Weekly Roundup - Living On Nothing Edition [Survival Today

Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.

To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.

How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)

Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)

Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)

Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)

40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)

Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)

5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)

* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance

http://www.mpm.edu/wirp/ICW-34.html

Medicine and Healing

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Preventive Measures
Charms
Dream Fetishes
Tobacco Offerings
Avoiding Taboos
Preserving Community Health
Curative Treatments
Cupping
“Tatooing”
The Sweat Bath
Medicine Men
Sucking Doctors
Shaking Tent
Wabeno
Related Topics and Resources

Culture
History
Nations
Community

The health and well-being of community members were of prime importance, and Great Lakes Indians people had a number of techniques which they used to prevent and cure various illnesses. Both illnesses of the body and the spirit were recognized and had specific cures and preventative techniques. Minor illnesses of the body could sometimes be cured by a sweat bath or by taking an herbal or other remedy. While these things could be “home remedies” in the sense that many people knew the uses of medicinal plants and used them, other medicines and cures could only be used by individuals with special knowledge and training. These kinds of treatments were specifically important for those disease, which were felt to result from a supernatural force.
Preventive Measures

Great Lakes tribes employed a variety of protective or preventive measures against illness, and some were individual and some were group efforts. Native people did not distinguish between medicine, in the medical or scientific sense, and charms. In fact, the Ojibwa term for medicine-muski’ki-included both categories. Charms are those things which affect either humans or nature without actual contact or ingestion, while medicines are substances which are administered directly to an individual for curative or malevolent purposes.
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Charms

Charms, like medicine, were nearly always purchased from another individual and were the means of assuring good fortune in hunting, fishing, trapping, gambling, war, and love. They also protected the people from disease or bodily injury. Although charms could be used for malevolent purposes, the vast majority were concerned with the food quest, especially hunting. In most instances, the charm was carried in a small deerskin packet on the person. Love charms and those to be used for malicious intent were commonly kept in the home rather than worn on the body. These charms were applied to the clothing, hair, or any personal article of the one to be affected. Songs were not ordinarily used with the charms, but rather the efficacy was secured by one’s talking and praying. Protective or preventive charms included:

Flagroot: carried on the person to keep away snakes.
Dogbane: used as a protective charm against evil influence or against bad medicine.
Seneca snakeroot: used as a charm for safety on a journey.
Milkwort: carried on the person for general health and for safety on a journey.
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Dream Fetishes

Dream fetishes were sacred personal articles one retained throughout life, and which guarded against harm or misfortune. They were made or obtained according to the instructions received in one’s own fasting dream. They could be acquired as the result of a dream of a close relative or namesake who may have presented the article to an individual in infancy or childhood. Dream fetishes could also originate through the work of the medicine man during the shaking tent ritual. These objects were given special care and handling and were hung on the hoop of a child’s cradleboard or over the bed of an adult. They were retained for life and, if accidentally destroyed or worn out, were replaced with a counterpart. These articles were taken to religious ceremonies, carried on long journeys, and buried with the person at their death.
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Tobacco Offerings

Tobacco offerings to the thunderbirds were a common method of securing protection against property damage and physical injury during a windstorm. When a storm came up, tobacco was placed on a stump in the yard or a pinch of tobacco was thrown into the fire. In some cases the individual spoke to the thunderbirds, asking for protection, but this was not necessary-the offering itself was sufficient.
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Avoiding Taboos

Another way of preserving individual health was by faithfully observing certain taboos. In some instances the breach of taboo affected the transgressor, but more often it resulted in injury to someone else. Most taboos did not concern health, but breaking menstrual and mourning taboos could cause bodily injury or death. Native people believed that contact with a menstruating woman or anything she touched was exceedingly harmful. Girls received instructions concerning this taboo during the puberty fast at the time of their first menses. They were isolated in a special hut for a week or more, during which they were brought food but cooked it themselves on their own fire, and ate it in special dishes reserved for this purpose. They were warned not to bathe in the lake for fear of killing the rice crop. A menstruating woman was never to step over a young child or over a man’s clothing, for sickness or even death could result. A person in mourning was not allowed to touch children until after the Removal-of-Mourning ceremony. During this period, the mourner’s touch could produce sickness or cause the death of a child.
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Preserving Community Health

There were also specific ways of protecting the health of an entire community or an individual. Among the Wisconsin Ojibwa, impending sickness could be warded off by destroying a straw man constructed to represent the threatening illness or malevolent force. If an individual was warned by his guardian spirit that disease or illness was about to strike the community, he sent out a runner. Tobacco was the means of inviting people to these special feasts, and the runner presented each family with a bit of tobacco and told them when and where to assemble and to bring materials to make an image. At the appointed time, the people appeared with food and tobacco, the men carrying guns, the women and children with knives, clubs, and axes. The dreamer related his dream and explained why he had called them together. Food was laid out on the floor, and tobacco was passed around and smoked while the dreamer dedicated both food and tobacco to the manidog, asking their blessing on the proceedings. Both the food, as it was being eaten, and the tobacco, in the form of smoke, found their way to the spirits. Then the people, carrying their weapons, went outdoors and cautiously approached the straw man-made by the runner or by the women-which had been set up by the runner a short distance from the house. The figure-two to four feet in height and dressed in miniature male clothing-was constructed out of straw or hay so it would burn. As the crowd approached the straw man, the dreamer gave the signal for the men to shoot it, and he joined them. The women and children also rushed up to club it, cut it, and chop it to bits. The remains were gathered up, either by the crowd or the runner, placed in a pile and burned. The dreamer then thanked the entire assembly for their assistance.

Another group attempt to ward off impending disaster was through the technique of the “offering tree.” An individual would be warned by his guardian spirit that sickness was about to descend on the community. Invitational tobacco was carried to a number of people by the runner, who informed them where and when to assemble. At the appointed time they would come, bringing food, tobacco, and articles of clothing. The food was spread out and the tobacco passed, both of them being offered to the manidog of the air, particularly the thunderbirds. This was done by the dreamer or by someone he designated to speak for him. The dreamer related his dream and told the manidog that this offering of clothing was in their honor and implored their intercession in warding off the sickness. After the feast, the clothing and tobacco brought by the participants were tied near the top of a tree, a post leaned up against the house, or a post set upright in the ground. The clothing was supposed to be those items worn close to the body, including underwear, pants, shirts, dresses, and aprons. They were to be left hanging for at least four days, during which they were accepted by the manidog. After that, they were used as dishrags or in some cases they were allowed to remain until they disintegrated. Occasionally a special dance-called the Brave or Chief Dance-followed the ceremony of clothes hanging and was intended to enlist the guardian spirits of a number of people to assist one or more individuals or the entire community. This was the same dance used before battle to muster protective forces.
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Curative Treatments

In case of injury, fractured limbs were bound with basswood cords to splints made of cedar or heavy birchbark. Other surgical techniques included tooth extraction. Great Lakes Indians also employed three other techniques of mechanical curing, including cupping, “tattooing,” and the sweat bath.
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Cupping

“Cupping” is a term for the practice otherwise called “bleeding” as it was practiced historically by Euro-American physicians. Whether cupping was a traditional method or one taken over from Whites is unknown. There is no archaeological evidence to prove its use prehistorically, but its exceedingly wide distribution among Native Americans strongly suggests a native origin. Ordinarily, cupping practitioners were women (in Ojibwa, bepe’swe’jikwe, literally cutting or scratching women), and there were no cult or supernatural procedures connected with it. An apprentice could acquire the technique and knowledge for a fee. The patient gave the doctor a fee, tobacco, and one common article, such as a blanket. The most common ailments treated by cupping were headaches and blood poisoning, but it was also used for dizziness, soreness, swelling, and rheumatism.

The equipment consisted of a sharp instrument for making the incision and a section of horn. The cupping device was made from the small end of a cow’s horn, three or four inches long, which had been cleaned out and the tip perforated. To cure a headache, the doctor made a slanting incision in the patient’s temple to strike a vein. She then put the large end of the horn over the cut and then sucked on the small end to draw off the blood, which was caught in a dish. It was emptied outside in an isolated spot where no one would step on it or disturb it. Bloodletting was limited to the head and limbs. For blood poisoning, the individual was bled until “all the dark blood was out and the blood ran red and clear.” A native astringent was employed to stop the bleeding, and some doctors applied a native salve to the cut after the bleeding had stopped. In some cases two or three treatments over a period of several weeks were necessary before a cure was completed.
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“Tattooing”

“”Tattooing” was another technique for treating the same ailments as were dealt with by cupping. The term tattooing is somewhat misleading, but it is the one Native people used themselves when referring to this type of cure in English. Individual specialists-mostly women-worked without supernatural assistance for a fee of tobacco plus a blanket or beadwork.

Traditionally, the tattooing instrument was either the upper or lower jaw of a garfish, which had long rows of needle-like teeth. Historically, they used a piece of wood into which were set a series of needles. Medicine was always applied in conjunction with tattooing, often in the form of a poultice. The instrument was first dipped into a native medicine, then “hammered” onto the sore spot. The purpose of the tattooing was to pierce the skin so the medicine would penetrate the blood stream. The pain experienced during the treatment was the soreness leaving the body.
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Sweat Baths

The sweat bath was used by almost all North American tribes and extended as far south as Guatemala. The chief purpose of the sweat bath was curative, although it played a prominent role in the ritual of the Midewiwin as well as being taken while on the hunt to eliminate odors which game could recognize. Sweat baths were used to relieve colds, fevers, and rheumatism. The sweat lodge was a small wigwam just large enough for one person and completely covered with birchbark or blankets. When it was finished, heated stones were carried inside. The patient, who was stripped, created steam by sprinkling water on the stones with a bunch of grass or cedar boughs. The water sometimes contained medicine or could be used alone. After the bath, the patient was rubbed down, wrapped up, and put to bed.

Besides the sweat bath, other forms of medicine were also inhaled in steam or smoke. For rheumatism, a hole was dug in the ground to hold a kettle containing herbal medicine for rheumatism steeped in hot water. The patient sat next to the kettle with a blanket over his or her head and breathed the vapors. For headaches, dry herbs were placed on heated stones and the fumes were inhaled.
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Medicine Men

Much of the curative function in traditional Woodland culture was delegated to the medicine person, a specialist recognized for his rapport with the supernatural. For Woodland Indians, health and long life represented the highest good, and those who possessed knowledge conducive to that end was the most highly esteemed among them. In the Great Lakes region, there were two types of medicine persons whose concerns were primarily those of healing and a third who concentrated their energies more on harming others. The first two, the “tent-shaker” and the “sucking doctor,” enjoyed extremely high status and were generally the most feared and respected persons in the community because they possessed and could exercise the power to practice evil as well as good. The third type, the Wabeno (literally Morning Star Man, in Menominee), derived his power from the Morning Star, which was less than benevolent.

Medicine persons were male, with rare exceptions. Although their powers were obtained during the vision quest during their youth, they remained inactive until fairly late in life. They could not practice until middle age or later because it was said that if novice medicine mans began too early, they could forfeit their power or even their lives. Some individuals combined both the shaking tent and sucking doctor roles. The shaking tent doctor had wider powers, including healing magically and possessing a clairvoyant ability to determine causes of illness such as sorcery and breach of taboo.
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Sucking Doctors

The sucking doctor worked to remove the cause of sickness by sucking it out of the patient’s body. This mode of curing was widely practiced throughout North America and in other parts of the world. After he had accepted the initial gift of tobacco that constituted a request for treatment, the doctor stipulated the time, the place, and the price of the ceremony. The ceremonies ordinarily were held in the evening or at night, and a small group of witnesses were present. The group would include the doctor, his assistant or runner, the patient, and a few spectators, often friends or relatives of the patient. Dogs were banned from the vicinity as their barking might cause the doctor to choke. The doctor’s personal equipment consisted of a small tambourine drum, a gourd or tin-can rattle, and two or three tubes that were kept in a deerskin bag or cloth wrapping. The tubes, exposed only at curings, were sections of deer bone about three inches long.

In more recent times, the tubes were brass cartridge cases with the ends removed. The patient, usually partially stripped, was stretched out on the floor on a blanket. Tobacco was passed, and each person would take a pinch. The doctor dedicated the tobacco to the spirits and enlisted their aid. All the while, he shook his rattle and was accompanied by the assistant’s drumming. With the tube projecting from his mouth he kneeled over the patient, moving about until he located the place where the sickness originated, sucked out the object through the tube, and spit both it and the tube into the shallow dish. The drumming ceased and the dish was passed around for inspection. If any foreign matter had been drawn out of the patient, it was thrown into the fire. Several such suckings might occur before any matter was visible in the dish. A curing ritual might last from a half hour to two hours, depending upon the success or wishes of the doctor.
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Shaking Tent

The shaking tent doctor used a special tent or wigwam. While it varied somewhat in shape and construction, it was basically a pole framework about three feet in diameter and seven feet high. The cylindrical sides were covered with skins, birchbark, or blankets to conceal the medicine man, but the dome-shaped top was left uncovered. The conjuror called on certain supernatural spirits to come into the tent and they entered through the uncovered top. The most important of these was the turtle, which was also significant to the Wabeno, who hung the dried shell of a snapping turtle from his tambourine drum.

When the spirits entered the tent, it would shake violently. The conjuror consulted with these spirits, each of which had a distinctive voice comprehensible only to the medicine man. The spirits provided the information necessary to solve problems such as the location of missing persons or lost articles and the source of disease, including whether the disease was natural or had supernatural causes such as sorcery, spirit intrusion, disease-object intrusion, breach of taboo, or soul loss. With this information, the medicine man could prescribe a cure or pass on information that would help solve the client’s problem. The medicine man could also release the spirit from his own body and send it off to learn what caused the illness in one of his patients.
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Wabeno

The Wabeno also achieved his power during the days of his early vision quest but more often used it to inflict harm. He excelled in sleight of hand and other tricks. He could plunge his hands into boiling water or hot syrup without the slightest discomfort, and could assume the shapes of various animals, like the bear and the fox. The Wabeno was also sometimes seen at night in the guise of a fireball. Because of his knowledge of plants and their properties, he was consulted to obtain hunting charms and love charms. Love charms were intended to attract and hold the attentions of a member of the opposite sex who might otherwise not be interested.

medicine mans used a variety of fetishes-objects thought to possess the magical power to induce particular effects. Usually, these were wooden figurines in human form, and within Great Lakes tribes, human images were seldom made for any other purpose. For love magic-to attract a partner or hold a marriage together-the medicine man used a male and a female figure and bound them together. In some wooden figures, a cavity was cut in the chest to hold magical items, including smaller figurines. These could be used to strengthen health or induce illness. If an individual suspected that a medicine man was working evil against him, he might engage another medicine man to counteract it.
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http://www.theingredientstore.com/joesplace/swap1.pl?noframes;read=4345#Responses

Grapevines for Smoking (meat that is, lol)

Posted By: Millie
Date: Tuesday, January 18, 2005 at 4:06 p.m.

In Response To: Grapevines for Smoking (meat that is, lol) (Rick Jackson)

Apple
Apple, common name for certain related trees of the rose family, and for the pome fruit of the trees. The apple tree, a deciduous plant, grows mainly in the temperate areas of the world. The fruit is a firm, fleshy structure derived from the receptacle of the flower. Apple leaves are broadly oval in shape and are somewhat woolly on the undersides.The apple tree is widely cultivated throughout temperate regions of the world for its juicy, edible fruit. The many varieties of apples have been popular for centuries and growers have selectively bred certain superior wild varieties for domestication and mass production. The flowers in bloom have a rounded appearance. Some apple blossoms are white, but the majority of apple blossoms have stripes or tints of rose. A few apple species bloom with bright red flowers. Apple wood is hard, durable, and very fine-grained.

AROMA /SMOKING ASPECTS: Most everyone loves apples! Great for smoking or cooking. Used especially on pork, poultry or fish. It ‘s mild smoking tendency adds just the right flavors to foods. You can even add an apple ring to spice up your dish.

White Birch

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The silver birch tree, one of a number of birches native to parts of South America and to temperate and arctic regions of the northern hemisphere, is a deciduous tree growing to a height of 30 m (70 ft). This birch has silver-white bark that slowly turns black at the base of the trunk in older plants. Its leaves turn a bright yellow in autumn.

AROMA /SMOKING ASPECTS: White Birch burns great, produces a considerable number of BTU’s (heat) and gives whatever meat you’re smoking a nice, mild flavor. You must start the fire and let the bark burn off prior to cooking your foods as the bark produces a black soot. After the bark is burnt it is a wonderful heat and aromic wood.

Walnut

Walnut,The walnut, of the genus Juglans, is a deciduous tree grown for its timber, aromatic leaves, edible nuts, and ornamental foliage. Preferring sunny locations with deep, fertile, well-drained soils, walnut trees grow to heights of 15 to 20 m (50 to 70 ft).

Trees of the walnut family, some reaching great heights and girths, once were important components of the deciduous forests of eastern North America, but most have now been cut for their valuable timber. In addition to the walnut itself, other important members are the butternuts, pecans, and hickories.

The walnut family is placed in an order with a family containing a single species, an aromatic deciduous tree confined to China and Vietnam. All members of the order have pinnately compound leaves—that is, leaves divided into individual leaflets attached along both sides of a central stalk. Typically, the buds, fruits, flowers, and undersides of the leaves are covered with yellowish scales. The unisexual flowers are individually inconspicuous and lack petals. They are borne in dense clusters, or inflorescences, called spikes or catkins; the clusters characteristically have bracts that are more conspicuous than the flowers themselves. The fruits are one-seeded nuts or winged nutlets.

AROMA /SMOKING ASPECTS: Walnut has a nutty kind of aroma. Sweet but dense. Holds the heat well and puts off a nice ember glow.

Piñon

Piñon, also spelled pinyon, common name for multiple species of nut trees of the pine family, found in arid regions from Wyoming to California and southward to northern Mexico. One species of piñon, the Mexican piñon pine, is found in Arizona and New Mexico as well as Mexico. It rarely exceeds 6 m (20 ft) in height and its needles are sheathed in groups of two or three. The oily, brown seeds are marketed in quantity in northern Mexico. Several other species also yield edible nuts.

AROMA /SMOKING ASPECTS: The piñon pine is very rare and has a distinctive aroma. Take the outdoor woods and visualize in your mind the comforts of a soft breeze and the smell of the pine in the air around you.. Clean and fresh. There is no other natural aroma like Piñon Pine. When cooking with Piñon Pine it gives your food a blend of subtle natural flavors not found in any stores in the states. Leaves a golden brown/shiny coating on your hot dogs and the taste is out of this world. When Smoking... Pre soak some Piñon Pine for a few hours in a basin of water. Then start by building a fire with regular small wood or dry Piñon Pine. Add soaked pinon and your favorite food and close the lid. The aromas while they cook will stir up your appetite!

