½ oz Captain Morgan spiced rum
½ oz Malibu rum
½ oz Bacardi Limon
2 oz pineapple juice
1 oz cranberry juice
1 oz orange juice
1 splash grenadine
1 splash Rose's lime juice
1 splash Bacardi 151
Combine crushed ice with all ingredients, except
Bacardi 151, in a tumbler. Shake. Pour a splash of
Bacardi 151 on top and serve with a straw.
Makes 1 serving
makes 1 sandwich
1/2 cup cooked Maine Lobster, chilled
1/2 tablespoon mayonnaise
pinch salt
1 lettuce leaf
small hoagie roll
1. Mix together lobster, mayonnaise and salt.
2. Slice hoagie roll length wise, and spread the lettuce leaf on the bottom half.
3. Spread lobster over lettuce. Top off sandwich with top half of the roll.
2 lbs. ground beef
1 (29-oz.) can tomato sauce
1 1/2 cup water
1 (29-oz.) can pinto beans, undrained
1 (29-oz.) can kidney beans, undrained
1 cup diced onion
1/2 cup diced green chili
1/2 cup diced celery
3 medium tomatoes, chopped
2 teaspoons ground cumin
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
dash garlic powder
1. In large skillet, over medium-high heat, brown meat; drain fat.
Using a fork, crumble meat. Transfer to Dutch oven.
2. Add remaining ingredients to Dutch oven; reduce heat to low;
bring to simmer; simmer 2 hours, stirring occasionally.
Serves 4-6
1/2 Cup Orange Juice
1/2 Cup Raisins
1/4 Cup Soy Sauce
1/4 Cup White Vinegar
2 Tbsp Dijon mustard
1 Tbsp Bottled Grated Orange Peel
2 Tbsp Heinz Ketchup
2 Tbsp Heinz Chili Sauce
1. Bring to a boil for 2 minutes stirring.
2. Remove from heat. Allow to cool to lukewarm.
3. Put mixture in a blender till it is pureed. Pour in bottle.
4. Cap tightly and refrigerate to use within 90 days.
1. First make a roux by combining the oil with 1 1/2 tablespoons of flour in a medium saucepan over low heat. Heat the mixture for 20-30 minutes, stirring often, until it is a dark chocolate color.
2. Remove the roux from the heat, stir in the rest of the flour, abd add the remaining ingredients to the saucepan; mix well.
3. Put the saucepan back over the heat, turn it up to medium and bring the gravy to a boil. Reduce heat and simmer for 15 minutes, or until thick.
Makes about 3 cups.
8 cups water
2 cups uncooked elbow macaroni
1/3 cup shredded cheddar cheese
1/2 cup Cheez Whiz
2 tablespoons whole milk
1/4 teaspoon salt
1. Bring 8 cups (2 quarts) of water to a boil over high heat in a
large saucepan. Add elbow macaroni to water and cook for
10 to 12 minutes or until tender, stirring occasionally.
2. As macaroni boils, prepare sauce by combining cheddar cheese,
Cheez Whiz, and milk in a small saucepan over medium/low heat.
Stir cheese mixture often as it heats, so that it does not burn.
Add salt. When all of the cheddar cheese has melted and the sauce is
smooth, cover pan and set aside until macaroni is ready.
3. When macaroni is ready, strain water, but do not rinse the macaroni.
4. Using the same pan you prepared the macaroni in, combine the
macaroni with the cheese sauce, and mix well.
Makes about 4 cups.
250g/8 oz/1/2 lb butter
250g/8 oz /1/2 lb soft brown sugar
4 lightly beaten eggs
315g/10 oz plain flour
10ml/2 level teaspoons mixed spice... . Sieve the flour and spice together
250g/8 oz seedless raisins
250g/8 oz sultanas
125g/4 oz chopped cherries
125g/4 oz chopped walnuts
160-240 ml/8-12 tablespoonsful Guinness
Method:
Cream the butter and sugar together. Gradually beat in the eggs with 1 or
2 tablespoonsful of the flour, to stop it curdling. Fold in flour and mixed
spice. Add raisins, sultanas, cherries and nuts and mix well. Stir in 4
tablespoons Guinness and mix to a soft dropping consistency. Add more
Guinness if necessary.Turn into a 7 inch round cake tin. Bake in a moderate oven
325 F/160 C/ Gas 3 for 1 hour. Reduce heat 300 F/150 C/ gas 2 and cook a
further 1 1/2 hours. Cover top of the cake with a piece of foil to prevent
burning. When you remove it from the oven prick the top with a skewer all over
and pour on 4-8 tablespoons Guinness . When cool pour over3-4 tablespoons
brandy if liked. Can be frozen if required. Also keeps very well and does not need to "mature" before being used. It can be iced with almond paste and
royal icing if needed.
