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Recipes
Vegan: Devilish Potatoes
By JoFClark
Makes 20 hors d’oeuvres Total time: 1 1/2 hours || Active time: 20 minutes
- For garnish:
- 1 1/2 lbs small thin-skinned potatoes, like yukon gold (about 10)
- 1 tablespoon olive oil
- 1/2 cup cashews, soaked in water for at least 2 hours
- 3/4 cup vegetable broth (or water)
- 1/2 teaspoon turmeric
- 1 teaspoon kala manak black salt (or 3/4 teaspoon regular salt)
- 2 teaspoons fresh lemon juice
- A big pinch black pepper
- Sweet paprika
- Fresh dill
Marinades: Lamb Marinade
By JoFClark
Mix all and coat lamb before cooking
- Molasses (small amount)
- Oil
- Balsamic vinegar
- Garlic
- Rosemary
Breads: Tupelo Honey Buttermilk Biscuits
By JoFClark
Preheat oven to 425 degrees and position oven rack slightly below center of oven Lightly butter a round cake pan or
- 2 cups White Lily Self Rising Flour
- 1 T sugar
- 1/2 t salt
- 1/3 cup chilled shortening, cut into pieces
- 1/2 cup heavy cream
- 1 cup buttermilk
- Melted butter
Soups: Uncle Ben's New Orleans Red Beans and Rice
By JoFClark
1 Cook bacon in 10 inch skillet over medium heat until browned nut not crisp, about 5 minutes
- 6 slices bacon, cut into 1 inch pieces
- 2 onions, cut into 1/2 inch wedges
- 1 garlic clove, minced
- 1 can (13 3/4 or 14 1/2 ounces) beef broth
- 1 cup Uncle Ben's converted brand rice
- 1 t dried thyme
- 1 t salt
- 1/2 cup diced green bell pepper
- 2 cans (16 ounces each) red kidney beans, drained
Appetizers: Nancy Hollingsworth's Ham & Cheese Rolls
By JoFClark
Spread both sides of Pepperidge Farm rolls with mixture Fill with 2 slices of ham and slice of Swiss cheese in midd
- 1/4 lb soft butter
- 1 1/2 T mustard
- 1 1/2 T poppy seed
- 1 1/2 t worcestershire
- Small onion, grated (optional)
Beef: Rebecca Pressly's Lasagne
By JoFClark
Brown meats then mix ingredients through oregano
- 1 lb beef
- 1 lb hot Italian sausage
- 2 cloves garlic
- 2 6oz cans tomato paste
- 1 1/2 pounds tomatoes
- salt and pepper to taste
- 1 T oregano
- 6 to 8 lasagne noodles
- 8 ounces Swiss cheese slices
- 3/4 lb mozzarella
- 12 ounces cottage cheese
- parmesan cheese to taste
Breads: Steamed Cornbread
By JoFClark
Mrs
- 3 cups cornmeal
- 2 t salt
- 1 cup flour
- 1 t soda
- 2 cups sweet milk
- 1 cup buttermilk
- 2/3 - 3/4 cup molasses
- 1 egg
Breads: Sour Dough Bread
By JoFClark
Mom
- Starter:
- 1/3 cup sugar
- 3 T potato flakes
- I cup warm water
- Bread:
- 1 cup starter
- 1/3 cup sugar
- 1/2 cup oil
- 1 T salt
- 1 1/2 cup warm water
- 6 c bread flour
Venison: Chicken Fried Venison
By JoFClark
Texas Celebrity Cookbook
- 2 pounds meat (maybe nice slices 1/4 inch thick or the small bits you get when trimming out hocks and then beat flat with board.
- 13 oz evaporated milk
- Salt
- Pepper
- Flour
- Garlic powder
- Onion powder
Poultry: Chicken & Dumplings
By JoFClark
Boil chicken, celery, carrots & onion 4 – 6 chicken bouillon cubes Debone Strain broth Cook dumplings Add ¼ cup
- Chicken
- 2 stalks celery
- 2 carrots
- 1 onion