Persimmon

Persimmon, common name for trees of a genus of the ebony family. The common persimmon is native to the eastern United States, growing wild from Connecticut and Iowa south to Florida and Texas; it grows up to 15 m (up to 50 ft) and has oblong leaves and unisexual flowers. The edible fruit is a large berry about the size of an apricot, with a tomatolike skin; it is extremely astringent until very ripe, when it becomes sweet and palatable. The persimmon tree yields a heavy, hard, close-grained wood that is used for shuttles and bobbins in the textile industry and for golf-club heads and other sports equipment. The Japanese persimmon is cultivated in the warm sections of the United States, particularly in California, for its fruit.

AROMA /SMOKING ASPECTS: This is an excellent wood for smoking because the wood is extremely dense, burns slowly, generates lots of BTU’s (heat) and impacts a wonderful flavor. It resembles hickory.

Pecan

Pecan, common name for a species of hickory of the walnut family. The name is applied also to the tree’s edible fruit, a nut enclosed in the fleshy ripened hypanthium. The tree, which grows 23 to 30 m (75 to 100 ft) high, is native to North America. It grows in river bottoms from Iowa and Indiana southwest into Texas and Mexico, and is now grown commercially in a number of southeastern states and in California. The pecan has not proved commercially successful north of latitude 40°. Pecans grow on nearly all soils, but for nut production a sandy loam soil with a clay subsoil has proved most satisfactory in the southern states. The nuts have a rounded oblong shape and vary in weight from 25 to 100 to the pound. The varieties called paper shell pecans are considered most desirable. Texas, Oklahoma, Louisiana, Mississippi, Georgia, and Florida furnish the bulk of the commercial crop.

AROMA /SMOKING ASPECTS: Pecan has a very sweet rich flavor accent to any meat, poultry or fish. Refreshing to enjoy while using in the fireplace inside or out.

Pear

Pear, common name for about 20 species of trees of a genus in the rose family, and for their fruit. The common pear is native to Europe; the Chinese sand pear is native to the Orient. Both species are extensively cultivated for their fruit in cool, humid, temperate regions throughout the world.

Under cultivation, standard pear trees attain heights of up to 9 m (30 ft), with trunks 30 cm (12 in) or more in diameter. The leaves are oval and simple and, unlike those of the apple, smooth and glossy. The white flowers, which are borne in umbels, have five sepals, five petals, many stamens, and a single pistil. The fruit is a pome, juicier than the apple, and varying from apple-shaped to teardrop-shaped. Among different varieties, the thin skin varies in color from light yellow and green through red and brown. The thick flesh varies in flavor among different varieties.

AROMA /SMOKING ASPECTS: Pear cooking and smoking is very similar to apple. Has a nice easy flavor and adds a sweetness to your pork, chicken, fish or meats. Pear is a common smoking wood used by many.

Peach

Believed to be native to China, peach trees grow in temperate and subtropical regions worldwide. Over 300 varieties of peaches are currently cultivated in the United States. A relatively short-lived plant, the peach tree has an average orchard life of seven to nine years.

The peach is not a long-lived tree, seldom living 30 years, and the life of a commercial orchard is usually 7 to 9 years. The principal peach-growing states are California, South Carolina, and New Jersey. Peaches are shipped from Texas for the early market, and they are grown commercially in many other states.

AROMA /SMOKING ASPECTS: Peach is used primarily for poultry, pork or fish. Adds a mild sweet fruity flavor to your foods when smoking and gives off a pleasant aroma when enjoying it in a fireplace or chimenea.

Oak

A common name for a large genus of hardwood trees that are widespread in the North Temperate Zone. The oak genus contains about 450 species. Oaks are distinguished from the other ten or so genera in the beech family, to which the oak genus belongs, by various technical characteristics of their minute, clustered flowers, but they are easily recognized by their distinctive fruit, the acorn. About 60 species of oak occur in the United States and Canada, with about 150 additional species in Mexico. They grow in a variety of habitats, from seacoasts to high mountain slopes and from wet lowlands to high, dry mesas. Flowering occurs in the spring, before the new leaves appear, and large quantities of pollen are shed into the wind. The trees may be deciduous (losing their leaves in the fall) or evergreen. Most eastern United States species are deciduous—the live oak of the southeastern coastal plain being a notable exception—whereas the western United States has both many evergreen and many deciduous species.

Oaks produce durable, tough wood and are important lumber trees. The wood is used in cabinetry and barrel making and as flooring and veneers. Oaks are of some horticultural importance, but because most are slow growing, they are more often planted in public parks and gardens than in private lawns. Scarlet oak, willow oak, and pin oak, however, are moderate to fast-growing species that are well suited to both purposes.

Mulberry

Mulberry, common name for a family of mostly woody flowering dicot plants (see Dicots), widespread in the tropics, with some extensions into temperate areas, and for its representative genus. The family contains about 48 genera and 1200 species and has small, clustered, unisexual flowers, typical of the nettle order, to which it belongs. Members of the mulberry family are distinguished from the other members of the order by the presence of milky sap containing latex. The female flowers are often borne on the inside of a fleshy structure called a receptacle, which expands greatly as the fruit matures. Two well-known examples are the fig and the breadfruit. The mulberry genus contains about seven species of trees native to the temperate and subtropical northern hemisphere. Two species are native to North America: red mulberry, widespread in the eastern United States; and Texas mulberry, a small tree or shrub that occurs scattered across the southwestern United States and northern Mexico. White mulberry has been cultivated for centuries in China, and its leaves are the main food of the silkworm. Both the tree and the worm were introduced into the United States; the attempt to form a silk industry failed, but the white mulberry has become naturalized in the eastern and southern United States. Another important member of the family is osage orange.

AROMA /SMOKING ASPECTS: Mulberry is good for smoking or cooking. It has the fruity taste like Apple, Peach, Cherry and Pear with that same rich lasting taste! Great for dark meats, but has been used on chicken or fish also.

Maple

Maple, common name for a small family of trees, widespread in the temperate areas of the northern hemisphere, and for its representative genus. The family, which contains 2 genera and about 113 species, is recognized by its opposite leaves and small, radially symmetrical flowers in loose clusters. The flowers often lack petals. The ovary (female flower part) consists of two fused carpels (egg-bearing structures), which mature into two winged fruits. Maples are widely grown as ornamentals and street trees for their foliage and autumn colors. The species most commonly grown are medium to large deciduous trees with lobed “maple-shaped” leaves, such as the one depicted on the Canadian flag.

Commonly planted species are red maple, sugar maple, black maple, and Norway maple. All these are natives of North America and Europe. Many of the Asian species differ radically from their western relatives. Some are small trees or bushes, some are evergreen, and some have entire (unlobed) leaves. The box elder, a maple native to much of the United States, has compound leaves with three to five leaflets. In addition to their ornamental importance, maples are a source of good timber, especially sycamore maple, and of sugar or syrup, especially sugar maple. The other genus of the family contains two species that are found in China.

Maple has a wonderful taste when cooking with fish, jerky and bacon! Gives it a mild but sweet flavor similar to the aroma of boiling down maple syrup in Vermont.

Hickory
Hickory

They are about 30 m (about 100 ft) tall, often grows among oaks in dry uplands, and have long taproots. Their leaves are compound, with from 3 to 17 leaflets that turn bright yellow in autumn. Each tree has male and female flowers, the male found along the stem in hanging, three-branched catkins and the female found at the twig ends in small, petal less clusters. The usually hard-shelled nuts, 2.5 to 5 cm (1 to 2 in) in diameter, are enclosed in fleshy husks that dry and split into quarters. The species that bear large, sweet, edible nuts commonly gathered in the wild include the shagbark, the shellbark, the mockernut, and the wild pecan hickory. Other species bear nuts that are too small to be of value, or that have kernels with skin coverings containing tannin, giving them a bitter taste. Hickories are also valued for their tough, hard wood, which is used for tool handles, sports equipment, and furniture, and as fuel and a smoke wood for meats.

AROMA /SMOKING ASPECTS: Hickory is used primarily with beef, pork and wild game. It’s a very popular smoking and aromic wood . It gives off a smell of an outdoor B-B-Q cooking. Very pleasant.

Grapevine
Grapevine

Well...I heard it through the grapevine
Charlie Chucks woods are more than just fine!
In general, a grapevine produces the best fruit when the moderate climate provides much sunshine and cool nights without frost, and the soil is well drained. Grapevines grow best in sandy, chalky, or rocky soils. Grapevines may produce fruit for 20 to over 100 years. The grapevine growth cycle begins in early spring when new shoots appear on the buds of the grapevine. These shoots develop flowers that blossom and then produce clusters of tiny green grapes. The grapes begin to ripen in midsummer and are ready to be harvested beginning in midfall, depending on the location, grape variety, weather, and the type of wine to be produced. By the end of fall, the vines lose their leaves and become dormant until the following spring.

Grapevines have many natural enemies: insects, molds, bacteria, viruses, and animals such as deer and birds that eat the young shoots or the sweet grapes. Certain soilborne pests, such as the root louse Phylloxera, destroy the roots of European grapevines. Vines native to North and South America have a natural resistance to this insect, but they often produce grapes with an undesirable flavor. To counter this problem, American vineyards use grapevines grown from two different parts: the roots from resistant American vines and the part above the ground from European vines. The process of combining parts of two different plants is known as grafting and works much like healing a broken bone.

AROMA ASPECTS: Grapevine is a pleasant smell. It is not one of the most popular brands but is favored by some. Not recommended for cooking purposes or smoking purposes, just basically for aromas in chineneas or fireplaces.

Corn Cob
Old Fashioned Recipe that Grandma’s used. Used to use this for bacon and ham. Put corn cobs on fire and it gives an aroma of popcorn cooking. Cross my heart and I promise you’ll love it.

MMMM GOOD!

Cherry
The ancestors of most of the modern cultivated varieties of cherry are probably the sweet, or dessert, cherry and the sour, or pie, cherry. The former plant attains a height of up to 15 m (up to 50 ft) and has drooping leaves and peduncles, with small austere fruit. The latter has erect, smooth, shining leaves and a more juicy fruit, but is a much smaller tree. Both trees have white flowers in clusters or nearly sessile umbels. The sweet cherry tree is frequently planted for its fruit and for its beauty when in flower, and also for its value as a timber tree. It grows rapidly and has strong, close-grained wood, suitable for use by cabinetmakers, turners, and musical-instrument makers. Double varieties of both species are also grown.

AROMA /SMOKING ASPECTS: Cherry has a sweet smell. It works well with chicken and fish. It is a mild, but pleasing aroma. Similar to a cherry blend pipe scent. This is an excellent wood for cooking and smoking foods. It is one of the best selling woods we carry.

Cedar
Cedar (tree), common name for three or four species of large trees native to mountainous areas of North Africa and Asia. Cedar trees belong to the pine family, the members of which have needlelike leaves and, like all conifers, bear their seeds on scales clustered into cones. Similar timber is used commonly in red cedar log homes. They differ from other members of the family in their evergreen four-angled leaves borne on short side-branches. Although no true cedars are native to North America, they are planted as ornamentals in milder areas, and various horticultural varieties, based on growth form and leaf color, exist. An arborvitae is also called cedar; western cedar and eastern white cedar are both important timber trees in the United States. Eastern red cedar, widespread in the eastern United States, is a juniper. The cedar used in our chunks are derived from western red cedar found in parts of Missouri and other Midwest states.

AROMA ASPECTS: This wood produces a very gentle clean fragrance that reminds people of cedar log cabins. A lot of people use this products in their closets and drawers to release an aroma on their stored clothing and it also discourages insects. The cedar product is a fragrant, durable, red-colored wood used in cabinetry and craft projects.

Balsam
Balsam, balm meaning a fragrant, perennial herb.

It is native to Europe and has been introduced into North America. Balm has long been cultivated in gardens. The stems and leaves, formerly used in medicine as a gentle stimulant and tonic, are still occasionally used as such. The taste is somewhat astringent and the odor slightly aromatic. A variety of the common catnip, with an odor like that of balm, is often mistaken for it. Balmlike properties are common among the mints. The term balm is applied to several resins obtained from balsam fir trees. The balsam stand approximately 50-80 feet in height. Their needles contain sap which sometimes is used to make a sweet gum similar to spruce. It grows in northeastern regions of the United States. It is used for lumber and paper products also. Not recommend for cooking purposes.

AROMA ASPECTS: While burning you get the sense of snow falling and candles glowing and Christmas in the air. You can sense a wood stove smoke smell while walking down a country path and crisp fall air all around you. It is unique and no two people will experience the same aroma sensation. Make your home smell of chestnuts roasting and of Christmas aromas all year round!

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SOUTHERN RECIPES

Posted By: Shirley
Date: Monday, June 15, 2009 at 3:21 p.m.

(These recipes are from a Southern Recipe group that I’m a member of)

PEACHES N CREAM PIE

1 can (14 oz.) sweet condensed milk
1/3 c. lemon juice
1 carton( 16 oz.) cool whip, softened
1 large can (29 0z.) sliced peaches, cut in bite size peaches
2 graham cracker crust pie crusts, 9 inch size

Mix condensed, lemon juice and cool whip until smooth. Fold in
peaches and divide ervenly into pie crusts.
Cover and refrigerate overnight.
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Applesauce Brownies with Praline Icing

1 cup white sugar 1 cup raisins or craisins
3/4 cup margarine
1 cup chopped pecans
1 egg
1 tsp cinnamon
2 cups applesauce
1 tsp vanilla
2 cups flour
2 tsp soda
1/2 tsp salt

MIX AND POUR INTO PAM SPRAYED JELLY ROLL PAN.
BAKE AT 350 FOR 25 min OR UNTIL DONE
DURING THE LAST MINUTES OF BAKING - START THE PRALINE ICING...

1/2 cup butter
1 cup brown sugar
1/4 cup 1/2 & 1/2 or milk

BOIL 2 Minutes
Stir in 1 1/2 - 2 cups pwd sugar and one tsp vanilla
Toasted pecans if you like. (I Like)
Pour over warm cake.

PS: It is usually lumpy so I put it in my blender to smooth
before adding pecans

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Found in the cookbook The Texas Experience and have used this
recipe for years. If left several days they start to get soft
and are not as good.

Grannie’s Cucumbers

4 cucumbers
1 cup sugar
1 cup water
1 cup vinegar
1 tablespoon salt

Slice cucumbers. Mix sugar, water, vinegar and salt, pour over
cucumbers and marinate several hours or overnight until crisp
and chilled.
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Texas Zucchini Cake

3 eggs,beaten
1 cup vegetable oil
2 cups sugar
2 tsp.vanilla
2 cups flour
2 tsp.cinnamon
2 tsp.soda
1tsp.baking powder
1 tsp.salt
2 cups peeled ,grated zucchini
1 cup chopped pecans or walnuts (opt.)

Combine eggs,oil,sugar and vanilla ;mix well.
Combine dry ingredients ;add to egg mixture. Mix well and stir
in zucchini and nuts.
Pour into a greased and floured 10 inch bundt or tube pan.
Bake at 325 degrees for 45 to 60 minutes (depending on oven ) or
until tooth pick inserted in center comes out clean.
Let pan set for 5 minutes before removing cake from pan .
Let cake cool completely if using glaze .

GLAZE:

Combine 1/2 cup water and 1 cup brown sugar
and bring to a boil ,stirring constantly .
Cool for 15 minutes.Stir in 2 tbsp. butter flavoring .
Using a pastry brush ,slowly apply glaze to top and sides of
cake as if painting the cake .

Note: This cake is very moist and is good with or without the
glaze .

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APPLE CRISP

5-6 apples, peeled and sliced
1/3 c. sugar
1 tsp. cinnamon
1/3 c. butter, melted

TOPPING OF:
1 c. flour
1/2 c. sugar
1 tsp. baking powder
1/2 tsp. salt
1 unbeaten egg
1/2 tsp. cinnamon

Place apple mixture in a deep dish pie pan. Sprinkle with sugar
and cinnamon. Mix topping ingredients with the exception of the
cinnamon with a fork until blended. Sprinkle topping over
apples. Drizzle melted butter over topping. Sprinkle with
cinnamon. Bake at 375 degrees for 40 minutes.

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BREAD PUDDING

1 QUART MILK
2 CUPS BREAD CUBES
¼ CUP BUTTER OR MARGARINE
2 EGGS
1/3-CUP SUGAR
½ TEASPOON SALT
1-TEASPOON VANILLA
FEW GRAINS OF NUTMEG
*

SCALD MILK - ADD BREAD CUBES AND BUTTER OR MARGARINE. BEAT
EGGS, ADD SUGAR AND SALT - ADD MILK MIXTURE AND VANILLA. POUR
INTO BAKING DISH. SPRINKLE WITH NUTMEG. PLACE BREAD PUDDING IN
PAN OF HOT WATER.BAKE IN OVEN AT 350 DEGREES FOR 1 HOUR AND 15
MINUTES OR UNTIL INSERTED KNIFE COMES OUT CLEAN. SERVES 4 TO 6

*NOTE: IF DESIRED 1 CUP OF RAISINS MAY BE ADDED TO MIXTURE.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

A GOOD LEMON SAUCE

1 CUP SUGAR
2 TABLESPOONS CORNSTARCH
2 CUPS BOILING WATER
4 TABLESPOONS BUTTER
GRATED RIND OF 1 LEMON
PINCH OF SALT
3 TABLESPOONS FRESH LEMON JUICE

BLEND SUGAR AND CORNSTARCH. ADD BOILING WATER SLOWLY STIRRING
CONSTANTLY. BOIL OVER BOILING WATER FOR 5 MINUTES OR UNTIL
MEXTURE IS TRANSLUCENT BUT NOT TOO THICK. REMOVE FROM HEAT AND
ADD THE BUTTER, LEMON JUICE AND LEMON PEEL. SERVE HOT OVER
BREAD PUDDING OR GINGERBREAD.
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YUM-YUM SAUCE

1 CUP SUGAR
1-TEASPOON FLOUR
1 EGG
1-CUP HOT WATER
BUTTER - (THE SIZE OF AN EGG)
1-TEASPOON VANILLA OR BRANDY

BLEND SUGAR AND FLOUR IN TOP OF DOUBLE BOILER. SLOWLY ADD HOT
WATER AND SLIGHTLY BEATEN EGG. ADD BUTTER AND COOK UNTIL THICK.
ADD FLAVORING.

