Tennessee Hot Chocolate

Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins

Ingredients

• 3 cups milk


• 3/4 cup half-and-half


• 1/2 cup sugar


• 1/2 cup cocoa


• 1 teaspoon vanilla extract


• 1/3 cup bourbon


• marshmallows

Recipe

• 1 combine milk and half-and-half in a medium saucepan; cook over medium heat until thoroughly heated (do not boil).


• 2 add sugar and cocoa, whisking until blended.


• 3 remove from heat; whisk in vanilla and bourbon.


• 4 pour into mugs; top with marshmallows, if desired.

Mashed Cauli-cheese Casserole

Total Time: 1 hr
Preparation Time: 15 mins
Cook Time: 45 mins

Ingredients

• 1 head cauliflower, cut into florets


• 2 ounces cream cheese


• 2 tablespoons butter


• 1/2 cup whole milk


• 2 cups sharp cheddar cheese, shredded, divided

Recipe

• 1 preheat oven to 350 degrees f.


• 2 trim cauliflower into florets and cook in boiling water until very tender, about 10 minutes. drain.


• 3 place cauliflower in a large bowl, adding cream cheese, butter, and milk. blend with stick blender until smooth and creamy.


• 4 stir in 1-1/2 cups shredded cheddar until almost melted.


• 5 place in 2-quart casserole dish coated with no-stick spray.


• 6 bake for 20-25 minutes, or until golden on top.


• 7 remove from oven and sprinkle remaining 1/2 cup cheese on top.


• 8 return to oven and bake 5 minutes more, or until cheese is melted.

Salmon Fillets With Pecan Crunch Topping

Total Time: 25 mins
Preparation Time: 15 mins
Cook Time: 10 mins

Ingredients

• Servings: 4


• 4 salmon fillets


• 2 tablespoons dijon mustard


• 2 tablespoons butter


• 2 tablespoons honey


• 1/4 cup breadcrumbs


• 1/4 cup pecans, chopped semi fine


• 2 tablespoons parsley


• salt


• pepper


• lemon slice

Recipe

• 1 place salmon fillets, in a single layer, in a greased baking pan. sprinkle each fillet with salt and pepper.


• 2 in cup combine dijon, butter and honey. brush mixture on top of each salmon fillet.


• 3 in a bowl, combine breadcrumbs, pecans and parsley. mix well. spoon mixture evenly on top of each fillet.


• 4 bake in preheated 450 degree oven, for 10minutes.


• 5 garnish with lemon slices.

Pickled Beets

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 3 quarts beets (peeled, cooked & sliced)
• 1 cup sugar
• 1 cup vinegar
• 1 cup water

Recipe

• 1 mix all ingredients and let come to a boil. pack into quart jars while hot. seal.

Tequila Citrus Shrimp Skewers (low Fat)

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 4
• 1 1/2 lbs large raw shrimp (peeled, deveined and leave the tails intact)
• 1/4 cup tequila
• 2 tablespoons frozen orange juice concentrate, thawed
• 2 tablespoons fresh lime juice (use fresh only)
• 1 -2 tablespoon fresh minced garlic (or to taste)
• 1 jalapeno pepper (seeded and finely chopped)
• 1/2 teaspoon salt
• 2 tablespoons fresh cilantro
• 1 large red bell pepper (seeded and cut into about 1-inch pieces)
• 1 large orange (cut in half then into 1/2-inch wedges)
• 1 large lime (cut in half then into 1/2-inch wedges)
• black pepper (optional)

Recipe

• 1 in a large bowl stir together the tequila with the next 6 ingredients; add in the shrimp, toss to combine.
• 2 cover and chill for about 1 hour.
• 3 soak the wooden skewere in water for 30 minutes.
• 4 alternately thread the shrimp, bell pepper pieces, orange and lime wedges onto wooden skewers.
• 5 grill covered with lid over medium-high heat for about 5 minutes on each side or until done (do not overcook the shrimp!).
• 6 delicious!

Tenderloin For 2 - Topped With Herbed Cheese

Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins

Ingredients

• Servings: 2


• 4 beef tenderloin steaks (1-inch thick)


• 2 tablespoons softened cream cheese


• 4 teaspoons blue cheese, crumbled


• 4 teaspoons plain yogurt


• 2 teaspoons minced onions


• 1 dash pepper


• 1 clove garlic, halved


• 1/2 teaspoon salt, divided


• 2 teaspoons freshly chopped parsley

Recipe

• 1 combine cream cheese, blue cheese, yogurt, onion and pepper; reserve.


• 2 rub each side of beef steaks with garlic.


• 3 place steaks on rack in broiler pan so surface of meat is 2 to 3 inches from heat.


• 4 broil 5 to 6 minutes.


• 5 season with salt.


• 6 turn and broil 3 to 4 minutes.


• 7 season with remaining salt.


• 8 top each steak with an equal amount of reserved cheese mixture.


• 9 broil an additional 1 to 2 minutes.


• 10 garnish with parsley.

Tofu Breakfast Burrito

Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins

Ingredients

• Servings: 4


• 4 tablespoons red onions, chopped


• 4 tablespoons red peppers, chopped


• 16 ounces soft tofu, drained and cubed (2 blocks)


• 1/2 teaspoon turmeric (a pungent, yellow-orange spice)


• 15 ounces cooked black beans (1 can)


• 4 (8 inch) flour tortillas


• 1/2 cup fat-free cheddar cheese, grated (i prefer regular cheddar cheese)


• 1 tomato, diced


• 4 tablespoons salsa


• 4 tablespoons nonfat sour cream


• salt, to taste


• fresh ground black pepper, to taste

Recipe

• 1 in a non-stick pan, sauté the red pepper and onion until they turn light brown.


• 2 add the tofu and turmeric (the spice will give the tofu a yellow color).


• 3 break up the tofu cubes by crushing with a fork, and cook for about 40 seconds, or until there is no moisture remaining.


• 4 add salt and pepper, to taste.


• 5 cook the black beans according to the directions, and spoon a portion onto each plate.


• 6 arrange the tortillas on your work surface. into each, spoon 1/4 of the onion, red pepper and tofu mixture.


• 7 fold the tortilla sides over the filling, and roll them up.


• 8 cut each burrito in half, and place two halves on each plate.


• 9 spoon 1/4 of the diced tomato, salsa and grated cheddar cheese over each burrito, and top with 1 tablespoon of fat-free sour cream. if desired, serve with one link of turkey sausage per burrito.


• 10 enjoy!

Parmesan Cheese Twists

Total Time: 30 mins
Preparation Time: 20 mins
Cook Time: 10 mins

Ingredients

• 1 frozen puff pastry sheet (1/2 box)


• 1 egg


• 1 tablespoon water


• 1/4 cup grated parmesan cheese


• 1 tablespoon chopped fresh parsley


• 1/2 teaspoon dried oregano leaves, crushed


• 1/4 teaspoon black pepper

Recipe

• 1 thaw pastry sheet at room temperature 30 minutes. preheat oven to 400*f. mix egg and water. mix cheese, parsley and oregano.


• 2 unfold pastry on lightly floured surface. roll into 14x10-inch rectangle. cut in half lengthwise. brush both halves with egg mixture. top 1 rectangle with cheese mixture. place remaining rectangle over cheese-topped rectangle, egg side down. roll gently with rolling pin to seal.


