Chattie Sharpe

Amazing that one can use SO many Scotch bonnet peppers (Habanero) and jalapenos and it comes out sweet, mildly spicy and so tasty … a small bite on the end of the taste but it works.  I made 12 pints from this recipe and went through 1 1/2 jars the very next two meals.images-1

(Pepper Mash)
28 Habanero -seeded and chopped – Use Gloves!!
30 Jalapenos – seeded and chopped
1 large bunch Spring Onions – large chopped (Not Scallions) If unavailable substitute one small White Onion
1 small Yellow Onion – large chopped
6 Cloves Garlic
3 lrg Carrots – chopped

Put all chopped veggies into large stock pot cover with water, heat to a soft boil, reduce heat and simmer for 10 minutes. Using a large strainer strain water off cooked veggies/peppers (peppermash). Really – I think this is where the heat reduction happens and the flavor takes over. Return peppermash to stock pot and add the following:

1/2 C Key Lime Juice
1/2 T Canning Salt
2 C Sugar
3 C Cider Vinegar

Bring to soft boil, reduce heat and simmer for 15 minutes.

You can now make a sauce by using your blender and puree (Cream) mixture until smooth (Be careful when using a blender with hot stuff – vent well.)

or you can keep mixture in the relish form.

I use 1/2 pint jars. Fill jars, clean rims, seal and hot bath process for 20 minutes. Enjoy.

**** By the way … I tried some of this sauce with my teriyaki and it was awesome on a steak or a hamburger.

Chocolate Whip Cream Frosting

This is one of the easiest frosting ever and especially made for my angel food cake. Full-ChocAngel

1 pint Heavy Whipping Cream
1 Box Jiffy Fudge Frosting – If you can find the “Jiffy” brand of fudge frosting it’s the bomb for this recipe (stock up on them when you find them). However you can also use any dry frosting mix available.
1/2 tsp vanilla

Chill large mixing bowl and beaters.

Whip cream and vanilla, slowly add dry frosting mix and mix until it is Whipped Creamy and light.
Frost cake and keep cool (refrigerate) until serving.

Guacamole and Durtios

Fun way to change up the traditional chips and dip, use duros (also known as pasta para duros, duritos, durros, pasta para durito, chicharrines, churritos, Mexican wagon wheels or pin wheels). Of course you can always use traditional chips.Duros_0

Duritos Wheels

Ingredients
1 pkg (4oz) Duritos (Wheels or Squares)
2 cups of Olive Oil

In a medium-size stock pot, pour olive oil and set stove top to Med-High. Until oil starts to bubble (boil), slowly pour in a small amount of Duritos in. Remove with tongs/slotted spoon once duritos are golden brown, do not burn. It only takes about 15-20 seconds. Set aside cooked duritos and allow to cool. Season with chile, lemon or lime and salt.  Serve with the guacamole.

Guacamole Dipimages

1 ripe Avocado – chopped and smashed smooth or chunky
1/4 C Onions Chopped
1 small – medium jalapeno seeded and diced
2 cloves garlic – pressed or shredded
1 ripe Roma tomato – seeded and diced
1 tsp sugar
1/2 Lime – fresh squeezed – to taste
Salt, pepper and hot spice to your taste.

Mix all ingredients together, tasting spices, sugar and lime as you go. Remember you can always add more but it pretty had to take out.

Millionaire Fudge

millionaire-fudgeOne of my favorite of all chocolate creations. I have such great memories of my Mom and Aunt Hansel making this fudge and letting me lick the spoon. This certainly is easy and an all time treat.   My Aunt’s original handwritten recipe

12 oz Milk Chocolate Chip
6 oz Semi Sweet Chocolate Chips
4 1/2 C Sugar
1/2 C Butter (1 stick)
1 can evaporated milk (14 0z)
7 oz Marshmellow Cream
1 tsp vanilla

Butter a 9 x 13 cake pan.
Measure chips, marshmellow cream and vanilla and set aside.

In a large pot slowly melt butter, add sugar and evaporated milk. Stir constantly bring to a soft boil continue to stir for 14 minutes.
Remove from heat, while hot – add Chocolate chips, vanilla and marshmellow cream. Beat until all chips are melted and everything is incorporated. Pour into the buttered 9 x 13 pan and let set-up for 2 hours. Cut into 4 x 4 squares, foil wrap and store in cool dry place. I love this stuff…..Enjoy.

Chatalina Salad Dressing

My version of the classic Catalina Dressing. I like to zip it up… add a touch of cayenne.kathalina

1/2 C Sugar
1/2 C Catsup
1/3 C Vinegar
1 T Onion – grated
1 1/4 tsp salt
1/4 tsp dry mustard
1/4 tsp chili powder
1/4 tsp celery seed
1/4 tsp paprika or cayenne pepper
1 tsp worcestershire sauce
2/3 C Oil

Combine all ingredients except oil in blender, blend well.
Slowly drizzle oil into blender while blender on med/high. Sauce should be thick.

I keep mine in a plastic squeeze bottle. Keeps for 4-6 wks in refrigerator (but it won’t last long. This is good on salads, sandwiches and more).

Makes 2 cups

Warm Bacon Dressing and Spinach Salad

I have never liked spinach until this recipe. Of course everything is great with Bacon.

I made this after Joe and I were first married, loved it, lost it and found it again 20 yrs later. I still love it.

Salad
8 ounces young spinach
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced
2 large eggs – Hard Boiled
6 pieces thick-sliced bacon, chopped
1/2 C Bean Sprouts *Optional

Dressing:
3 T Bacon Grease
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper

Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.

Boil eggs, cool, remove and peel off the shell. Slice each egg into 8 pieces and set aside.

While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Season with pepper, as desired. (add Bean Sprouts*.) Serve immediately.

