STRAWBERRY PIE 5-7-16 Top of page
9 inch pie shell, baked
1-1 1/2 quarts fresh strawberries
1 cup sugar
2 heaping tbsps. flour
1 cup water
3 tbsps. strawberry jello
Combine sugar and flour. Add water slowly over heat and stir until thick. Remove and heat and add jello. Halve the berries and put into pie shell. Pour hot mixture over berries. Chill until just ready to serve. Serve with whipped cream.
MINT JULEP 5-7-16
5 mint leaves, smashed into bottom
of glass
1 heaping tbsp. bar sugar (powered
and granulated combined)
Kentucky Bourbon (Jack Daniels)
Fill glass 1/2 full of club soda
and stir. Add ice. Top off with bourbon.
CREAM CHEESE MINTS (From skiptomylou.org) 5-7-16
4 oz. cream cheese, room temperature
1 lb. powdered sugar
1/8 - 1/4 tsp. oil of peppermint
gel food coloring
sugar
Mix together cream cheese, flavoring, powdered sugar. Start with an 1/8 teaspoon of flavoring and then add more to desired taste. Knead with hands or food processor. Mixture will form a stiff dough. Add 1 drop gel paste coloring to color the dough. If dough becomes sticky add in a bit more powered sugar while kneading in coloring. Roll into tiny balls. Coat balls with sugar. Press ball into mold. Immediately flip mold over and release mint. Repeat. Makes about 5 dozen mints depending on size of mold.
GUACAMOLE 5-7-16
2 avocados
1/4 cup chopped onion
1 cup chopped tomatoes
1/4 cup chopped cilantro
2 tbsps. lemon juice
1 jalapeno pepper, optional
salt and pepper to taste
Peel and seed then mash avocados. Mix with remaining ingredients and salt and pepper to taste.
SLUSHY PUNCH 5-7-16
6 oz. pkg. strawberry jello
1 packet strawberry Kool Aid
6 oz. can frozen lemonade
1 large can pineapple juice
1 cup sugar
8 cups water
1 liter Squirt, 7 Up or any lemon
lime soda
In 5 quart container, combine 6 cups cold water, lemonade and pineapple juice. Set aside. In a small pan bring 2 cups of water, jello, Kool Aid, and sugar to a boil. Pour hot mixture into the cold. Stir well. Freeze. Remove from freezer 4-5 hours before serving. When ready to serve put in punch bowl and add soda.
FRIED CHICKEN 5-14-16 Top of page
Select several pieces of chicken around the same size for even cooking. Leave skin on. Use a brine of 1 gallon water, 1/2 cup sugar and 1/2 cup salt and let sit overnight. Rinse chicken and completely dry it. Dip chicken pieces in a dredge of buttermilk. Combine flour, paprika, salt and pepper. Place in large plastic bag and add chicken and shake. Place coated chicken onto a draining tray or cookie sheet and cover with waxed paper. The chicken should have a coating the consistency of paste. In a cast iron skillet, add 2 quarts (or 1/3 - 1/2 filled pan) canola or vegetable oil. Heat to 325° and fry chicken in batches, turning over to evenly fry it. Let it be in oil for about 20-30 minutes so it can cook thoroughly. Do not let oil drop below 300°.
FRENCH FRIES 5-14-16
Make fries with fry cutter. Soak fries for 30 minutes to an hour to remove excess starch. Rinse and drain. Allow fries to dry on a towel and top with a towel and pat them dry. Can also make a very thin, light batter for fries with flour and water with some spices. Heat oil to 300° and fry until golden brown.
STEAK FRIES 5-14-16
Cut fries to desired thickness. Soak fries for 30 minutes to an hour to remove excess starch. Rinse and drain. Allow fries to dry on a towel and top with a towel and pat them dry. Can also make a very thin, light batter for fries with flour and water with some spices. Heat oil to 300° and par-fry for a few minutes, then remove from oil and allow to dry before deep frying until golden brown.
CRUNCHY LEMONADE DRUMSTICKS (From foodnetwork.com) 5-14-16
2 tbsps. grated lemon zest
1/2 cup fresh lemon juice
3 tbsps. packed light brown sugar
1/3 cup buttermilk
12 skin-on chicken drumsticks (3
1/2 to 4 1/4 pounds)
Kosher salt and freshly ground
black pepper
2 cups panko (Japanese breadcrumbs)
1 tbsp. chopped fresh thyme
Pinch of cayenne pepper
1/4 cup mayonnaise
Olive-oil cooking spray
Mix 1 tablespoon lemon zest and the lemon juice in a large bowl. Add 1 cup water and the sugar and whisk to dissolve, then whisk in the buttermilk. Pierce the drumsticks several times with a fork and season with salt and pepper. Toss in the marinade, cover and refrigerate 4 hours, or overnight. Preheat the oven to 400°. Bring the chicken to room temperature. Put the panko, thyme, the remaining 1 tablespoon lemon zest, the cayenne, 1 teaspoon salt, and black pepper to taste in a large resealable plastic bag and shake to mix. Put the mayonnaise in a bowl. Set a rack on a baking sheet and spray with cooking spray. Remove the drumsticks from the marinade, dip in the mayonnaise, then drop into the bag and shake to coat; transfer to the rack. Mist the chicken with cooking spray. Bake until golden, about 35 minutes; flip and bake until browned and crisp, 35 to 40 more minutes. Cool completely, then pack in an airtight container.
