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CATEGORY: DESSERT

Molasses Candy

1 cup molasses

3 cups sugar

1/2 cup water

1 tsp cream of tarter

Mix sugar and cream of tarter together. Add molasses and water. Stir until sugar is dissolved. Boil without stirring until it hardens in cold water. Turn onto buttered pan: when cool, work and cut into sticks.

--BR

Main dish=Poultry

Prep time 1hr about

Serves 4-6

Have no nutritional facts as I made the recipe up years ago.

Martini Chicken

1 cut up whole fryer chicken or use chicken thigh parts

2 chopped onions

3 chopped stalks celery

3 cloves of garlic

1 cup slice fresh button mushrooms

1 cup dry vermouth

1 small can chicken broth

¼ cup gin

1 tsp. thyme

½ tsp sage

1 small jar green olives stuffed with pimentos

Season chicken with salt and pepper both sides.

Fry in hot oil to crisp skin and brown. It doesn’t have to be cooked inside. Takes about 10 minutes

Put browned chicken pieces in 9x13 baking dish

Pour off excess chicken fat leaving about 2 Tbs in fry pan.

Add chopped onions, celery, garlic and mushrooms and salt and pepper to taste to fry pan and sauté until tender.

Add vermouth and deglaze pan.

Add chicken broth, thyme and sage to pan.

Last add the olives.

Check seasonings for salt and pepper. Olives are salty and vary so go easy on the salt until after you taste an olive to test for saltiness.

Pour sauce and veggies over chicken and cover with foil and bake 45 minutes at 350 degrees.

Serve over rice or egg noodles.

BEVERAGE CATEGORY

Peach Sangria

1 bottle White Zinfandel

1/3 C sugar

3/4 C peach flavored brandy

6 T thawed lemonade concentrate

8 oz sliced peaches

Mix together the wine, sugar, brandy and lemonade until well mixed. Add in the peaches and refrigerate overnight.

Place in a large ice filled pitcher.

[This message edited by bitesthedust at 6:51 PM, September 25th (Thursday)]

BEVERAGE CATEGORY

Fresh Citrus Cooler

1 C fresh orange juice

1/2 C fresh lemon juice

1/2 C fresh lime juice

1/3 C sugar

4 C lime flavored sparkling water

Combine first 4 ingredients in a pitcher; stir until sugar dissolves. Add chilled sparkling water and stir well.

Serve over ice with lime slice. Makes 6C

Makes a great punch. You can also substitute gingerale for the sparkling water.

BEVERAGE CATEGORY

VIETNAMESE FRUIT SHAKES

1/2 large mango or papaya or avocado

1/4 C sweetened condensed milk

2 C ice

1 T sugar or to taste

Pulse ingredients in blender or food processor until ice is pureed. Adjust sugar to taste.

Make 1 2C shake.

PEACH ICED TEA

4 tea bags (I use Luzianne brand)

2 quarts hot tap water

32 oz peach juice or nectar

5 T superfine sugar

1 T lemon juice

Place tea bags in a large pitcher. Add hot tap water and let stand for 20 minutes. Discard tea bags.

Transfer to pan/kettle that will hold 3 quarts. Add peach juice, sugar and lemon juice and stir until sugar dissolves. Chill at least 4 hours.

Make 96 oz.

***You can use any juice for this..I use Looza brand and they have peach, mango, pineapple, pear.

[This message edited by bitesthedust at 7:05 PM, September 25th (Thursday)]

YAY thanks for the drink recipes!!!

BEVERAGE CATEGORY

Strawberry Mint Lemonade

3 C water

3 C sugar

4-1/2 # strawberries, tops off

OR

60 oz bag frozen sliced berries

2/3 C packed fresh mint leaves

6 C lemon juice

3 C sugar

4-1/2 qts chilled sparkling water

Bring water and sugar to simmer, stirring until sugar is dissolved. Cool syrup to room temp.

Place strawberries in processor and blend berries, syrup, mint, lemon juice

and remaining sugar until smooth.

****If using frozen sugared berries delete the sugar added at this step****

Drink may be made ahead of time and kept chilled. At serving time, add

sparkling water. Serve over ice with lemon sliced and mint.