Waldorf Salad

This salad is an old fashion favorite, sweet crunchy and a whole lot of country. For a lower calorie version you can substitute yogurt for the mayo, but live a little the mayo rocks.
Salad
2 Lrg Apples (Red delicious for the flavor and color)
2 rib Celery
1/2 C Nuts – Walnuts or pecans
Dressing
1/2 Mayo (can substitute Yogurt
1 T Milk
1 tsp Sugar
** Optional
1/2 Seeded Grapes – split in half, add to apples

Wash, quarter and core apples, dice into bite size pieces. Dice celery, chop nuts and add to apples.
Mix dressing of mayo, milk and sugar, blend well. Pour dressing on apple mixture, mix well and chill before serving.

Serve in lettuce boats

Salsa

What to do with all those extra late season tomatoes ??? Make Salsa and can it up.

3 gal Tomato puree (food processor or grinder needed)
3 T Salt
3 T Black Pepper
6 Onions (ground – food processor or grinder needed)
18 Garlic Cloves (ground – food processor or grinder needed)
4 T Cumin
4 T Chili Pequin (Chili flakes)
8 Fresh Jalapeno (ground – food processor or grinder needed) can be omitted for mild salsa

Mix all together and simmer for 30 minutes. Jar salsa, remove air bubbles, clean and seal rims.
Hot bath for 30 minutes. Store in cool, dark, dry place.

Spaghetti Sauce

Can it up and have it stored for the rainy days ahead. This from my sister, Maxine. She is an amazing woman and what a Cook!! Thanks, sis. (Makes 24 pints – hot bath canning method used)

15 lbs ripe Tomatoes
3 lrg Bell Peppers
6 lrg Onions
1 stalk Celery
6 C Tomato Paste
2 Bay Leaves
1 C Oil
1 T Black Pepper
1 T Red Chile Flakes
5 T Salt
1 T Oregano
2 T Garlic Powder
2 T Worcestershire Sauce

Blend tomatoes, peppers, onions, celery in food processor

In large stock pot add all ingredients and mix well. Cook 1 hours.

Fill canning jars leaving 1/2 inch head space, remove bubbles, clean and seal rims.
Hot bath for 45 minutes Cool, check seal, label and store … oh and enjoy!

Fried Spam

I’m not kidding. I had this with fried potatoes and green beans for supper as a kid. As a camper meal this was a supper saver many times.

1 can Spam
2 eggs
1 pkg saltine crackers
Salt
Pepper
Oil – to fry

Crush saltine crackers until very fine add salt and pepper, mix well. Beat eggs until foamy
Slice spam into slices. Dip in egg and roll in crackers.

Heat oil in skillet to medium high add the dipped spam and fry until golden brown (3 minutes)
reduce head a touch turn and fry second side.

Twice Baked Garden Potatoes

These are so good with Bourbon Pork Chops.

4 lrg Baking Potatoes
1/4 C Onions – chopped
1/4 C Celery – Chopped
1/4 C Broccoli – separated
2 T Carrot – shredded
4 T Butter
2 T Milk
Salt
Pepper
1/4 C Cheese – grated (can be omitted)
1/2 Tsp Chives – chopped
Bacon Bits – garnish

Heat oven 350º Bake potatoes, when cool enough to handle, cut in half and empty into bowl retaining skins in half shells. In small saucepan cook vegetables in butter until onions begin to soften. Bake potatoes, when cool enough to handle, cut in half and empty into bowl retaining skins in half shells. Whip potatoes, milk, salt and pepper (to taste) until a few small lumps remain add in vegetables and mix well.
Fill each potato skin shell with whipped veggie mix, top with cheese and bake at 350º for 10 minutes. Garnish with Chives and Bacon Bits
(These can also be made ahead of time and add 10 more minutes to last baking)

Cranberry Salad

Give Thanksgiving some color, can’t remember one without this on the table.

2 cans Cranberry sauce
2 C boiling water
1 C Nuts – chopped
1 C Crushed Pineapple
2 3 oz pkgs Cherry or Cranberry Jello
1 C Celery – fine chopped
2 C applies – fine chopped

Dissolve jello in water. Add remaining ingredients, stir. Place in 9 X 13 pan and chill until set.

Grandma Wilson’s Chili Sauce

I found this in a handwritten book. I remember Grandma Rudy Wilson’s garden and her fence of rainbow sweetpeas that surrounded it. Please take this endearing recipe as a reminder of our heritage (transcribed exactly as written). I wonder what was in her spice bag!

Roundup out of the garden
10 # bucket ripe Tomotoes
10 # bucket ripe Cabbage
10 # bucket ripe Onion
10 # bucket ripe Cucumber
10 # bucket (scant) Chili Peppers – seeded
1/2 doz real Mangos
1/2 C mixed spice (in a bag)
1/2 gal cider vinegar (or more if needed)
2/3 # bucket sugar
1/4 C Salt

Grind first six ingredients in food grinder with coarse knife, add salt. Let stand an hour or more, then drain. Add rest of ingred. and cook slowly till thick. Take out spice bag and seal while hot.

Banana Bread

1 3/4 C Flour
1/2 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Cinnamon
1/4 tsp Nutmeg (can be omitted)
1 C Sugar
1 tsp Vanilla
1/2 C Oil
1/4 C Milk
2 Eggs
1 C Smashed Banana
1/2 C Nuts – crushed

Preheat oven to 350º Grease and flour two loaf pans.

Sift dry ingredients together except sugar and set aside. Mix sugar, eggs, milk, oil, vanilla add to flour mixtures. Add in bananas and nut. just until through the batter, DO NOT over mix. Pour into loaf pans and bake 45 – 50 minutes

Peanut Butter Fudge

Larry Smith (brother-in-law) used to make this for me when I would visit Maxine and him during my summers growing up. I would do almost anything to get him to make this for me.