• 3 cut crosswise into 28 (1/2-inch) strips. twist strips and place 2" apart on greased baking sheet, pressing down ends. brush with egg mixture. sprinkle with black pepper.


• 4 bake 10 minutes or until golden. serve warm or at room temperature.


• 5 makes 28 appetizers.


• 6 tip: crisps can be stored in airtight container up to 1 week.


• 7 another tip: to make ahead, twist strips. place on baking sheet and brush with egg mixture. freeze. when frozen, store in plastic bag for up to 1 month. to bake, preheat oven to 400°f place frozen strips on greased baking sheet. bake 15 minutes or until golden.

Tuna With Apricot Chipotle Glaze

Total Time: 9 mins
Preparation Time: 5 mins
Cook Time: 4 mins

Ingredients

• Servings: 6


• 3/4 cup apricot jam


• 2 tablespoons chipotle chili sauce


• 1 tablespoon cilantro, chopped


• 2 tablespoons honey


• 1 medium lime, juice of


• 2 tablespoons olive oil


• 6 (8 ounce) tuna steaks (quality cut and very fresh)


• 2 limes, cut into wedges


• salt and pepper, to taste


• 1/2 teaspoon oil

Recipe

• 1 combine first six ingredients and heat on stove top just until warm.


• 2 generously sprinkle tuna steaks with salt and pepper.


• 3 sear tuna in non stick skillet with a small amount of oil until rare. this takes a very short time.


• 4 slice tuna steaks and place on rice. drizzle sauce over tuna. serve with lime wedges.

Tuna Tarts

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 2 (6 ounce) cans tuna, drained and flaked
• 3/4 cup chopped peanuts
• 1 (3 ounce) package softened cream cheese
• 1/4 cup mayonnaise
• 1 teaspoon prepared yellow mustard
• 1 (7 1/2 ounce) package refrigerated biscuits (10 biscuits)
• 1/4 teaspoon garlic powder
• 1/4 cup all-purpose flour

Recipe

• 1 preheat oven to 400.
• 2 combine tuna, mayonnaise, peanuts, cream cheese, mustard and garlic powder until well blended.
• 3 flour a work surface and a rolling pin.
• 4 roll out each biscuit to a 5-inch circle.
• 5 line 10 muffin cups into flattened, mini-crusts.
• 6 fill the crusts with tuna mixture.
• 7 bake for 12 to 15 minutes at 400 or until crusts are golden, and serve warm.

Tuna Tartare

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• Servings: 1
• 1/2 lb sashimi grade tuna, diced into small pieces
• 1/2 cucumber, diced into small pieces
• 1 mango, cut into little pieces
• 2 tablespoons tobiko (optional)
• about 4 tablespoons of chopped cilantro
• 1/2 tablespoon of crushed ginger
• 1 1/2 tablespoons sesame oil
• about 1/2 cup or so of diced macadamia nuts (optional) or sliced almonds (optional)
• 1/2 avocado (optional)
• 2 limes
• 2 tablespoons soy sauce
• salt, to desired taste (only a pinch is needed)
• wonton wrapper, cut diagonally to form triangles
• 1 teaspoon sesame seeds

Recipe

• 1 freeze salmon for 30 minutes.
• 2 cut salmon into small pieces.
• 3 squeeze limes onto salmon, then set aside.
• 4 toss mango, cilantro, ginger, together with sesame seed oil. then add to salmon.
• 5 if served immediately, add macadamias or almonds, avocado, and soy sauce. otherwise, add these ingredients just before serving.
• 6 for wonton wrappers.
• 7 cut them and deep fry. they fry up quickly so be cautious.
• 8 **this is beautiful if shaped onto a ramekin and shaped onto a plate.**.

Sweet Potato And Chickpea Patties

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 500 g sweet potatoes, i prefer the orange fleshed one
• 420 g chickpeas, canned, drained, rinsed
• 1/3 cup couscous
• 1 teaspoon garam masala
• 2 garlic cloves, crushed
• 1 egg, lightly beaten
• salt and pepper
• 3 teaspoons olive oil
• 1/2 cup greek yogurt
• 2 tablespoons mango chutney
• 4 cups salad leaves, to serve

Recipe

• 1 place sweet potato on a microwave-safe plate in a single layer, cover and microwave on high for about 4 minutes or until just tender.
• 2 transfer to a bowl, add chickpeas and mash until almost smooth.
• 3 add the couscous, garam masala, garlic, egg salt and pepper.
• 4 using damp hands, form into 8 patties about 3/4 inch thick.
• 5 heat the oil in a non-stick pan over medium heat and cook patties 3-4 minutes each side or until golden and heated through.
• 6 combine yoghurt and chutney in a small bowl. serve patties with mango yoghurt and salad leaves.

Nuts, Screws, Washers And Bolts

Total Time: 3 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 3 hrs

Ingredients

• 1 (16 ounce) can mixed nuts (or larger)


• 1 (14 ounce) box cheerios toasted oat cereal


• 1 (14 ounce) box shredded wheat cereal


• 1 box pretzel (any size)


• 1 (14 ounce) box cheese nips


• 2 cups raisins, boiled


• 1 lb unsalted butter


• 1 teaspoon angostura low-sodium worcestershire sauce


• 1 teaspoon garlic powder


• 1 teaspoon onion powder


• 1 teaspoon celery salt

Recipe

• 1 melt the butter and add the worcestershire sauce and spices.


• 2 pour over the other ingredients in a large roasting pan.


• 3 bake in the oven at 250 degrees for 1 hour, stirring occasionally.


• 4 after 1 hour, turn the oven off and leave the roasting pan in the oven for 2 more hours.


• 5 store in airtight containers (tool chests do not qualify!).

Macaroni "italian Style"

Total Time: 2 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 2 hrs

Ingredients

• Servings: 4


• 1 lb ground chuck


• 1 large sweet onion


• 1 large green pepper


• 3 garlic cloves, chopped


• 3 cups water


• 1 (15 ounce) can tomato sauce


• 1 (15 ounce) jar chunky pasta sauce (favorite?)


• 1 tablespoon italian seasoning


• 1 tablespoon paprika


• 1 tablespoon soy sauce


• 1 teaspoon onion powder


• 1 teaspoon garlic powder


• 1 teaspoon season salt


• 2 bay leaves


• 1 1/2 cups elbow macaroni, uncooked


• fresh ground pepper

Recipe

• 1 -in a large pan/pot cook the meat breaking the meat up and drain.


• 2 -add onions, green pepper, & garlic until tender (5 min.).


• 3 -add water, sauces, all seasonings stir well and cook ½ hour with the lid on.


• 4 -add macaroni & fresh ground pepper stir well and simmer with lid on ½ hour.


• 5 -remove bay leaves and serve with garlic bread and parmesan cheese.

