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Recipes
Vegetables: Vegetable Tart
By JoFClark
Heat an oven proof fry pan
- 1 large white onion, thinly sliced
- 1/2 large zucchini, thinly sliced
- 1/2 large yellow squash, thinly sliced
- 1 large ripe beefsteak tomato, thinly sliced
- Maintain circular shape of all vegetables
- 4 oz fresh chicken stock or canned low sodium chicken broth
- 1/2 T fresh rosemary, chopped
- 1/2 T fresh thyme, chopped
- 1/2 T fresh parsley, chopped
- 1/2 t fresh gound black pepper
- 1 T fresh grated Parmesan cheese
Soups: Base for black bean soup
By JoFClark
In a large soup pot, heat oil and sauté vegetables and garlic
- 1 ham hock
- 8 cups water
- 2 cups onion, chopped
- 2 cups carrots, grated
- 2 cups celery, finely chopped
- 6 cloves, minced
- 1/4 cup olive oil
- 1/4 cup dry sherry
Marinades: Marinade for turdey
By JoFClark
Marinate for 2 hours. Poultry Magic is written on this recipe?
- 1/2 cup 7Up
- 1/3 cup soy sauce
- 3/4 t garlic powder
- 2 T oil
Dressings: Mango Salsa
By JoFClark
With Irregardless Bar & Grill Quinoa Salad
- 3 mango
- 1/2 red onion
- 1 jalapeño
- 1 red bell pepper
- salt and pepper
- 2 limes, juiced
Sauces: Italian Seasoning Mix
By JoFClark
Mix ingredients together and store in airtight container in cool, dry place
- For 176 ozs of tomato sauce:
- 3 tbsp. dried oregano leaves
- 2 tbsp. dried thyme
- 2 tbsp. dried marjoram
- 2 tbsp. dried parsley
- 4 tsp. garlic powder
- 4 tsp. onion powder
- 2 tsp. coarsely ground pepper
- 2 tsp. salt
- 2 T oregano
- 8 T fresh basil
- herb seasoning
- 6 bay leaves
- salt and pepper
- 3 T sugar
- 1 t minced garlic
- For 7 cups:
- 1 T oregano
- 2 T fresh basil
- Herb seasoning
- 3 bay leaves
- 1 T sugar
- 1 T salt
- Pepper to taste
Soups: Fish Stew With Vinegar-Glazed Onions
By JoFClark
Put vinegars, onion, leeks, garlic and rosemary into a large nonreactive saucepan
- 2/3 cup red wine vinegar
- 1 T balsamic vinegar
- 1 large onion, cut into thin wedges
- 2 medium leeks, white part only, sliced
- 1 medium clove garlic, sliced paper thin
- 1 branch fresh rosemary or 1 t dried
- 3 1/2 T extra virgin olive oil
- 1 (14 1/2 oz) can diced tomatoes
- 2 1/2 cups clam juice
- 1 cup dry white wine
- Salt, brushed red pepper flakes to taste
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound scallops
- 1/2 pound sea bass or other firm-fleshed fish
- 2 T minced fresh basil or parsley
Cakes: Fruit Cocktail Cake
By JoFClark
Combine and blend Bake 45 minutes at 350 degrees in 9x12 inch pans Icing Boil 3 minutes
- 2 eggs
- 2 cups flour
- 2 1/2 cups sugar
- 1/2 t soda
- 2 cups medium size can of fruit cocktail
- Icing
- 1 stick butter
- 2/3 cup evaporated milk
- 1 1/4 cup sugar
- 1 cup coconut
Breads: Jerry Loflin's Biscuits
By JoFClark
None Ask Mrs
- 2 cups flour
- 2 1/2 t baking powder
- 1 t salt
- 1/4 t soda (omit for sweet milk)
- 4 T shortening
- 2/3 cup buttermilk (or sweet milk)
Soups: Pasta, White Beans and Tomato Stew
By JoFClark
In a large pot, over medium-low heat, warm 2 T oil
- 4 T olive oil
- 1 onion finely chopped
- 3 cloves garlic, minced
- 3 cups chopped canned tomatoes
- 1 cup dried small navy beans, cooked
- 5 cups stock (4 cans chicken broth and the juice off beans)
- 1 T rosemary, chopped
- 5 oz dried pasta
- Parmigiano-Reggiano, grated
Cakes: Doris Tedder's Coconut Cake
By JoFClark
Mix all of this together and refrigerate overnight
- 3 8 oz package of frozen coconut thawed
- 2 cups sugar
- 16 oz sour cream