4 C Sugar
2 T Cocoa
1 1/2 C Milk
1/2 C Peanut Butter

Heat sugar, cocoa, milk and butter to soft boil. Cool in sink of cold water. Beat until it grains. Add in peanut butter, pour into butter platter. Set and server

Pollock Dish

My Aunt MaryLou Fringer made this for my daddy when I was about 12 and it became one of his all time favorites. He loved this dish with fresh biscuits. Use a cast iron skillet if you have one.

2 lb Hamburger
1 sm Onion – chopped
1 can Whole Kernel Corn (drained)
2 cans Vegetable Soup
2 cans Tomato Soup
1 C Cooked Barley
Salt
Pepper
Chili Powder (to taste or Sriracha hot Sauce)

Preheat oven to 375º
In a large skillet brown hamburger and onions – drain any fat. Add all remaining ingredients, mix completely. Bake for 1 hour.

Watermelon Cucumber Gazpacho

1 3-pound Seedless Watermelon, diced (about 5 cups), divided
1 small Cucumber, peeled, seeded, diced (about 1 cup)
1/2 medium-size Yellow Bell Pepper, seeded, diced (about 1 cup)
1 small Jalapeño Chile, seeded, minced
3 pale green inner Celery stalks, diced (about 1/2 cup)
1/2 small Red Onion, diced (about 1 cup)
1/4 cup finely chopped fresh Mint (can use Basil)
3 tablespoons fresh Lime Juice
2 tablespoons Red Wine Vinegar
1/4 teaspoon Salt

1/2 cup CrèmeFraîche or Sour Cream

Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.

Divide gazpacho among bowls; top with dollop of crème fraîche and herb or mint garnish.

Ethopian Tomato FitFit Salad

2 cups ripe Tomatoes, seeded & diced or 2 cups Cherry Tomatoes, diced
1 1/2 cups Cucumbers, diced
1/4 cup sweet onion, diced
1 Jalapeno, seeded and finely diced
4 tsp Lemon Juice
2 tsp Red Wine Vinegar or 2 tsp Balsamic Vinegar
1 T Sugar
1/4 tsp Chili Flakes
1/4 tsp salt
1/4 tsp pepper
2 tsp extra virgin olive oil

Toss together all ingredients except olive oil. Sprinkle with olive oil.

Antelope Wat (stew)

Ethiopia – Antelope Stewed in Red Pepper Sauce

2 lb. lean boneless Antelope (elk, deer, beef), cut into 1″ pieces
2 Onions, finely chopped
1/3 C Niter Kebbeh (Spiced Butter)
2 cloves Garlic, minced
1 tsp finely chopped Ginger Root
1/4 tsp ground Fenugreek
1/8 tsp ground Cloves
1/8 tsp ground Allspice
1/8 tsp ground Nutmeg
3 T Paprika
2 T Red Pepper Paste (aka Spice Paste, Berbere)
2/3 C dry Red Wine
1/2 C Water
8 oz Tomato Sauce
Juice of 1 Lemon – retain lemon to add to stew
2 tsp Salt
Black Pepper
4 Boiled Eggs

In a large stewpot, cook the onions over moderate heat for about 5 minutes, or until they are soft and dry. Do not let brown or burn.

Stir in the niter kebbeh. When it heats up, add the garlic, ginger, fenugreek, cloves, allspice, and nutmeg. Stir well. Add the paprika and berbere, and stir for 3 minutes. Add the wine, water, tomato sauce, and salt, and bring the mixture to a boil. Add the meat and turn the pieces around in the sauce to coat. Cover the pot and simmer the beef for about 1 hour over low heat. Season with black pepper.
4 hard-boiled eggs

Salt and Pepper antelope piece
In a heavy cast iron skillet or enamel stewpot, dry cook the onions over moderate heat for about 5 minutes. Do not let brown or burn (This dry fry method releases a slightly smokey flavor). Stir in the butter (niter kebbeh). Then add the garlic and spices. Stir well. Add the berbere and paprika, and sauté for 3-4 minutes. Pour in the wine and water and bring to a boil. Cook briskly, uncovered, for about 5 minutes.

Place antelope pieces into the simmering sauce, turning the pieces about until coated on all sides and the lemon you squeezed. Reduce the heat, cover, and simmer for 30-45 minutes. (It’s a stew you can let it cook up a bit, adding a water if liquid cooks down) **Here’s when you can a diced carrot, potato, and/or Bell Pepper to add more veggie base, you might need to adjust liquid)

Meanwhile, piece the hard-boiled eggs with the tines of a fork, piercing approximately 1/4″ into the egg all over the surface. After the meat has cooked, add the eggs and turn them gently in the sauce. Cover and cook the Lope Wat for 15 more minutes. Add pepper to taste.

Serves with Green and yellow peas, spicy lentils, cooked greens, stewed carrots, fit fit salad, and flat bread (injera if you can find it)

Chicken Dora Wat

Ethiopia – Chicken Stewed in Red Pepper Paste (Doro Wat)

One 2-1/2 lb. chicken,cut into 8 serving pieces
2 tablespoons fresh lemon juice (keep lemon aside)
2 teaspoons salt
2 onions, finely chopped
1/4 cup Niter Kebbeh (Spiced Butter or clarified butter)
3 cloves garlic, minced
1 teaspoon finely chopped ginger root
1/4 teaspoon ground fenugreek
1/4 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1/4 cup Red Pepper Paste (aka Spice Paste, Berbere)
2 tablespoons paprika
1/4 cup dry red wine
3/4 cup water
4 hard-boiled eggs
Freshly ground black pepper

Rinse and dry the chicken pieces. Rub them with lemon juice and salt. Let sit at room temperature for 30 minutes.

In a heavy enamel stewpot, cook the onions over moderate heat for about 5 minutes. Do not let brown or burn (This dry fry method releases a slightly smokey flavor). Stir in the butter (niter kebbeh). Then add the garlic and spices. Stir well. Add the berbere and paprika, and sauté for 3-4 minutes. Pour in the wine and water and bring to a boil. Cook briskly, uncovered, for about 5 minutes.