Sweet Potato And Black Bean Enchiladas

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 (15 ounce) can tomato sauce
• 1 3/4 cups broth
• 1 teaspoon dried ancho chile powder
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon dried chipotle powder
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 1/2 lbs sweet potatoes, peeled and diced
• 1 (15 ounce) can diced tomatoes, drained
• 1 (16 ounce) jar prepared salsa
• 2 garlic cloves, minced
• 1 chipotle chile in adobo, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 12 ounces round queso fresco, divided
• 16 (6 inch) corn tortillas, warmed
• 1 avocado
• 1/2 cup sour cream

Recipe

• 1 to make sauce: bring all ingredients to a simmer in a saucepan over med heat. whisk to combine, then remove from heat. season with salt and pepper if desired.
• 2 to make filling: heat olive oil in a separate saucepan over med heat. add onion and saute 5 min or until soft. add sweet potatoes, tomatoes, salsa,, garlic, chili, and 1/2 cup water. bring to a boil. reduce heat to medium-low and simmer 30-140 minutes or until sweet potatoes are soft. mash mixture with potato masher until combined. add black beans and cook 5 minutes. stir in half the queso fresco and remove from heat.
• 3 to assemble: preheat oven to 350 degrees. brush a 13x9 baking dish with oil. spread 1/2 cup sauce in bottom. fill tortillas with filling. roll, and pack close together, seam side down. top with remaining sauce and queso fresco. bake 15 minutes.
• 4 adjust the oven to broil for 5 minutes or until cheese is browned and bubbly. let rest a few minutes before serving. garnish with avocado and sour cream.

Wigwam Croquettes

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 lbs fish
• 2 cups milk
• 1/4 cup butter
• 2 tablespoons chopped onions
• 1 tablespoon thyme
• 2 tablespoons flour
• 2 tablespoons lemon juice
• 1 teaspoon cold water
• 1 egg, beaten
• salt and pepper
• 1/2 cup breadcrumbs

Recipe

• 1 boil fish til it flakes.
• 2 drain and let cool.
• 3 bring milk to a boil and add butter.
• 4 combine onion,flour,lemon juice and seasonings.
• 5 stir into milk.
• 6 cook over a low heat until thickened.
• 7 add water and remove from heat.
• 8 stir in egg.
• 9 flake fish and season to taste
• 10 add egg mixture and form into wigwam shapes.
• 11 place into shallow pan and cover with bread crumbs.
• 12 bake at 350f for 30 minutes.

Sweet Potato & Corn Chowder Soup With Bacon

Total Time: 1 hr 5 mins
Preparation Time: 20 mins
Cook Time: 45 mins

Ingredients

• Servings: 6


• 2 tablespoons flour


• 2 tablespoons oil


• 1/4 lb bacon, cooked & chopped (reserve the bacon grease)


• 1 cup onion, diced


• 1 cup celery, diced


• 1 quart chicken stock (canned broth ok)


• 2 cups sweet potatoes, medium sized, peeled & diced


• 1 cup sweet corn


• 1 cup heavy cream


• salt, to taste


• pepper, to taste


• 2 tablespoons chives, cut matchstick lengths

Recipe

• 1 prepare the roux the oil & flour - saute over low heat until dark peanut butter colored. set aside.


• 2 cook the bacon crisp in a 3 to 5 quart sauce pan. chop & measure. set aside. reserve bacon grease.


• 3 add the onion & celery to the sauce pan used to cook the bacon & saute until translucent.


• 4 add the chicken stock, diced sweet potatoes & corn. bring to a boil then lower to simmer until sweet potatoes are just soft.


• 5 add the bacon & 1 tablespoon of the roux. simmer 15 minutes, stirring & add additional roux until the chowder/soup reaches the consistency you desire.


• 6 add heavy cream, adjust seasoning with salt & pepper. do not boil or cream may separate. plate & garnish with chives.

Super Duper Chili

Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins

Ingredients

• Servings: 14


• 1 lb lamb sausage


• 1 lb ground beef


• 2 (15 1/2 ounce) hot chili beans


• 1 (16 ounce) jar salsa


• 1 (16 ounce) can kidney beans


• 1 (15 ounce) can pinto beans, rinsed and drained


• 1 (14 1/2 ounce) can diced tomatoes, undrained


• 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted


• 1 (8 ounce) can tomato sauce


• 8 ounces velveeta cheese, cubed


• 1 1/2 teaspoons chili powder


• 1/2 teaspoon cayenne pepper

Recipe

• 1 in a soup kettle, cook the sausage and beef over medium heat until no longer pink; drain. stir in the remaining ingredients. bring to a boil. reduce heat; cover and simmer for 30 minutes or until heated through. yield 14 servings (3.5 quarts).

Spicy Roasted Red Pepper Hummus

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 (15 ounce) cans garbanzo beans, drained & rinsed
• 2 tablespoons extra virgin olive oil
• 2 tablespoons tahini
• 1 red bell pepper, roasted
• 4 garlic cloves, minced
• 3 canned jalapeno slices
• 1 tablespoon jalapeno juice
• 3/8 cup lemon juice
• 1/8 cup water
• 1/2 teaspoon ground black pepper
• 1 1/2 teaspoons cayenne pepper
• 1/2 teaspoon ground cumin
• 3/4 teaspoon dried oregano
• 1 teaspoon crushed red pepper flakes

Recipe

• 1 roast red pepper (i broil mine in the oven for about 20 minutes) and then seal in a large gallon sized zipper bag for an additional 15 minutes. remove skin & seeds.
• 2 meanwhile, in a small bowl, mix together black pepper, cayenne pepper, cumin, oregano and red pepper flakes.
• 3 blend garbanzo beans, olive oil, tahini, jalapenos, garlic and all liquids in a food processor or high powered blender.
• 4 add remaining ingredients, including the roasted red pepper and bowl of dry seasonings.
• 5 blend until smooth and desired consistency.
• 6 cover and refrigerate overnight to allow the flavors to meld.
• 7 stir well before serving.
• 8 serve with sliced red bell peppers, cauliflower, cucumbers, crackers and/or pita chips! enjoy!

Individual Blueberry Cobblers

Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins

Ingredients

• Servings: 4


• 2 cups fresh blueberries


• sugar


• 1 teaspoon grated lemon rind


• 3/4 cup water


• 3 tablespoons butter


• 1 egg


• 1 teaspoon vanilla extract


• 3/4 cup all-purpose flour


• 1 teaspoon baking powder


• 1/8 teaspoon salt


• 1/4 teaspoon nutmeg


• 1/3 cup milk

Recipe

• 1 pick over and wash berries. place in saucepan with 1/4 cup sugar, lemon rind and water.


• 2 bring to a boil and simmer for 5 minutes. pour equal amounts into 4 greased tart pans.


• 3 cream butter, 1/3 cup sugar, egg and vanilla until well blended.


• 4 mix flour, baking powder, salt and nutmeg. add to creamed mixture along with the milk. beat until smooth. spoon batter over hot blueberries.


• 5 bake at 375° for about 30 minutes or until browned. serve warm, plain or with ice cream (family favorite) or whipped cream.

Macaroni & Cheese With Tomatoes & Corn

Total Time: 1 hr
Preparation Time: 15 mins
Cook Time: 45 mins

Ingredients

• Servings: 8


• 1 (16 ounce) box elbow macaroni


• 1 (14 1/2 ounce) can stewed tomatoes


• 1 (14 1/2 ounce) can diced tomatoes (do not drain)


• 1 (14 3/4 ounce) can cream-style corn


• 1/2-1 cup sharp cheddar cheese, shredded


• 6 ounces sharp cheddar cheese, sliced


• salt (optional)


• pepper (optional)

Recipe

• 1 cook macaroni according to package directions. use different shapes than elbow macaroni for variety. drain in colander.


• 2 mixed together tomatoes and corn in the pan in which the macaroni was cooked.


• 3 add shredded cheese and thoroughly drained macaroni. add salt and/or pepper if desired (i add a little pepper but no salt; there is plenty of salt in the tomatoes).


• 4 spread evenly in a 9 inch by 13 inch baking dish.