NOTE: THIS IS DELICIOUS OVER APPLE DUMPLINS, PLUM PUDDING OR ANY
FRUIT COBBLER.

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HOT CHOCOLATE SAUCE

NOTE: RICH AND GOOD OVER ANY PUDDING, CAKE OR ICE CREAM

6 SQUARES CHOCOLATE
2 CUPS SUGAR
½ LB. BUTTER
1 LARGE CAN EVAPORATED MILK
1-TEASPOON VANILLA
DASH OF SALT

MELT CHOCOLATE, ADD SUGAR, BUTTER AND SALT. BOIL CHOCOLATE
SAUCE FOR A FEW MINUTES. ADD MILK AND BRING BACK TO A BOIL. ADD
VANILLA AND BLEND THOROUGHLY. SERVE HOT

Whiskey/Rum Sauce

1 1/4 cups water
2 cup brown sugar
2 ounces Jack Daniel’s whiskey or 2 ounces Bacardi Dark Rum
1 teaspoon Nutmeg

In a sauce pan bring 1 1/4 cups of water to a boil, add 2 cups
of sugar, boil while stirring until 1/2 of the liquid is gone.
Add 2 ounces of Jack Daniels Whiskey for a whiskey sauce or
2 ounces of Bacardi Dark Rum for a rum sauce, and cook at
a boil for 3 minutes stirring all the while. Sprinkle
in 1 teaspoon of nutmeg, remove from heat, allow to cool for
10 minutes and serve over the pudding.

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Neely’s BBQ Spaghetti

Recipe courtesy The Neely Family FoodTV
Prep Time: 15 min
Inactive Prep Time: 1hr min
Cook Time: 3 hr 10 min
Level: Easy
Serves: 4 servings

Ingredients

Neely’s BBQ Sauce:

16 ounces ketchup
8 ounces water
3 ounces brown sugar
3 ounces white sugar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon dry mustard powder
1-ounce lemon juice
1-ounce Worcestershire sauce
4 ounces apple cider vinegar
1-ounce light corn syrup
2 ounces Neely’s BBQ Seasoning, recipe follows

For the spaghetti:

1 bell pepper
1 onion
Extra-virgin olive oil
1 to 2 pounds cooked pork
1 pound spaghetti
For the BBQ sauce:

Directions
Combine all of the sauce ingredients in a stockpot or large
Dutch oven. Bring to a boil over high heat, stirring frequently
to prevent sticking. Reduce temperature to low and simmer-
uncovered, for at least 2 hours.

For the spaghetti:
Dice bell peppers and onions and saute together in extra-virgin
olive oil. Add the sauteed vegetables and cooked pork to the
sauce and continue to simmer for up to 1 hour. Cook pasta
according to package directions and drain. Pour sauce over
cooked pasta and serve.

Neely’s BBQ Seasoning:
4 ounces paprika
2 ounces white sugar
1 teaspoon onion powder

Mix all the ingredients and set aside.

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Nutty Choco Balls

I cup ground almonds
I cup dried chopped pineapple
I cup cherry flavored raisins or cranraisins
I cup fine coconut
1 Lb. good Milk chocolate
¼ square of paraffin wax

Put ¼ cup of each of the first4 items in a blender or food
processor. Chop it until it’s a fine crumbly mix.
Repeat until it is all crumbly.
Put this in a large bowl or pot large enough to mix with the
melted chocolate.
Melt chocolate and wax in pot over boiling water (use medium
heat)
When chocolate is ¾ melted turn off heat and stir until it is
completely melted.
Add chocolate to fruit and nut mixture .Mix it well and drop on
a cookie sheet lined with parchment paper or wax paper.
Or spoon it into little candy cups.
If chocolate starts to set. . Just put the pot or bowl over hot
water .It will keep it soft enough to work with.
Put it in the frig to chill for about ½ hour.
Store in frig in plastic baggies

I buy most of the stuff from the Bulk Barn
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Enjoy!
~Shirley

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Southern Comfort Recipes
by Bettye R. Gibson

As the rainy, fall weather comes to Arkansas and to the rest of the South, I am drawn to the kitchen and to baking up treats for my family—you know, good food is Southern comfort in its original form. As holidays draw near, and as a good Southern cook knows, any excuse is a good excuse for sharing goodies with your loved ones.

I am reminded of the many fond memories I have baking sugar cookies with my two daughters as they grew up. We had such fun decorating these cookies with colored sugar sprinkles, red hots, colored bits of candy, icing, or whatever suited our culinary creativity. It was perfectly ok with us to end the cooking session with spilled colored sugars and flour everywhere, but mostly on us.

We were pleased with our cookie creations but had even more fun eating them. Now as both my daughters have daughters of their own, I see that they are carrying on the cookie making tradition. Because I have such warm memories of weekends in the kitchen and of remembering the wonderful smell of these cookies baking, I want to share the recipe with our southern cooks.

This recipe was given to me by a junior high home economics teacher friend of mine who is named Helen, but we all call her Johnnie. That’s another Southern tradition, I suppose. Go figure what it all means. Anyway, the cookies are called Deluxe Sugar Cookies, and they are just that–Deluxe and Delightful. Try a batch or two for yourself and create some warm memories with some learning to cook children, grandchildren, Sunday school children, or whomever you select.

Deluxe Sugar Cookies

2 sticks butter or margarine, softened
1 ½ cups powdered sugar
2 ½ cups plain flour
1 teaspoon almond flavoring
1 teaspoon vanilla flavoring
1 teaspoon cream of tartar
1 teaspoon baking soda
1 egg

In a large mixing bowl (I use an electric mixer) cream butter and sugar together, add flavorings, soda, and cream of tartar. Add the egg and slowly begin adding the flour. Mix well after each addition of flour. When well mixed, form dough into a ball and wrap well with plastic wrap. Refrigerate several hours until well chilled. Overnight is even better.

Dough will keep several days, so make the dough one night in the middle of the week and have it well chilled for a weekend of baking. I always double the recipe so we have plenty of cookies to share with friends and neighbors.

After dough has chilled, divide into two or more batches and roll out with a rolling pin on a well floured sheet of waxed paper until about ¼ in thickness.

Cut into various shapes for any occasion; place cookies on a non-greased cookie sheet. It is ok to lightly spray cookie sheet with PAM or use sheets of parchment to line cookie sheet. Decorate with sprinkles, colored sugar, etc. Bake in a 350 degree oven for about ten minutes or until lightly brown.

Watch carefully to prevent burning. If one wishes, do not decorate cookies; wait until they cool and decorate with your favorite butter icing. Any way you do them, they are GOOD. Happy cookie making.

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Another Southern tradition is serving pecan pie for Thanksgiving, Christmas, or for any fancy dinner. My family loves this version of pecan pie, and it should be renamed: Don’t Stay Around Long Pie.

Pecan Pie

1 pie crust lined 9 inch pie plate. (It is perfectly permissible to use a Pillsbury Refrigerated Pie Crust). Even my best friends think I make the crust from scratch!

¼ cup butter or margarine, melted
½ cup sugar
1 cup dark Karo corn syrup (blue label)
1 pinch salt (about 1/8 teaspoon)
1 teaspoon vanilla flavoring
3 whole large eggs
1 cup pecan halves (I prefer to chop the pecans—not too finely chopped)

Mix melted butter and sugar together well. Add Karo syrup, salt,and vanilla flavoring; beat well. Add eggs one at a time, beating thoroughly after each. Stir in pecans. Pour into unbaked pie crust. Bake at 350 degree oven about 50 minutes or until pie is set.

Don’t overbake as pie will continue to cook slightly after removing it from the oven. If crust starts browning too quickly, cover edges with foil or with one of those fancy metal rings, and continue cooking. Cool pie and then slice and see if you can eat just one piece. Hard to do for sure.

Suggestions: Serve with a scoop of real whipped cream or your favorite vanilla ice cream. I personally think this pecan pie doesn’t need anything on top. It is wonderful by itself. Please the family and make two pies at one time.

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DEEP-SOUTH RECIPES (5)

Posted By: Shirley
Date: Thursday, June 18, 2009 at 2:23 a.m.

Mur’s Baked Beans
(Shared by Don Drane)

Here’s my grandmother’s baked bean recipe. She’d be 110, if alive. Naturally, divide this by 1/4 for a reg’lar family size.

Four quarts (1Gal.) Campbell’s Pork ‘N’ Beans (Use no other)
3 16 oz. boxes Domino Dark Brown Sugar
2 Large White Onions, chipped and cubed
1 Lb. Bryan, thin sliced Bacon
2 Large Bell Peppers, seeds removed, of course

Drain beans, dispose of liquid (serve to dog or guests out back).
Fry bacon medium crisp, drain on paper towels, cool and chop up. Save grease.
Mince onion with knife.
Slice and cube bell peppers into small chips.
Combine all ingredients in large boiling pot (bigger’n a gallon!) or Dutch oven, stirring in bacon grease.
Cover, bake in preheated 325 degree oven for two hours.
Reduce heat to 250 degrees, stir well, ensuring soupy consistency.
Maintain 250 degrees for 1 hour. Stir at 30 minute interval.
Remove from oven, set aside for at least fifteen minutes, stir, serve.
Remind guests they are there for BBQ and these beans are not the main course.

_______________________

Mama’s Pickled Green Tomatoes

8 cups white vinegar
4 cups sugar
1/4 cup mustard seed
1 T celery seed
1 t ground turmeric

4 lbs green tomatoes, cut into 1/4-inch-thick slices

4 medium onions, sliced
1 medium red bell pepper, chopped

Bring first 5 ingredients to a boil, stirring often. Boil, stirring often, until sugar melts. Remove from heat. Pack tomato and onion into hot jars; top evenly with bell pepper. Cover vegetables with hot syrup, filling to 1/2 inch from the top. Remove air bubbles; wipe jar rims. Cover at once with metal lids and screw on bands.

Process in a boiling water bath 10 minutes. Yields 12 pints.

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CORN SALAD

1 (12 oz) can white shoe peg corn, drained
1/2 cup chopped bell pepper
1/2 medium onion, chopped
1 large tomato, chopped
1/2 tsp salt
1/2 tsp pepper
1/2 cup mayonnaise

Mix all ingredients and chill for two hours before serving.

This corn salad is absolutely divine—and just the right amount of steps for Ye Editor, who is quite sure she has a kitchen someplace in the house.

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BOZ’S MEAT MARINADE
from Southern Hope Kitchens
Courtesy of Clyde and Pam Boswell

3 cans beer—not Light
( 2 cans for marinade and one to drink)
3 teaspoons salt
I/2 cup olive oil
1 teaspoon cayenne pepper
2 tablespoons wine vinegar
1 tablespoon prepared horseradish
1 teaspoon onion powder
3 tablespoons lemon juice
2 teaspoons garlic powder

Mix all ingredients together. Marinate meat overnight or at
least 3 to 4 hours before cooking. Marinade can also be used
for basting meat while grilling or roasting.

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Jeannette W. Davis writes:
Here’s something really simple from my Mama’s kitchen.
Delicious with a sliced tomato and some of them good old
Pinto Beans.

Christine’s Okra Patties

Pick small okra and slice thin.
Cover with flour mixed with water.
Salt to taste.

Fry in skillet with small amount of shortening until the flour is
browned on all sides. Just as good as Fried Green Tomatoes!

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FINGER FOODS/Mom’s Famous Fudge Recipe /Caramel Pretzel Sticks

Posted By: Sherry
Date: Monday, December 12, 2005 at 1:43 p.m.

LITTLE SMOKIE FINGER FOODS

10 cans biscuits
1 large pkg. Little Smokies
(approximately 100)

Cut biscuits in half. Wrap around Little Smokies.
Place on cookie sheet. Bake 10 minutes at 375 degrees.
Hint: Spray cookie sheet with Pam to keep from stick-
ing.
Serve with barbecue sauce, cheese dip or mustard. Great
for parties and can be prepared hours in advance.

POLYNESIAN CHICKEN WINGS

24 chicken wings
1 1/2 c. flour
1/2 box sesame seed
1/2 bottle soy sauce

Cut chicken wings into 3 pieces, throwing away the wing
tips. Wash chicken thoroughly. Mix flour and sesame seed.
Roll chicken in this mixture. Brown chicken in skillet, then
place in a flat pan in oven. Sprinkle soy sauce over entire
chicken and cook at 300 degrees for 1 hour or until chicken is done.
Serve as a meat dish for a meal or as finger foods at a party.

SANDWICH SPREAD

Put 1/2 pound bologna slices, 2 hard boiled eggs, 1
medium Kosher dill pickle, 1 medium onion and 3 stalks celery
through food chopper. Add 1/2 teaspoon salt and 5 tablespoons
mayonnaise and mix thoroughly. Serve bologna squares topped
with cheese, olives or pickles as finger foods.

HOT CHEESE PUFFS

1 lb. Farmer John’s HOT pork
sausage
1 lb. Cheddar cheese
3 c. Bisquick
milk

Combine ingredients with enough milk to mix but dry
enough to pick up dough to make large tidbit drops. Bake at
375 degrees for 20 or 30 minutes until nicely brown. DO NOT Grease
sheet pan.
Makes nice warm finger foods for snacks or a buffet.
Could use some Mexican peppers for added hot flavor if desired.

POTATO CHEESE SOUP

potatoes
milk
butter
salt and pepper
cheese (Jack or Longhorn)
onion or onion salt

Cube potatoes, boil to soft (like for mashing). Drain
water. Pour milk to cover. Add butter, salt and pepper (to
your taste). Add onion. Cook to boil to thicken. When ready
to serve, cube cheese and put in soup. Stir to blend. Great
on cold days with a sandwich or finger foods.

Caramel Pretzel Sticks Recipe

From taste of home. Sounds good!

2 cups sugar
1 cup light corn syrup
1 cup butter, cubed
1 (14 ounce) can sweetened condensed milk
1 (10 ounce) package pretzel sticks
6-12 ounces white candy coating
6-12 ounces milk chocolate confectionary coating
3/4 cup finely chopped walnuts (optional)

In heavy saucepan, combine sugar, corn syrup and butter. Bring just to a boil over medium heat, stirring constantly. Continue boiling, without stirring, at a moderate-steady rate for 4 minutes. Remove from the heat; stir in milk. Return to the heat. Reduce to medium-low; cook and stir until a candy thermometer reads 245 (firm ball stage). Keep warm.
Pour 1 cup caramel into a 1 cup glass measuring cup. Quickly dip each pretzel halfway into caramel. Allow excess to drip off. Place on waxed paper lined baking sheets; let stand until hardened.
In a microwave-safe bowl or measuring cup, melt white candy coating. Dip half of the caramel-coated pretzels into coating. Melt milk chocolate coating; dip remaining pretzels.
Drizzle white coated pretzels with milk chocolate coating; drizzle milk chocolate coated pretzels with white coating. Sprinkle with walnuts if desired. Store in an airtight container.

White Chocolate Nougat Recipe

Christmas candy at it’s easiest and richest. I couldn’t believe how fancy and time-consuming these looked and they only took a few minutes in the kitchen.

1 (12 ounce) bag white chocolate chips
1 (7 ounce) jar marshmallow creme
1/3 cup craisins or other dried fruit
1/3 cup whole almonds or walnuts or pecans, chopped coarsely
1/8 teaspoon almond extract or vanilla extract

36 candies

In a medium microwave-safe bowl, melt chips on high in 30 second intervals, stirring until melted. Cool 5 minutes. Stir in all ingredients (mixture may look oily).
Divide mixture in half. On separate wax paper sheets, for into two 16-inch long logs with 1/4 inch diameter.
Refrigerate until firm about 2 hours. Cut into 1 inch pieces.
Wrap in colored plastic wrap, cellophane, or waxed paper.

Cheese & Ham Spirals Recipe

Other fillings can be used, and these can be made ahead by wrapping and freezing before reaching the baking step. When ready to serve, defrost the log, and continue with the recipe by slicing and baking as directed. From Kraft foods “Food & Family” magazine.

1 egg
1 tablespoon water
1/2 (17 1/4 ounce) package frozen puff pastry
1/4 cup grated parmesan cheese, divided
1/4 teaspoon ground cayenne pepper
8 slices shaved ham

24 servings

Preheat oven to 400°F
Beat egg and water with wire whisk until blended.
Unfold pastry on lightly floured surface.
Roll into 14x10-inch rectangle; cut in half lengthwise.
Brush both pastry halves lightly with some of the egg mixture.
Sprinkle 3 tablespoons of the cheese and the pepper evenly over 1 of the pastry pieces; cover with ham slices.
Place remaining pastry piece, egg side down, over ham.
Brush with additional egg mixture.
Roll gently with rolling pin to seal.
Roll the long side inward to make 14-inch log.
Cut into 24 slices.
Place, cut side down, on parchment-covered baking sheet.
Brush with remaining egg mixture; sprinkle with remaining 1 tablespoons cheese.
Bake 12 to 14 minute or until golden brown.
Serve warm or at room temperature.

Mom’s Famous Fudge Recipe

2/3 cup cocoa powder
1/4 teaspoon salt
1/4 cup butter
3 cups sugar
1 1/2 cups milk
1 teaspoon vanilla

Butter an 8 inch pan lined with plastic or foil.
Throughly combine dry ingredients in a large heavy saucepan. Stir in milk.
Bring to a full rolling boil on medium heat stirring constantly. Then, boil without stirring until candy reaches 234 degrees on a candy thermometer (soft ball stage). Do NOT stir.
Remove from heat; add butter and vanilla but do not stir. Allow to cool to 110 degrees (pan is barely warm to touch).
Beat until fudge thickens and loses it’s gloss.
Quickly spread into the pan and allow to harden.

Bacon-Wrapped Breadsticks

14 servings; Hands on: 10 minutes; Total time: 35-40 minutes

You can find the crunchy breadsticks in the snack aisle of your market. The most common brand is Alessi. You should have an extra piece or two of bacon.

— 1 (16-ounce) package bacon

— 1 (4.4-ounce) box sesame seed breadsticks

— 1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees.

Wrap bacon in a spiral around breadsticks. Place on a foil-lined rimmed baking sheet, and bake for 25 to 30 minutes, or until the bacon is cooked through. Reverse the sheet halfway through for even cooking.