4 boneless loin chops
1/3 cup smoky barbecue sauce
1/3 cup orange marmalade
2 Tbsp. prepared horseradish
1 cup fresh mushrooms
1/2 cup slice onions
1/2 green pepper, sliced
Preheat oven to 350 degrees. Combine all ingredients
in plastic container with lid. Shake closed container
to coat meat. Marinate in refrigerator for 30 minutes.
Remove chops from marinade. Place in oiled casserole
dish. Surround meat with mushrooms, onions and green
peppers.
Cover and bake for 30 minutes.
Serve with seasoned baked potato wedges and a mixed
green or fruit salad.
Serves: 4
TOPPING:
8 ounces cream cheese, softened
2 tablespoons margarine, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 large large eggs
BROWNIES:
4 ounces chocolate chunks, cut into pieces
3 tablespoons margarine
1/2 cup sugar
1 teaspoon vanilla extract
2 large large eggs
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
GLAZE:
1 ounce chocolate chunks, cut into pieces
2 teaspoons margarine
OVEN: 350. Grease and flour a 9-inch square pan.
TOPPING: In small bowl, combine all topping
ingredients; blend well. Set aside.
BROWNIES: In medium saucepan, melt chocolate and
margarine over low heat, stirring constantly til
smooth. Remove from heat; cool. Add sugar and vanilla;
blend well.
Beat in eggs, one at a time, blending well after each
addition. Add flour, baking powder and salt to
chocolate mixture, stir just til blended. Pour into
pan. Pour topping over batter.
Bake 40 to 50 minutes or til tester inserted into
center comes out clean. Cool on wire rack.
GLAZE: In small saucepan, melt glaze ingredients over
low heat til smooth, stirring constantly. Drizzle over
brownies. Refrigerate at least 4 hours. Cut into bars.
4 boneless loin chops (1/2-inch thick)
1 Tbsp. olive oil
1 tsp. minced garlic
3 Tbsp. dry sherry or fat free broth
3 Tbsp. soy sauce
1 1/2 Tbsp. brown sugar
1/4 tsp. crushed red pepper
1 1/2 tsp. cornstarch
1 1/2 Tbsp. water
Microwave safe dish
Combine oil and garlic in dish. Microwave for 1
minute. Combine sherry, soy sauce, brown sugar and
pepper in bowl. Place pork in dish, turning to coat
both sides with garlic/oil mixture. Pour sauce mixture
over pork. Cover, microwave for 4 minutes, turn chops
over after 2 minutes. Keep covered. Microwave at
medium power for 12 to 15 minutes or until meat is
tender and no pink remains. Remove chops to serving
dish. Dissolve cornstarch in water. Stir into pan
juices.
Microwave on high for 1 to 2 minutes until thickened.
Leave uncovered and stir once. Pour sauce over chops
and serve.
Serve over cooked noodles or with rice. Add your
favorite vegetables to complete the meal.
Serves: 4
Serving Size : 4
4 cups vanilla-flavored low-fat yogurt = (or eight 6-oz containers Yoplait)
2 boxes sugar-added strawberry slices (10 oz each) thawed
1/3 cup frozen blueberries thawed
1/2 cup crunchy sweet granola
Pour 1/2 cup of yogurt into a parfait cup or tall glass. Add 1/2 cup
of strawberries into the glass on top of the yogurt. Add 1 tablespoon
of blueberries to the glass. Pour 1/2 cup of yogurt over the fruit.
Sprinkle granola over the top and serve. Repeat for remaining 3 servings.
Glaze and Crust
1/4 cup packed brown sugar
1 tablespoon butter or margarine, melted
1 tablespoon corn syrup
1/2 cup pecan halves
1 box refrigerated pie crusts, 2 crust softened as directed on box
Filling
2/3 cup granulated sugar
2 tablespoons Pillsbury BEST all purpose flour
1/2 teaspoon ground cinnamon
4 cups thinly sliced, peeled apples { about 4 medium }
Topping
French vanilla ice cream or Whipped cream, if desired
Heat oven to 425?F. In 9-inch glass pie pan, mix brown sugar,
butter
and corn syrup. Spread evenly in bottom of pan. Arrange pecans over
mixture. Make pie crusts as directed on box for Two-Crust Pie,
placing bottom crust over mixture in pan.
In small bowl, mix granulated sugar, flour and cinnamon. Arrange half of apple slices in crust-lined pan. Sprinkle with half of sugar
mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal edge and flute. Cut slits in several places
in top crust.
Place pie on sheet of foil on middle oven rack in oven; bake 8
minutes. Reduce oven temperature to 350?F; bake 35 to 45 minutes
longer or until apples are tender and crust is golden brown.
Immediately run knife around edge of pie to loosen. Place serving
plate upside down over pie; turn plate and pan over. Remove pan.