• 5 cover with sliced cheese, using more if desired.


• 6 bake in a preheated 325 degree oven for 45 minutes. serve hot.

Tequila Mockingbird Marinade

Total Time: 5 mins
Preparation Time: 5 mins

Ingredients

• 4 cloves garlic, minced


• 3 tablespoons tequila


• 4 tablespoons lime juice


• 1 teaspoon lime zest


• 2 tablespoons hot sauce


• 1 tablespoon brown sugar


• 1/2 teaspoon salt


• 3 tablespoons olive oil


• 3 tablespoons cilantro

Recipe

• 1 place all ingredients in a food processor or blender and pulse a few times.


• 2 marinade for chicken, fish, lamb or beef.

Tequila Ice Cream

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 2 cups milk
• 3 cups heavy cream
• 1 cup tequila
• 1/2 cup sugar
• 3 tablespoons honey
• 8 egg yolks

Recipe

• 1 in medium saucepan, over medium heat, combine milk, cream, and tequila.
• 2 simmer about 12 minutes and remove from heat.
• 3 in medium bowl, mix using a whisk sugar and honey into egg yolks until well blended.
• 4 pour a third of simmered mixture into yolks while stirring briskly with a whisk.
• 5 pour milk and egg yolk mixture back into saucepan, stirring to combine with the rest of the milk, cream and tequila mixture.
• 6 stir constantly over medium heat until it is thickens enough to coat the back of spoon.
• 7 do not allow to boil.
• 8 remove from heat, pass through fine strainer and place in refrigerator to cool for 30 minutes. when cooled, process in ice cream machine according to manufacturer's directions.
• 9 store, covered in freezer.

Tequila Hot Sauce

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 16
• 20 habaneros, chopped
• 8 garlic cloves, minced
• 1 medium onion, chopped
• 5 golden tomatoes, diced
• 1/2 cup sugar
• 1 cup tequila

Recipe

• 1 combine all ingredients in a large sauce pan; cook down to desired constancy.
• 2 let it cool and strain into a container.
• 3 refrigerate any unused sauce.

Lip-smackin' Ritz-style Cheesy Scalloped Potatoes

Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr

Ingredients

• Servings: 6


• 1/2 lb raw smoked bacon, in slices


• 5 -6 large russet potatoes, peeled


• 1 cup self-rising flour (guesstimate)


• 1/2 cup salted butter or 1/2 cup margarine


• 8 ounces velveeta cheese, cut into slices (guesstimate)


• 1 -2 cup milk (guesstimate)


• salt


• ground black pepper

Recipe

• 1 preheat oven to 350°f.


• 2 slice potatoes into 1/4" chips. keep potatoes in a large bowl of cool water until you are ready to assemble in 13 x 9 glass baking dish.


• 3 drain the potatoes from the cool water, and blot dry with paper towels. salt and pepper the potatoes to taste.


• 4 spray baking dish with nonstick cooking spray.


• 5 begin layering. you will repeat the layers as follows until you run out of ingredients, or reach the top of the dish, whichever comes first. try to make your top layer cheese.


• 6 layers:.


• 7 put 4 strips of bacon on bottom of the baking dish, stretched flat.


• 8 place 3 pats of butter about 1/4" thick in bottom of dish, on the left, center, and right, or wherever you feel like the butter should be.


• 9 cover the bacon and butter with potatoes, in one relatively flat layer.


• 10 sprinkle flour over the potatoes, about 3 tablespoons each time you layer it.


• 11 (you will have flour leftover more than likely after you're done assembling, which you will just discard.).


• 12 cut thin slices of velveeta and tear the slices into 3 long strips, randomly placing the cheese strips on top of the potatoes/flour. (don't cover the potatoes completely with cheese -- space it out about 2-3" between strips.).


• 13 repeat the layering process til finished. pour enough milk over potatoes to fill the dish halfway to the top. (i guessed at the amount in the ingredient list; it depends on the size of your dish.).


• 14 cover with aluminum foil and bake for 45 minutes. remove foil and bake for an additional 10 minutes.


• 15 these potatoes don't last long at our family gatherings. hope you enjoy it as much as we do!

Tuna- Chow Mein Casserole

Total Time: 50 mins
Preparation Time: 10 mins
Cook Time: 40 mins

Ingredients

• 1 (3 ounce) can crisp chow mein noodles


• 2 (6 ounce) cans tuna


• 1 (14 1/2 ounce) can cream of celery soup


• 1/3 cup milk


• 1 cup diced shiitake mushroom


• 3/4 cup diced celery


• 1/4 cup diced onion


• 1/3 cup cashews, diced


• 1/8 teaspoon sea salt


• 1/4 teaspoon black pepper

Recipe

• 1 mix everything together but noodles.


• 2 sprinkle noodles on top.


• 3 bake at 325 for 40 minutes.

Spicy Roasted String Beans

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 1/2 lbs fresh green beans
• 1 lb fresh wax beans
• 3 tablespoons extra virgin olive oil
• salt
• pepper
• 1 teaspoon crushed red pepper flakes
• 3 garlic cloves

Recipe

• 1 preheat oven to 400°.
• 2 trim the stem ends of the green beans and wax beans; place them on a rimmed baking sheet.
• 3 coat with olive oil, and season with salt, pepper, red pepper flakes, and garlic.
• 4 roast for 25-30 minutes, until very tender and lightly browned, stirring the beans once after 15 minutes.
• 5 serve immediately.

Sweet Potato And Brussels Sprouts Cakes

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 225 g brussels sprouts, trimmed
• 450 g potatoes, chopped
• 225 g sweet potatoes, chopped
• 25 g butter
• 1 tablespoon olive oil
• 1 onion, sliced
• 2 garlic cloves, crushed
• 2 teaspoons ground coriander
• 1/4 cup chopped fresh coriander
• flour, for coating
• vegetable oil (for frying)

Recipe

• 1 cook the sprouts in boiling water for about 8 mins, they should be tender. remove but reserve the water. cool under running water and shred.
• 2 place the potatoes (both types) in the sprout water and cook for 8 mins until tender.
• 3 heat the butter in a pan and gently fry the onion and garlic for 5 minutes sprinkle over the coriander and and cook for a further minute.
• 4 drain and mash the potatoes. place the potatoes, sprouts, onion mix and coriander leaf in a bowl and mix well with hands.
• 5 flour your hands and form the mix into 8 cakes.
• 6 heat the oil in a pan and fry the cakes for 4 mins each side until golden and crispy.

Grandma's Soup Mixture

Total Time: 2 hrs 15 mins
Preparation Time: 45 mins
Cook Time: 1 hr 30 mins

Ingredients

• 1 quart fresh corn


• 1 quart fresh purple hull peas


• 1 quart fresh tomato, chopped


• 1 quart fresh okra


• 2 cups fresh banana peppers, chopped

Recipe

• 1 in a large stock combine all ingredients.


• 2 cook until it comes to a slow simmer and allow to simmer for 1 hour.


• 3 add water if needed.


• 4 after 1 hour, sit in a pan of ice water and stir until mixture cools.


• 5 put in qt containers and freeze.