Pat the chicken dry and drop it into the simmering sauce, turning the pieces about until coated on all sides and the lemon you squeezed. Reduce the heat, cover, and simmer for 30-45 minutes. (It’s a stew you can let it cook up a bit, adding a little chicken broth if liquid cooks down)

Meanwhile, piece the hard-boiled eggs with the tines of a fork, piercing approximately 1/4″ into the egg all over the surface. After the chicken has cooked, add the eggs and turn them gently in the sauce. Cover and cook the doro wat for 15 more minutes. Add pepper to taste.

Stuffed Mushrooms

1/2 lb large white Mushrooms
4 slices favorite smoked bacon
3 Green Onions – chopped tiny use greens
1/2 tsp worcestershire sauce
1 tsp Butter

Brown Bacon (don’t overcook, it will continue to cook in broiler) and chop small add onions, butter and sauce. Mix and place a drop into the cap of each mushroom.

Broil mushrooms until bubbly and bacon is fully cooked. Sprinkle with parm cheese.

Philly Meat Sub

1 – 1 1/2 lb lean Roast – If am lucky enough to have antelope but a small beef roast will work
2 14 oz can Beef Broth – You need enough to cover meat
1 lrg Green Bell Pepper – sliced thin strips
1 lrg Onion – sliced
1 C Mushrooms – washed and sliced
2 T Butter
Shredded or sliced Mozzarella Cheese
Italian Bread – 8 inch section for each serving

Spice Blend:
1/4 tsp Salt
1/2 tsp Pepper
1/2 tsp Garlic Powder
1/2 tsp Onion Salt
1 T Italian Seasoning
1/4 tsp Hot Pepper Flakes
1/2 tsp Oregano

Rub meat with 1/2 of spice blend and in a skillet heat small amount of oil to brown meat. Brown meat on medium/high until a deep brown on all sides. Remove and set aside. Deglaze skillet with a small amount of broth and add back to broth.

Heat broth with remaining spice blend, add brown meat and heat to a gentle simmer.
Simmer until meat is tender 1 – 1 1/2 hrs. Remove and slice meat into thin shaved slices and return to broth. Keep warm and keep all broth for dipping.

In butter, saute onions, green peppers and mushrooms until mushrooms reduce to half and onions are clear. Keep warm.

Split and toast Italian bread, add meat, vegetables and cheese.
A good accompaniment is a small bowl of broth for dipping.

Great served with my canned Pickled Vegetables and homemade French Fries or/and Onion Ring.

Salmon Soup

This is a chowder style soup using milk base. You can adjust this recipe to fit you taste. But use this base and then add corn, cooked diced potatoes, or a savory herb.

1 can Canned Salmon (clean and deboned)
1/4 C Celery (1 rib) – fine chop
1/4 C Onion – fine chop
1/4 C Green Bell Pepper – fine chop
1/8 C Carrot – Shredded
1/4 tsp Garlic – grated
4 C Milk
Salt
Pepper
2 T cornstarch for thicken (if needed)

Saute vegetable, salt, pepper in a small amount of oil in sauce pan until onion are beginning to look clear.
Add milk and salmon, bring to gentle boil and reduce to simmer for 10 minutes. If you prefer a thicker soup, mix cornstarch with small amount of water and add to soup until desired thickness.

Ginger Asian Marinate / Salad Dressing

You’ll want to use a food processor or grinder for this.

Vegetable base:
1/4 Green Bell Pepper
1/4 small Yellow Onion
1/2 Celery Rib
2″ piece Fresh Ginger
5 Cloves Garlic
1/2 lrg Jalapeno

Process all above ingredients in processor until pureed.

Sauce:
2 T Oyster Sauce
2 T Soy Sauce
2 T Fish Sauce
1 T Olive Oil
1 tsp Sriracha
1/4 C White Sugar
Juice of half a lime

Mix well and add vegetable base.

Marinate on chicken, shrimp, pork. Coat meat/chicken/shrimp with marinate and let sit for several hours (the longer you let it set the better, overnight is the best)

or

Salad dressing, add additional 1 T oil olive and shake before serving.

Can be stored for several weeks.

Oatmeal Cake

This is such a great all around cake. I remember my Mom baking this and what a great smell in the kitchen, warm and delicious. The praline icing is so good. I bake this one for Jorel on his birthday, he loves it.

1 1/4 C boiling Water
1 C Oatmeal
1/2 C Butter
1 C Sugar
1 C Brown Sugar
2 Eggs
1 tsp Vanilla
1 1/2 C Flour
1/4 tsp Nutmeg
3/4 tsp Cinnamon
1 tsp Baking Soda
1/3 tsp Salt

Preheat oven to 350º. Soak oatmeal in water 20 minutes, set aside. Mix together butter sugars, eggs and vanilla. Add flour, nutmeg, cinnamon, baking soda and salt. Mix in oatmeal. Pour into greased and floured 9 x 13 baking pan, bake at 350º for 30 minutes. Frost warm with frosting below.

Icing
1/2 C Butter
3/4 C packed Brown Sugar
3 T cream or Milk
1/2 Nuts – chopped
3/4 C Coconut – flaked

Melt butter in saucepan. Add brown sugar and milk bring to boil. Add nuts and coconut. Pour over warm cake. Put under broiler until slightly bubblely. Watch carefully it will burn.

Salmon Patties

This on one of Dad’s favorites.

1 can canned salmon – clean from skin and bones
1/3 C fresh Celery – chopped fine
1/3 C Bell Pepper – chopped fine
1/3 C Yellow Onions – chopped fine
1/2 tsp Garlic – grated
2/3 C Saltine Crackers – crushed fine
1 Egg – beaten
1/4 tsp Hot Sauce – Sriracha
1 T Worcestershire Sauce
1/2 tsp Parsley Flakes
1/4 tsp Black Pepper
1/2 tsp salt
Lemon wedges
Oil for frying

Mix all ingredients together (except oil) and blend throughly. If you let it set up for half an hour they retain their shape better.