Serve warm or cool with whipped cream. Makes: 6 to 8 servings.
1 pkg. German chocolate cake mix
1 jar of butterscotch caramel ice cream topping
1 can sweetened condensed milk
12 oz. Cool Whip
3 or 5 Heath Bar candy bars
Prepare German chocolate cake mix according to package directions. While cake is in the oven mix the butterscotch/caramel ice cream topping and the sweetened condensed milk. As soon as you take the cake out of the oven - poke holes in the cake (lots of holes, I used wooden spoon handle) and pour the above mixture over the cake and refrigerate immediately. When cake is completely cool; top with Cool Whip and crushed Heath Bar candy.
1 Sesame-seed Bun
1/4 lb. Ground beef
Salt to taste
1 Tbls. Ketchup
1/2 teasp. Prepared Mustard
1 teasp. Chopped Onion
2 Dill pickle slices
2 sl American cheese
1. Brown the faces of the bun in a large frying pan over medium heat.
2. Roll the ground beef into a ball and then flatten on wax paper until
about 1/2 inch thick.
3. Cook the burger for 3 to 4 minutes per side. Salt each
side during the cooking.
4. Spread Ketchup and then the mustard on the top
bun, then add the onion and pickle.
5. Place 1 slice of cheese on the bottom bun, then the beef patty,
then the other slice of cheese.
6. Top off the sandwich with the top bun.
7. Microwave on high for 15 seconds.
1 1/3 cups Warm water (105F)
1/4 cup Non-fat dry milk
1/2 teas. Salt
4 cups Flour
1 Tbls. Sugar
1 pk. Dry yeast
2 Tbls. Vegetable oil (for dough)
9 Oz. Vegetable oil (3 oz. per pan)
Butter flavored Pam
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add
water and stir to mix well. Allow to sit for two minutes. Add oil
and stir again. Add flour and stir until dough forms and flour is
absorbed. Turn out on to a flat surface and knead for about 10 minutes.
Divide dough into three balls. In three 9" cake pans, put 3 Oz. of
oil in each making sure it is spread evenly. Using a rolling pin,
roll out each dough ball to about a 9" circle. Place in cake pans.
Spray the outter edge of dough with Pam. Cover with a plate. Place
in warm area and allow to rise for 1 to 1 1/2 hours.
Sauce:
1 8 Ounce Can Tomato Sauce
1 Teaspoon Dry Oregano
1/2 Teaspoon Marjoram
1/2 Teaspoon Dry Basil
1/2 Teaspoon Garlic salt
Combine and let sit for 1 hour.
For Each Nine Inch Pizza:
1. Preheat oven to 475F
2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge.
3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce.
4. Place toppings of your choice in this order:
Pepperoni or Ham
Vegetables
Meats (cooked ground sausage or beef)
5. Top with 3 Oz. mozzarella cheese
6. Cook until cheese is bubbling and outer crust is brown.
7. Cut in six slices.
1/2 cup mayonnaise
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt
1. Combine all of the ingredients in a small bowl. Stir well.
2. Place sauce in a covered container and refrigerate for several hours, or overnight, so that the flavors blend. Stir the sauce a couple of times as it chills.
Makes about 3/4 cups.
Chicken Crunch:
2 c. Cap'n Crunch cereal
6 eggs
2 c. corn flakes
1 c. milk
2 1/2 c. all-purpose flour
25 to 30 chicken tenders
3 T. granulated onion
Vegetable oil for deep frying
3 T. granulated garlic
Creole mustard sauce, recipe follows
1 T. pepper
In food processor, grind cereals until crumbly but some
1/8-inch chunks are still visible. Spread in a shallow pan.
In a bowl, combine flour, onion, garlic and pepper.
In a separate bowl, combine the eggs and milk.
Dredge chicken in seasoned flour. Dip in egg mixture,
coating evenly. Dredge in cereal mixture,
coating well. Arrange on wax paper.
Preheat oil in deep fryer to 325 degrees.
Deep fry chicken in batches for 3 1/2 minutes or until
golden brown. Drain.
Makes 4 servings.
Creole Mustard Sauce
1/4 c. sliced green onions
2 T. horseradish
2 T. chopped garlic
1 T. red wine vinegar
2 T. chopped onion
1 T. water
2 T. chopped celery
2 tsp. cider vinegar
2 T. chopped green pepper
1 tsp. Worcestershire sauce
1 c. mayonnaise
1 tsp. Tabasco sauce
1/4 c. hot mustard
Salt and cayenne pepper to taste
2 T. yellow mustard
Combine all ingredients and mix well.
Serve on the side with chicken. Makes about 2 cups.