RHUBARB SOUR CREAM CAKE (Jarms) 5-14-16
1 cup sugar
1 egg beaten
1 cup sour cream
1 1/2 cups flour
1/2 tsp. baking soda
2 cups rhubarb, diced
With wooden or plastic spoon, not metal, mix together first 3 ingredients. Add flour and soda. Mix well. Bake in buttered 8x8" pan at 350° for 45 minutes. Add rhubarb last.
FRENCH DIP SANDWICHES 5-21-16 Top of page
3 lb. chuck roast
1 tsp. olive oil
salt and pepper
1 clove garlic, minced
2 tbsps. WOR sauce
1 tsp. thyme
1 bay leaf
2 cups sliced onions
2 cups beef stock
Put olive oil and spices in crockpot. Add roast and roll around in the spices. Add onions and stock and cook on low for 10 hours.
HOAGIE BUNS 5-21-16
Put 2 slices of provolone cheese on each hoagie bun and warm until melted. Add meat and onions.
SNICKERS GRAHAM CRACKER CRUST PIE 5-21-16
6 snicker bars, chopped
8 oz. whipped cream cheese
8 oz. cool whip
1 cup powdered sugar
1/2 cup creamy peanut butter
graham cracker crust
Cream the cheese, peanut butter, and sugar until smooth. Add cool whip and fold in almost all the snickers. Pour into pie shell and refrigerate. Top with the few remaining snicker pieces.
SAUSAGE GOULASH 5-21-16
1 lb. Jimmy Dean sausage
1 small to medium onion, chopped
1/2 large red pepper, diced
1 can sliced mushrooms with liquid
1 jar marinara sauce
1 box spiral noodles
Cook noodles until almost done, drain. Brown sausage, onion, and pepper. Add mushrooms and liquid. Add sauce and noodles and warm until heated through. Add a slice of provolone when serving.
PURPLE COW 5-28-16 Top of page
6 oz. frozen grape juice
1 cup milk
1 tsp. vanilla
10 ice cubes
Combine in a blender and blend until smooth. Pour into glass and enjoy immediately.
SNICKERS GRAHAM CRACKER CRUST PIE 5-21-16
6 snicker bars, chopped
8 oz. whipped cream cheese
8 oz. cool whip
1 cup powdered sugar
1/2 cup creamy peanut butter
graham cracker crust
Cream the cheese, peanut butter, and sugar until smooth. Add cool whip and fold in almost all the snickers. Pour into pie shell and refrigerate. Top with the few remaining snicker pieces.
BAKED DOUGHNUTS 5-28-16
1 cup white sugar
2 tsps. baking powder
1 tsp. baking soda
1 tsp. ground nutmeg
1/2 tsp. ground cloves
2 tsps. ground cinnamon
3 cups flour
1 cup buttermilk
3 eggs
1 tbsps. honey
1/2 cup butter, melted
Preheat oven to 400. Lightly grease a baking sheet or doughnut pan. In a medium bowl mix the dry ingredients and in another bowl mix the wet ingredients. Add dry to wet and mix. Spoon mixture into pan in doughnut shapes. Bake 12 minutes until golden brown.
OVEN BAKED SPUDNUTS 5-28-16
1 scant cup mashed potatoes
1 pkg. yeast
1/4 cup water from potatoes
1 cup milk, scalded
1/2 cup shortening
1 tsp. salt
1/2 cup sugar
2 eggs, well beaten
4 1/2 cups flour
1 tsp. nutmeg
1/2 tsp. cinnamon
Soften yeast in warm potato water. Add shortening, salt and mashed potatoes to scalded milk. Cool to lukewarm. Blend eggs with water and yeast mixture. Add 2 1/2 cups flour to nutmeg and cinnamon. Beat until well blended. Add remaining flour to make soft dough. Cover and let rise until double. Knead. Roll out to 1/2 inch thickness and cut into doughnut shapes. Put on buttered cookie sheets and let rise to double. Bake at 375 for 15-20 minutes until golden brown. Brush with melted butter while warm and roll in sugar.
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