Sweet Potato And Apple Bake

Total Time: 1 hr 25 mins
Preparation Time: 40 mins
Cook Time: 45 mins

Ingredients

• Servings: 8


• 3 lbs sweet potatoes


• 3 apples, peeled and thinly sliced


• 1/4 cup melted butter


• 1/2 cup brown sugar


• 1 teaspoon cinnamon


• 1/2 teaspoon nutmeg


• 1/4 cup brown sugar


• 1 cup chopped pecans


• 1/3 cup flour


• 1/3 cup melted butter

Recipe

• 1 boil sweet potatoes in water enough to cover for 30 to 40 minutes, until tender. drain, cool and peel. at this point the peels are easily removed by hand. mash together with melted butter, brown sugar, cinnamon and nutmeg.


• 2 butter a 13x9 inch glass pan. add 1/2 of the sliced apples and top with 1/2 of the mashed sweet potatoes. layer the remaining apples and sweet potatoes.


• 3 mix together topping ingredients and sprinkle on top. bake covered at 350 for about 45 minutes.

Jelly & Jam Thumbprint Cookies

Total Time: 22 mins
Preparation Time: 10 mins
Cook Time: 12 mins

Ingredients

• 1/2 cup margarine, softened


• 1/4 cup packed brown sugar


• 1 egg


• 1/2 teaspoon vanilla extract


• 1 cup all-purpose flour


• finely chopped nuts


• jelly

Recipe

• 1 preheat oven to 300 degrees f.


• 2 grease cookie sheets.


• 3 separate egg, reserving egg .


• 4 cream margarine, sugar, and egg yolk.


• 5 add vanilla, flour and salt, mixing well.


• 6 shape dough into balls.


• 7 roll in egg , then nuts.


• 8 place on cookie sheets about 2 inches apart.


• 9 bake for 5 minutes.


• 10 remove cookies from oven.


• 11 with thumb, dent each cookie.


• 12 put jelly or preserves in each thumbprint.


• 13 bake for another 8 minutes.

Sweet Potato Fritters

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 2/3 cup milk
• 2 eggs, beaten
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 4 slices bacon, cooked and crumbled
• 2 cups shredded uncooked sweet potatoes
• vegetable oil
• maple syrup

Recipe

• 1 in a bowl, mix together the flour and baking powder.
• 2 add milk, eggs, and butter; stir until smooth.
• 3 add bacon and sweet potato; stir to combine.
• 4 heat 3-4 inches of oil to 375° in a dutch oven.
• 5 carefully drop batter by rounded tablespoonfuls into hot oil (cook only a few at a time). fry 2 minutes or until fritters are golden brown, turning once.
• 6 drain well on paper towels.
• 7 serve warm with maple syrup.

Tuna Salad Bake

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 (8 count) package crescent rolls
• 1 (12 1/2 ounce) can tuna, drained and flaked
• 1/2 cup chopped celery
• 1/4 cup green goddess salad dressing
• 2 cups chopped lettuce
• 2 medium tomatoes, chopped
• 4 slices american cheese, halved diagonally (4oz)

Recipe

• 1 unroll crescent roll dough; separate into 8 triangles.
• 2 place in greased 9-inch pie plate, pressing edges together to form pie shell.
• 3 trim edges of rolls 1/2 inch beyond edge of pie plate; fold under.
• 4 bake, uncovered, in 350 degree oven about 10 minutes.
• 5 meanwhile, combine tuna, celery, and salad dressing; spread mixture over partially baked shell.
• 6 sprinkle with chopped lettuce; top with chopped tomatoes.
• 7 bake, uncovered, for 10 minutes.
• 8 top with cheese halves; bake about 10 minutes more or until cheese melts.

Sweet Potato And Chickpea Curry

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 brown onion, diced
• 3 tablespoons tandoori paste
• 2 medium tomatoes, diced
• 1 tablespoon olive oil (for cooking, you can use peanut oil for more flavour)
• 1 1/2 medium sweet potatoes, diced
• 1 1/2 medium potatoes, diced
• 200 g chickpeas, from can drained
• 3/4 cup light coconut milk
• 1 bunch fresh coriander
• 1 teaspoon cumin powder
• 1 teaspoon ground coriander
• 1/2 teaspoon garam masala
• 1 teaspoon vegetable stock powder
• 2 garlic cloves
• 1 pinch chili powder, to taste
• 1 pinch curry powder, to taste

Recipe

• 1 saute onion and spices (onions must be clear) in peanut oil.
• 2 add tandoori paste and mix until fragrant.
• 3 add potatoes and stir-fry until cooked or golden.
• 4 stir in chickpeas, tomatoes, coconut milk, vegie stock and chilli.
• 5 simmer.
• 6 add fresh coriander at end.

Blushing Grapefruit Marmalade

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 -3 texas ruby red grapefruit juice or 1 -3 rio star grapefruit
• 1 lemon
• 1 1/2 cups water
• 1/8 teaspoon baking soda
• 5 cups sugar (2-1/4 pounds)
• 3 ounces bottles liquid fruit pectin

Recipe

• 1 remove skins in quarters from grapefruit and lemon.
• 2 set fruit aside.
• 3 lay quarters flat; shave off and discard almost all part.
• 4 slice rind very thin (or just use zester).
• 5 combine rind, water and baking soda in large saucepan.
• 6 bring to a boil and simmer, covered, 20 minutes, stirring occasionally.
• 7 chop peeled grapefruit and lemon; discard seeds.
• 8 add fruit to cooked rind and continue simmering 10 minutes.
• 9 measure 3 cups fruit mixture into large saucepan.
• 10 add sugar to fruit in pan; mix well.
• 11 place over high heat; bring to a full, rolling boil, stirring constantly.
• 12 boil hard 1 minute.
• 13 remove from heat and stir in pectin at once.
• 14 skim off any foam.
• 15 stir and skim 7 minutes.
• 16 ladle into hot sterile jars and seal.

Sweet Potato And Sage-butter Casserole

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 lbs sweet potatoes, peeled and cut into 1-inch pieces
• 1 lb yukon gold potato, peeled and cut into 1-inch pieces
• 4 ounces unsalted butter, plus 1 ounce (2 tablespoons)
• 2 1/2 tablespoons chopped fresh sage
• 1 1/2 cups whole milk, warmed
• coarse salt and freshly ground pepper
• 1 cup fresh breadcrumb (from 3 slices bread, crusts removed)

Recipe

• 1 1. place sweet potatoes and potatoes in a large saucepan; cover with water, and season with salt. bring to a boil; reduce heat, and simmer until potatoes are tender, about 9 minutes. drain; pass through a ricer into a bowl.
• 2 2. preheat oven to 375 degrees. melt 1 stick butter in a small saucepan over medium heat, swirling occasionally, until golden brown, 5 to 7 minutes. remove from heat; add 2 tablespoons sage. stir butter mixture and milk into potatoes. season with salt and pepper. transfer to a 2-quart casserole dish. (mixture can be refrigerated for up to 2 days.)
• 3 3. combine breadcrumbs with 2 tablespoons melted butter and remaining 1/2 tablespoon sage. season with salt and pepper. toss to combine.
• 4 4. top potato mixture with breadcrumbs. bake, uncovered, until bubbling around edges and breadcrumbs are golden brown, 30 to 40 minutes. (if browning too quickly, tent with foil.) let stand, uncovered, for 10 minutes.

