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Recipes
Cauliflower Soup
By JJCR
In large pot, melt shortening, add onions; stir constantly over medium heat until onions start to turn yellow
- 2 Tbsp. shortening
- 1/2 cup onions, chopped
- 1 cup celery, chopped
- 1 small carrot
- 1 head firm white cauliflower (about 1 qt. cut up)
- 2 Tbsp. parsley, chopped
- 2 qts. chicken broth ( I usually use about 4 1/2 cups) I like it thicker
- 2 Tbsp. salt
- 1/2 tsp. peppercorns, 1 tsp. tarragon tied in a cheesecloth bag.
- 4 tbsp.butter ( 6 Tbsp is about what I use)
- 6 Tbsp. flour (8 Tbsp.)
- 2 cups milk
- 1 cup half and half cream
- 1 cup sour cream at room temperature
- Last three ingredients I add as needed.
Gingered Ham Slice
By JJCR
Slash fat edge of ham. Pour remaining ingredients over ham in shallow dish after combining them thoroughly
- 1 fully cooked center cut ham slice, 1 in. thick.
- 1/2 cup gingerale
- 1/2 cup orange juice
- 1/4 cup brown sugar
- 1 Tbsp. salad oil
- 1 1/2 tsp. wine vinegar
- 1 tsp. dry mustard
- 1/4 tsp. ground ginger
- 1/8 tsp. ground cloves
Blackberry Cobbler
By JJCR
Filling: Bring to a boil. ( I thicken it a little with a cornstarch and water mixture
- FILLING:
- Preheat oven to 350 degrees. Spray an 8 1/2 x 11 glass baking dish with Pam and set aside.
- 1 1/2 quart fresh blackberries, crushed
- 1 1/4 cup sugar, or to taste
- Cobbler Batter:
- 1 cup flour
- 1 1/4 cup sugar
- 1 cup milk
- 1 beaten egg
- 1 1/2 tsp. baking powder
- 1/2 cup (1 stick) melted butter
Apple Cream Pie
By JJCR
CRUST: Mix all ingredients
- 9 inch graham cracker pie crust:
- Oven Temperature 350.
- 1 3/4 cups graham cracker crumbs, about 24 crackers
- 1/4 cup sugar
- 1 tsp. cinnamon
- 1/2 cup butter, melted
- Filling:
- 1 envelope unflavored gelatin
- 2/3 cup sugar
- 2/3 cup apple juice
- 2-3 oz. packages cream cheese, softened
- 1 tbsp. lemon juice
- 2 medium apples
- 1/2 cup heavy cream, whipped
- Opps! I used 2-8 oz. packages of cream cheese, now I don't know what it would be if I used 2-3 oz., but this was really good.
spiced bacon skewers
By JJCR
SPRINKLE ON BACON. COOK FOR 1 MINUTE IN MICROWAVE DAVID VENABLE COOKBOOK
- 1 CUP (PACKED) LIGHT BROWN SUGAR I LIKE MORE OF THIS MAYBE DOUBLE
- 1/2 CUP GRANULATED SUGAR
- 1/2 TEA. CAYENNE
- 3/4 TEA. GROUND CINNAMON
- 3/4 TEA GROUND NUTMEG
- 1/2 TEA. GROUND CLOVES OMIT
- 1 LB. APPLE WOOD SMOKED, THICK CUT BACON,,I USE THE INSTANT BACON
Baked Chicken Breasts
By JJCR
Bake 2 hours covered at 325 degrees
- First Layer:
- 1 jar dried beef, rinced
- Second Layer:
- 6 chicken breasts, wrap bacon slices around each.
- Third Layer:
- 2 cans cream of chicken soup
- 1/2 cup sour cream
- 8 oz. pkg cream cheese
Christina's Chicken-Fried Steak
By JJCR
Pound the steaks with a meat tenderizing mallet until they are very thin
- 4 (6 0z.) round cube steaks(I used sirloin steak, was really tender)
- 2 cups buttermilk
- 2 eggs, beaten
- 2 cups flour
- 2 tsp. dried thyme
- 2 tsp. cayenne pepper( use all of this)
- 1 tsp. salt
- 50 Butter crackers, crushed (Ritz)These were really good for this)
- Oil for frying
- Serving suggestion: Your favorite steak sauce and Christina's Steak Fries with Cheese Sauce
Creamy Pralines
By JJCR
Combine sugar and soda in 3 1/2 qt
- 2 cups sugar
- 3/4 tsp. soda
- 1 cup light cream
- 1 1/2 tbsp. butter
- 2 cups pecan halves
- 1 tsp. vanilla
Asparagus, Pea and Saffron Risotto (with Shrimp)
By JJCR
If using shrimp, use 2-3 large pieces per serving
- 1 tablespoon olive oil
- 1 clove of garlic, minced
- 1 small shallot, chopped finely
- 1 cup carnaroli (or arborio) rice
- 1/2 cup dry white wine (I use Sauvignon Blanc)
- 2 1/2 cups chicken stock
- 1 healthy pinch of saffron* (about 3/4 teaspoon)
- Juice of one lemon
- 1 teaspoon lemon zest
- 1/3 cup grated parmigiano reggiano
- 1 cup fresh asparagus (3-4 spears), cut into quarter-inch pieces
- 1/2 cup frozen peas (don't thaw)
- salt, to taste
- grated parmigiano reggiano for garnish
- lemon zest for garnish
- about a scant 1/4 tsp of tumeric can be used in place of saffron (less expensive and adds a pretty color)
- 4-5 large raw shrimp, tails removed (optional)
Glazed Carrots
By JJCR
Cook carrots 5 minutes longer than package directions and drain
- 2 (10 oz.) pkgs. frozen Green Giant carrots
- 1/2 cup butter, melted
- 2 tbsp. brown sugar
- Juice of 1 orange and grated rind
- 2 tsp. lemon juice
- 1 tbsp. honey