Place cheese on a plate. When breadsticks are done, remove from baking sheet, and dredge in Parmesan while hot. Set aside on a clean baking sheet or cooling rack, and allow to cool and crisp before serving.

– Adapted from a recipe on Paula Deen’s special “Paula’s Southern Thanksgiving” on the Food Network

Per serving: 205 calories (percent of calories from fat, 68), 10 grams protein, 6 grams carbohydrates, trace fiber, 15 grams fat (5 grams saturated), 25 milligrams cholesterol, 584 milligrams sodium.

Speedy Chicken Roll-Ups Recipe Rating:

We have a knock-out snack idea all wrapped up. These spicy chicken rolls are flavorful and fast to fix and a great alternative to egg rolls.

4 flour tortillas or Mandarin pancakes

2 teaspoons vegetable oil

4 skinless, boneless chicken breast halves (4 ounces each), cut into thin strips

1/2 medium red bell pepper, thinly sliced (about 1/2 cup)

2 cloves garlic, minced

1/2 cup hoisin sauce

2 teaspoons Chinese or regular mustard

1 teaspoon hot sesame oil

4 medium green onions, sliced

1/4 cup chopped fresh cilantro

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves 4

1. Preheat oven to 250°F. Wrap tortillas together in foil. Place tortillas in oven to warm.

2. While tortillas are warming, in a large nonstick skillet or wok, heat oil over medium heat. Add chicken, pepper, and garlic. Stir-fry until chicken is no longer pink, about 10 minutes. Add hoisin sauce, mustard, and sesame oil. Cook, stirring, until heated through, about 2 minutes.

3. Spoon chicken mixture evenly down center of tortillas. Sprinkle green onions and cilantro over chicken. Roll up tightly. Place on plates. Serve immediately.

Tuna Roll-Ups

Ingredients:

One 12-oz. can solid white tuna in water, drained
1/4 cup fat-free mayonnaise dressing
1/4 teaspoon curry powder, optional
One 11-oz. can mandarin orange segments, drained
1/3 cup finely chopped celery or water chestnuts
4 small flour tortillas
2 cups loosely packed torn lettuce and/or smooth spinach leaves

Preparation:

In a medium bowl, use a fork to combine tuna, mayonnaise and curry powder, if using. Stir in orange segments and celery.

Spread 1/4 of tuna mixture onto each tortilla to within 1 inch of the edge. Top with 1/2 cup lettuce. Roll up; serve as finger food.

Serves: 4

Egg Salad Sandwiches on Sourdough

Ingredients:

5 hard-cooked eggs, peeled, finely chopped
1/3 cup mayonnaise
1 Tbs. Tabasco green pepper sauce
2 Tbs. real bacon bits
2 Tbs. sliced green onions, with tops
Dash of seasoned salt, if needed
4 slices sourdough bread, toasted
6 asparagus spears, blanched and cut in half lengthwise

Preparation:

Gently cook eggs by covering with an inch of water in a medium saucepan. Bring to boiling on medium-high heat, remove from surface burner, cover saucepan and let stand 10 minutes off heat. Then drain eggs and plunge them into a bowl of cold water. Let stand 5 minutes. When ready to make the sandwiches, tap egg shells on countertop and roll under palm to crackle the shells. Peel eggs and set aside.

In a medium bowl, mix mayonnaise and green Tabasco with a fork. Dice eggs into the mayo mixture; use fork to stir in bacon bits (from a jar) and green onions. Stir well and then taste for salt, adding just a few grains incrementally.

Meanwhile, have more water boiling in a saucepan and plunge in asparagus spears, which have had bases snapped off, most of the stalk peeled. Cook a minute, then put in cold water to cool immediately. Drain on paper towels and slice lengthwise.

Spread sourdough toast with egg salad and garnish with asparagus spears, using three halves for each serving. You may substitute zucchini or broccoli florets or ripe avocado slices. Have tomato or orange slices on the side, or sweet, tiny grape tomatoes before local tomato season commences.

Serves: 4 open-faced sandwiches

Pita Pizzas

Ingredients:

4 pita breads, 6-inch diameter
One (6-oz.) can Italian-seasoned tomato paste
6 Tbs. grated Parmesan cheese
1 cup cubed cooked chicken breast
Canned mild green chilies, diced, drained
Sliced pitted black olives
1-1/3 cups shredded part-skim mozzarella cheese or pizza-blend cheese

Preparation:

Heat oven to 400 degrees. Spread tops of each pita with about 2 tablespoons tomato paste. Sprinkle each with 1-1/2 tablespoons Parmesan cheese.

Top each with 1/4 cup diced chicken, then desired amounts of green chilies and black olives. Top with 1/3 cup mozzarella.

Bake pitas directly on wire oven rack 10 to 12 minutes at 400 degrees.

Variations: Top with sliced canned mushrooms, quartered canned artichoke hearts, slivers of green bell pepper and Vidalia onion.

Serves: 4

Zesty Cheese Straws Recipe courtesy Paula Deen
See this recipe on air Wednesday Dec. 21 at 4:00 PM ET/PT.

Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 15 minutes
Yield: 5 dozen
User Rating:

1/2 cup (1 stick) butter, at room temperature
1 pound sharp Cheddar, shredded, at room temperature
1 1/2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon ground red pepper

Preheat the oven to 300 degrees F.
In a mixing bowl, cream the butter until light and fluffy. Add the cheese and mix until blended. Add the flour, salt, and red pepper, and mix to form a dough. Refrigerate for 30 minutes to firm up the dough, then place it in a cookie press, fitted with a ridged tip. Pipe the dough in 2-inch strips onto a lightly greased cookie sheet. Bake for 10 to 15 minutes or until lightly browned. Remove to racks to cool.

Episode#: PA1B16
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Pecan Clusters Recipe courtesy Paula Deen
See this recipe on air Saturday Dec. 24 at 7:00 AM ET/PT.

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 8 minutes
Yield: 6 dozen
User Rating:

7-ounce jar marshmallow cream
3/4 pound chocolate kisses
2 1/2 cups sugar
6-ounce can evaporated milk
1/2 stick butter
2 cups pecan halves

Place marshmallow cream and kisses into a large bowl. Set aside. Combine sugar, milk, and butter in a saucepan. Bring to a boil and cook for 8 minutes. Pour over marshmallow and chocolate, stirring until well blended. Stir in pecans. Drop by teaspoonfuls onto waxed paper.

Episode#: PA0608
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

White Chocolate Cherry Chunkies Recipe courtesy Paula Deen
See this recipe on air Saturday Dec. 17 at 7:00 AM ET/PT.

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 4 dozen
User Rating:

1 cup butter, softened
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons milk
1 cup chopped macadamia nuts
1/2 cup candied cherries
1 1/2 cups white chocolate chunks

Preheat oven to 375 degrees F.
In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside.

Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined.

In another bowl, combine nuts, cherries, and white chocolate. Then add to batter, stirring only to blend. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake for approximately 11 to 13 minutes. Cool on wire rack.

Episode#: PA1C17
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Hidden Mint Cookies Recipe courtesy Paula Deen
See this recipe on air Saturday Dec. 24 at 7:00 AM ET/PT.

Recipe Summary
Difficulty: Easy
Prep Time: 8 minutes
Cook Time: 10 minutes
Yield: 20 cookies
User Rating:

18-ounce roll refrigerated sugar cookie dough, sliced 1/4-inch thin
14-ounce package chocolate mint wafers
1 egg, beaten
1 tablespoon coarsely chopped walnuts or pecans, or enough to cover top of cookies

Preheat oven to 375 degrees F.
Slightly grease a cookie sheet. Place slices of sugar cookies on sheet, about 2 to 3 inches apart. Top each with a chocolate wafer. Cover wafer with another slice of cookie dough. Brush dough with a beaten egg. Press nuts into top of dough. Bake for about 10 minutes.

Episode#: PA0608
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Sugar and Nut Glazed Brie Recipe courtesy Paula Deen
See this recipe on air Saturday Dec. 17 at 7:00 AM ET/PT.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 8 minutes
Yield: 16 to 20 servings
User Rating:

1/4 cup packed brown sugar
1/4 cup chopped macadamia nuts or pecans
1 tablespoon brandy
1 (14-ounce) round brie
Apple wedges, for serving
Pear wedges, for serving
2 to 3 tablespoons lemon juice
Crackers, for serving

In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for at least 24 hours or up to 1 week.
Preheat oven to 500 degrees F.

Place the brie on an ovenproof platter or pie plate. Bake for 4 or 5 minutes or until the brie is slightly softened. Spread the sugar mixture in an even layer on top of the warm brie and bake for 2 to 3 minutes longer, or until the sugar melts. Brush the fruit wedges with lemon juice and arrange them around 1 side of the brie. Place crackers around the other side.

Episode#: PA1C17
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Sugar and Nut Glazed Brie Recipe courtesy Paula Deen
See this recipe on air Saturday Dec. 17 at 7:00 AM ET/PT.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 8 minutes
Yield: 16 to 20 servings
User Rating:

In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for at least 24 hours or up to 1 week.
Preheat oven to 500 degrees F.

Episode#: PA1C17
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

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French Cocoa Balls/variations/ Butter Nut Balls

Posted By: Sherry
Date: Wednesday, December 14, 2005 at 11:20 p.m.

Chocolate Pecan Rum Balls Recipe

Ingredients:
1 pound Pecans, shelled and ground
8 1/2 ounces Chocolate wafers — crushed
1/2 cup Dark rum
1/3 cup Honey
Powdered sugar

Directions:

Combine all ingredients, except powdered sugar, in a large bowl. Mix well. Chill for 20 minutes. Shape by spoonful into round balls. Store in a tightly covered, airtight container. Before serving, roll in powdered sugar.

Chocolate Walnut Balls Recipe

Ingredients:

1 cup Walnuts, ground or finely chopped
2 cups Grated bittersweet chocolate
1 1/2 cup Sifted confectioner’s sugar
4 tablespoons cream or corn syrup
Cocoa powder

Directions:

Combine nuts, sugar, and chocolate.
Moisten with rum to form a stiff dough.
Form into small balls and roll in cocoa or chopped nuts to coat.

WALNUT COOKIE BALLS

1/2 c. butter or oleo
2 Tbsp. granulated sugar
1 tsp. vanilla or almond
1 c. flour
1 c. finely chopped nuts

Mix butter, granulated sugar and vanilla. Stir in flour
and nuts. Shape into balls. Bake on ungreased sheet at 350 degrees
for 15 to 17 minutes minutes. Roll in 4x sugar. Cool and roll
in 4x sugar again.

French Cocoa Balls/variations
Categories: Cookies

Yield: 36 servings

1/2 c Cocoa powder

1 1/2 c Confectioner’s sugar

1 c Pecans

1/2 c Sweetened condensed milk

1 ts Vanilla extract

2 tb Cocoa powder

2 tb Confectioner’s sugar

Sift together 1/2 cup cocoa, 1 1/2 cups confectoners sugar; add nuts,

condensed milk and extract. Using about 2 tsp form mixture into balls.

Roll lightly in mixture of remaining cocoa and confectioners sugar. About 3

dozen Variations:

1. Using french cocoa ball recipe, form fudge into small balls roll in

finely chopped walnuts 2. Make balls, slit tops and insert walnut halves

press together to make filled fudge balls 3. Make sandwiches of walnut

halves with fudge fillings 4. Using wax paper shape fudge into two rolls, 8

inches in length, roll in chopped walnuts. Wrap tightly, chill, unwrap and

cut into 1/2 inch slices to serve.

5. Same as above except roll in coconut and walnuts

6. Using roll variation mold into square lengths. Slice into 1/2 inch

pieces. Cut each slice diagonally to make triangles. Dip bases of tepees

into chopped walnuts; tops in candy confetti or candy sprinkles

Butter Nut Balls

Recipe By :
Serving Size : 42 Preparation Time :0:35
Categories : Cookies Diabetic

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————

1 cup butter

1/4 cup sugar

2 cups flour

1 tablespoon vanilla

1 1/2 cups pecans — mashed

powdered sugar

Cream butter thoroughly. Add balance of ingredients except powdered sugar.
Roll into balls about walnut size. Place on ungreased cookie sheet for 35
minutes in 300° oven. Roll in powdered sugar immediately and cool on waxed
paper. (Cookies may be made in advance and frozen.)

- - - - - - - - - - - - - - - - - -

Date and Pecan Balls
Categories: Cookies

Yield: 50 servings

1 c Butter; room temp

1/2 c Sugar

2 ts Vanilla extract

2 c All-purpose flour

2 c Pecans; finely chop

1 c Dates; pitted/chop

Powdered sugar

Recipe by: Jo Merrill

Cream butter and sugar in large bowl. Mix in vanilla and stir in flour.

Add pecans and dates; mix thoroughly. Shape dough into walnut-sized balls.

Transfer to waxed paper-lined tray. Freeze 15 minutes or refrigerate

overnight.

Preheat oven to 350 degrees. Grease baking sheets. Arrange cookies on

sheets, spacing 1 inch apart. Bake until golden, about 15-20 minutes. Roll

in powdered sugar.

Let cool slightly then roll in powdered sugar again. Store cookies in

airtight container.

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1978 SOUTHERN LIVING VANILLA ICE CREAM /CHOCOLATE MINT SNOW - TOP COOKIES / White Chocolate Chip Oatmeal Cookies” is from Southern Living Our Readers’ Top-Rated Recipes

Posted By: Sherry
Date: Friday, December 16, 2005 at 9:00 p.m.

1978 SOUTHERN LIVING VANILLA ICE CREAM

1 1/2 c. sugar
1/4 c. cornstarch
1 tsp. salt
6 c. milk
4 tsp. vanilla
4 eggs, beaten
2/3 c. light corn syrup
2 c. Half & Half or 1 pt. milk

Combine sugar, cornstarch and salt in large, heavy sauce pan. Stir in milk, eggs and corn syrup. Cook over low heat 15 minutes or until slightly thickened, stirring constantly. Chill well. Stir in Half & Half and vanilla into chilled custard. Pour into ice cream freezer and freeze.
SOUTHERN LIVING QUICK CARAMEL ICING

1/2 c. butter
1 c. brown sugar
1/2 c. milk
2 c. powdered sugar (approximately)

Melt butter; add brown sugar, stirring constantly, over low heat for 2 minutes. Add milk and bring to boil. Remove from heat; cool. Add powdered sugar until spreading consistency is reached.
RRI

CHOCOLATE MINT SNOW - TOP COOKIES

1 1/2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 (10 oz.) pkg. Nestle mint flavored semi-sweet chocolate morsels, divided
1 c. granulated sugar
6 tbsp. (3/4 stick) butter, softened
1 1/2 tsp. vanilla extract
2 eggs
Confectioners’ sugar

In small bowl, combine flour, baking powder and salt; set aside. Melt 1 cup chocolate morsels; set aside.
In large mixer bowl, beat granulated sugar and butter until creamy. Beat in melted chocolate and vanilla extract.

Beat in eggs. Gradually beat in flour mixture. Stir in remaining 1/2 cup mint chocolate morsels. Wrap dough in plastic wrap. Freeze until firm.

Preheat oven to 350 degrees. Shape dough into 1 inch balls, coat with confectioners’ sugar. Place on ungreased cookie sheets. Beat 10-12 minutes until tops appear cracked. Let stand on cookie sheet, 5 minutes.

(Original recipe from “Southern Living”.)
CHOCOLATE MINT ICE CREAM

2 c. sugar
4 eggs, beaten
1/4 tsp. salt
4 pt. half and half
1 (6 oz.) pkg. mini chocolate chips
1 1/2 tsp. mint extract
Green food coloring

Gradually add sugar to eggs. Beat until stiff. Stir in salt, half and half, chocolate and mint extract. Add food coloring to desired shade of green.
Pour mixture into freezer can of a 1 gallon hand turned or electric freezer. Freeze according to manufacturer’s instructions. Let set at least 2 hours. (Original recipe from “Southern Living”.)

Southern Living’s carrot cake

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts
Buttermilk glaze (recipe follows)
Cream cheese frosting (recipe follows)

Heat oven to 350 degrees. Line three 9-inch round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.

Stir together flour, baking soda, salt and cinnamon. Beat eggs with sugar, vegetable oil, buttermilk and vanilla until smooth. Add flour mixture, beating at low speed until blended. Fold in carrots, pineapple, coconut and walnuts or pecans. Pour batter into prepared cake pans. Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle buttermilk glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Frost between layers and on top and sides of cake.

Serves 12.

Buttermilk glaze

1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter or margarine
1 tablespoon light corn syrup
1 teaspoon vanilla

Bring all ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.

Cream cheese frosting

1 (8-ounce) package cream cheese, softened
6 tablespoons butter
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

Makes enough to ice a 3-layer cake.

November 4, 2004

White Chocolate Chip Oatmeal Cookies” is from Southern Living Our Readers’ Top-Rated Recipes.

White Chocolate Chip Oatmeal Cookies

1 cup butter or margarine, softened
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
11/2 cups uncooked regular oats
2 cups (12ounces)

white chocolate morsels
1 cup coarsely chopped pecans
1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs, one at a time, beating just until yellow disappears after each addition. Stir in vanilla.

2. Combine flour and next 3 ingredients; gradually add to butter mixture, beating until blended. Stir in oats, morsels, and pecans. Drop by tablespoonfuls onto greased baking sheets.

3. Bake at 350° for 12 minutes. Cool on baking sheets 3 minutes; remove to wire racks to cool completely. Yield: About 5 dozen

“White Chocolate Chip Oatmeal Cookies” is from Southern Living Our

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Alternative Pie Crust Primer

Posted By: Thanks to Ellen’s Kitchen
Date: Tuesday, January 3, 2006 at 1:41 p.m.

Alternative Pie Crust Primer
Thanks to Ellen’s Kitchen

Hash Brown Pie
(adapted from “The Inn at 410 Bed and Breakfast”)

The hash brown “crust” is unique and delicious. Using frozen shredded potatoes allows you to press as much moisture out of the potatoes as possible. Find a brand of frozen hash browns with no fat and reasonable amounts of sodium.

9” pie plate (4-6 servings). Double recipe for a 9”x13” pan.

About 2 cups (12 ounces) frozen shredded potatoes,
thawed (1/2 of a 24 oz pkg.)
1-2 tablespoons grated onion, carrot or bell pepper, OPTIONAL
3 tablespoons vegetable oil or melted butter

Preheat oven to 425 degrees. Spray 9” pie plate with nonstick cooking spray. Press thawed potatoes between paper towels to absorb moisture. Make a crust of potatoes by mixing with onion, carrot or bell pepper and by pressing them firmly along bottom and sides of pie plate. Use pastry brush to brush with the 3 tablespoons melted butter or vegetable oil. Bake 20 minutes before filling. Pre-baking can be done the night before and refrigerated.