Makes 36 servings.

BRUNCH CATEGORY

Apple Baked French Toast

3 large green apples

1 stick (1/2 cup) butter

1/2 cup brown sugar

12 ounces cream cheese

12 slices firm bread, any flavor (I use cinnamon raisin)

8 eggs

1 quart milk

2 tablespoons vanilla

Preparation:

Set rack in lower third of oven and preheat to 350 degrees F. Butter a 13 x 9-inch baking pan. Core and cut the apples into thin wedges, leaving the skin on.

In a skillet, melt the butter with brown sugar and 1 tablespoon water. Add the apples and cook stirring for two to three minutes. Transfer to the baking dish and let cool.

Cut the cream cheese into cubes and arrange evenly over the apples. Cut the slices of bread in half diagonally and layer over the apples to cover the whole dish.

In a large mixing bowl, beat together eggs, milk and vanilla. Pour the egg mixture over the bread, taking care to dampen all of the bread. Bake for 40 to 50 minutes, until golden and puffed. Let cool 10 minutes before serving.

12 servings

[This message edited by bitesthedust at 7:18 PM, September 25th (Thursday)]

BRUNCH CATEGORY

BAKED CROISSANT A L'ORANGE

8 croissants

1 jar orange marmalade

6 T orange juice

8 eggs, beaten

2 C whipping cream

1 t almond extract

8 oz cream cheese

Grease a 9x13 pan. Split croissants in half and place bottom halves in pan.

Combine jam and oj and blend well. Pour 2/3's of mixture over croissants.

Break cream cheese into small pieces and scatter over surface of croissants. Replace tops of croissants to cover all of pan.

Blend together eggs, cream and almond extract. Pour over croissants. Spoon remaining marmalade mixture over all.

Cover and store in refrigerator at least 8 hours before baking.

Bake at 350 for 40-45 minutes.

Top with lots of confectioner's sugar.

Makes 12 servings; 16 as part of a brunch buffet.

Southern Sweet Tea

2 Family size tea bags

Place both in filter element of 10 cup or larger coffee maker. Fill with water and let it "perk"

Empty tea "syrup" into 1 gallon pitcher. Careful it will be hot. Mix in 2 cups sugar and stir until sugar is desolved. Fill pitcher with cold water til full and stir to mix thoroughly.

Main Course

From a friend of mine:

Chicken Black Bean Enchiladas

2 cups cubed chicken (about 1 pound)

2 teaspoons minced garlic

3 chopped green onions, separated in half

2 cups cheddar cheese, separated in half

1 can (15 oz) black beans drained and rinsed

3/4 cup light (or fat free) sour cream

5 1/2 ounces corn (half of an 11 ounce can) drained (any brand with no added

sugar)

2 teaspoons garlic powder

5 large round tortillas (make sure they do not have hydrogenated oils in

them)

1 large can of Hunt's diced tomatoes- "Basil Garlic and Oregano", pureed (28

ounce can)

1 teaspoon minced garlic

White or black or Cayenne pepper to taste

1) Preheat oven to 350. Heat a large frying pan over medium heat, using

cooking spray or using a few tablespoons of olive oil. Sauté cubed chicken

with minced garlic and 1/2 of the chopped green onions until no longer pink

and juices run clear. Drain oil or just spatula out the chicken and onions

right into the medium bowl, leaving the oil in the frying pan.

2) Take your cooked chicken and onions and put in a medium bowl, add drained

and rinsed black beans, sour cream, 1 cup of the cheddar cheese, drained

corn, and garlic powder. Stir together well.

3) Pour the cans of diced tomatoes into a food processor or blender along

with 1 teaspoon of minced garlic and pepper to taste. Blend until most

tomato chunks are gone.

4) In the bottom of a 9 x 13 glass dish pour in enough of the tomato sauce

to lightly but thoroughly cover the entire bottom. Then scoop the chicken

mixture into the tortillas, 3/4 to 1 cup per tortilla, and evenly spread it

out in the middle of it (leaving the ends empty so you can fold the ends

under) and roll it and wrap it up, folding the ends under and placing seam

side down. Do this with each tortilla and line all 5 of them up right next

to each other. When pan is full then pour the rest of the tomato sauce from

the blender on the top of the rolled tortillas and then sprinkle on the

remaining scallions.