Super Easy Chile Relleno Casserole

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 4 eggs
• 1 1/2 cups milk
• 2 tablespoons all-purpose flour
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 2 1/2 cups whole green chilies, split open and cut into big pieces (you get about 2 1/2 cups of chiles from two quart bags)
• 12 corn tortillas, cut into quarters
• 4 cups cheddar cheese, grated (about one pound)
• 3 cups monterey jack cheese, grated (about one pound)

Recipe

• 1 preheat oven to 350 degrees.
• 2 lightly grease 9x13-inch glass baking dish. beat first five ingredients in medium bowl to blend.
• 3 arrange one third of the chiles in prepared dish, covering bottom completely.
• 4 sprinkle with one-third of each cheese, then cover with one layer of tortillas. repeat layering twice.
• 5 pour egg mixture over cheese. let stand 30 minutes (can be prepared one day ahead. cover and refrigerate).
• 6 bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. cool 20 minutes and serve.
• 7 note: i mix it up a bit - sometimes use all mild anaheim, sometimes mix in a few warmer chiles. enjoy!

Quick Pear Marmalade

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 4 large pears, unpeeled and cut into small cubes
• 5 tablespoons sugar
• 1 vanilla bean
• 1/2 lemon, juice of
• 1 lemon, zest of

Recipe

• 1 place all the ingredients in a pot and cook over a low flame for 30 minutes.

Scotch Eggs

Total Time: 25 mins
Preparation Time: 15 mins
Cook Time: 10 mins

Ingredients

• 1 lb sausage (hot if desired)


• 6 hard-boiled eggs, peeled


• 1 beaten egg


• corn flakes, crushed


• oil

Recipe

• 1 roll hard-boiled eggs in beaten egg, then "wrap" eggs in enough sausage to completely cover eggs.


• 2 roll sausage-covered eggs in beaten egg and roll in crushed corn flakes to cover completely.


• 3 fry in oil, a few at a time, until golden brown. remove, and drain on paper towels.


• 4 cut each egg in half lengthwise and serve.

Tennessee Persimmon Cake

Total Time: 1 hr
Preparation Time: 15 mins
Cook Time: 45 mins

Ingredients

• Servings: 16


• 3 tablespoons butter


• 3/4 cup sugar


• 1 egg, well beaten


• 1 3/4 cups flour, sifted


• 3 teaspoons baking powder


• 1/2 teaspoon salt


• 1/2 cup milk


• 3/4 cup persimmon pulp


• confectioners' sugar

Recipe

• 1 preheat oven to 350f and line an 8" pan with waxed paper.


• 2 cream butter and sugar together; add egg.


• 3 sift flour, baking powder and salt together; add alternately with milk to creamed mixture.


• 4 beat well, add persimmon pulp.


• 5 pour into prepared pan and bake for 45 minutes or until cake tests done.


• 6 cool slightly, turn out of pan and peel waxed paper off of cake.


• 7 sift confectioners sugar lightly over the top.

Sweet Potato (or Pumpkin) Pie

Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr

Ingredients

• 2 eggs


• 2 cups sweet potatoes (or pumpkin)


• 3/4 cup sugar


• 1/2 teaspoon salt


• 2 teaspoons lemon flavoring


• 1 teaspoon cinnamon


• 1/2 teaspoon ginger


• 1/2 teaspoon clove


• 1 2/3 cups evaporated milk (or light cream)

Recipe

• 1 heat oven to 425 degrees.


• 2 beat eggs lightly.


• 3 then beat in remaining ingredients.


• 4 pour into pie shells.


• 5 bake 15 minutes, then reduce oven temperature to 350 degrees.


• 6 bake for 45 minutes longer or until knife inserted in the middle comes out clean.

Quick Preserved Lemons

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 cup water
• 2 tablespoons kosher salt
• 2 lemons, washed and quartered

Recipe

• 1 combine water and salt in a small saucepan; bring to a boil.
• 2 add lemons; cook 30 minutes or until liquid is reduced to 1/2 cup and lemon rind is tender.
• 3 remove from heat; cool to room temperature.

Pickled Corn

Total Time: 673 hrs 30 mins
Preparation Time: 1 hr 30 mins
Cook Time: 672 hrs

Ingredients

• 6 dozen ears of corn


• 1 -2 cup canning salt


• 1 -2 gallon water

Recipe

• 1 shuck and clean corn silk from fresh corn. we usually give this job to the children while they sit on the back porch.


• 2 fill a large stock pot with water and bring to a boil.


• 3 scald the ears of corn 2-3 minutes and remove to a kitchen table or counter to cool just enough to handle.


• 4 at this point you can leave corn on the ears and pack in 1 gallon jars, lay ears in an 8-10 gallon crock or cut the corn off the ears and fill a clean cotton pillow case with the cut corn then lay in your crock. we find the most consistent results with a crock.


• 5 use 1 cup salt to 1 gallon of water and stir to dissolve making your brine 1 gallon at a time because the amount you use will depend on whether you leave the ears whole or cut the corn off the cob.


• 6 once the corn is in jars/crock pour the brine over the corn to cover.if you use a crock lay a glass or stoneware dinner plate upside down over the top and weight it down with a large stone. if you use the gallon jars very loosely screw flats and rings on so the tops will not bulge or burst as the vegetable ferments.


• 7 cover crock with a loose cloth or cover with plastic wrap and tape to keep dust and bugs out.


• 8 set in a cool, dry place to cure for 4 weeks. be sure to check the brine level every 7-10 days and make more brine as needed.


• 9 if scum develops because of the fermentation, skim off, replenish liquid and recover.


• 10 at the end of 4 weeks you may can the loose corn in canning jars according to directions for saurkraut or you may leave in crock. you just have to keep checking the liquid level and replenishing as needed.


• 11 if using gallon jars, hand tighten and keep under refridgeration or can as you would saurkraut.


• 12 to use: you may rinse and heat to boiling with a little water and butter or if you have pressure canned it you may eat straight from the jar. my husbands favorite way.

Sweet Pickle Sticks

Total Time: 5 hrs 10 mins
Preparation Time: 5 hrs
Cook Time: 10 mins

Ingredients

• 7 1/2 cups cider vinegar


• 8 cups sugar


• 6 teaspoons salt


• 9 teaspoons celery seeds


• 9 teaspoons turmeric


• 1 1/2 teaspoons mustard seeds


• 6 quarts medium cucumbers

Recipe

• 1 wash and cut the cucumbers in sticks.


• 2 pour boiling water over the cucumber sticks and let stand for 4 hours.


• 3 drain and pack into 6 quart jars.


• 4 put all other ingredients in large pot.


• 5 boil this for 6 minutes.


• 6 pour hot liquid over the cucumbers, and seal firmly.


• 7 process in boiling water bath for 5 minutes.

Quick Perogies Casserole

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (16 ounce) package frozen pierogies
• 3 tablespoons oil
• 2 large onions, sliced thinly
• 1 cup sliced mushrooms
• 1 (14 ounce) can tomatoes, diced
• 1 tablespoon chopped parsley
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup water

Recipe

• 1 prepare perogies as per package directions for boiled perogies.
• 2 drain.
• 3 in a large skillet, heat oil.
• 4 add onions and mushrooms.
• 5 cook until soft and golden.
• 6 add remaining ingredients and bring to a boil.
• 7 cook for 5 minutes.
• 8 preheat oven to 350°f.
• 9 in a shallow 2 qt casserole dish arrange perogies and cover with onion mixture.
• 10 bake covered 30 minutes.

