ball.

Divide the dough into three equal portions and roll each portion on a lightly floured surface, into a 14 X 7-inch rectangle. Cut each rectangle into two 7" squares. Combine the brown sugar and cinnamon, then fill the centers of the cored apples and top each apple with butter. Sprinkle remaining brown sugar mixture over the pastry.

Place an apple in each square and fold the corners to the center, pinching the dough at the top of the apple to seal. Bake in the preheated oven at 450? for 30 to 35 minutes. Serve warm.


ICEBOX ROLLS
(From Great-grandma Ella)

~Submitted by Fancy, NE

1 cake compressed yeast
1 tsp. salt
2 c. flour
1 c. shortening 
1 c. sugar
2 eggs
1 c. warm water
1 tsp. salt

Dissolve one cake of compressed yeast and one teaspoon salt in two cups of warm water. Add enough flour to make a sponge. Let rise two hours in a warm place. Cream together one cup lard; one cup sugar; two cups flour. Beat well. Add two eggs; one cup warm water and sponge beating until well smooth. METHOD: Knead stiff using enough flour to make the consistency of ordinary bread dough. Let rise in pan twice. Knead down and keep in icebox or cool place, kneading it down each morning. Shape into rolls and let rise in pan three hours before baking.


LEMON MERINGUE PIE

~Submitted by Fancy, NE

1 crumb or baked pastry 8"pie shell
1/2 cup lemon juice
1 teaspoon grated lemon rind or 1/3 teaspoon lemon extract
1 1/3 cups (15 oz can) Eagle Brand sweetened condensed milk
2 eggs, separated
1/4 tablespoon sugar

Combine lemon juice and lemon extract. Stir in Eagle Brand milk. Add egg yolks and stir until well blended. Pour into chilled piecrust. Add cream of tartar to egg whites. Beat until almost still enough to hold a peak. Add sugar gradually. Pile lightly on pie filling. Bake in slow oven (325d) for about 15 to 20 minutes. Cool 


BAKED BEANS (1927) -yep beans were actually bought in cans back then

~Submitted by Patti Ann, Aurora, NE

1/2 pound bacon
1 pound ground beef
1 15 ounce can pork & beans
1 15-ounce can lima beans
1 15-ounce can red kidney beans
3/4 cup brown sugar
1 teaspoon vinegar
1/2 cup catsup
2 teaspoon prepared mustard
1 medium onion diced

Dice and fry bacon lightly; drain off fat. Dice onion and fry slightly.