Crescent Roll Quiche Crust

Refrigerator Crescent Rolls OR
2 -3 cups Refrigerator Angel Biscuit Dough
Softened butter

Rather bready, but works for the less dainty fillings. The crescent rolls or dough are used as a single sheet of dough, squeezed together at the seams to line your quiche pan. Cover with softened butter and use a fork to prick this crust before you pour in other ingredients.

Bread or Cracker Crumb Crust

Dry toasted bread crumbs or cracker crumbs (about 2 1/2 cups for 9” crust and topping)
Soft butter or soy margarine

For a crumb crust quiche, butter the pie plate with 2-1/2 tablespoons soft butter, then cover with toasted bread crumbs, pressing them firmly into the butter. Chill well in the freezer, fill with your favorite quiche filling recipe, and bake as directed.

Cheese Pie Crust

9” bottom crust
1 cup all-purpose flour
1/3 cup butter
2 ounces (1/2 cup) sharp cheddar cheese, shredded
3 tablespoons cold water

Combine flour and cheese in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in water with fork just until flour is moistened. Shape into ball; flatten slightly.

Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides.

Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie. For baked unfilled pie shell, prepare dough as directed above. Prick crust all over with fork before baking. Bake at 475° F for 8 to 10 minutes or until lightly browned.

Nutrition Facts (1/6 of single crust) Calories: 200, Protein: 4 g, Carbohydrate: 16 g, Fat: 13.3 g, Cholesterol: 33 mg, Sodium: 132 mg, Fiber: 0

Cottage Cheese Crust

1/2 cup flour
1/4 cup low-fat cottage cheese
3 tablespoons butter
1/4 teaspoon salt

Combine flour and salt. Cut margarine into flour until mixture resembles coarse meal. Mix in cottage cheese until it forms a soft dough. May be used immediately or chilled.

Serving size is 1/6 of a pie. There are 93 calories per serving, each containing 7 grams of fat, less than 1 milligram of cholesterol, and 135 milligrams of sodium.

Rice Crust

9”- bake 10 minutes before filling
1 1/2 - 2 cups cooked rice
1 beaten egg or 2 beaten egg whites
salt, pepper, teaspoon green herb, OPTIONAL

Crust: Mix together rice, egg and soy sauce. Spread evenly to cover well-buttered quiche or pie pan, press well against the side. Bake crust at 350 degrees for 10 minutes. Remove from oven, fill and bake.

Rice Pizza Crust

Spread this into a 12” / 30 cm pizza pan and pre-bake at 400° F for about 4 minutes before filling. Once you put on the toppings, bake about 15 minutes (till lightly brown).

3 cups rice
1-2 tablespoons oil, OPTIONAL
1-3 tablespoons grated or shredded cheese or soy cheese, OPTIONAL

Toasted Coconut Crust:

In small bowl, combine 2 c flaked coconut with 1/4 c softened butter or margarine. OR 1/2 cup coconut milk or cream. Press into 9” pie pan. Bake at 325° F, 20 min or until golden; chill.

Chocolate Coconut Crust:

In medium bowl, combine 1 square (1 oz) melted unsweetened chocolate and 2 tablespoons milk; stir in 2 cups flaked coconut and 1/2 cup confectioners sugar. Press into 9” pie pan; chill.

Oatmeal-Coconut Crust

1 cup rolled oats
1/2 cup flaked coconut
1/3 cup softened butter
1/4 cup brown sugar.

Toast oats in a shallow pan at 375° F about 7 minutes until golden. Mix in coconut, softened butter, and sugar. Press into 9 inch pie dish

Chocolate Crunch Crust

1/3 cup margarine
3/4 cup chocolate bits
3 cups Rice Krispies, toasted

Combine the above and stir over low heat just until melted. Stir in until coated. Press in lightly greased 9 inch pie plate and chill.

Crunchy Oat-Nut Crust

3/4 cup flour
1/2 cup quick oatmeal
1/2 cup chopped nuts
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup melted butter

Mix together thoroughly. Press into 9 inch plate. Bake at 375° F for about 12 minutes. Cool before filling with any cold filling.

Corn Flake Crumb Crust

1 1/3 cups corn flakes crumbs (takes 3 cups corn flakes)
2 tablespoons sugar
1/4 cup melted margarine

Mix together thoroughly. Press into 9 inch plate. May use as is or bake at 375° F for 5 to 7 minutes. Will hold up slightly better and has crisper taste when prebaked.

Spiced Nut Crust

Walnut for pumpkin, pecan for fruit
1 cup flour
1/2 cup finely chopped nuts
1/4-1/2 cup brown sugar
1/2 teaspoons cinnamon
1/2 cup melted butter
12-16 nut halves for garnish

Mix the above together thoroughly. Press into 9 inch pie plate. Use a fork to prick the crust.

If desired, press nut halves onto rim of pie crust. Prebake at 350° F for 8 minutes, or fully bake in 15.

Peanut-Sesame Crust

1 cup flour
1/3 cup dry-roasted peanuts
2 tablespoons sesame seeds, toasted
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons peanut oil
1 tablespoon vegetable oil OR extra-light olive oil
2 to 3 tablespoons ice water

Preheat oven to 400° F.

In food processor combine flour, peanuts, sesame seeds, sugar, and salt. Process until nuts are finely ground. Transfer to large bowl.

In small bowl, whisk together peanut oil, olive oil, and 2 tablespoons ice water until well combined. Make well in center of dry ingredients, add oil mixture and stir with fork until well combined (add another tablespoon of ice water only if necessary for dough to hold together). Shape dough into 1/2”-thick disk.

Roll dough out between 2 sheets of lightly floured waxed paper into a 11” circle (1/8” thick).

Transfer dough to 9” tart pan with removable bottom and carefully fit dough into pan. Trim edges even with top of tart pan. Prick bottom all over with tines of a fork.

Line dough with waxed paper or foil and fill with beans, or pie weights. Bake 15 minutes. Remove waxed paper or foil and weights and continue baking 10 to 12 minutes longer or until edges are golden brown and crisp. Set on a rack to cool completely before filling.

Whole Grain Pie Crust

2 cups whole wheat flour
1 cup ground oatmeal
1/2 teaspoons salt
1/3 cup vegetable oil
1/2 cup water

Combine the flour, oatmeal and salt in a bowl. Blend in the oil, then add the water.

Pattycake No Roll Pie Crust

1 1/2 cup flour
2 teaspoons sugar
pinch of salt
2 tablespoons milk
6 tablespoons vegetable oil to fill 1/2 cup

Mix directly in your pie plate the flour, sugar and salt. Place the 2 tablespoons of milk in a 1/2 cup measuring cup; fill the 1/2 cup with vegetable oil. Mix together. Pat in your pan. Bake in a 425° F oven until brown.

**NOTE: this is a time saver for cream pies or fresh fruit pies.

Cookie Crumb Crust

Cookies can be chocolate wafers, ginger snaps, vanilla wafers, graham crackers

1 1/2 cups cookie crumbs OR 1 cup graham cracker crumbs with 1/2 cup crushed granola
3-6 tablespoons melted butter or margarine
1/3 cup finely chopped nuts mixed with 2 tablespoons sugar OPTIONAL

Press into 9” pie pan; chill. You can reserve 1/4 to 1/3 cup crumbs to top the filling.

Cocoa Crumb Crust

1 1/2 cups vanilla wafer crumbs
1/4 cup cocoa powder
1/3 cup powdered sugar
6 tablespoons melted margarine
Mix thoroughly and press in 9 inch pie plate. Bake at 350° F for 8 minutes. Cool.

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Bar-BQ Recipes

Posted By: Robert
Date: Wednesday, January 11, 2006 at 1:21 a.m.

ONIONY BARBECUE GLAZE
1 envelope Lipton onion soup mix
3/4 c. chili sauce
2 tbsp. vinegar
1 (12 oz.) jar peach or apricot preserves

In a small bowl combine all ingredients. Use as a glaze on spare ribs, chops, kabobs, steaks, burgers and chicken. Just brush on during last half of cooking. Makes 2 1/2 cups

PORK BARBECUE
3 lbs. Boston pork butt (center or end cut)
1/2 bottle catsup
1 1/2 bottle water
1 tsp. celery salt
1 tbsp. chili powder
1 tsp. onion salt
1 tbsp. butter
1 tbsp. vinegar
1/2 tsp. salt
Dash of pepper

Boil pork 2 hours or until meat falls off one. Remove fat and gristle. Shred the meat. Mix together all sauce ingredients. Add to the shredded pork. Simmer 2 hours. Serve on hamburger bun.

SOUTHERN BARBECUE
1 c. diced onion
1 c. diced celery
1/4 c. Crisco
2 tbsp. vinegar
1 tbsp. lemon juice
2 tbsp. brown sugar
1 tsp. salt
1 tbsp. Worcestershire sauce
1 c. catsup
1 c. meat stock
2 c. diced beef or pork, cooked

Brown onions and celery in Crisco in heavy skillet. Add remaining ingredients. Cover and cook over low heat, about 30 minutes. Add diced cooked beef or pork and cook over low heat, 20 to 30 minutes. Serve hot on buttered buns that have been grilled.

CROCK POT DOWN SOUTH BARBECUE
4 to 5 lbs. pork roast, or fresh picnic ham
2 c. water
1 (16 oz.) bottle barbecue sauce

Place meat and water in crockpot. Cover and cook overnight or 8 to 12 hours on low. Remove bone and fat from met. Discard liquid in crockpot. Put meat back in crockpot. Add barbecue sauce. Cover and cook an additional 1 to 2 hours on High or 4 to 5 hours on low, stirring two or three times. Serve from crockpot on buns.

BARBECUE SPARE - RIBS IN CROCK POT
1 c. finely chopped onion
3/4 c. lemon juice
3/4 c. chopped celery
1 tbsp. butter
3 tbsp. sugar
3 tbsp. Worcestershire sauce
1/4 c. wine vinegar
32 oz. bottle ketchup
1 tbsp. prepared mustard
Salt and pepper
3 - 5 lb. beef, pork Texas style ribs or Country Style Ribs

In skillet, saute onion, celery and black pepper in butter. Add to crock pot with remaining ingredients. Cover and cook on low setting for 8 to 10 hours (high setting 3 - 4 hours). Sauce can be doubled and freezes well.

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DIABETIC BARBECUE SAUCE
1 sm. onion, minced
1 (8 oz.) can tomato sauce
2 c. water
1/4 c. wine vinegar
1/4 c. Worcestershire sauce
1 tsp. salt (optional)
2 tsp. paprika
2 tsp. chili powder
1 tsp. pepper
1/2 tsp. cinnamon
1/8 tsp. cloves

Combine all ingredients; bring to full boil. Simmer 20 minutes. Serving size = 1/4 cup, free food.

BARBECUE TERIYAKI SAUCE
3/4 c. soy sauce
1 tbsp. Sake or other wine
1/2 c. sugar
1 tsp. grated or ground ginger
1 clove garlic or 1/8 tsp. garlic powder
1/2 tsp. Accent (optional)

Soak meat in sauce for at least an hour before cooking. Broil or charcoal chicken, shrimp, beef, fish, ribs as desired. Serve with extra sauce heated.

CHIPPED HAM BARBECUE SAUCE
1 1/2 c. ginger ale
1 c. Heinz chili sauce (you can usually add the whole 12 ounce bottle)
1 tsp. brown sugar
1 tsp. dry mustard1 lb. chipped ham

Cook for 15 minutes the following: Then add: Cook 15 minutes longer. Vary ingredients to your taste.

BARBECUE MEATBALLS
MEATBALLS:
1 lb. regular bulk sausage
1 lb. hot bulk sausage
2 eggs
2/3 c. bread crumbs
1 tsp. sage

SAUCE:
1 c. ketchup
1/4 c. brown sugar
2 tbsp. vinegar
2 tbsp. soy sauce
Tabasco to taste

Combine meatball ingredients. Roll into small meatballs. Brown in a skillet or under broiler. Drain off fat. Place meatballs in casserole or baking dish. Mix sauce ingredients in a small bowl. Pour over meatballs. Bake in 350 degree oven for 30 minutes.

BARBECUE SPARERIBS
MARINATING SAUCE:
1/2 c. soy sauce
1/2 c. ketchup
1/4 tsp. pepper
2 tbsp. Tabasco sauce

Marinate ribs in sauce for 20-25 minutes. Bake at 350 degrees for 45 to 60 minutes.

BARBECUE BEEF CUPS
3/4 lb. ground beef
1/2 c. barbecue sauce
1 tsp. minced dry onion
1 can (10 oz.) refrigerated biscuits
1/4 c. shredded American cheese

Preheat oven to 400 degrees. In a skillet, brown ground beef and pour off drippings. Stir in barbecue sauce and onion. Separate biscuits and place each biscuit in an ungreased muffin cup or a muffin tin. Press the dough up the sides to edge of muffin cup. Spoon beef mixture into cups. Bake 10 to 15 minutes or until golden brown. Sprinkle with cheese, return to oven until cheese is melted. Makes 10 beef cups.

BARBECUE PECANS
2 tbsp. butter
1/2 tsp. seasoned salt
1 or 2 dashes of Tabasco sauce
1 lb. pecan halves
3 tbsp. Worcestershire sauce

Put butter, salt and Tabasco sauce in 12 x 8 x 2 inch baking dish. Place in 300 degree oven until butter melts. Add pecans, stirring until all are butter coated. Bake for about 15 minutes, stirring occasionally. Sprinkle with Worcestershire sauce and stir again. Continue baking another 10 minutes until crisp.

BARBECUE SAUCE
2 tbsp. margarine
1 med. onion, diced
1 sm. bell pepper, diced
2 tbsp. brown sugar
2 tbsp. French mustard
1 tbsp. Worcestershire sauce
1 tsp. salt
3/4 c. catsup

Saute onions in margarine until onions turn clear. Add remaining ingredients and cook slowly over low heat.

BARBECUE HOT DOGS
Hot dogs
1 sm. jar currant jelly
3/4 c. mustard

Cut hot dogs into bite size pieces. Put in crock pot. Put jelly and mustard in and mix well. Cook, stirring occasionally until sauce is cooked into hot dogs.

ALL-PURPOSE BARBECUE SAUCE
1/4 tsp. cinnamon
1/4 c. brown sugar
1/2 tsp. black pepper
1/2 med. sized onion, chopped
2 tsp. prepared mustard
1 1/2 tbsp. Worcestershire sauce
1/2 c. catsup
1/2 c. water
1 tbsp. vinegar
1/2 tsp. nutmeg
1/4 tsp. salt

Heat to boiling. Use on poultry, pork or beef. Delicious

BARBECUE BRISKET
Put brisket in foil with fat side up. Salt and pepper to taste. Sprinkle on top 1/2 package dry onion soup mix. Sprinkle Smokey flavoring and garlic powder. Wrap up real tight with heavy duty foil. Bake at 300 degrees for 4-5 hours depending on size. When half done, put Open Pit Hickory Flavor barbecue sauce on and continue to bake all covered and sealed. When done, cool and slice across the grain. Can be reheated.

BARBECUE BEANS
1 can Campbells Pork & Beans
1 can Campbells Barbeque Beans
1 can red kidney beans
1 can pineapple tidbits (drained)
1 lb. ground beef
1 sm. onion (chopped)

Make sauce of:
1/2 c. catsup
1/2 c. Kraft barbeque sauce
1/2 c. water or pineapple liquid
2 tbsp. vinegar
1/4 c. brown sugar

Brown beef and onion and add dash of salt. Mix the sauce and heat. Pour over meat and beans. Bake in moderate oven for 1 1/2 hours at 350 degrees. Take off cover for last 1/2 hour.

TEXAS BARBECUE BEANS
1 lb. ground beef, browned
1 lb. bacon
2 (16 oz.) cans kidney beans, drained
2 (16 oz.) cans pork & beans, drained
2 (16 oz.) cans butter beans, drained
1/2 c. ketchup
1/2 c. barbeque sauce
4 tbsp. molasses
4 tbsp. mustard
1 tsp. chili powder
1 onion, chopped

Mix all ingredients. Bake in large casserole at 350 degrees for 1 hour, uncovered.

BEEF AND BEAN BARBECUE BAKE
1 lb. ground beef
16 oz. can pork & beans
1/2 c. barbecue sauce
1/2 c. chopped onion
1 tsp. salt
1/4 lb. Velveeta cheese, cubed
8 oz. buttermilk biscuits
Grated cheese

Preheat oven to 375 degrees. Brown the meat and drain. Add beans, barbecue sauce, onion and salt. Simmer 5 minutes while stirring. Stir in cubed cheese. Pour into baking dish. Cut biscuits in half circles and put around the outside of the dish.

Bake for 20 minutes. Top with cheese and return to the oven until melted.

CRUNCHY BARBECUE CASSEROLE
1 lb. ground beef
1/2 c. bell pepper
1 can tomato sauce
3 tbsp. brown sugar
2 tbsp. Worcestershire sauce
1 can whole kernel corn
1 can biscuits

Brown ground beef and drain. Add bell pepper, brown sugar and Worcestershire sauce. Cook 3 to 5 minutes over medium heat. Add tomato sauce and drained corn. Place in a casserole dish and open biscuits. Place on top of the meat mixture. Cover with aluminum foil. Bake in 375 degree oven approximately 20 to 25 minutes. Take aluminum foil off after 20 minutes.

BARBECUE BEEF CASSEROLE
1 lb. ground beef
1/4 c. chopped green peppers
1/3 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
8 oz. can pork and beans
1 c. barbecue sauce
1 1/2 c. grated Cheddar cheese
1 sm. can Pillsbury biscuits

Preheat oven to 375 degrees. In large skillet, brown ground beef with green peppers and onion. Remove from heat; drain. Stir in salt and pepper. Stir in beans, barbecue sauce and 1 cup of cheese. Spoon ground beef mixture into around 9-inch casserole dish. Slice each biscuit in half, making 1/2 circles. Arrange biscuits around the outer edges of casserole dish on top of beef mixture, leaving center open. Bake at 375 degrees for 12-15 minutes or until biscuits are golden brown. Sprinkle 1/2 cup of remaining cheese onto casserole a few minutes before removing from the oven.