Fresh Strawberry Yogurt Cake

Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr

Ingredients

• Servings: 12


• 1 cup butter, softened


• 2 cups sugar


• 3 eggs


• 3 tablespoons lemon juice, divided


• 1 lemon, zested


• 2 1/2 cups all-purpose flour, divided


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• 8 ounces plain greek yogurt or 8 ounces vanilla, greek yogurt


• 12 ounces fresh strawberries, diced


• 1 cup powdered sugar

Recipe

• 1 preheat oven to 325*. grease and flour a 10 inch bundt pan. sift together the 2 ¼ cups of flour, baking soda and salt. mix in the lemon zest and set aside.


• 2 with an electric mixer, cream together the butter and sugar until light and fluffy. beat in the eggs one at a time, then stir in 1 tb. lemon juice. alternate beating in the flour mixture and the yogurt, mixing just until incorporated.


• 3 toss the strawberries with the remaining ¼ cup of flour. gently mix them into the batter.


• 4 pour the batter into the bundt pan. bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.


• 5 allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. once cooled whisk together the remaining 2 tb. of lemon juice and the powdered sugar. drizzle over the top of the cake.

Spicy Tomato Sauce

Total Time: 46 mins Preparation Time: 5 mins Cook Time: 41 mins

Ingredients

• 2 tablespoons olive oil
• 2 teaspoons minced garlic
• 4 (28 ounce) canned diced tomatoes, drained
• 1 teaspoon dried red pepper flakes
• salt and pepper

Recipe

• 1 in a large saucepan over medium heat, warm the oil. add the garlic and saute for 1 minute.
• 2 add the tomatoes and red pepper flakes, raise the heat to medium-high, and bring to a boil.
• 3 reduce the heat to medium low and simmer, uncovered, until the sauce is thick, about 40 minutes.
• 4 season to taste with salt and pepper.
• 5 optional: if you like the sauce smoother, use a stick blender to blend the sauce to desired consistency.

Tofu Blueberry Fluff

Total Time: 15 mins
Preparation Time: 15 mins

Ingredients

• Servings: 4


• 2 tablespoons artificial sweetener, honey-style (eg maple syrup)


• 2 1/2 cups unsweetened frozen blueberries, thawed and drained


• 1 (12 ounce) package mori-nu silken tofu (approximate size)

Recipe

• 1 in a blender or a food processor, combine all ingredients.


• 2 whip until smooth.


• 3 serve chilled.

Spicy Tomato Sauce

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 tablespoons extra virgin olive oil
• 4 garlic cloves, sliced thin
• 1 cup finely chopped onion
• 1 cup dry wine
• 2 (28 ounce) cans plum tomatoes
• 1 -2 teaspoon crushed red pepper flakes
• 1 cup fresh basil leaves, about a bunch sliced
• 1/2 cup chopped fresh italian parsley

Recipe

• 1 heat oil over medium-low heat. add garlic and cook about 30 seconds.
• 2 add your onion and cook until softened about 3 minutes. add wine, tomato, and red pepper flakes. bring to a boil and reduce to a simmer; cook until thickened, about 45 minutes.
• 3 add basil and parsley and continue cooking 2 minutes more. season with salt and pepper. puree mixture using a food mill or a blender.

Sweet Lamb (something Like Cafe Rio)

Total Time: 16 hrs
Preparation Time: 8 hrs
Cook Time: 8 hrs

Ingredients

• Servings: 4


• 2 lbs boneless lamb shoulder or 2 lbs lamb butt


• 2 (12 ounce) cans coke, divided (not diet coke)


• 1/4 cup brown sugar


• 1 dash garlic salt


• 1 dash onion salt


• 1 teaspoon ground cumin


• 1 chili in adobo sauce, minced


• 1/4 cup water


• 1 (4 1/2 ounce) can diced green chilies


• 0.75 (10 ounce) can red enchilada sauce (3/4 of a 10 ounce can)


• 1/2 cup brown sugar (up to 1/2 cup more if desired)


• 1 tablespoon butter

Recipe

• 1 place lamb in a heavy duty ziplock bag to marinate. add 1 can coke and 1/4 cup brown sugar, squeezing out the air. refrigerate and marinade for several hours or overnight.


• 2 drain marinade and place lamb, 1/2 can of coke, water, garlic salt, onion salt, cumin and minced adobo chili in crock pot on low for about 8 hours (or until it shreds easily, but don't allow it to become too dry). remove lamb from crock pot and drain any liquid left in the pot and discard; shred lamb.


• 3 in a food processor or blender, blend 1/2 can coke, green chilies, enchilada sauce and remaining 1/2 cup brown sugar (more or less to taste). if it looks too thick, add more coke little by little.


• 4 put shredded lamb, sauce and butter in crock pot and cook on low for 1 hour. note: do not over stir or it will become mushy.

Salmon Chowder

Total Time: 1 hr
Preparation Time: 20 mins
Cook Time: 40 mins

Ingredients

• Servings: 4


• 2 tablespoons butter


• 1 onion, finely chopped


• 1 leek, finely chopped


• 1 small fennel bulb, finely chopped


• 1/4 cup flour


• 7 cups chicken stock or 7 cups vegetable stock


• 2 medium potatoes, cut into 1/2 in. cubes


• 1 lb salmon fillet, skinned and cut into cubes


• 3/4 cup milk


• 3/4 cup cream


• 1 ounce fresh dill, chopped


• sea salt


• cracked pepper

Recipe

• 1 melt the butter in a soup pot. add the fennel, onion and leek and cook until softened, about 6 minutes.


• 2 stir in the flour. reduce the heat and cook for about 3 minutes.


• 3 add the stock and potatoes. season to taste with salt and pepper.


• 4 bring to a boil, reduce heat and cover simmering gently for about 20 minutes or until potatoes are tender


• 5 add cubed salmon fillet and simmer gently for 3-5 minutes until salmon is just cooked.


• 6 stir the milk, cream and chopped dill into the contents in the pan.


• 7 cook until just warmed through, stirring occasionally, but do not allow to boil.


• 8 adjust seasoning to taste and ladle into warmed soup bowls to serve.


• 9 cook's note: i usually purchase one of those plastic clamshell containers of dill in the grocery store and use the entire thing.


• 10 also, this soup is fantastic the next day too if you don't eat it all the day you prepare -- though i can't imagine too many leftovers!

Woodscamp Biscuits

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 4 cups flour
• 1 teaspoon salt
• 6 teaspoons baking powder
• 3 tablespoons lard
• 3 1/2 cups buttermilk
• 4 tablespoons lard, melted

Recipe

• 1 preheat oven to 500f degrees.
• 2 grease a 10 inch cast iron skillet.
• 3 melt 3 tbls. lard in a saucepan.
• 4 in a mixing bowl, combine flour,salt,baking powder, and shortening.
• 5 mix well with hands.( or you can use an electric mixer if you like ! =)
• 6 rub mixture between palms( then grab and squeeze handfuls of dry mixture) until it has a cornmeal consistancy.
• 7 fold half of the buttermilk to dry mixture.
• 8 add the rest until you have a slightly sticky dough. ( if the dough isn't slightly sticky add a bit more)
• 9 (do not overwork dough) flour your surface and turn sticky dough out on it.
• 10 sprinkle the dough w/ more flour until sticky area is covered and gently pat down with your hands. also pat the sides with flour so they aren't sticky.
• 11 cut w/ floured round cutter and place biscuits (side by side after you have dipped the side that will touch with extra flour) in greased cast iron skillet
• 12 poke into the center of each biscuit with a 1/2 tsp of melted lard to desposit it into each dimple.
• 13 drizzle biscuits w/ any leftover melted lard.
• 14 cover w/ clean tea towel and let set for 10 minutes in a slightly warm place.
• 15 place biscuits into oven that has been preheated to 500°f
• 16 turn heat down to 450°f.
• 17 cook for 20 minutes until slightly browned.
• 18 turn biscuits out of pan unto clean tea.