Heat skillet to medium high with enough oil for frying. Make Patties and place in hot oil, fry patties until golden brown. About 10 minutes, turning when needed.

Mom’s Chocolate Sheet Cake

This is one of my Mom’s favorite cakes. I remember people coming over to visit and if she didn’t have one baked she would get up and whip one together. Visitors always stayed waiting to eat this super great cake with a fresh cup of coffee.

2 C Sugar
1 stick Butter
4 T Cocoa
2 C Flour
1/2 C Shortening
1 C Water
1/2 C Milk mixed with 1 T Vinegar
2 Eggs
1 tsp Soda
1 tsp Vanilla

Heat oven to 350ª and grease sheet cake pan
Bring Butter, shortening, cocoa and water to a rapid boil. Pour into bowl with sugar and flour. Mix well and add milk, eggs, soda and vanilla. Pour into greased sheet cake pan. Bake 350ºfor 20 minutes.

Five minutes before cake is done mix frosting

Frosting
1 stick Butter
6 T Milk
1 tsp Vanilla
1 T Cocoa
1 box powder sugar
1 C chopped Nuts

Spread over cake as soon as it gets out of the oven.

Bacon Wrapped Shrimp

Shrimp count per size * Extra Large 26-30, Large 31-35, Medium Large 36-40
Figure 6 lrg or 8 med/lrg shrimp per guest

1 – 1 1/2 lb Extra Large Shrimp (cleaned, shelled, deveined)
1 pkg Bacon
1 Jalapeno – sliced into thin strips lengthwise
Cheese 1/8 inch thick 2 inch long

Prepare each shrimp by placing a small slice of jalapeno and cheese in the middle, wrap each with a half of piece of bacon (or enough to cover shrimp) and secure with a toothpick. These can be made up in advanced and stored in frig for 1 day.

Heat charcoal or gas grill to 350 and grill shrimp until bacon is cooked.
or
Arrange on a broiler rack. Broil bacon wrapped shrimp, turning occasionally, 3 to 4 inches from heat for about 8 to 10 minutes, until bacon is crisp and browned.

Serve with a Chipotle Sauce

Boiled Spicy Shrimp

Shrimp count per size * Extra Large 26-30, Large 31-35, Medium Large 36-40
Figure 6 lrg or 8 med/lrg shrimp per guest

1 lb Shrimp – (I leave the shells on for flavor) Just have extra napkins ready.
2 qrts Water
1 Lemon – sliced
2 tsp Creole Seasoning
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 tsp Salt
1/4 tsp Hot Chili Flakes – (can be omitted)
1 tsp Black Peppercorns
2 Bay Leaves
1 tsp Worcestershire Sauce
1/2 tsp Sriracha Sauce – if you like spicy

Heat water in a large stick pot, add all other ingredients except shrimp and boil to bring the flavor together about 5 minutes. Add shrimp, reduce heat and simmer until shrimp turn pink in color, about 5 minutes. Do Not overcook, they might get tough. Immediately remove shrimp and cool in refrigerator. I like the spices to remain on my shrimp so I don’t ice water cool them.

Serve with your favorite hot or cocktail sauce.

Fried Spicy Crab

2 medium size crabs or 4 king crab legs per person (You can also use 8 lrg shrimp with shells on per person)
1/2 C Peanut Oil
2 tsp grated fresh Ginger
3 cloves Garlic, finely chopped
2 T Green Onions (use green ends)
3 fresh Red Chilies, seeded and chopped
1/4 C Tomato Sauce
1/4 C Chili Sauce
1 T Sugar
1 T Soy

Fry crabs in peanut oil, use sections that will fit in your wok. Turning them so all sides change color. Remove and set aside.
Turn heat to low, fry garlic, ginger, green onions and red chilies stirring constantly until cooked (not browned) Add tomato sauce, sugar and soy sauce, bring to boil
Return crab to wok and coat each piece with sauce and allow to simmer in sauce for 3 minutes, adding a little water if sauce reduces too much.

Serve with rice and steamed green vegetables

Benihana Salad Dressing

When spooned over a simple iceberg lettuce salad this easy clone transforms your bowl of greens into a great start for any meal. Making the dressing is as simple as dumping the ingredients into a blender, whizzing it up, and popping it into the cooler to chill.

1/2 C minced onion
1/2 C peanut oil
1/3 C rice vinegar
2 T water
2 T minced fresh ginger
2 T minced celery
2 T ketchup
4 tsp soy sauce
2 tsp sugar
2 tsp lemon juice
1/2 tsp minced garlic
1/2 tsp salt
1/4 tsp ground black pepper

Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is pureed. Chill.

Makes 1 3/4 C

BBQ New Orleans Shrimp

This has nothing to do with the grill or bbq sauce. But it is awesome. Just don’t eat it everyday although you will crave it!! Enjoy this one.

2-2 1/2 lbs. Jumbo Shrimp, unpeeled (20) shrimp to a pound), split and deveined
3 stick Butter — REALLY — Don’t whine just use it. It’s a treat
1 T Creole seasoning (or to taste)
1 T ground Black Pepper
1 tsp of Salt
1 1/2 tsp cayenne pepper (half amount for less spicy)
1/4 tsp of ground Rosemary
1/4 C good beer
1/4 C Worcestershire sauce
1 T fresh squeezed lemon juice
1/4 C Green Onions or Yellow Onion, very finely minced
1 Lemon, sliced
5 cloves of crushed Garlic
1 T chopped parsley
Tabasco or Sriracha (to taste)

Preheat oven to 400º. Melt butter/margarine with oil in skillet (prefer cast iron ). Add remaining ingredients except shrimp. Mix and simmer 5 minutes. Place shrimp gently stirring well, don’t bruise shrimp up. Cook at 400º for 15-20 minutes, turning once.

