3 slabs sm. to med. size pork ribs
1/2 c. lemon juice
1/3 c. Louisiana Hot Sauce
1 c. Worcestershire sauce
1 c. A-1 steak sauce
1 c. Kraft Barbeque Sauce
1/3 c. liquid Hickory Smoke
1 1/2 tsp. garlic salt
3 tsp. onion salt
2 tsp. black peppers
Use 7 lbs. charcoal briquettes and 1 lb. of wet hickory chips.
Wash - rinse ribs. Place in large pan. Sprinkle garlic, onion salt,
pepper evenly. Cover with lemon juice and hot sauce. Let set in cool
place several hours or overnight in refrigerator.
Heat grill, preferably with charcoal briquettes - hickory wood. Wait for coals to turn white.
Place meat on grill, turn often. If flare-up of flame douse with clear
water. The meat should cook slowly with a cover to absorb ample flavor.
Mix all sauces in bowl. When ribs begin to get tender, brush ribs on both sides. When
meat begins to pull away from bone, remove from heat. Preserve remaining
BROCCOLI AND CAULIFLOWER CASSEROLE
2 cups water
1/2 teaspoon salt
1 1/2 to 2 pounds of fresh broccoli and cauliflower pieces (frozen
1 1/2 cup milk
4 to 5 tablespoons butter
4 tablespoons flour
1 cup vegetable stock
salt and pepper to taste
2 tablespoons fine dry bread crumbs
1 to 2 tablespoons grated Parmesan cheese
1/8 teaspoon paprika
In a large saucepan, bring water and
salt to a boil. Add broccoli and cauliflower; cook just until
crisp-tender. Add milk to the vegetable stock.
Turn vegetables into a shallow 2-quart baking dish. Melt 3 tablespoons
of butter in the saucepan over medium heat. Blend in the flour, stirring
until smooth and bubbly. Gradually stir in milk mixture. Cook, stirring
constantly, until thickened and smooth. Season with the salt, pepper,
and nutmeg. Pour sauce over broccoli and cauliflower. Dot with remaining
1 to 2 tablespoons of butter. Combine bread crumbs, Parmesan cheese, and
paprika; sprinkle over vegetables. Bake at 450E
for about 20 minutes, until casserole is bubbly.
1 chicken size 12 cut into 4 or 4 chicken
2 tablespoons olive oil
juice of one lemon
freshly ground pepper salt
Put the chicken pieces in an earthenware or glass container in which they fit completely. Put the lemon juice, oil, salt and pepper into a shallow dish and beat with a fork until well amalgamated; then pour it over the chicken. Turn the chicken pieces once or twice to make sure that they are well coated on all sides, cover the dish, and allow to stand for at least one hour. Remove the chicken pieces from the
marinade and pat dry with a paper towel. Break the eggs into a soup plate, season with salt and pepper, and beat lightly with a fork. Coat the chicken pieces with flour, dip into the egg, and fry in hot oil. When the chicken is golden brown on all sides remove it from the oil and put it on a rack to drain in a moderately hot oven leaving the oven door open, until you are ready to serve.
5 pounds ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey 2/3 cup butter
Preheat oven to 325 degrees F (165 degrees C). Score ham, and stud
with the whole cloves. Place ham in foil lined pan. In the
top half of a double boiler, heat the corn syrup, honey and
butter. Keep glaze warm while baking ham. Brush glaze over
ham, and bake for 1 hour and 15 minutes in the preheated oven.
Baste ham every 10 to 15 minutes with the honey glaze. During the
last 4 to 5 minutes of baking, turn on broiler to caramelize the
glaze. Remove from oven, and let sit a few minutes before serving.
2 lbs ground beef
1 onion - chopped
1 can enchilada sauce
2 cans cream of chicken soup
3/4 cup water
1 can chili peppers
3/4 lb Velveeta cheese - cubed
Place all ingredients in your slow cooker. Stir to mix.
Cover and cook on low for 7 to 8 hours. Serve with warn tortillas.
4 Soft wheat flour tortillas
1/2 lb. smoked Chicken
1 1/2 tbsp. cocktail or chile sauce
1 sectioned, pink grapefruit peeled
1 skinned Avocado seeded and diced
1/8 cup toasted Pecans chopped
1 packaged salad mix
Preheat oven to 400 degrees F. Spray both sides of tortillas with
vegetable spray, then press each into large muffin tins or custard cups.
Bake for 10 minutes or until golden. Remove from heat and cool. In
a medium bowl, combine chicken, dressing and cocktail sauce. Cover and
chill for 20 minutes. Stir in grapefruit, avocado and pecans. To serve,
arrange greens in tortilla cups and spoon salad on top.
2lbs crab meat
2 cups bread crumbs
handful of minced onion
juice of one lemon
1/4 cup white wine
1/2 lbs thinly slice bacon
Pick over crabmeat and remove any shell or cartilage. In medium
bowl, combine crabmeat, bread crumbs, lemon juice, minced onion, and
enough wine to moisten the mixture. Mix thoroughly and shape into
walnut-size balls. Cut bacon slices in half crosswise and wrap each
crabmeat ball in a half slice of bacon, covering crab mixture completely. Secure bacon to crab balls with toothpicks. Broil
on a rack in middle of oven about 15 minutes, turning frequently, or until
bacon is crispy on all sides. Makes about 40 appetizer crab balls.
1 1/2 pounds green beans - trimmed
1 tbsp olive oil
1 1/2 tsp freshly grated lemon zest
1/3 cup hazelnuts toasted
In a kettle of boiling salted water cook beans until just tender, 3 to 8
minute s. Drain beans in a colander and in a large bowl toss while
still hot with oil , zest, nuts, and salt and pepper to taste.