Quick New Orleans Beignets

Total Time: 2 hrs 2 mins
Preparation Time: 2 hrs
Cook Time: 2 mins

Ingredients

• 1 (16 ounce) package of frozen rolls, thawed


• vegetable oil


• powdered sugar

Recipe

• 1 flatten and stretch each roll slightly.


• 2 pour oil to the depth of 2 inches in fry pan; heat to 375°f.


• 3 fry 4 at a time in hot oil for 1 to 2 minutes or until golden, turning often. drain on the paper towels.


• 4 sprinkle with powdered sugar.


• 5 serve immediately.

Pickled Eggs And Beets

Total Time: 4 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 4 hrs

Ingredients

• Servings: 10


• 10 eggs


• 1 (15 ounce) can sliced beets, with liquid


• 3/4 cup vinegar


• 1/4 cup sugar


• 1/2 cup water


• salt and pepper


• 1/2 teaspoon ground cinnamon (optional)

Recipe

• 1 place egg in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, and peel. place eggs in a glass or plastic container.


• 2 in a saucepan, combine beets, vinegar, sugar, water and cinnamon. bring to a boil, and stir until sugar is dissolved. place eggs in a large plastic container or jarpour over eggs. cover, and chill for 3 days.

Provencal Tomato Stuffed Bell Peppers

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 teaspoons olive oil, divided
• 2 large red peppers, halved, seeded, membranes removed
• 4 small plum roma tomatoes, halved lengthwise
• 2 teaspoons herbes de provence
• 1/4 teaspoon salt
• 16 pitted kalamata olives, coarsely chopped
• fresh ground pepper

Recipe

• 1 preheat oven to 375°f.
• 2 lightly brush an 8" baking pan with 1 tsp of the olive oil.
• 3 place cut, cleaned peppers in the baking pan, cut side up, single layer.
• 4 place 2 tomatoe halves cut side down inside each pepper.
• 5 sprinkle with herbs de provence, salt and then drizzle with 3 tsp olive oil.
• 6 bake 25-30 minutes or until the tomatoes are softened and peppers are crisp tender.
• 7 sprinkle with pepper& serve.

Salmon Corn Cakes

Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins

Ingredients

• Servings: 4


• 1 (7 ounce) can red salmon, drained


• 3 eggs


• 2 teaspoons flour


• 2 teaspoons lemon juice


• 1 teaspoon salt


• 1/2 teaspoon pepper


• 2 dashes hot sauce


• 1 (11 ounce) can whole kernel corn, drained


• 1/2 cup sour cream


• 1/4 cup shredded process american cheese


• 1 (2 ounce) jar diced pimientos

Recipe

• 1 remove skin and bones from salmon; flake and set aside.


• 2 combine eggs and next 5 ingredients in a bowl; beat at medium speed in electric mixer until foamy.


• 3 stir in salmon and corn.


• 4 spoon 1/4 cup salmon mixture for each cake onto a hot, lightly greased griddle or skillet.


• 5 cook 3 minutes on each side, or until golden.


• 6 set cakes aside, and keep warm.


• 7 combine sour cream, cheese, and pimiento in small sauce pan; cook over low heat, stirring constantly, until thoroughly heated.


• 8 spoon sauce over cakes and serve.

Leftover Turkey

Total Time: 30 mins
Preparation Time: 5 mins
Cook Time: 25 mins

Ingredients

• Servings: 3


• 1 1/2 cups diced smoked turkey


• 3/4 cup diced mixed vegetables (onion, celery, bell pepper n garlic)


• 1/4 cup butter


• 5 ounces cream of chicken soup


• 2 ounces pimento pepper


• 1/2 cup water


• 1 ounce cream cheese


• cooked angel hair pasta, for 3 servings


• parmesan cheese (optional)

Recipe

• 1 boil pasta according to directions.


• 2 drain.


• 3 dice turkey n vegetables.


• 4 saute in butter until vegetables are soft.


• 5 add cream of mushroom soup, water, and pimento.


• 6 cook for 20 minutes.


• 7 add cream cheese and stir until melted.


• 8 serve over angle hair pasta.


• 9 sprinkle cheese as desired.

Wood Chick's Brisket Bbq Sauce

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1/2 cup finely chopped onion
• 2 tablespoons butter
• 1 cup tomato sauce
• 1 cup ketchup
• 1/3 cup chili sauce
• 3/4 cup dark brown sugar
• 1/2 cup honey
• 1 cup vinegar
• 1 teaspoon allspice
• 1 tablespoon dry mustard
• 2 teaspoons ground black pepper
• 2 teaspoons chili powder
• 3 tablespoons worcestershire sauce
• 1 teaspoon garlic powder
• 1 tablespoon paprika
• 3 tablespoons lemon juice
• 3 tablespoons maple syrup

Recipe

• 1 in a medium to large saucepan, saute the onions in the butter over medium heat until soft.
• 2 add remaining ingredients.
• 3 bring mixture to a boil over medium high heat. reduce heat to low and simmer for 20 minutes.

Wood Family's Seafoam Salad Aka "green Stuff"

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• 29 ounces pears in light syrup, bartlett pears
• 8 ounces fat free cream cheese, softened
• 12 ounces cool whip lite
• 2 (1/3 ounce) boxes sugar-free lime jell-o gelatin
• 2 tablespoons nonfat milk
• 2 -3 maraschino cherries, cut in half for decoration

Recipe

• 1 drain the pears.
• 2 put the pear juice in a measuring cup and add enough water to make 2 cups of liquid.
• 3 make the jello using the 2 cups of the liquid.
• 4 when the jello is dissolved, place in the refrigerator until almost set.
• 5 mash the pears.
• 6 mash the softened cream cheese adding the milk as you mash and blend this mixture until smooth.
• 7 add the pears to the cream cheese mixture.
• 8 put the cream cheese mixture and the jello in the mixing bowl and blend together.
• 9 fold in the cool whip and mix all together well.
• 10 pour your seafoam salad into a pretty glass bowl.
• 11 put the halved cherries on the top for decoration.
• 12 chill well and serve.

Strawberry And Cream Cake

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• 8 ounces butter, almost melted
• 8 ounces caster sugar
• 4 eggs
• 8 ounces self-raising flour, seived
• 1 teaspoon vanilla extract
• 3 tablespoons strawberry jam
• 250 g strawberries
• 300 ml whipped cream

Recipe

• 1 cream the butter and caster sugar until and fluffy.
• 2 beat each egg individually into the mix.
• 3 stir in the vanilla extract, and fold in the flour.
• 4 grease and flour two 9" cake tins and evenly pour the mixture into both.
• 5 pre heat the oven to gas mark 5 and cook for 25 minutes.
• 6 turn the tins after 15 minutes so that the cakes rise evenly.
• 7 remove from the oven and cool on a wire rack.
• 8 cover one cake sandwich with the strawberry jam, and 100g of the strawberries finely chopped.
• 9 cover with 2 tbls of cream and place the other cake sandwich on top.
• 10 coat the top and sides of the cake with the whipped cream.
• 11 cut the remaining strawberries into quarters and arrange on the top of the cake.