5) Bake for 20 minutes, uncovered, then sprinkle with remaining cup of

cheese and bake 5 minutes longer, still uncovered.

THis is a highly requested favorite when we have company. I use a Spanish Rioja if I am entertaining jsut a few... I use a CHEAP cab / merlot if I am making it in masses for a party. Again, for the masses, Triple Sec COULD be substituted for Grand Marnier..

Sangria

Beverage

Ingredients

1 (750-ml) bottle red wine

1/4 cup brandy

1/4 cup Grand Marnier

2 tablespoons fresh lime juice

2 tablespoons fresh orange juice

1/4 cup sugar

1/2 orange, thinly sliced

1/2 lemon, thinly sliced

1 apple, cored, and cut into thin wedges

1 bottle sparkling water, chilled (some people prefer soda / 7 up, etc...)

Directions

Combine everything but the sparkling water in a large plastic container or glass pitchers. Cover and chill completely, 1 to 2 hours. When ready to serve, add the sparkling water.

[This message edited by woundedspouse at 12:01 AM, October 1st (Wednesday)]

Desert:

Traditional Key Lime Pie

This is a recipe for "real" Key Lime pie. Real Key lime pie is not green. The pie gets is a true pale yellow color. And the texture is a "firm custard". Be careful that you don't over-bake the pie or it will be rubbery. For best results use fresh Key Limes, not bottled juice. This recipe came directly from the Keys!!

ingredients for the crust

16 graham crackers, crushed

3 tablespoons sugar

1 cube (1/4 lb) margarine or butter

Mix the ingredients and press them into a 9" pie plate. Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool.

ingredients for the filling.

4 large or extra large egg yolks

1 14 ounce can sweetened condensed milk

1/2 cup fresh key lime juice (approximately 12 Key limes) ( or bottle KEY LIME juice)

2 teaspoons grated lime peel, green portion only

Whipping cream for garnish (optional)

Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks. Do NOT overbake.

Deserts:

Key Lime Cheesecake

INGREDIENTS

1 1/2 cups finely ground graham cracker crumbs

2 tablespoons white sugar

1/4 cup unsalted butter, melted

1 1/4 pounds cream cheese, softened

3/4 cup white sugar

1 cup sour cream

3 tablespoons all-purpose flour

3 eggs

3/4 cup key lime juice

1 teaspoon vanilla extract

Whipped Cream to garnish

Key Lime zest to garnish

DIRECTIONS

To make Crust: In a bowl stir together the graham cracker crumbs and 2 tablespoons sugar, stir in the butter well. Pat the mixture into the bottom and 1/2 inch up the side of a buttered 10 inch springform pan and bake the crust in a preheated 375 degree F (190 degree C) oven for 8 minutes. Transfer the pan to a rack and cool.

In a large bowl with an electric mixer, beat cream cheese and 3/4 cup sugar until smooth, beat in the eggs, one at a time, beating well after each addition. Beat in the sour cream, flour, lime juice and vanilla. Beat the mixture until it is smooth.

Pour the filling over the crust. Bake the cheesecake in the preheated oven for 15 minutes, reduce the temperature to 250 degrees F (120 degrees C) and bake for 50 to 55 minutes longer, or until center is barely set. Let the cheesecake cool on a rack, then chill it, covered, overnight. Remove the cheesecake from the pan and transfer it to a cake stand. Top with a dollop of cream and the zest of key lime.

I had this at the Graycliff in the Bahamas. IT was amazing, and was served with a wamr coconut syrup...I have not yet found a great recipe for that, but the souffle` itself is amazing. It is tempermental and you may want to practice a few times before planning it for company!!

DESERT

Coconut Soufflé

The secret ingredient in this recipe is the coconut milk. To save time the egg-yolk base can be made ahead, then refrigerated until needed. Gently reheat it over low heat before continuing. Thirty minutes before serving, whip the egg whites and fold them into the base. The air beaten into the egg whites gives this dessert its loft and texture. It will start to fall when it comes out of the oven, and certainly when it is being served, so take it to the table in all its glory and spoon it onto serving plates in front of your guests.