Serve: Hot Soppin Bread (French bread works well)

Garden Vegetable Soup

This is a fall put away for the year project. It must be pressure canned (make sure all your canning equipment is in good order, check all canner seals and valves) This soup is hardy and super versatile, use as is, mix with a favorite meat or poultry, make a pot pie, use as a veggie base in a winter soup. Makes 52 pints (26 qrts)

1 lrg stalk celery
5 lrg green Bell Peppers
5 lrg Onions
1 lrg head Cabbage
10 lbs white Potatoes
6 lbs Carrots
4 14 oz cans Whole Corn
5 14 oz cans Tomato Juice
1 C garlic
1/2 box Barley
12 C water
Clean and chop all vegetables – exclude water) and mix in a super big bin. (A large plastic storage bin works great)
I process in two batches. Half the vegetable mixture into a large stock pot add 6 C water per batch and bring to a soft boil.

Hot pack – clean jars, remove air bubbles, clean rims, adjust lids and rings.

Arrange in your pressure canner as manufacturers instructions. Process using 13-15 pounds of pressure for 60 minutes.

Applesauce

Livia (pictured) jars up fresh ground applesauce. She loves it and can eat about 1/3 of a jar or about 1 whole apple per serving. What a great way to get your child to eat good stuff.

20-25 lb favorite apples – 1 1/2 lbs of apples for each pint (25 lb box will yield about 16 pints)
2 lrg cans pineapple juice

Peel and core apples.
Cut apples in 1/2 wedges, as you are cutting the apples put them in a large bowl containing the pineapple juice.
(The pineapples juice acts as an anti-browning agent and taste sweeter than when using lemon juice and
I NEVER use a chemical alternative of ascorbic and citric acid mixture).

In a large stock pot of light syrup (2 1/4 C Sugar to 5 1/2 C Water, yield 6 1/2 C light syrup) or water cook apples. Boil for 5 minutes. Drain apples and use your choice of grinder or food processor to obtain your desired consistency (chunky or babyfood smooth). You can add cinnamon and sugar to taste if you prefer spiced applesauce. Pack applesauce into hot sterile canning jar, leaving 1/2 inch head room. Remove air bubbles, clean rims of jars, adjust caps and rings.

Hot bath process 30 minutes. Remove from hot bath, allow to cool, test seals. Store in dark, dry, cool place.

Apples

Apple slices, ready to use for apple crumb, pies, salads or serve with meats

20-25 lb favorite apples
2 lrg cans pineapple juice

Allow 1 1/2 lbs of apples for each pint (25 lb box will yield about 16 pints)
Peel and core apples. Cut apples in 1/2 wedges, as you are cutting the apples put them in a large bowl containing the pineapple juice. (The pineapples juice acts as an anti-browning agent and taste sweeter than when using lemon juice and I NEVER use a chemical alternative of ascorbic and citric acid mixture)

In a large stock pot heat boil apples in light syrup (2 1/4 C Sugar to 5 1/2 C Water, yield 6 1/2 C light syrup) or water. Boil for 5 minutes. Pack hot apples into hot sterile canning jar, leaving 1/2 inch head room. Cover with hot syrup or water. Remove air bubbles, clean rims of jars, adjust caps and rings.

Hot bath process 30 minutes. Remove from hot bath, allow to cool, test seals. Store in dark, dry, cool place.

Grilled Potato Salad

For those who do not like mayo this is a great alternative to traditional potato salads. This can be adjusted for a no cheese version.

16 small New Red Potatoes (do not peel)
Olive Oil, for brushing potato slices
Kosher Salt
freshly ground Black Pepper
6 oz Watercress, coarsely chopped
2 Scallions, thinly sliced for the vinaigrette:
1/4 C Red Wine Vinegar
2 tsp Honey
1 small Shallot, finely chopped
2 tsp Dijon Mustard
1/2 C Olive Oil
1/2 C crumbled Blue Cheese

In a large pot of salted water, boil the potatoes until just cooked through. Do not let them get too soft and overcooked. This should take about 15 to 20 minutes, depending on the size of the potatoes. Test for doneness by piercing a potato with a thin skewer or fork. If it meets some resistance, but can slide all the way through, they’re done. Drain the potatoes immediately. Let cool. This step can be done a few hours in advance. Just set them on the counter. Do not refrigerate.

Now make the blue cheese vinaigrette. Whisk the vinegar, honey, shallot, mustard, olive oil, and blue cheese together. The vinaigrette can be made a few hours in advance. Cover and keep refrigerated. **For those who DO NOT like blue cheese now is the time to just omit it. It is just as yummy.

Heat your grill to medium-high. Liberally oil the grill grates.

Cut the potatoes into 1/4″-thick slices. This next part gets a bit tedious. Here’s how I prefer to do it. Lay the slices out on a large baking sheet or jelly roll pan. Brush both sides with oil and sprinkle generously with salt and pepper. It’s really not that bad. Just keep reminding yourself of the end result you get to indulge in.

Lay all those potato slices out on your grill grate. Grill until lightly charred on both sides, about 5 minutes total. They’re beautiful!

Arrange the watercress on a platter. Top with the potatoes. Drizzle the vinaigrette over the top, while your potatoes are still warm so they will absorb the vinaigrette better. Sprinkle with the scallions. Serve immediately.

Fresh Cranberry Salad – Relish

You’ll need a food grinder, processor or blender to use this one. I usually use my grinder.
Great accompaniment to turkey or pork

1 12 oz. bag fresh cranberries
2 large oranges
1 C white Sugar

Rinse and drain cranberries, cut oranges into usable pieces.
Grind, blend or process berries and oranges. Add sugar 1/2 C at a time – taste add more sugar if needed. The sweetness will vary depending on the tartness of the berries.

Teriyaki Sauce

This is from our very favorite Sushi restaurant in Denver. Jorel had his first solid food there – Sushi Rice.

1 C Soy (I use Kikkomon light soy)
1 C Saki
1 C Sugar

Mix together in sauce pan and simmer on low until reduced to 1 – 1 1/2 cups.
Sauce will be glossy and rich. It should coat the back of the spoon.