CROCK POT BARBECUE - VENISON
3 lb. venison, cubed*
1 c. onion, diced
1 c. red wine vinegar
1/2 c. Worcestershire sauce
2 tsp. season all
1 lb. bacon, cooked & crumbled
2 c. catsup
1/2 c. molasses
1/2 c. brown sugar

Place in crock pot, 8-12 hours. Serve with rice, potatoes or toast. *Can be used with any red meat.

BARBECUE POT ROAST
2 tbsp. oil
1 (5 lb.) beef chuck 7-bone (center cut) pot roast, cut 2 1/2 inches thick
2 medium onions, chopped
1 garlic clove, minced
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
2/3 c. packed light brown sugar
1/2 c. cider vinegar
1 tbsp. salt
2 tbsp. Worcestershire sauce
1 tsp. dry mustard
1/4 tsp. pepper
2 bay leaves
Parsley sprigs for garnish

In an 8 quart Dutch oven over medium high heat, in hot oil, cook pot roast until well browned on both sides. Remove meat to platter. In same Dutch oven over medium heat, in drippings, cook onions and garlic until lightly browned, about 5 minutes, stirring occasionally. Spoon off drippings from Dutch oven. Stir in tomato sauce and remaining ingredients except parsley. Return meat to Dutch oven. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 3 1/4 hours or until meat is fork tender, turning meat once. To serve: place meat on platter. Skim fat from liquid; discard bay leaves; spoon liquid into gravy boat. Garnish roast with parsley.

YANKEE BRISKET PULLED BARBECUE
4 lb. beef brisket or chuck roast (may use pork shoulder)
3 1/2 oz. liquid smoke
2 c. chopped onion
1/4 c. cider vinegar
2 tbsp. spicy mustard
1 tbsp. dark molasses
1/4 tsp. liquid hot pepper sauce
3 tbsp. Worcestershire sauce
1 c. ketchup
1/2 c. chili sauce
1/2 lemon, sliced
1 tbsp. salt (more or less, to taste)
1/4 tsp. black pepper

Preheat oven to 325 degrees. Put the meat on a rack in a roasting pan, fat side up. Pour liquid smoke around it. Seal the pan with foil and place in the oven. Roast the brisket for 4 hours or until tender, turning once. Uncover for the last 30 minutes to brown. Remove from the oven and let meat cool. Wrap in plastic and place in refrigerator. Save the pan juices. Refrigerate overnight. Remove meat and uncover. Trim away any remaining fat. Pull the meat into small shreds. Remove the hardened fat from the pan juices. In a large pot melt 3 tablespoons of the hardened fat over medium heat, add the onions and saute until tender. Add all the remaining ingredients and 1 cup of the pan juices. Simmer and stir well for 20 minutes over low heat. Add the pulled meat to the sauce and simmer very slowly, uncovered for 1 hour, stirring frequently. Add more juice if necessary to keep meat moist.

BARBECUE HAMBURGER
1 lb. ground beef
1/2 c. onion, chopped
1/4 c. green pepper, chopped
1/4 c. celery, chopped
1/2 c. catsup
1 tsp. salt
1/8 tsp. pepper
1 1/4 tsp. Worcestershire sauce
1 tbsp. sugar
1 tbsp. vinegar

Brown meat. Add prepared vegetables and cook until tender. Add the remaining ingredients, being sure to add the sugar before the vinegar. Simmer 20 minutes and serve on hamburger or semel rolls.

LEMON - BUTTER BARBECUE SAUCE
1 stick margarine
1 sm. onion, grated
1 tbsp. Worcestershire sauce
1/3 c. lemon juice
1 tsp. prepared mustard

Melt margarine in small skillet. Saute onion; add remaining ingredients. Heat thoroughly. Baste chicken or steaks over hot coals.

WESSON JIFFY BARBECUE SAUCE
1/2 c. Wesson oil
3/4 c. chopped onions
3/4 c. tomato ketchup
3/4 c. water
1/3 c. lemon juice
3 tbsp. sugar
3 tbsp. Worcestershire sauce
2 tbsp. prepared mustard
2 tsp. salt (I use less 1 tsp.)
1/2 tsp. pepper

Cook onion until soft in hot oil. Add remaining ingredients. Simmer 15 minutes. Enough sauce to baste and serve with 2 chickens, also good with hamburger, hot dogs and other favorites.

OVEN BARBECUE BEEF
5 lb. boneless chuck roast
1 lg. onion, chopped
1 c. celery, chopped
1 sm. can green chilies, chopped
1/2 tsp. salt
16 oz. can whole, peeled tomatoes
1 tbsp. hot salsa
1 tsp. ground pepper
3/4 tsp. garlic salt

Combine all ingredients and let stand in refrigerator overnight. Cook, in a cast iron or blue granite roaster, covered, in a 275 degree oven for 12 hours. Remove from oven and shred with fork. Serve on hot onion rolls. Makes 25 sandwiches. Freezes well.

BARBECUE CHICKEN
1 med. size chicken, cut in quarter
1/2 c. vinegar
1/2 c. tomato puree
1 tbsp. Mrs. Dash
Dash of garlic
1 tbsp. liquid smoke
Dash of sugar
3 tbsp. water

Bake chicken for 30 minutes or until tender. Set aside. Mix all other ingredients, bring to a boil. Pour over chicken. Cook in oven for 10 minutes at 350 degrees.

LOW FAT BARBECUE CHICKEN DINNER
4 lg. chicken breasts, cubed
1 green pepper, cut up
1 onion, cut up
1/2 to 3/4 c. barbecue sauce
1 to 2 bags Minute Rice, boil-in-bags

Put chicken with green pepper and onion in skillet and barbecue sauce and cover. Let simmer about 15 minutes. While chicken is cooking, boil the rice. When done, place rice in center of plate. Make a nest and put chicken in center of rice. Looks nice and tastes great.

BARBECUE MEATLOAF
1 lb. ground beef
1 sm. onion, chopped
1/2 c. bread crumbs
1 egg
1/8 to 1/4 can water

BARBECUE SAUCE:
Other 1/2 can tomato sauce
1/4 can water
2 tbsp. brown sugar
2 tbsp. mustard
2 tbsp. vinegar

Mix well; make loaf. Mix barbecue sauce and pour over meatloaf. Baste occasionally. I add a little water to sauce after removing the meatloaf. If sauce is too thick, use leftover sauce to put over meat when you serve it.

DOWN SOUTH BARBECUE
4 to 5 lb. pork roast
5 to 6 cloves
2 medium onions
1 bottle hickory smoked barbecue sauce (Kraft)

Place roast, cloves, 1 onion and 1 cup of water in a crock pot. Turn on low and cook all night (9 to 10 hours). Take out fat and place meat back in the pot. Add 2nd onion and bottle of barbecue sauce. Let cook on low another 8 hours or on high 3 to 4 hours. Can add 1/2 cup brown sugar to last cooking if wish.

NORTH CAROLINA BARBECUE
2 pork tenderloin strips (about 3/4 lb. each)
1 tbsp. ground black pepper
1 tsp. cayenne pepper
2 tsp. salt
4 strips bacon

Rub tenderloin with mixture of salt and pepper. Wrap strips of bacon around tenderloin and secure with toothpicks or strings. Ignite charcoal. When coals are hot, move them to one side and place tenderloin on rack. NOT DIRECTLY above coals. Baste with sauce of choice. Cover kettle and cook pork 15-20 minutes, basting twice. In oven broiler, cooking time may be as little as 12-15 minutes. Remove bacon and discard. Hack pork into shreds or cut bite-size pieces. Moisten with sauce and serve. Yield: 6 servings.

FLANK STEAK OR LONDON BROIL BARBECUE
1/4 c. soy sauce
2 tbsp. Worcestershire sauce
3 tbsp. honey
2 tbsp. vinegar
1 to 1 1/2 tsp. garlic powder
1 to 1 1/2 tsp. ground ginger
3/4 c. salad oil
1 green onion, finely chopped
1 flank steak or London broil, approximately 1 1/2 lb.

Mix together soy sauce, Worcestershire sauce, honey, and vinegar; blend in garlic powder and ginger. Add oil and green onion. Place meat in a small non-metallic pan or in a plastic bag and pour mixture over it. Let stand in refrigerator 4 hours or longer, turning meat occasionally. Barbecue over glowing coals 5 minutes each side for medium rare or broil in oven about 2 minutes each side. Baste occasionally with marinade. Slice on diagonal to serve.

SOUTHWEST BARBECUE KABOBS
1 c. beer
3/4 c. steak sauce
2 cloves garlic (crushed)
2 tsp. chili powder
1 tsp. ground cumin
1 1/2 lbs. round steaks (cut into 1/2 inch strips)
3 sm. red or green peppers, cut into 1 inch pieces
1 tsp. cornstarch

Blend beer, steak sauce, garlic, chili powder and cumin in non metal dish. Pour the marinade over sliced steak. Cover and chill about 2 hours stirring occasionally. Remove steak from marinade, but do not discard marinade. Thread steak and pepper pieces on 6 skewers. Heat remaining marinade and cornstarch. Bring to a boil. Grill or broil kabobs 4 inches from heat for 15 minutes or until done, turning and brushing with marinade often. Makes 6 kabobs.

http://www.theingredientstore.com/joesplace/swap1.pl?noframes;read=7240

PEANUT BUTTER WHIMSIES
(Cookies)

2 c. sugar
1/4 lb. butter
1/2 c. milk
3 c. oatmeal (dry)
1 tsp. vanilla
1/2 c. peanut butter

Bring sugar, butter and milk to a boil for 1 minute.
Remove from heat and add last 3 ingredients. Drop on wax paper.
Optional: For Chocolate Whimsies, add 4 tablespoons
cocoa.

http://www.theingredientstore.com/joesplace/swap1.pl?noframes;read=7242

PEANUT BUTTER DROP CANDY COOKIES

1 c. dry roasted unsalted
peanuts or 1 c. trail mix
(the type with M&M’s
chocolates, raisins and
peanuts)
1 (12 oz.) pkg. Reese’s peanut
butter chips (sorry, Nestle
won’t work)
1 c. peanut butter

Combine peanut butter chips and peanut butter in double
boiler pan or glass microwave dish. Heat until chips and
peanut butter can be stirred together (about 2 to 3 minutes in
microwave). Stir in peanuts or trail mix. Drop by teaspoon-
fuls onto waxed paper covered tray. Refrigerate until firm.
Best stored in a covered container in refrigerator.

BUTTER DROP COOKIES

2 sticks butter
1 c. sugar
1/2 tsp. salt
1 tsp. vanilla
2 eggs
1 1/2 c. flour

Cream butter, sugar, salt and vanilla. Add eggs and
beat well. Stir in flour. Drop by teaspoon on lightly greased
baking sheet. Bake at 350 degrees for 12 to 15 minutes.

http://www.theingredientstore.com/joesplace/swap1.pl?noframes;read=7341

Sunny’s Sunshine Cake Recipe courtesy Paula Deen/ French Coconut Pie Recipe courtesy Paula Deen

Posted By: Eddie
Date: Wednesday, February 8, 2006 at 1:25 a.m.

Sunny’s Sunshine Cake Recipe courtesy Paula Deen
See this recipe on air Tuesday Feb. 14 at 1:00 PM ET/PT.

Recipe Summary
Difficulty: Easy
Prep Time: 35 minutes
Inactive Prep Time: 1 hour 30 minutes
Cook Time: 1 hour
Yield: 16 servings
User Rating:

6 eggs, room temperature
1/2 cup cold water
2 cups sugar
1 teaspoon vanilla or almond extract, or both
1 1/2 cups cake flour, sifted
1/2 teaspoon salt, plus pinch
1 teaspoon baking powder
1/2 teaspoon cream of tartar
Orange Butter Cream Frosting, recipe follows
Orange peel or zest, for garnish, optional

Preheat oven to 325 degrees F.
Separate eggs carefully, putting whites in a large mixing bowl and yolks in another large mixing bowl. Beat egg yolks until light and foamy. Slowly add the water. Gradually beat in the sugar, then vanilla and/or almond extract; beat until pale and thick in texture (total beating time can be as long as 7 minutes). Sift flour again with salt and baking powder. Return to sifter and fold flour mixture into egg yolk mixture, sifting in a little at a time.

Beat egg whites gently until foamy. Add a pinch of salt and the cream of tartar. Increase the mixer speed and beat until they form moist, glossy peaks.

Pour the egg yolk mixture in thin stream over the entire surface of the egg white mixture, gently cutting and folding with rubber spatula, making sure everything is completely folded. Pour into an ungreased 10-inch round tube pan with a removable bottom. Draw a thin spatula gently through the batter to get rid of any large air pockets.

Bake on the second rack from the bottom of the oven for 1 hour. (The cake tends to fall a small amount after 50 minutes, so do not worry.)

Invert pan onto a rack and let cool out of the pan for 1 1/2 hours. Frost when cake is completely cooled. If desired, garnish cake with orange peel or zest.

Orange Butter Cream Frosting:
2 sticks butter
2 1/2 cups powdered sugar
Orange juice
Combine butter and sugar in a medium bowl. Add just enough orange juice to thin the frosting to a spreading consistency.

Episode#: PA1C22
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Mom’s Banana Dessert Recipe courtesy Paula Deen

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Yield: 6 to 8 servings
User Rating:

2 cups whipping cream
2 tablespoons sugar, or a little more if you like it sweeter
4 bananas, sliced
Chocolate syrup
15 cream-filled chocolate sandwich cookies (recommended: Oreo), crushed
1/4 cup chopped pecans, toasted

Whip the cream with the sugar until peaks form.
Fill a large glass bowl or small parfait glasses with half the banana slices and half the whipped cream. Drizzle chocolate syrup over the cream, then layer the remaining bananas, cookies, remaining whipped cream, a little more chocolate syrup, and then toasted nuts. Serve.

Episode#: PA0504
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Chocolate Bourbon Pecan Cake Recipe courtesy Paula Deen

Recipe Summary
Difficulty: Easy
Prep Time: 25 minutes
Cook Time: 40 minutes
Yield: 10 to 12 servings
User Rating:

Filling:
8 1/2 (1-ounce) semisweet chocolate squares
1/2 cup butter
3 eggs, separated
1/2 cup sugar
1/4 cup bourbon
1/4 cup flour
1 1/2 cups chopped pecans
Ganache:
1 cup heavy cream
1 1/4 cups semisweet chocolate chips

Preheat oven to 325 degrees F.
Grease and flour a 9-inch springform pan. Melt the chocolate and butter in a small bowl over a double boiler. Remove from heat, and set pot aside leaving the bowl on top of pot.

Whisk egg yolks and 1/2 of the sugar in a metal mixing bowl. Place bowl over slightly simmering water, and whisk until yolks reach 140 degrees F. Remove bowl from heat and beat egg and sugar mixture with an electric mixer to a ribbon stage. Add the Bourbon to the chocolate mixture, then fold the yolk and sugar mixture into the chocolate mixture. Mix flour with pecans and fold into chocolate mixture.

Using an electric mixer, beat egg whites and 1/2 of the remaining sugar to form soft peaks, then fold into chocolate mixture. Pour batter into prepared pan and bake for 20 to 25 minutes. Allow cake to cool in pan and then place in the freezer for at least 2 hours. Once it’s frozen, remove sides of springform pan. Invert cake onto a wire rack and remove bottom of springform pan.

Prepare ganache by bringing heavy cream to a boil and pouring cream over chocolate chips in a bowl. Whisk until completely smooth. Set wire rack with cake on top of sheetpan. Pour warm lukewarm ganache over cake, coating cake completely, recoating if necessary. Gently jiggle wire rack to help drain excess ganache. Remove cake from wire rack with spatula and place on a serving plate.

Episode#: PA1A13
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Boston Fudge Cake with Fudge Sauce Recipe courtesy Paula Deen
See this recipe on air Friday Feb. 10 at 4:00 PM ET/PT.

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 9 servings
User Rating:

Cake:
2 cups brown sugar
1/2 cup shortening
1 cup buttermilk
1 teaspoon vanilla
2 squares unsweetened chocolate, melted
3 eggs
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Fudge Sauce:
1 bar German chocolate
1/2 square unsweetened chocolate
1 stick butter
3 cups unsifted powdered sugar
1 2/3 cups evaporated milk
1 1/4 teaspoons vanilla extract

Preheat oven to 350 degrees F.
Grease and flour a sheet pan.

To make the cake, cream together sugar, shortening; add buttermilk and vanilla. Add melted chocolate, and eggs, 1 at a time; beat for 2 minutes. Sift together dry ingredients, add to creamed mixture. Beat an additional 2 minutes. Pour into prepared sheet pan. Bake for 35 minutes.

To make the sauce, melt chocolate and butter in saucepan over very low heat. Stir in powdered sugar, alternately with evaporated milk, blending well. Bring to a boil over medium heat, stirring constantly. Cook and stir until mixture becomes thick and creamy, about 8 minutes. Stir in vanilla; serve warm over cake.

Episode#: PA0607
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

French Coconut Pie Recipe courtesy Paula Deen
See this recipe on air Tuesday Feb. 14 at 4:00 PM ET/PT.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 1 hour
Yield: 6 to 8 servings
User Rating:

4 tablespoons (1/2 stick) butter, melted
2 eggs, beaten
1 tablespoon all-purpose flour
3/4 cup sugar
1 (3 1/2–ounce) can shredded sweetened coconut (about 1 cup)
1 cup milk
1 (9-inch) unbaked pie shell

Preheat oven to 350 degrees F. In a large bowl, combine melted butter, eggs, flour, sugar, coconut, and milk. Pour into pie shell. Bake until firm, about 45 to 60 minutes.

Episode#: PA1D02
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

http://www.theingredientstore.com/joesplace/swap1.pl?noframes;read=7460

Seasoning Blend Recipes

Posted By: Robert
Date: Wednesday, March 1, 2006 at 12:47 a.m.

Seasoning Blend Recipes

Cajun Seasoning Blend
1 tablespoon paprika
2 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground red pepper (cayenne)
3/4 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves

Mix all ingredients well & store in an air tight container This seasoning is fantastic when used on not only fish, but chicken and steak as well. Dip the meats in melted butter and then into this mix before cooking.

Hunan Blended Spices
Skinny Spices
2 tablespoons toasted sesame seeds
1 tablespoon ground Szechwan peppercorns — or lemon pepper
1 tablespoon garlic powder
1 tablespoon ground ginger
1 tablespoon dried cilantro
1/2 tablespoon cayenne pepper
1/2 tablespoon mustard seed

Combine all in a small jar and shake well to mix. Use in Hunan Pork or Hunan Chicken recipes.

