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Recipes
Beef: Trudy Engman's Chili
By JoFClark
Cook stovetop for 1 hour or crock pot on low all day
- 3 pounds beef, browned
- 1 large onion, chopped, browned with meat
- 2 cloves garlic
- to taste chopped green pepper
- 4 cans Bush's Best Hot Chili Beans
- 1 large can stewed or diced tomatoes
- ketchup, chili powder, worcestershire sauce, tabasco, to taste
Pies: Pumpkin Pie
By JoFClark
Mammaw
- 2 c pumpkin, sweeten to taste
- 2 eggs
- 1/4 stick butter
- Pinch of salt
- 1/4 t cinnamon
- 1/4 t nutmeg
- 1/4 t ginger
Vegetables: Baked Tomato
By JoFClark
Mix ingredients. Make curved slice in top of tomato
- Small tomato
- 1/2 t Worcestershire sauce
- Salt/pepper
- 1/4 t dry mustard
- 1/2 t finely chopped onion
- 1/2 t butter
- Buttered bread crumbs
- Dried parsley
Beverages: Rosta Punch
By JoFClark
Hemingways - shared by John
- Bambara rum (gold rum)
- Orange juice
- Pineapple juice
- Mango juice
- Splash of Blue Caraco
- Splash of Rose Grenadine
- Dark rum
- Cherry or other topping
Desserts: Poached Pears and Custard
By JoFClark
Combine sugar, water, lemon juice and vanilla bean in a sauté pan or deep skillet and bring to a boil, stirring un
- 1 1/2 cups sugar
- 2 1/2 cups water
- Juice of 1 lemon
- 1/2 vanilla bean
- 4-5 firm, ripe pears, peeled, halved, cored
- Custard
- 1/4 cup sugar
- 1 1/2 T cornstarch
- 2 egg yolks
- 1/2 cup milk
- 1/2 vanilla up cream
- 1 T Grand Marnier or 1/2 t vanilla extract
- Syrup
- 1/2 cup sugar
- 2 T water
- 1/4 cup sliced almonds, lightly toasted
- P
Cakes: Sara Jo's Pound Cake
By JoFClark
Sara Jo
- 3/4 lb butter
- 3 c sugar
- 6 eggs
- 3 c sifted flour or 1 c cake and 2 c plain
- 1/2 salt
- 1 t vanilla
Cakes: Aunt Jo's Devil's Food with Chocolate Icing
By JoFClark
Cream butter and sugar, add melted chocolate and beaten eggs
- 1/2 cup butter
- 2 cups sugar
- 4 squares chocolate
- 2 eggs
- 2 cups cake flour
- 2 t vanilla
- 1 1/4 cups sweet milk
- 1/2 t salt
- 2 t baking powder
- 1 cup nut meats
- Icing
- 1/2 cup butter
- 2 squares chocolate
- 1 egg
- 1 box powdered sugar
- pinch salt
- 1 t vanilla
- 1 t lemon juice
Icing: December Icing
By JoFClark
Mix and turn Beat at high speed for 10 minutes
- 1/2 cup shortening
- 1/2 cup butter
- 1 box sugar
- 1/4 cup water
- 1/4 t salt
- 1 t cream of tartar-vanilla
Salads: Jekyll Island Club's AntiPasto Salad
By JoFClark
Erin Lee, Sous Chef
- 1/5 cups Romaine lettuce
- 3 ounce Prosciutto
- 1/2 each Green Bell Pepper
- 1/2 each Red Bell Pepper
- 6 each Kalamata Olives
- 1/2 cup Marinated Artichokes
- 2 oz Pearl Mozzarella balls
- 4 each Asparagus
- 1 ounce Extra Virgin Olive Oil
- 2 ounce Aged Balsamic Vinegar
- 1/4 can Artichoke hearts
- 2 small cans Artichoke bottoms
- 1/2 cup Garlic oil
- 1 small Red onion
- 1/2 cup Fresh Basil
- 2 each 5x6 Tomato
- 3 T Red Wine Vinegar
- Salt and Pepper to taste