Can be stored for a month.

Variation:
Add 1 tsp grated ginger and or 1/2 tsp grated garlic if you like

Thai Lime Garlic Dressing

This is usually used for the green papaya salad but works well for the grilled lemongrass dishes and other salads.

1/4 C freshly squeezed Lime Juice
1/3 T Sugar
4 T Fish Sauce
1 T minced Garlic
1 T Hot Chili Sauce, (Sriracha)

Can add for a new twist some or all of:
1 very thin slice of Lemon
1/2 tsp grated Ginger
1 T grated Carrot

Lemongrass Chicken

2 Lbs Boneless Chicken (can be skewered or flat grilled)
1/2 C Lemongrass – Fresh (not dried) (fine grate/chop – Food processor works great)
1/4 C Oil
1/4 C Fish Sauce
1/4 C Oyster Sauce
2 T Brown Sugar
1 T Curry Powder
6 Cloves Garlic – Really! (fine grate)

Combine all ingredients (except meat) and mix well
Flatten or Slice chicken in very thin slices (for ease in turning on grill use skewers)
Coat each slice of chicken with mixture and marinate for 4 hours or overnight

Grill marinated meat on charcoal or gas grill until lightly crisp

Serve with:
1 Cucumber (sliced thin or shredded)
2 Carrots (shredded)
1 Tomato (sliced)
3 Green Onions (finely chopped, use greens too)
1 Jalapeno (if you like it hot, chopped fine)
1 C Peanuts (finely chopped)
Leaf lettuce (whole leaves for wraps)
Mint sprigs
Sriracha hot sauce (to taste)

Sauce: (Adjust to personal taste, make individual portion per guest)
1 T Fish Sauce
2 T water
Juice of 1/2 Lime
1/2 tsp sugar
Squirt (or not) of Sriracha hot sauce

To make noodle bowls: Use cooked rice noodles or rice (package instructions)
To make wraps: Use rice papers (soak in warm water until pliable) and roll it up

Dessert suggestion: Sticky Black Rice Pudding (see desserts)

Lemongrass Pork

This is Lindsey’s favorite and a pleaser at any dinner party !!
Given to me by a Vietnamese Chef in 1989

2 1/2 – 3 Lbs Boneless Pork Roast (Slightly freeze for easy slicing)
1 C Lemongrass – Fresh (not dried) (fine grate/chop – Food processor works great)
1/4 C Honey
1/4 C Oil
1/3 C Fish Sauce
1/4 C Oyster Sauce
1/3 C Sugar
12 Cloves Garlic – Really! (fine grate)

Combine all ingredients (except meat) and mix well
Slice pork roast in very thin slices
Coat each slice of meat with mixture and marinate for 4 hours or overnight

Grill marinated meat on charcoal or gas grill until lightly crisp

Serve with:
1 Cucumber (sliced thin or shredded)
2 Carrots (shredded)
2 C Bean Sprouts
3 Green Onions (finely chopped, use greens too)
1 Jalapeno (if you like it hot, chopped fine)
1 Tomato (sliced)
1 C Peanuts (fine chopped)
Leaf lettuce (whole leaves for wraps)
Mint sprigs
Lime wedges
Sriracha hot sauce (to taste)

Sauce: (Adjust to personal taste, make individual portion per guest)
1 T Fish Sauce
2 T water
Juice of 1/2 Lime
1/2 tsp sugar
Squirt (or not) of Sriracha hot sauce

To make noodle bowls: Use cooked rice noodles (package instructions)
To make wraps: Use rice papers (soak in warm water until pliable) and roll it up

Dessert suggestion: Sticky Black Rice Pudding (see desserts)

Best Ribs – Ever

2 1/2 – 3 Lbs Pork Ribs (Back, spare, or country)
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Black Pepper
1/4 tsp Hot Pepper Flakes
1/2 tsp Montreal Steak Seasoning
1/4 tsp Course Salt
1/4 C Light soy
6 oz favorite beer (so you can drink the rest)

Heat oven to 320º. Combine all dry spices.
Rubs ribs with dried spice blend (marinate for as long as possible, ok to use right away)
place ribs in oven safe pans, add light soy and beer, cover and slow
cook 2-3 hours or until super tender. Finish on hot bar-b-que gas or charcoal.
Serve with GMa Mary’s B-Q Sauce (see sauces) — Enjoy — perfect everytime.

Pork-Pot-Orange

5-6 Pork Chops 1 inch thick
3 Oranges – Zested (keep zest and it set aside), cut into 1/4 inch slices
2 Large white or yellow onions, cut into 1/4 inch slices
2 Large sweet potatoes/yams or 3 large white potatoes, cut into 1/4 inch slices
2 1/2 C Orange Juice (if using frozen concentrated juice. make it strong)
1/3 C Lemon Juice
1 C packed Brown Sugar
Salt
Pepper

Generously salt and pepper Pork Chops (the more pepper the better- does something
yummy with the onions and oranges)
Heat large skillet on medium high heat with 3 T oil or fat from one chop.
Brown chop on both sides, drain fat from skillet.
Mix orange zest, orange juice, lemon juice, brown sugar, set aside
In the large skillet, top each browned pork chop with an onion slice and pour above
mixture on top. Reduce heat to medium low and simmer covered for 30 minutes.
Remove from heat. Gently lift or remove chops and place potatoes on bottom of skillet.
Adjust or replace chops and top with an orange slice. Return to medium low heat and
simmer covered 45 additional minutes. Chops should be tender, onions caramalized, and
oranges juices. Serve family style out of the skillet or arrange on a platter keeping
the sweet gravy sauce. (If sauce is thin, mix T corn starch with 2 T water into a slurry,
add to gravy and gently boil until thickened.) Great left over lunch, if there is any left.

