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Recipes
Breads: Sue Murdock's Cornbread
By JoFClark
Using a seasoned black iron skillet! Turn oven on to 450 degrees Take skillet, Pam it and add 1/2 cup oil for a
- For an 8" pan
- 1 1/3 cups self-rising Tenda Bake White Corn Meal Mix
- Mix with low fat buttermilk, if using whole buttermilk, thin with water
- For a 10" pan
- 2 cups of self-rising Tenda Bake White Corn Meal Mix
- 1 3/4 cups buttermilk
Soups: T & C Veranda's Marin's Spring Pea Soup Peppered Sour Cream - Crispy Fennel
By JoFClark
Saute leek and shallots in butter and olive oil until translucent Add green peas and saute for 1 minute Add chicken
- 1 tablespoon salted butter
- 1 tablespoon light olive oil
- 1 cup chopped white part of leek
- 1/2 cup chopped shallots
- 4 cups freshly shelled peas
- 3-4 cups chicken stock
- 1/2 cup heavy cream
- 2 sprigs fresh mint
- 1 small bulb fennel
- vegetable oil to fry
- 1/3 cup creme fraiche
- 1/4 teaspoon freshly cracked black pepper
Lamb: Cook's Roast Leg of Lamb with Garlic-Herb Crust
By JoFClark
WHY THIS RECIPE WORKS: An ideal roast leg of lamb should be tender and succulent, with a crust to complement the me...
- Roast Lamb
- 1 whole leg of lamb, semiboneless (6 to 8 pounds)
- 4 garlic cloves, thinly sliced
- 1 tablespoon fresh rosemary leaves
- 2 tablespoons extra-virgin olive oil
- Salt and pepper
- Garlic-Herb Crust
- 6 slices hearty white sandwich bread
- 5 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 1/2 cup chopped fresh parsley leaves
- 1 teaspoon minced fresh rosemary
- 2 tablespoons Dijon mustard
Beef: Stuffed Peppers
By JoFClark
Cut peppers in half. Core and wash
- 6 medium breen bell peppers
- 1 1/2 pound ground beef
- 1 large onion
- 2 cans Spanish rice mix
- Salt and pepper to taste
- 6 slices of cheese (your choice)
Cakes: Fruit Cocktail Cake
By JoFClark
Combine and blend Bake 45 minutes at 350 degrees in 9x12 inch pans Icing Boin 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
Seafood: Granny's Shrimp Creole
By JoFClark
Make a good, rich roux with lard and flour
- 1 T lard
- 1 T flour
- 2 onions
- 2 cloves of garlic
- 1 large bell pepper
- 2 T parsley, chopped fine
- 1 large can of tomatoes
- 1/2 t red pepper
- Salt
- 2 bay leaves
- 1/3 t celery seeds
- 1/4 t thyme
- 2 pounds raw deveined shrimp
- 2 T Worcestershire sauce
- Rice
Soups: Quick Tortilla Soup
By JoFClark
Heat Dutch oven over medium high heat Toss chicken with salt, chili powder and 1 1/2 t of oil to coat Add chicken t
- 1 pound chicken
- 1 1/2 T olive oil
- 1-2 t salt
- 1 T chili powder
- 1 large onion, diced
- 4 cloves garlic, crushed
- 2 T canned chipotle peppers in adobo sauce, minced
- 2 quarts low sodium chicken broth
- 1 14.5oz diced tomatoes (fire roasted)
- 2 cans black beans, not drained
- 6 ozs tortilla strips
- 1 lime, cut into 8ths
Beef: Tenderloin
By JoFClark
Liz Dalrymple - Recipe #2
- Recipe #1
- Ten derloin (1/3 pound per serving)
- Recipe #2
- 1 1/2 pounds beef tenderloin, cut into 1/4 " strips
- 2 T flour
- 1 t salt
- 3 T utter
- 1 3oz sliced mushrooms, drained or 1/4 lb fresh mushrooms, sliced thin
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 2 T butter
- 3 T flour
- 1 T tomato paste
- 1 10 1/2 oz can condensed beef broth
- 1 cup sour cream
- 2 T dry white wine
- Salt and freshly ground black pepper to taste
Seafood: Toni Griffin's Salmon Loaf
By JoFClark
Mix all and saute
- 1 can salmon
- 1/2 cup salad dressing
- 1 can cream of celery soup
- 1 egg, beaten
- 1 cup bread crumbs
- 1/2 cup chopped onion
- 1/4 cup chopped green pepper
- 1 T lemon juice
- Cucumber Sauce
- 1/4 cup salad dressing
- 1/2 cup sour cream
- 1/4 cup chopped cucumber
Salads: Fruit Cup
By JoFClark
Grate apples in food processor Drain and rinse cherries Mix and store in refrigerator
- 4-5 apples
- 2-3 orange slices
- 1 can crushed pineapple with juice
- 1 bottle maraschino salad cherries, drained and rinsed
- 1/3 cup sugar