Ingredients:

Soft butter and granulated sugar for the soufflé dish

3 large eggs, at room temperature

1 large egg white, at room temperature

3/4 cup (6 ounces) coconut milk (stir before measuring)

4 tablespoons granulated sugar, divided into 2 portions

1-1/2 tablespoons unbleached all-purpose flour

2 tablespoons (1 ounce) unsalted butter

1/3 cup (1 ounce) flaked, sweetened coconut

1 tablespoon dark rum

Instructions:

Preheat the oven to 375°F (190°C).

Generously butter an 8-cup soufflé dish. Dust it with granulated sugar, and discard the excess.

Separate the 3 eggs, dropping the whites into the bowl of a heavy-duty mixer and the yolks into a small bowl. Add the additional egg white to the others in the mixer bowl.

Whisk a little of the coconut milk with 1 tablespoon of the sugar and the flour. Bring the rest of the coconut milk to a simmer in a medium saucepan. Whisk it into the sugar-flour paste. Return to the pan, and bring to a boil, whisking. Boil for a minute, to cook the flour. Remove from the heat, and whisk in the butter. Let it cool for a minute, then whisk in the egg yolks, one at a time. Stir in the coconut and rum.

Beat the whites with the whisk attachment on the mixer, starting on medium speed. When they start to froth, add 1 tablespoon of sugar and beat until they become opaque and increase in volume. Add another tablespoon of sugar and beat until they start to become firm, then turn up the mixer speed, add the remaining tablespoon of sugar, and beat until they are stiff but still glossy. The whites will hang in soft, droopy peaks from the whisk when it is lifted from the bowl.

Fold about a fourth of the beaten whites into the egg-yolk base, then turn the base into the mixing bowl and fold in the rest of the whites by hand. It's better to leave a few clumps of white showing than to overfold.

Pour the mixture into the soufflé dish, and bake it on the middle shelf of the oven until the soufflé rises and the top browns, about 25 minutes. Serve the soufflé at once at the table.

I often double or triple this recipe for a fun one dish summer meal. Serve it outdoors in a LARGE colorful bowl. Serve it with a great white wine ( Conundrum is a favorite) or a traditional Spanish Sangria.

SEAFOOD PAELLA

1 tablespoon olive oil

5 bacon slices, chopped<

1 3 1/2-pound whole chicken, cut into 8 pieces

2 cups chopped onions (about 2 medium)

4 garlic cloves, minced

2 cups long-grain white rice

1 7-ounce jar roasted sliced pimientos with juice

1/2 teaspoon crushed saffron threads

2 cups bottled clam juice

1 1/2 cups chicken stock or canned low-salt chicken broth

1 pound large uncooked shrimp, peeled, deveined

1 pound cleaned squid, bodies cut into 1/2-inch rings

1 dozen clams, scrubbed

1 dozen mussels, scrubbed, debearded

1 cup frozen green peas, thawed

Lemon wedges

Preheat oven to 450°F. Heat olive oil in heavy large pot over medium-high heat. Add chopped bacon and cook until fat is rendered, about 6 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Set aside.

Sprinkle chicken pieces with salt and pepper. Add chicken to bacon drippings in pot and cook over medium heat until brown, about 7 minutes per side. Using tongs, remove chicken from pot.

Add chopped onions and garlic to pot and sauté
 until beginning to brown, scraping up any browned bits, about 10 minutes. Stir in rice, roasted pimientos with juices and saffron. Add clam juice and chicken stock to pot and bring mixture to simmer. Remove from heat.

Pour rice mixture into 15x10x2-inch glass baking dish. Arrange chicken, shrimp, squid, clams and mussels in rice mixture. Sprinkle with chopped bacon and peas. Cover with foil.

Bake paella until chicken is cooked through, clams and mussels open and rice is tender, about 45 minutes (discard any clams and mussels that do not open). Remove foil from baking dish. Let paella stand 10 minutes. Serve with lemon wedges.

6 to 8 servings

Side Dish, Vegetarian:

I make this allot for picnics, etc...........