(About 1 teaspoon per 1 - 1 1/2 pounds of boneless meat and 1/2 cup liquid)
Makes about 7 Tablespoons.

Seasoning blend
8 Tablespoons paprika
3 Tablespoons cayenne
5 Tablespoons freshly ground black pepper
6 Tablespoons garlic powder
3 Tablespoons onion powder
6 Tablespoons salt
2 1/2 Tablespoons dried oregano
2 1/2 Tablespoons dried thyme

Combine all ingredients.

Pickling Spices
4-3” cinnamon sticks
1-1”piece dried ginger root
2 Tablespoons mustard seed
2 teaspoons whole allspice
2 teaspoons black pepper corns
2 teaspoons whole cloves
2 teaspoons dill seed
2 teaspoons coriander seed
2 teaspoons whole mace, crumbled
8 bay leaves, crumbled
1 whole dried red pepper, chopped

Blend all...makes 2/3 cups.

Southwest Seasoning
2 Tablespoons chili powder
2 teaspoons ground cumin
2 Tablespoons paprika
1 teaspoon black pepper
1 Tablespoon ground coriander
1 teaspoon cayenne pepper
1 Tablespoon garlic powder
1 teaspoon crushed red pepper
1 Tablespoon salt
1 Tablespoon dried oregano

Combine all ingredients thoroughly., Makes 2/3 cup.

Western Spice Mix
1 Tbsp dried oregano
1 Tbsp dried thyme
1 Tbsp onion powder
1 Tbsp ground black pepper
1 Tbsp ground white pepper
2 Tbsp cayenne pepper
2 Tbsp ground fennel seed
3 Tbsp paprika
3 Tbsp garlic powder

Combine all ingredients. Store in a sealed container. Makes almost 3 ounces

Note: Combine and grind briefly in a coffee grinder. Substitute aniseed for fennel.Use rounded tablespoons full when substituting seed for ground spice. Instead of tablespoons use teaspoons to make enough to fill half a spice jar.

Add to salad dressings, grilled vegetables, beans, soups, stews or rice. Makes 1 cup

Apple Pie Spice
1/4 cup cinnamon
2 teaspoons nutmeg
1 teaspoon allspice
1 teaspoon ground ginger

Fresh grind your own nutmeg. Once you grind the nutmeg, it should be used in about a month.

Herbes De Provence Spice Mix
3 tablespoons dried marjoram
1 teaspoon dried rosemary
3 tablespoons dried thyme
1/2 teaspoon dried sage
3 tablespoons dried savory
1/2 teaspoon fennel seeds
1 teaspoon dried basil

Combine all ingredients. Mix well and spoon into small jars. Makes 3/4 cup Spice Mix.

Taco Seasoning Mix
2 tsp instant minced onion
1 tsp chili powder
1/2 tsp crushed dried red pepper
1/4 tsp dried oregano
1 tsp salt
1/2 tsp cornstarch
1/2 tsp instant minced garlic
1/2 tsp ground cumin

Combine all ingredients in a small bowl and blend well. Store in air tight container.

Greek Seasoning Mix
4 TBS. oregano
6 tsp. fennel seeds
6 tsp. dried lemon grass
3/4 tsp. black pepper

Grind herbs to a fine powder, bottle, and label.The above amounts make up about 1/2 cup.Use within 6 mos for best flavour release.

Creole Seasoning
Yield: 2/3 cup
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly & store in a glass jar.

Old Bay Seasoning
1 Tbsp. Celery Seed
1 Tbsp Whole Black Peppercorns
6 Bay Leaves
1/2 tsp. Whole Cardamom
1/2 tsp. Mustard Seed
4 Whole Cloves
1 tsp. Sweet Hungarian Paprika
1/4 tsp. Mace

In a spice grinder or small food processor, combine all of the ingredients. Grind well and store in a small glass jar.

Santa Fe Spice Mix
3 tbsp chili powder
2 tbsp ground coriander
2 tbsp cumin
1 tbsp crushed fennel seeds
1 tbsp dried oregano
2 tsp salt

Greek Spice Mix
3 tbsp dried oregano
2 tbsp dried mint
1 tbsp ground cumin
1 tbsp pepper
2 tsp salt
tsp cinnamon

Cajun Spice Mix
2 tbsp dried thyme
2 tbsp paprika
2 tbsp peppers
2 tbsp brown sugar
1 tbsp dried mustard
1 tbsp ground cumin
4 tsp cayenne peppers
tsp salt

Tandoori Spice Mix
3 tbsp ground ginger
3 tbsp coriander
1 tbsp ground cumin
1 tbsp paprika
1 tbsp pepper
2 tsp salt
1 1/2 tsp turmeric
1 1/2 tsp ground nutmeg
1 1/2 tsp cloves
1 1/2 tsp cinnamon

Oil And Citrus Spice-Mix Marinade
1/3 cup vegetable oil
2 tsp grated lemons, rind or 2 tsp grated limes, rind
3 tbsp lemons, juice or 3 tbsp limes, juice
2 cloves garlic, minced
2 tbsp spice, mix

Santa Fe Spice Mix
Makes about 1/2 cup.

Greek Spice Mix
Makes about 1/2 cup.

Cajun Spice Mix
Makes about 3/4 cup.

Tandoori Spice Mix
Makes about 2/3 cup.

Oil And Citrus Spice-Mix Marinade
Use lemon juice with Greek and Cajun spice mixes; use lime juice with the Tandoori and Santa Fe mixes.
In shallow glass dish, combine oil, lemon rind and juice, garlic and spice mix.
Add desired meat, turning to coat.
Cover and refrigerate for at least 2 or for up to 8 hours. Makes 1/2 cup (125 mL).
Marinades tenderize and flavour meat. Each of these versatile options is sufficient for 4 servings (1 lb/500 g) of meat, poultry or fish.

Chinese Five Spice Powder
1 tsp ground Szechwan pepper
1/2 tsp ground cassia or cinnamon
1/2 tsp ground cloves
1 1/4 tsp ground fennel seeds
1 tsp ground star anise

Grind together and store in glass jar.

Onion Soup Mix
3/4 cup instant minced onion
1/3 cup beef-flavor instant bouillon
4 teaspoons onion powder
1/4 teaspoon celery seed, crushed
1/4 teaspoon sugar

Combine all ingredients.

Seasoned Salt
2 tablespoons pepper
1 tablespoon chicken bouillon powder
1 teaspoon onion salt
1 teaspoon onion powder
1 tablespoon garlic salt
1 teaspoon cumin powder
1 teaspoon dry marjoram leaves
1 tablespoon minced parsley
1 teaspoon paprika
1/2 teaspoon curry powder
1 tablespoon chili powder
1/3 cup salt

Mix all ingredients together thoroughly, or put all ingredients in 1 quart mayonnaise jar with tight fitting lid, shaking until well blended Keep at room temperature. Use within 3 months . Makes about 1 cup.

Chilies & Spices
This mixture is an ingredient used in most Indonesian dishes. It can be kept in the refrigerator for several weeks.
1 Dozen red chilies
1/2 t Shrimp paste
1/2 t Salt
1 T Tamarind juice

Pound chilies, shrimp paste and salt together in a mortar. Stir in tamarind juice. Alternatively, blend all ingredients in a blender.

Tandoori Rub
1 tablespoon ginger powder
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon paprika
1 tablespoon turmeric
1 tablespoon salt
1 tablespoon cayenne

Mix all ingredients together. Store in an airtight container.

Pumpkin Pie Spice
1/4 cup ground cinnamon
1/8 cup ground ginger
1 Tablespoon nutmeg
1 Tablespoon ground cloves

Combine all ingredients.

Cardamom Rub (Poultry Seasoning)
B H & G (India)
3/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon fennel seed — ground
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
1/2 teaspoon ground ginger — optional

Ginger, fresh or dried? Dried ground ginger tends to be milder, more suitable for baked goods. If you want the fiery taste of ginger, the ginger must be fresh. Substitute up to 2 teaspoons of grated gingerroot for 1/2 teaspoon ground ginger.

Grind and blend all seasonings. Store in a small spice bottle. Above recipe makes enough rub for 2 to 3 pounds of poultry.

USE as a rub for poultry or lamb, a seasoning for curries, vegetables, fruit salads and, occasionally, for rice.

Example:
Rub or dust on chicken (skin on) or Cornish hens and bake (375F/190C) on a rack until crispy (about 1 hour or more). Serve with saffron rice, garnish with orange slices and fresh chopped parsley. Fresh peas (snaps or shelled) round out the menu.

Tunisian Five Spices (Qalat Daqqa)
Called qalat daqqa in Arabic, this blend is used in vegetable dishes and with lamb.

2 tsp black peppercorns
2 tsp cloves
1 tsp grains of paradise (Melegueta pepper)
4 tsp grated nutmeg
1 tsp ground cinnamon

Grind the peppercorns, cloves and grains of paradise together, then mix in the nutmeg and cinnamon. In an airtight jar

http://www.theingredientstore.com/joesplace/swap1.pl?noframes;read=7502

Mexican Recipes

Guacamole
Guacamole is the crowning touch to any Mexican meal! For an appetizer,
serve guacamole with chips or try it on a hamburger. Ripe ingredients are
the keys to successful guacamole. Look for avocados that are still firm,
but that give readily under the pressure of your thumb.

What you need
4 ripe avocados
1 fresh tomato, small dice
2 Tbsp. finely minced onion
4 gloves finely minced garlic
1 fresh lime
2 Tbsp. Worchester sauce
½ Tbsp. salt
Freshly ground black pepper to taste
Tobasco sauce to taste
A large spoon
Sharp chef’s knife
Fork
Bowl

Procedure
Using the sharp knife cut the avocados in half length-wise. You will
encounter a large pit that should be removed and discarded. The easiest
way I have found to do this is to make the initial cut around the perimeter
of the avocado using the seed as a pivot point. Twist the two halves of
the avocado using both hands. The pit will remain lodged in one of the two
sides. If it does not fall free on its own, cup the avocado in one hand
and embed the knife blade in the pit using a short, controlled whacking
motion. DO NOT LOOSE ANY FINGERS OVER THIS! Weeklyrecipes.com assumes no
liability for missing digits! Attempt this maneuver at your own risk.

Once the knife is embedded firmly in the pit hold the avocado firmly in one
hand and rotate the blade and pit to loosen and remove. At this point the
pit should be firmly lodged along the upper-middle portion of your blade.
You can dislodge the pit from the blade by using a flicking motion with
your wrist, aiming for the trash. As you will see, this motion can
generate a high velocity projectile, so be careful not to break any
windows.

Now the avocado is pitted. Remove the meat of the avocado using the spoon
to scrape the inside of the skin. Place the avocados into the bowl and
mash with the fork until they are relatively smooth. Add all remaining
ingredients and mix. Try to mix gently so the tomatoes don’t get squished.
To store the guacamole use saran wrap placed directly on the surface to
prevent oxidation. Oxidized guacamole turns brown.

II. Quesadillas
As either an appetizer or an entrée, everybody loves quesadillas! Crisp,
buttery tortillas sandwiching melted cheese and savory chicken accented by
cool sour cream and zesty guacamole will make your senses samba!
What you need

1 bottle mas fina cervesa (beer)
2 Tbsp. minced cilantro
½ cup plus one teaspoon vegetable oil
4 cloves garlic
2 fresh limes
1 Tbsp. cayenne
Salt and pepper to taste
1 package boneless, skinless chicken breasts
1 package large flour tortillas
1 large onion, medium dice
1 red bell pepper, medium dice
1 orange bell pepper, medium dice
Stick of butter
16 oz. block of Monterey jack cheese, grated
Sour cream

Procedure
Mix the first seven ingredients listed above in bowl to make a marinade for
the chicken. Trim all excess fat from the chicken breasts and place in the
marinade for at least four hours and up to 24 hours for maximum flavor.
Remove chicken from marinade and cook on the grill until they are just past
the pink stage. Allow to cool and dice the chicken coarsely. This step
can be done up to several days in advance and chicken can be stored in the
refrigerator. In the medium sauté pan heat one teaspoon vegetable oil
over medium-high heat. Sauté onions until they begin to become
translucent. Add the peppers and sauté for an additional two to three
minutes, or until they become soft. Reserve.

Heat the large sauté pan over medium heat. Place a small amount of butter
in the pan and allow it to melt. Spread the butter over the bottom of the
pan by placing a tortilla in the pan and rotating it until its entire
bottom surface is thinly coated. Don’t use too much butter! Sprinkle
cheese over the tortilla. Use about a cup of for each tortilla. When
cheese begins to melt add the chicken and sauté mixture to half of the
exposed surface. Using a spatula to lift the opposite edge of the
tortilla, check to see if the tortilla is beginning to brown. When the
tortilla is brown use the spatula to help fold the tortilla over on itself.
Remove from pan and allow to cool slightly. Cut into sections and serve
with guacamole and sour cream. Repeat procedure until all ingredients have
been consumed, or everyone is satiated.

Mexican Fruit Cake
Contributed by Weeklyrecipes.com subscriber Anna Gail Grassie
We haven’t tried this yet, but it sounds great! Try it and let us know!

1 20 oz can crushed pineapple undrained
2 cups flour
1 cup chopped nuts
2 teaspoons baking soda
2 cups sugar
2 eggs

For the Frosting
1 8oz block cream cheese
2 cups powdered sugar
1 stick melted butter or margarine
1 teaspoon vanilla

Misc.
13x9 baking pan
2 mixing bowls
Spoon and spatula
Crisco or nonstick cooking spray

Procedure
Mix all ingredients for the cake and pour into the greased pan. Bake at
350 degrees for 45 minutes. To make the frosting, cream together all
frosting ingredients and pour over the hot cake. Store the cake in the
refrigerator. This cake is great and easy to make!

http://www.theingredientstore.com/joesplace/swap1.pl?noframes;read=7552

BISQUICK RECIPES

Posted By: Sherry
Date: Sunday, March 12, 2006 at 7:12 p.m.

QUICK ORANGE SCONES

Ingredients :
3 c. Bisquick
1/2 c. orange marmalade
1/2 c. raisins (optional)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 eggs
1 tbsp. orange juice
1 egg, beaten

Preparation :

Mix Bisquick, marmalade, raisins, spices, 2 eggs and juice until
moist. Turn dough onto floured board; sprinkle with flour. Roll
into 9 inch circle. Cut into 12 wedges using floured knife. Brush
with beaten egg and sprinkle with sugar. Alternate wedges - wide
and narrow ends on ungreased cookie sheet. Bake at 400 degrees
12-14 minutes.

BLUEBERRY SCONES

Ingredients :
3 c. Bisquick
2 tbsp. sugar
1 c. fresh or frozen blueberries
1/4 c. milk
2 eggs
FOR GLAZE:
1 egg, well beaten
2 tbsp. sugar

Preparation :

Preheat oven to 400 degrees. In medium bowl combine the baking
mix, 2 tablespoons sugar and blueberries. Pour milk in measuring
cup. Add the eggs to the milk and beat with a fork until well
mixed. Stir liquid into baking mix until moistened. (Dough will be
crumbly.) Turn the dough onto a lightly floured work surface and
pat into a 9 inch round, about 1/2 inch thick pan. Brush the dough
with the beaten egg, then sprinkle with 2 tablespoons sugar. Cut
the round into 12 wedges. Place on ungreased cookie sheet and bake
for 10 to 12 minutes until golden. Serve immediately with butter or
jam.

SCONES

2 c. Bisquick
1/2 c. pecans
1/3 c. low-fat milk
3 tbsp. sugar (2 pkg. Sweet and Low)
1 tsp. vanilla
1 egg

Mix and form into 8 inch circle. Use more Bisquick if this is sticky. Spread with milk, sprinkle with sugar and a few nuts. Put on greased cookie sheet; cut into eighths before baking. Bake at 425 degrees for 12 minutes.

PEACH YOGURT SCONES

2 1/2 c. Bisquick
1/4 c. sugar
1 egg, beaten
1/2 c. peach yogurt
2 tbsp. butter, melted
Sugar

Combine Bisquick and 1/4 cup sugar. Stir together the egg, the peach yogurt, and the melted butter. Stir the yogurt mixture into the Bisquick mix and sugar mixture, mixing just until the scone dough clings together. Knead the dough gently on a floured surface for 8 to 10 strokes. Pat or roll the scone dough to form a 6 inch circle. Cut the dough into 10 wedges. Sprinkle each with sugar. Place the wedges on an ungreased baking sheet. Bake for 10 to 12 minutes at 425 degrees until golden. Servings: 10 scones.

21 Bisquick Recipes 1.2.3

http://www.garvick.com/recipesmm/bisquick_recipes.htm
http://www.google.com/search?hl=en&q=Bisquick+recipes

APPLE-GINGER SCONES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bisquick Breads

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————

2 c Bisquick

1/2 c Apple — chopped, peeled

3 tb Brown sugar

1/4 ts Ginger

1/3 c Milk

1 Egg — or 2 egg whites

-or 1/4 c egg substitute

Milk

Sugar

Heat oven to 425F. Grease cookie sheet. Mix

bisquick, apple, brown sugar, ginger, milk and egg

until dough forms. Knead 10 times.

Pat dough into 8 inch wide circle on cookie sheet.

Brush with milk. Sprinkle with sugar. Cut into 8

wedges.

Bake about 14 minutes or untl golden brown. Serve

warm.

- - - - - - - - - - - - - - - - - -

“Bisquick” Substitute

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Breads Breakfast

Substitutions Desserts

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————

1 tablespoon baking powder

1 1/2 teaspoons sugar

1 1/8 cups flour

2 1/2 tablespoons canola oil

Sift together powder and sugar into flour. Sift together twice into
large mixing bowl.

Slowly add oil, cutting in with pastry blender (or 2 knives), until mix
is consistency of corn meal.

Store in tightly covered container at room temperature or may be
refrigerated. Spoon lightly into cup and level with spatula. Use for
pancakes, waffles, biscuits, coffee cake.

- - - - - - - - - - - - - - - - - -

STRAWBERRY SHORTCAKE (BISQUICK)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————

2 pt Strawberries — sliced

2/3 c Sugar

2 1/3 c Bisquick

3 tb Sugar

3 tb Margarine or butter — melted

1/2 c Milk

Sugar

3/4 c Whipping (heavy) cream

Sprinkle strawberries with 2/3 c. sugar; let stand 1

hr.

Preheat oven to 425 F.