1 frying chicken, cut into frying pieces
1 1/2 cups flour
1 Pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!)
1 Envelope Lipton (or other brand) Tomato Cup of Soup
2 eggs, well beaten
2/3 cup milk
Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.
1. Combine eggs and milk. Set aside.
2. Combine flour with the Italian dressing and soup mix.
3. Dip chicken pieces in milk-egg mixture and roll them in the
flour-seasoning mixture. Repeat procedure.
4. Fry pieces over medium heat for 25 to 30 minutes, turning often.
5. Remove from fire. Drain and serve.
2 Tbls. Mayonnaise
2 teas. Sweet relish
2 teas. Minced onion
pn Salt
2 Plain hamburger buns
2 Mrs. Paul's breaded-Fish portions (square)
2 sl American cheese
1. In a small bowl, mix together the mayonnaise, relish, minced onion, and salt and set aside. This is your tartar sauce.
2. Lightly grill the faces of the buns.
3. Cook the fish according to the package instructions. You can bake the fish, but your sandwich will taste much more like the original if you fry it in oil.
4. Divide the tartar sauce and spread it evenly on each of the top buns.
5. Place a slice of cheese on each of the bottom buns.
6. Place the cooked fish on top of the cheese slice on each sandwich, and top off the sandwiches with the top buns.
Makes two sandwiches.
4 Vidalia or Texas Sweet Onions
Batter:
1/3 C. Cornstarch
1 1/2 C. Flour
2 tsp. Garlic -- minced
2 tsp. Paprika
1 tsp. Salt
1 tsp. Pepper
24 oz. Beer
Seasoned Flour:
2 C. Flour
4 tsp. Paprika
2 tsp. Garlic powder
1/2 tsp. Pepper
1/4 tsp. Cayenne pepper
Mix cornstarch, flour, and seasonings until well blended. Add beer, mix well. Cut about 3/4" off top of onion and peel. Cut into onion 12 to 16 vertical wedges, but do not cut through bottom root end.
Remove about 1" of petals from center of onion. Dip onion in seasoned flour and remove excess by shaking. Separate petals and dip in batter to coat thoroughly. Gently place in fryer basket and deep-fry at 375 to 400 degrees for 1 1/2 minutes.
Turn over, and fry an additional 1 1/2 minutes.
Drain on paper towels.
Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with Creamy Chili Sauce.
Creamy Chili Sauce:
1 pint Mayonnaise
1 pint Sour cream
1/2 C. Chili sauce
1/2 tsp. Cayenne pepper
1/4 - 1/2 stick margarine
1/2 T Garlic powder
1/4 t salt
Melt butter in the microwave (about 30 seconds).
Put in salt and garlic powder (to taste).
Microwave for 5 seconds longer.
3 lbs. fish fillets
2 cups flour
3 cups pancake mix
3 cups club soda
1 Tbs. onion powder
1 Tbs. seasoned salt
Dip moistened fish pieces evenly but lightly in flour. Dust off any excess flour and allow pieces to air dry on waxed paper, about 5
minutes. Whip the pancake mix with the club soda to the consistency
of buttermilk - pourable, but not too thin and not too thick. Beat
in the onion powder and seasoned salt. Dip floured fillets into
batter and drop into 425 degree oil in heavy saucepan using meat
thermometer. Brown about 4 minutes per side. Arrange on cookie
sheet in 325 degree oven until all pieces have been fried.
Add 3/4 - 1 cup water to ground beef and taco seasoning and simmer on medium low temperature for 20 minutes. Simmer until most of moisture has cooked away. Remove from heat when moisture in meat as dissipated but meat is not dry.
3 cups peanut oil
1 egg
1 cup Milk
1 cup flour
2 1/2 Tb. powdered sugar
1/2 ts. pepper
2 teas. salt
2 skinless, boneless chicken breasts, halved
4 plain hamburger buns
2 Tb. melted butter
8 dill pickle slices
Heat the peanut oil in a pressure cooker over medium heat to about 400
degrees. In a small bowl, beat the egg and stir in the milk. In a separate
bowl, combine the flour, sugar, pepper, and salt.
Dip each piece of chicken in milk until it is fully moistened.
Roll the moistened chicken in the flour mixture until completely coated.
Drop all four chicken pieces into the hot oil and close the pressure cooker.
When steam starts shooting through the pressure release, set the times for 3 1/2 minutes.
IMPORTANT!!! DO NOT CLOSE STEAM RELEASE. IT IS VERY DANGEROUS!
While the chicken is cooking, spread a coating of melted butter on the face of each bun. When the chicken is done, remove it from the oil and drain or blot on paper towels. Place two pickles on each bottom bun; add a chicken breast, then the top bun. To make a deluxe chicken sandwich, simply add two tomato slices and a leaf of lettuce. Mayonnaise or mustard also goes well on this sandwich.
