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Recipes
Beverages: Anne's Egg Nog
By JoFClark
Whip cream, set aside Separate eggs Beat egg whites until stiff, set aside Beat egg yolks with sugar in regular mix...
- 3 pints whipping cream / 2pints 1/2 & 1/2 fat free
- 6 eggs
- 1 - 1 1/2 c sugar / 1 cup
- 2 quarts milk / skim
- 2 1/2 c bourbon
- 1/2 cup rum
- Real Eggnog
- 6 eggs separated
- 2 cups heavy cream
- 1 cup sugar
- 3/4 cup light rum
- 3/4 cup bourbon
- 1 quart milk
Beverages: Fruit Slush
By JoFClark
Put in freezer and stir several times during freezing Makes 3 quarts
- 2 1/2 cups water
- 6 oz Orange Juice
- 2 cups sugar
- 1 large can crushed pineapple
- 6 bananas, crushed
- 5 juiced lemons
Desserts: Peanut Butter and Fudge Brownies
By JoFClark
Honey
- 1 box Fudge Brownie Mix
- 1/2 cup water
- 1/2 cup oil
- 2 eggs
- 3/4 cup Dove Chocolate Ice Cream Topping
- 1/2 cup Caramel Topping
- 1/2 cup Natural Peanut Butter
Desserts: Doris Tedder's Mints
By JoFClark
Cream butter, sugar and add water, measured carefully Add peppermint oil and mix well Place in molds
- 1 box 4x sugar
- 1/2 stick butter
- 1/4 t peppermint oil
- 3 T boiling water (add coloring if desired)
Dressings: Delane's Vinagrette
By JoFClark
Whisk together all ingredients but olive oil
- The salad dressing recipe follows and made approximately 3/4 c:
- 3 tbs champagne vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp minced garlic
- 1 extra lg egg yollk at room temperature OR 1 tbs mayo (I used mayo to avoid raw egg and not knowing everyone's food issues)
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 c olive oil
Poultry: Tequila Lime Chicken
By JoFClark
1. Combine all of the ingredients except for the chicken breasts in a 1-gallon freezer bag
- 3 tablespoons olive oil
- 3 tablespoons tequila
- 1 tablespoon lime zest, from about 2 limes
- 4 cloves garlic, minced
- 1-1/4 teaspoons ancho chili powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon dried oregano
- 1-1/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons honey
- 4 boneless skinless chicken breasts (or about 2 pounds), pounded to an even 1/2-inch thickness
- 1 lime, sliced into wedges, for serving (optional)
Desserts: Aunt Granny's Raspberry Trifle
By JoFClark
Layer 1/2 package Lady Fingers Spread Raspberry jam Pudding made with 1/2 n 1/2 Repeat 4 layers Top with sweetened
- 2 packages Lady Fingers (plain and usually frozen)
- 2 jars Bonne Maman Raspberry Jam
- 1/2 cup sherry
- 1 large package vanilla instant vanilla pudding
- 3 cups half & half or combination with milk
- 1 carton whipping cream with 2 T sugar (whipped)
Pork: Kenny's Fresh Ham
By JoFClark
Slow oven
- Fresh ham, bone in
- Cut rivets
- Spritz with sweet vermouth during cooking
Vegetables: Mom's Garden 1/2 Runner Green Beans
By JoFClark
Frozen: Bring 1 cup of water to a boil
- Green beans, fresh or frozen
- 1 T salt
- 1/2 T sugar (or less)
- 2 capfuls of canola oil
Seafood: Vermicelli & Clam Sauce
By JoFClark
Melt butter, add parsley. Let simmer for 5 minutes
- Clam Sauce
- 1 can little neck clams (Snows). Drain but save liquid.
- 1/2 stick butter
- 1/3 T parsley
- 1 T flour
- 1/3 cup milk
- 1/4 cup Parmesan cheese
- Vermicelli noodles