Serve with your favorite green garden salad
Dessert suggestion: Apple Crumb (see desserts)

Mushrooms Berkley

1 lb mushrooms – rinsed and sliced
1 lrg white Onion – sliced
1 lrg green Bell Pepper – seeded and sliced
1/2 C butter

Sauce:
2 T Mustard (can substitute 1 tsp dry yellow mustard)
2 T Worcestershire sauce
1/2 C Brown Sugar – packed
3/4 C Red Wine
Salt
Pepper

Saute mushrooms, onions and bell pepper in butter until onions are clear. Mushrooms will reduce to about 1/2 or

Mix sauce and add to tender vegetables. Simmer until sauce is slightly reduced.

Serve over a baked potato or accompany with your favorite meat.

Coconut Shrimp

This is written for an appetizer but can be increased for a main course, add additional 1/2 pound large shrimp.

1 lb Large Raw Shrimp ( I use large size 20-30 count per pound), clean, peel and devein shrimp.
1 1/4 C Shredded Coconut
1/2 C White Flour
1/4 tps Salt
3 Eggs
3 C Frying Oil
Sauce:
1 C Plain Yogurt
1 1/2 T Curry Powder
1 tsp Sugar

Heat oil to 350 degrees in deep fryer or large pot.
Mix flour and salt, set aside. Beat eggs until foamy.
Place cleaned shrimp in egg, then four, egg again then coconut. (Important to double egg for crispyness). Place in hot fryer and fry until golden and crispy brown. Drain on a paper towel.

Mix yogurt sauce and serve with hot shrimp.

Green Papaya Salad

4 C Green Papaya (julienned, shredded) or large Zucchini (julienned or waffle cut)
4 cloves Garlic – pressed
Hot peppers to taste – (julienned if using fresh jalapeno peppers)
Dressing:
1/4 C freshly squeezed lime juice
1/3 T Sugar
4 T Fish sauce
1 T minced garlin
1 T hot chili sauce, (Sriracha)
1/2 C Chopped peanuts

Mix all ingredients except papaya or zucchini
Mix dressing with papaya or zucchini and lightly pound (if using waffle cut do not pound)
Top with peanuts to serve

Variation: 1/4 C shredded carrots, blanched green beans or cherry tomatoes can be added

Angel Food Cake

Truly a great cake.  I have made this cake for Joe’s birthday for over 25 years (1985-2013). I found this in an old Betty Crocker Cookbook and it is so special.  It really matters if you’re at a high altitude to use the proper adjustments.

1 C Cake Flour
1 1/2 C Powdered sugar
12 Egg whites ( 1 1/2 C)
1 1/2 tsp Cream of Tartar
1//4 tsp Salt
1 C Granulated sugar
1 1/2 tsp Vanilla
1/2 tsp Almond extract

* HighAltitude  — add 2 T regular flour into sugar-cake flour mixture.

Heat over to 375
Sift together Cake flour and powdered sugar, set aside
In large mixing bowl beat egg whites, cream of tartar, and salt until foamy. Gradually add the 1 cup granulated sugar (2 T at a time) at high speed until meringue holds stiff peaks. Gently fold in vanilla and almond extract. Sprinkle flour mixture 1/4 C at a time folding in until sugar-flour mixture is incorporated. (Do not over mix) Gently push into angle food cake pan. Run a knife through the batter to release any air pockets.

Bake 30 – 35 minutes or until top springs back when touched.
Invert immediately on a funnel; let hand until completely cool.

Serve with favorite fresh fruit or top with icing. (See my chocolate whipped cream frosting recipe for the ultimate companion)

Note – My Mom had a thing about NOT baking this cake in a rain storm, something about them always falling. So I take her advice and watch the sky when planning this dessert.

Bourbon Pork Chops

The secret of this recipe is the sauce.

5-6 Pork Chops – 1 inch thick
Salt
Pepper
1 C Molasses (I prefer Brer Rabbit brand)
1 C Bourbon (Jim Beam)
1 C Heavy Cream (do not use half/half)

Sauce: Heat the molasses and bourbon is medium size pan (mixture will bubble up when stirred and can make quite a mess if you use a small pan.)
Heat Molasses and Bourbon to a gentle boil, reduce heat and continue a very gentle boil stirring often until reduced to 1 cup. Add heavy cream, bring to a gentle boil and again reduce to 1 – 1 1/4 cup glossy smooth sauce. Keep warm, but be careful not to let it go to sugar by overcooking it.

Generously salt and pepper Pork Chops
Heat charcoal high or gas grill to 350 and grill chops.

Serve grilled chops with a generous helping of Bourbon Sauce, baked potatoes, corn
and a fresh salad.

Bourbon Molasses Sauce

1 C Molasses (I prefer Brer Rabbit brand)- mild)
1 C Bourbon (Jim Beam)
1 C Heavy Cream (do not use half/half)
Heat the molasses and bourbon is medium size pan
(mixture will bubble up when stirred and can make quite a mess if you use a small pan.)
Heat Molasses and Bourbon to a gentle boil, reduce heat and continue a very gentle boil stirring often until reduced to 1 cup. Add heavy cream, bring to a gentle boil and again reduce to 1 -1 1/4 Cup Glossy Smooth Sauce. Keep warm, but be careful not to let it go to sugar by overcooking it.

Serve on grilled pork chops, steaks, hamburgers,
baked potatoes, grilled veggies

Bar-B-Que Sauce

1 C Onion – chopped
3 cloves Garlic – chopped
4 T Butter
1 C Ketchup
1/2 C Water
1/3 C Vinegar
3 T Worcestershire sauce
1 tsp Hot Sauce (Sriracha or can be omitted for mild sauce)
1 T Paprika
1 tsp Pepper
1 T Dry Mustard
3 T packed Brown Sugar

Melt butter in sauce pan, add onions and garlic, saute until tender.
Mix all other ingredients add to sauce pan and cook gently until sauce is to your favorite consistency, 1 – 1 1/2 hours.