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Recipes
Desserts: Mrs. Alden's Date Nut Tidbits
By JoFClark
Place eggs in large bowl Add salt and extract Beat til light, gradually beating in sugar and Karo Add dates and
- 2 eggs
- 1/8 t salt
- 1/2 t vanilla
- 1/2 cup sugar
- 1/2 cup Karo
- 1 cup dates, finely cut
- 1 cup chopped nuts
- 3/4 cup flour, sifted
- 1/3 cup 4X sugar
Desserts: Penuche
By JoFClark
Stir the cream or milk and sugar together over heat until well dissolved, then add the butter, meted, and cook to b
- 2 cups brown sugar
- 1 1/2 T butter
- 1 cup cream or evaporated milk
- Nuts, as desired
Cookies: Rolled Sugar Cookies
By JoFClark
Mom
- 1/2 cup shortening
- 3/4 cup sugar
- 1/2 t soda
- 1/4 t salt
- 2 to 3 T milk
- 1/2 t vanilla
- 2 cups Southern Biscuit Flour
- 1 egg
Breads: Camilla's Bread
By JoFClark
Use same procedure as regular sour dough
- 1 1/2 c sour dough starter
- 2 cups hot water
- 1/2 cup oil
- 3 T molasses
- 2 t salt
- 1 c oat bran
- 3 c oatmeal
- 3 c wheat flour
- 3 c bread flour
- Handful or two of sunflower seeds
Seafood: Rachel's Shrimp Creole
By JoFClark
Tea Time at the Masters Cookbook
- 4-6 slices of bacon
- 1/2 cup onion, chopped
- 1/4 cup bell pepper, chopped
- 1/4 cup celery, chopped
- 2 16 ounce cans tomatoes
- 1 1/2 t salt
- 1 T Worcestershire
- 3 T catsup
- 2 pounds peeled and deveined shrimp
- 1 T sugar
- hot cooked rice
Beverages: Frozen Eggnog
By JoFClark
Separate egg Mix yolk, sugar, rum and beat Whip the cream Beat the white Add cream to white and fold in the elk mix
- 3 pints whip cream
- 1/4 cup sugar
- 3/4 cup pecans, chopped
- 1 1/2 T rum
- 1 egg
- 1 large bottle cherries, chopped
Sauces: Marinara Sauce
By JoFClark
#1 1 Heat the olive oil in a large non-reactive pot over moderate heat 2 Add the onion and sauté until translucent
- #1 Micael Chiarello's Marinara Sauce
- 2 T extra virgin olive oil
- 1/2 cup onions, minced
- 1 T fresh Italian parsley, chopped
- 1 large garlic cloves, minced
- 4 cups tomato puree, fresh
- 1 basil, stem large and fresh with leaves removed
- 1 t sea salt, preferably gray salt
- 1 pinch baking soda or 1 pinch sugar, if needed
- #2 Real Meatballs and Spaghetti (fixed for Grundy)
- 1/2 pound ground veal
- 1/2 pound ground pork
- 1 pound ground beef
- 1 cup fresh white bread crumbs (4 slices, crust removed)
- 1/4 cup seasoned dry bread crumbs
- 2 T chopped fresh flat-leaf parsley
- 1/2 cup freshly grated Parmesan cheese
- 2 t kosher salt
- 1/2 t freshly ground black pepper
- 1/4 t ground nutmeg
- 1 extra large egg, beaten
- Vegetable oil
- Olive oil
- with Sauce
- 1 T good olive oil
- 1 cup chopped yellow onion
- 1 1/2 t minced garlic
- 1/2 cup good red wine such as Chianti
- 1 (28 ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
- 1 T chopped fresh flat-leaf parsley
- 1 1/2 t kosher salt
- 1 1/2 pounds spaghetti, cooked according to package directions
- Freshly grated Parmesan
- #3 Spaghetti Squash with Marinara
- 2 whole spaghetti squash
- 1/4 cup extra virgin olive oil
- Gray salt and freshly ground black pepper
- 4 cups prepared marinara sauce (jarred)
- #4 Marinara Sauce
- 1/4 cup extra virgin olive oil
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, peeled and finely chopped
- q/w t sea salt
- 1/2 t freshly ground black pepper
- 1 (32 ounce) can crushed tomatoes
- 1 dried bay leaves
- #5 Basic Marinara Sauce
- 1 T olive oil
- 2 garlic cloves, peeled and minced
- 1 medium onion, peeled and thinly sliced
- 1 t Italian seasoning
- 2 (28 ounce) cans diced tomatoes in juice
- 1 (28 ounce) can tomato puree
- 2 T chopped fresh parsley leaves
Appetizers: Hazel's Chutney Cheese Ball
By JoFClark
In saran wrap, shape mixture into ball Place in bowl and chill thoroughly Remove wrap and roll in pecans Serve on g
- 2 8 oz pkgs cream cheese softened
- 1 jar Major Gray Chutney
- 4 t curry
Grains/Pastas: Fettuccini
By JoFClark
Cream together butter, cheese and garlic Boil noodles, pull butter thru noodles Add hot heavy cream (not too much) ...
- 1/2 cup butter
- 1/2 cup Parmesan
- Garlic
- Noodles
- Heavy cream
- Salt and pepper
Breads: Sheila Deese's Pumpkin Bread
By JoFClark
Sheryl Taylor, Raleigh Sheila is at the Community Blood Bank
- 3 cups sugar
- 3 1/2 cups whole wheat flour
- 4 eggs
- 1 cup oil
- 2/3 cup water
- 2 cups canned pumpkin
- 2 t baking powder
- 1 1/2 t salt
- 1 t ciinnamon
- 1 t nutmeg