Apple Bean Bake

48 ounce jar Great Northern beans -- drained

4 tablespoons butter

3 cups tart cooking apples -- peeled, cubed

1/2 cup chopped onion

3/4 cup light brown sugar

1/4 cup white sugar

1/2 cup catsup

1 teaspoon cinnamon

1 Tablespoon molasses

salt to taste

Melt butter in a large skillet. Add apples and onions. Cook for 10 minutes or until apples are tender, stirring occasionally. Add brown sugar & white sugar and stir

until dissolved. Blend in catsup, cinnamon and salt. Place beans in 2 quart casserole. Pour apple mixture over beans and mix well. Bake in a preheated

375° oven for 1 hour.

Main Dish, Mexican, Poultry:

A family FAVORITE!!

I often make a bit extra sauce for the top. We also like extra onions!!! It is a very basic recipe and can be tweaked to your liking.

White Chicken Enchiladas

INGREDIENTS

1 (16 ounce) container sour cream

2 (10.75 ounce) cans condensed cream of chicken soup ( or 1 large can)

2 TBS butter

1 teaspoon ground cumin ( or more to taste)

2 teaspoon Chili powder ( or more to taste)

4 boneless skinless chicken breasts, cooked and diced

2 C onion, chopped

2 cups shredded Cheddar / Mexican cheese

1 (4 ounce) can chopped green chili peppers

10 (10 inch) flour tortillas

Sour cream, salsa, guac, shredded lettuce for garnish.

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

In a medium size bowl, combine the processed sour cream & soup. Stir together until smooth.

Melt butter in large sauté pan. Add onions, cumin & chili powder. Cook onions until translucent. Add diced chicken & green chilies and cook until done. Add 1/2 of soup mixture to chicken.

Drop spoonfuls of chicken mixture in center of tortillas, sprinkle with cheese and roll up. Place in a lightly greased 9x13 inch baking dish. Pour reserved sour cream mixture and cheese over all. Bake in the preheated 350^ oven for 20 minutes.

Serve with sour cream / salso / hot sauce / shreded lettuce / tomato, etc...

Main DIsh, Poultry

Another favorite and I make it for meals for when people have babies, home from hopspital , etc...

Chicken Pot Pie

1 package / 2 sheets Pillsbury Pie crust ( not frozen )

1 Package Frozen Cheesy Broccoli Rice

2 Chicken Boneless Skinless Chicken Breasts, Boiled & Cubed

1 can Cream of Chicken Soup

1 Cup heavy Cream

additional frozen Vegetables to taste.

Using a Deep Dish Pie Plate, put one of the pie crusts into the bottom of the pan. Cook rice according to directions. In bowl, mix rice, soup, bream, chicken and any additional vegetables. Pour mixture into prepared pie crust and top with second crust. Crimp & trim edges of crust as needed. Cut a few small slits on top of crust.

Bake @ 350^ for 35 - 40 minutes or until golden brown.

Note: I add about 1/2 bag of frozen peas & carrots to mine.

If you are making ahead, and pot pie is cold, plan on doubling cooking time, and you may want to cover during the first half of the cook time as to not burn the crust.

From my oncologist wife...so so tender! I get the brisket from a butcher and have them trim the fat quite a bit, but you need SOME for flavor. A good butcher will know how much to take off!!

BBQ Beef Brisket

5 lb beef Brisket, trimmed

Seasoning Salt to taste ( I like M Salt )

Garlic to taste

4 Tbsp Worcestershire sauce

1/2 bottle of Liquid Smoke

1 30 OZ bottle of barbeque sauce ( I like Sweet Baby Ray's)

Place meat in roasting pan. Rub with fresh garlic and salt both sides. Pour Worcestershire and liquid smoke over meat. Cover and refrigerate 24 hours, turning at least once. Bake uncovered at 225^ for 8 hours. Cool meat to room temperature & cover with BBQ sauce. Chill overnight. Heat through on grill or oven ( 350^) when ready to serve.

Note: In a pinch I have skipped the last overnight step. I have served directly from the oven or grill after cooking all day, adding BBQ sauce and finishing on the grill or oven.

[This message edited by woundedspouse at 12:02 AM, October 1st (Wednesday)]