(Note: Beans may be made 1 day ahead and chilled, covered. Reheat beans,
preferably in a microwave.)
3 lbs potatoes, scrubbed
1/2 lb bacon, diced
2 cups cheddar cheese, grated
5 green onions, diced
oil (for deep frying)
salt (to taste)
sour cream (for dipping)
Preheat oven to 375 degrees F. Cook the diced bacon until crispy, remove
from bacon fat and drain on paper towel. Peel the potatoes with a knife leaving a good amount of potato on the
skin. Save the center of potatoes for another recipe, or slice them into
wedges and cook in the same manner as the potato skins.
Deep fry the potato skins until crispy and golden. Drain thoroughly and
salt to taste. Spread the potato skins evenly on a pizza pan. Sprinkle evenly with the
green onions, cheese and crispy bacon. Bake for 10-15 minutes until hot and cheddar is melted. Serve hot with
sour cream for dipping.
2 x 8 oz. Cans or 1 large Can Refried beans
2 x 4 oz. can Jalapenos; or chilies
2 Tomatoes; or more
1 Onion; (optional)
16 oz Sour cream
2 Med to large Avocados
2 pkg. Taco seasoning
2 cups Shredded cheese; (1 mozzarella & 1 cheddar)
4oz (or more) Black olives
Mix the refried beans, chili's and taco seasoning together .
Spread evenly into 10" pie plate or square cake pan. Next,
add a layer of well mixed/mashed avocados. Then, put a layer of
sour cream over on top. Next, sprinkle cheeses on top. Next,
cut up tomatoes and layer on top. Last, sprinkle with chopped up
olives. Put in the oven on a low heat until the cheese is melted. Serve
with Taco chips.
6 small or four large cooking apples (Granny Smith
1 3/4 cups all purpose flour
pinch of salt
1/2 cup cold butter
1/2 cup sugar (amount of sugar is determined by how sweet
the apples are)
3/4 tsp ground cinnamon
small fruit knife, peeling tool, rolling pin, Pastry brush,
Wash and peel the apples, then core and chop them using a small knife.
Place the apple slices in a pan and sprinkle with sugar, 2tbps of water
and 3/4 tsp of cinnamon. Cook slowly till soft, place in a container and
all purpose flour and butter Add a pinch of salt and sugar.
Using your hands rub the ingredients together until the mixture
resembles bread crumbs. Make a hollow circle in the powdered mix
and add to this approx. 2 tbsp of water. Now gently mix the water into the powdered mix until a paste is
formed. Note: Depending on the flour quality you may need to add a
little more water or a bit more flour to reach the desired dough
consistency. Knead the dough until the consistency is smooth and
neither too hard nor too soft. Roll it into a ball, wrap it in film and
let it rest in the refrigerator for about an hour. Storage: The
dough could be prepared the day before and can be kept in the
refrigerator for about 3 days. (Mixer: You could place
everything into a food processor and mix it up that way also.)
Directions to put the pie together:
Get your favorite 9 inch pie pan or pie dish. Roll
it out to a 1/5 inch thickness and until it is large enough to
cover the pie dish with a little extra to spare. Make sure you
have dusted the working surface with some flour to prevent the dough
from sticking. Lift the dough gently and flop it over the pie pan
and set into place. Ease the dough all around the pie dish and
into the dip. Now you can add the filling or alternately freeze
the pie shell for later use. Spread the filling evenly into the
pie shell. Add a final sprinkling of sugar onto the apple filling.
This really depends on how sweet the apple filling is or how sweet your
tooth. Using water or egg wash, wet the
dough on the edge of the pie shell. Roll out the remainder of the
dough and gently flop it over to cover the top of the filled pie
dish. Using your thumb and fingers press the two pieces of dough
firmly together. Using a small sharp knife
trim the dough by cutting against the edge of the pie pan in a downward
motion. Clean the edge using your thumb and fingers again. Make an
egg wash using one egg and a pinch of salt. Brush it over the top
of the pie. With a small sharp knife stab in a few small cuts in
the middle of the pie top. sprinkle some
sugar over the pie. Bake in a pre-heated oven of 430 for ten
minutes then bake at 375 twenty minutes or until golden brown
Leave to cool or serve hot... fresh from the oven.
1 cup crushed vanilla wafers
1cup finely chopped pecans
1 1/2 cup confectioners' sugar, divided
2 tbsp unsweetened cocoa
2-4 ounces of bourbon
1 1/2 tablespoons light corn syrup
Combine vanilla wafer crumbs, chopped pecans, and confectioners'
sugar. In a measuring cup, blend the Bourbon and corn syrup; stir
into the dry mixture. When thoroughly blended, cover and refrigerate
for an hour or more. Sift about 1/2 cup of confectioners' sugar onto
a large piece of waxed paper. Shape small amounts of the dough into
balls then roll in powdered sugar. Store tightly covered in the
refrigerator. These can be frozen. Makes about 3 dozen.
6 cups sugar
1 1/2 cups butter
1 large can evaporated milk
2 packages chocolate chips
1 jar marshmallow cream
1 cup nuts
Cook in heavy pan until boiling, boil 10 minutes, stirring all the
time. Take off burner and add chips, marshmallow cream and nuts,
make sure you mix well, pour into 9 x 13 buttered pan. It will make
2 cups butter softened
1 3/4 cups sifted confectioners' sugar
4 1/2 cups sifted all-purpose flour
Cream butter, gradually beat in sugar. Add and beat in flour a part at a
time. Wrap dough in wax paper and chill. Preheat oven to 300 degrees
F (150 degrees C). Allow dough to warm slightly; knead for 1
minute. Roll out dough on lightly floured board to 1/4 inch
thickness and cut with cookie cutters. Decorate as
desired. Bake in preheated oven 14-20 minutes.