Mix Bisquick, 3 tb. sugar, margarine and milk until

soft dough forms. Drop by rounded tablespoonfuls into

6 mounds on ungreased cookie sheet. Sprinkle with

sugar. Bake 10 to 12 minutes or until golden brown.

Beat whipping cream in chilled bowl until stiff.

Split shortcakes; spoon strawberries between halves

and over tops. Top with whipped cream.

High Altitude: Heat oven to 450 F. Decrease the 3 tb.

sugar in shortcakes to 1 tb.

From Bisquick ad in “Southern Living” magazine, n.d.

Typed for you by Cathy Harned.

- - - - - - - - - - - - - - - - - -

BISQUICK

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Copycat Mixes

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————

9 c Flour

1/3 c Baking powder

1 c Powdered milk

2 tb Powdered milk

4 ts Salt

1 1/2 c Veg oil

sift all dry ingredients, cut oil into flour until

mixture resembles coarse cornmeal. Store, well

covered in cool dry place. makes 13 cups. Use just

like you would bisquick, or pancake mix.

http://www.theingredientstore.com/joesplace/swap1.pl?noframes;read=7556

CORNBREAD SUGAR COOKIE

Cornbread base:

1 cup cornmeal

1 cup white flour

¼ cup sugar

4 tsps. baking powder

½ tsp. salt

To base add:

2 cups flour

1 cup sugar

½ tsp. nutmeg

½ tsp. cinnamon

Blend and cut in 1 cup shortening until crumbly. Add 2 eggs , ¾ cup milk. and 1 tsp. lemon extract. Mix until soft. Drop by teaspoonfuls on cookie sheet. Bake at 375° for 8-10 minutes. Test with toothpick for doneness. NOTE: Raisins can be added.

http://www.theingredientstore.com/joesplace/swap1.pl?noframes;read=7607

The Waffle Recipes

Posted By: Robert
Date: Monday, March 20, 2006 at 4:47 a.m.

The Waffle Recipes

I like pancakes and waffles. The benefit of waffles over pancakes is that you can freeze waffles and heat them in the toaster and they taste pretty good. You actually can do the same with pancakes, but they don’t taste as good as when you make them fresh.

Most irons have a light on top that tells when the iron is hot enough. The light goes out when it is hot enough and goes on when you pour in the waffle mix. It goes out again when the waffle is done. One of my heart shaped, regular irons just doesn’t seem to get hot enough so I have to give it more time when the light tells me it is ready. There are some great irons that make neat shaped waffles. You can get a Mickey Mouse waffle maker and a Warner Bros. Sylvester and Tweety model. I bought a Grinch Who Stole Christmas model that makes “Whoville” swirl Belgian style waffles. Unfortunately, the waffles did not taste as good when made with this Whoville machine. These are in addition to the heart shaped irons available in most appliance stores.

Butter and milk give waffles a darker color and bolder flavor than if you use water in their place in these recipes. You can use water in any of these recipes if you have a milk allergy. We use low fat or non-fat milk for most of our recipes. You can also just use the egg whites and use oil instead of butter if you want to cut down on cholesterol.

Waffle Recipes
Ginger Waffles
Sourdough Waffles
Yeast Powered Waffles
Egg Powered Waffles
Buttermilk Waffles
Buckwheat Waffles
Sweet Potato or Pumpkin Waffles
Starchuk Waffles

Ginger Waffles
2 cups of flour
2 or 3 Eggs
1 1/2 cups of milk or buttermilk
1 tablespoon fresh ground ginger or 1 tsp. of dry ground ginger
1 tsp. cinnamon
4 oz applesauce
1 tsp. baking powder (powder reacts with heat, baking soda reacts with acids)
1/2 tsp. salt
If you like sugar in your waffles, add a few tablespoons of molasses
3 to 8 tablespoons of cooking oil or butter

Sourdough Waffles (Light and crisp with incredible flavor)

This recipe is a variation of one that was found in Fur-Fish-Game Magazine and is used by back country trappers and hunters to have a source of yeast for bread and pancakes. The sourdough starter adds flavor and crispness to the outside of the waffle. You can make variations by adding other kinds of flour (we grind wild rice to make wild rice flour) to the mix and adding a bit of water or milk to get the consistency right. The milk and butter help the waffle brown. Without milk, which works just fine, the waffles will be lighter colored.

2 cups of Sourdough “Starter”
2 Eggs
1/4 cup of milk (You may want to add about a 1/4 cup of flour so that the consistency is that of a slightly thin pancake batter. By the way, you can make pancakes if you want to.)
1 tablespoon fresh ground ginger or 1 tsp. of dry ground ginger
1 tsp. cinnamon
1 tsp. baking soda (baking powder reacts with heat, baking soda reacts with acids)
1/2 tsp. salt
If you like sugar in your waffles, add a few tablespoons of molasses
3 to 4 tablespoons of cooking oil or melted butter

The sourdough mixture is slightly acidic so the baking soda reacts and adds the bubbles to lighten the mixture. You can use the sour dough starter in any waffle mix to give it a bit more flavor. Once you taste one of these, you may never go back to ordinary waffles. We make about a dozen waffles at a time and freeze the extras.

When you want a waffle, just take a frozen waffle and pop it in the toaster and in a few minutes you have a crisp sourdough waffle.

Sourdough Starter: you can buy commercial starter mix (health food store or look on the Internet. Here is a link to take you to a nice source for San Francisco Sourdough starter, Armchair World Gourmet) or make your own. To make your own, take one cup of warm milk and one cup of flour and mix them together in a stainless steel or glass bowl.

Let the mix sit on a counter in the kitchen at room temperature for a few days or better yet, let it sit uncovered outdoors (if you don’t have hungry squirrels to disturb it), and mix it once a day. Mix any hardened crust that forms on top into the rest. (If you want it to go a bit quicker, drop in a red grape or two. Find grapes that have a light whitish coating on them. The whitish coating is wild yeast. Don’t squash the grapes.

Take them out after a day). You should see bubbles starting to form. After three days it should smell sweet and yeasty. Add about half a cup of flour and half a cup of warm water and let it sit for another two days at room temperature. It should start to smell pleasantly sour. This is your Starter. You can continue adding flour and water for a few days more to encourage a nice sour flavor. If you won’t use it at once, Store it in the refrigerator in a glass jar with a paper towel over the top, held on by a rubber band (you want it to breath).

Use it as follows: The day before you make waffles, pancakes, bread, etc. take the Starter and empty it into a glass or stainless steel bowl. Add two cups of flour and two cups of warm water and mix it together. Let it remain on a counter overnight (12 to 36 hours - longer is better). The next day you have 3 cups (you can increase the flour and water to make as much as you need) of Starter, hopefully with bubbles indicating it is alive. Always return one cup of Starter to the jar and store it in the refrigerator if you are not going to use it for a few days. Use the other two cups. If you can not use the refrigerated Starter for a few weeks, just keep it alive every so often by taking out a few tablespoonfuls and replacing that with a few tablespoonfuls of flour and water. NEVER add anything to the starter (that you are saving) except flour and water.

Tip: Be vigilant about returning one cup to the jar. I had a starter that I made and used for almost 2 years and then I forgot to return one cup to the jar and used it all in the waffles. It took 3 months for the next starter to get flavorful and active enough to resemble the first. It gets better with age.
The Starter should always smell sort-of-sweet. If it starts to get any dark mold on it or smells nasty, throw it out and start again. A liquid will separate to the top and it may be a bit darker than the white flour. Don’t worry, it is still fine.

Yeast Powered Waffles

The yeast will add flavor similar to the concept of Sourdough Starter. The day or night before, dissolve the yeast in 1 1/2 cups of warm water, mix with the flour and salt and let it stand overnight. Add the other ingredients the next day and cook.

1/2 package of yeast
2 cups of whole-wheat flour (or you can use any combination of different flours)
1 Egg (if you don’t mind the waffles being a bit flaky, you can leave out the egg.
1/2 cup of milk
1/2 tsp. baking soda
1 tsp. salt
3 to 8 tablespoons of cooking oil or butter

Egg White Powered Waffles

Separate the egg whites and save the yellows and let them come to room temperature, if possible. Beat the egg whites until they have soft peaks, but not too dry. Mix up the other ingredients separately and slowly add them to the beaten egg whites and blend them together gently with a spatula so as not to knock all the air out of the egg whites. They do not need to be completely mixed, just nicely blended.

2 cups of flour (you can use any combination of different flours)
2 Eggs (separated)
2 cups of milk
1/2 tsp. salt
3 to 8 tablespoons of cooking oil or butter

Buttermilk Waffles

2/3 cup of Corn Meal
1 1/3 cups of wheat flour
2 Eggs or just the egg whites
2 cups of buttermilk
1 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
If you like sugar in your waffles, add a few tablespoons of molasses
3 to 8 tablespoons of cooking oil or butter

Do not over mix ingredients

Buckwheat Waffles

1 cup of buckwheat flour
1 Egg
1 cup of milk
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup of sour cream
3 tablespoons of cooking oil or butter

Sweet Potato or Pumpkin Waffles

These are a heavy, but healthy alternative to light waffles.

3/4 cup of mashed, cooked sweet potatoes or canned pumpkin.
1/2 cup of flour
1 Egg
3/4 cup of milk
1 tsp. baking powder
1/2 tsp. salt
3 tsp. of cooking oil or butter

Starchuk Waffles

1 1/2 cups of All purpose flour
1 Egg
1 cup of milk
1/2 tsp. baking soda
1/2 cup plus 1 tablespoon granulated sugar
1/2 tsp. salt
1/2 cup of half & half
1/2 cup of milk
1/4 cup of buttermilk
2 tablespoons of softened butter
2 tablespoons of shortening
1/4 tsp vanilla

Mix the dry ingredients separately and then mix the wet ingredients. Then add the dry mix to the wet. Mix until smooth. Chill overnight in the refrigerator. Take out mixture about a half hour before making your waffles.

http://www.theingredientstore.com/joesplace/swap1.pl?noframes;read=7621

Luscious Cakes Like Grandma Made

Posted By: Sherry
Date: Monday, March 20, 2006 at 11:49 p.m.

Luscious Cakes Like Grandma Made

Cake is a traditional American dessert served for birthdays, weddings, and for any social gathering. I checked the statistics on my website to see what cake recipes appeal to people most. The answer was anything chocolate and cakes made with mixes. There is nothing wrong with taking shortcuts but every once in awhile I want the kind of cakes my grandmother baked. You know the kind, a chocolate layer cake with deep “fudgy” frostings, a delicious butter cake with a white fluffy frosting or a wonderful pound cake.

If you have never baked a cake from scratch before, start with one of the simpler recipes. As time goes by you’ll soon find yourself an accomplished baker. Before you know it you will be developing your own ideas and variations.

Tips for Baking Success

Always use fresh eggs. Eggs separate best when cold, but egg whites whip up best at room temperature.

Invest in good chocolate, fruit fillings, nuts etc. You will taste the difference if you start with the best ingredients.

Before mixing the batter, prepare the pans, turn the oven on, and make sure the rack is in the center.

Reduce the oven temperature by 25° when using glass pans.

Cream butter and sugar for as long as the recipe directs.

Cake flour, which has been finely milled, has a tendency to form lumps. It should always be sifted before using.

Use the pan sizes suggested and prepare the baking pans carefully as the recipe states. If you are greasing the pans, solid vegetable shortening is best to use. If the directions call for a lined pan, cut parchment or waxed paper to fit the bottom of the pan, then grease the pan before and after placing the paper inside.

Do not open the oven during the first half of the baking time. Cold air will interfere with the cake’s rising.

Cool cake in pan 10 - 15 minutes before loosening the edge and turning it out onto a wired rack to cool.

Sprinkle your cake plate with granulated or confectioners sugar before you put the cake on it. When cut, the slices will not stick to the plate.

To decorate a cake directly on its serving plate, slip strips of wax paper under the edge of the cake, allowing them to hang over the rim of the plate. Frost cake, then, with a quick motion, pull out the paper. This leaves the serving plate nice and clean without a trace of frosting.

Coconut Layer Cake

Cake
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup milk
1 teaspoon vanilla extract

Filling
3/4 cup milk
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 seven-ounce package sweetened, shredded coconut
1 teaspoon vanilla extract

Frosting
3 egg whites
1 1/2 teaspoons vanilla extract
1/2 cup cold water
1 1/2 cups sugar
1/4 plus 1/8
teaspoon cream of tartar

Garnish
sweetened, shredded coconut

Preheat oven to 350° F. Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper.

Make the cake
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition. Divide the batter among the cake pans. Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean. Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.

Make the filling
In a medium-size saucepan, whisk the milk with the sugar and the flour until thoroughly combined. Cook and stir constantly over medium-high heat (about 5 minutes) until thickened and bubbly. Remove from heat and add the coconut. Stir in the vanilla extract. Cover and cool to room temperature.

When cake has cooled, spread half the filling between the first two layers of cake, then the other half between the second and third layers. The cake should be assembled so it can be iced as soon as the frosting is completed.

Make the frosting
In an electric mixer bowl, combine the egg whites and the vanilla extract and set aside. In a medium-size saucepan over high heat, combine the water with the sugar and the cream of tartar. As mixture begins to bubble at edges, stir once to make sure the sugar is dissolved completely, then let come to a rolling boll (about 2 to 3 minutes) and remove immediately from heat.

Now, in a medium-size bowl, on the medium-high speed of an electric mixer, beat the egg whites and the vanilla extract with the whisk attachment until foamy, about 1 minute.

Without turning off mixer, pour the sugar syrup into the beaten egg whites in a thin, steady stream. Continue beating constantly, on medium-high speed, for about 5 minutes or until stiff peaks form but frosting is still creamy. Frost top and sides of cake immediately. Generously sprinkle top with shredded coconut.

Makes 1 three-layer 9-inch cake - from The Magnolia Bakery Cookbook

Self Frosting Pineapple-Coconut Cake
How about a cake that frosts itself!

1 can crushed pineapple in syrup (8 3/4 oz can)
1/3 cup shortening
1/2 cup sugar
1 teaspoon vanilla
1 egg
1 1/4 cup flour (sifted all purpose)
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coconut (flaked)
1/3 cup brown sugar
1/3 cup walnuts
3 tablespoon margarine or butter (melted)

Thoroughly drain pineapple, reserving 1/2 cup of the syrup. Beat together shortening, sugar and vanilla. When creamy, beat in egg.

Sift together flour, baking powder and salt; add to creamed mixture alternately with reserved syrup, beating after each addition.

Spread 1/2 of batter in greased and floured 8” round cake pan. sprinkle with crushed pineapple. Cover with remaining batter.

In small bowl, combine coconut, brown sugar, walnuts and butter sprinkle over batter.

Bake at 350° F. for 35 to 40 minutes or until cake tests done. Cut into wedges and serve warm with ice cream.

Posted by Karen at That’s My Home Recipe Cafe Message Board

Kahlua Chocolate Cake

1 box “Moist Deluxe Devil’s Food Cake”
1 small box instant chocolate pudding
4 eggs
3/4 cup vegetable oil
1 cup sour cream
1/2 cup Kahlua
powdered sugar
a 12-cup, ring-shaped bundt pan
butter or oil for greasing pan
1/2 cup chocolate chips)

Preheat oven to 350° F.

Mix all ingredients well in a large bowl.

Pour into a greased, 12-cup bundt pan and bake until a toothpick inserted in the middle comes out with crumbs clinging to it, about 45 minutes.

Cool in pan and serve on a platter with powdered sugar lightly sifted over the top.

Servings: 8-12

Mounds Chocolate and Coconut Cake

1 (18 1/2 ounce) box chocolate fudge cake mix
1 1/3 cups brewed coffee
2 tablespoons butter
1/2 cup evaporated milk
25 large marshmallows
1 (14 ounce) package flaked coconut
1 (16 ounce) container prepared fudge frosting

Prepare and bake cake mix according to package directions for two 9 inch round pans, except substitute brewed coffee for the water.

Cool cakes completely.

Filling: In a saucepan over medium heat, combine butter and evaporated milk. Bring to a boil. Add the marshmallows and stir until melted and smooth. Stir in coconut. Let coconut mixture cool completely before assembling cake.

Assemble the cake: Place bottom layer on serving plate. Spread with entire coconut filling.

Cover top and sides with fudge frosting. Refrigerate.

10 Servings

Written by Mary Ellen at That’s My Home

Sour Cream Chocolate Cake

If you are presenting this cake to guests, you can improve its appearance by sprinkling some powdered sugar on each slice. If it is not “moist” enough for you, try it with some raspberry or cherry jam. If you absolutely must have a frosting, then use real whipped cream.

When I make this cake, I remove it from the pan after cooling. Then I wrap it in plastic, and keep it in the refrigerator. Since it is made with real butter, it gets a bit stiff when cold. Even so, it is delicious.

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 cup butter (half a stick, if butter is 4 sticks to the pound)

3/4 cup sugar

1/2 teaspoon vanilla

1 large egg

1 1/2 ounces (by weight) unsweetened chocolate

alternative:

2 ounces (by measure) powdered unsweetened cocoa, plus 1 tablespoon butter

1/4 cup sour cream, plus 1/4 cup water

alternative:

1/2 cup yogurt, without water

When baked in an 8 x 4 x 2.5 inch loaf pan, the center of the cake will rise above the rim. Do not use a greater quantity of ingredients than shown above, unless you use a larger container. Allow butter to soften at room temperature. Preheat oven to 350 degrees F. Do not grease the loaf pan. Instead, dust inside with cocoa or flour. If you are using chocolate blocks, melt the chocolate. After it melts, add about a tablespoon of boiling water, and mix. This produces a paste. Allow the paste to cool before use. Mix the baking soda into the flour. If you are using powdered cocoa, also mix the cocoa into the flour. Mix the sugar into the butter. Then add vanilla and egg. Mix until uniform. If using melted chocolate paste, add it and mix. Add about 1/3 of the flour mixture, and mix. Then add about 1/3 of the sour cream/water or yogurt, and mix. Do this again, then again. This batter is naturally a bit stiff, but not too stiff to mix easily. Spoon batter evenly into loaf pan, and bake at 350 degrees F for 40 minutes. At this point, the cake may not be done. Test it by sliding a knife blade into the center. When the knife emerges clean, it is done. Do not judge doneness by the crust, since it takes much longer for the deep center to bake. In some cases, it could take 50 minutes or so before the cake is done. Allow the cake to cool on a rack. After about 1/2 hour cooling, you may remove it from the pan. Keep the cake wrapped, so that it does not dehydrate.

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