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Recipes
Breads: Corn Bread for BBQ
By JoFClark
3/1/87 Dad's writing
- 2 cups corn meal
- 1/2 cup flour
- 1/2 t salt
- 1/2 t baking powder
- 2 eggs
- 2 T oil
- 1 cup buttermilk
Breads: Mother's Turkey Dressing (Mammaw's)
By JoFClark
1986
- 1 finely diced medium onion
- 1 cake cornbread
- 1 small loaf white bread
- 1 bunch celery (3 cups slightly sautéed)
- 2-3 T ground sage
- 3 cans chicken broth (Mother would use Cream of Chicken soup)
- Hot water as needed
- 1 stick melted butter
- Gravy for 12-16
- 1 stick butter
- 1/2-3/4 cup flour
- 4 cups stock
- milk
- pepper
Vegetables: Stuffed Tomatoes
By JoFClark
Take center of tomatoes Pour in buttered bread crumbs Sprinkle Parmesan cheese Broil about 1 minute
- Tomatoes
Breads: Zucchini Nut Muffins
By JoFClark
Combine eggs, oil, vanilla, zucchini
- 3 medium eggs
- 1 cup oil
- 1 T vanilla
- 2 cups shredded zucchini
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 cups flour
- 1 T cinnamon
- 1 1/2 t baking soda
- 1 t salt
- 1/4 t baking powder
- 1 cup chopped pecans
Vegan: Three Color Hummus
By JoFClark
Prep Time: 20 minutes Total Time: 20 minutes Yield: 12 servings Calories per serving: 70 Fat per serving: 4 gra
- 4 1/2 cups cooked garbanzo beans (rinsed & drained if using canned)
- 2/3 cup tahini (sesame paste)
- 1/3 cup + 2 Tbsp extra virgin olive oil
- 1/3 cup + 1 Tbsp fresh lemon juice
- 3 large garlic cloves, coarsely chopped
- 2 tsp salt
- Freshly ground black pepper
- 1/4 cup + 1 tsp oil-packed sundried tomatoes, drained and chopped
- 1 1/4 cups packed baby spinach leaves
- 1/2 cup packed fresh flat-leaf parsley
- Pita bread, pita chips and/or vegetables for serving.
Seafood: Crab Cakes
By JoFClark
Drain the crabmeat, if necessary, and pick through it for shells ( jumbo lump will not have shells)
- 1 lb. jumbo lump or backfin lump crabmeat, fresh or pasteurized
- 1 large egg
- 1/4 cup mayonnaise
- 1-1/2 tsp. Dijon mustard
- 1-1/2 tsp. Old Bay seasoning
- 1 tsp. fresh lemon juice
- 1/2 tsp. Worcestershire sauce Kosher salt
- 1-1/4 cups fresh breadcrumbs (from soft white sandwich bread, such as Pepperidge Farm)
- 1 Tbs. chopped fresh flat-leaf parsley
- 2 Tbs. unsalted butter
- 1 Tbs. olive oil
- Lemon wedges for serving
Beverages: Mrs. Hunter's Hot Tea
By JoFClark
Quarter lemons Mix with other ingredients Put on heat until boiling hot Set off and steep for 4 hours or overnight
- 4 lemons
- 1 cup sugar
- 2 t tea leaves
- 3 pints water
- 1 pint pineapple juice
- Cloves if desired
Breads: Biscuits
By JoFClark
Mix dry ingredients. Cut in shortening
- 2 cups flour
- 4 t baking powder
- 1 t salt
- 1/8 t soda
- 1/2 cup or more shortening
- buttermilk
Desserts: Toni & Jo's Lemon Bars
By JoFClark
Mix ingredients. Cook in 9x13 inch un-greased pan 20-25 minutes at 325-350 degrees or until done Cool Filling: Be
- 1 cup butter
- 1/2 cup 4x sugar
- 2 cups flour
- Filling
- 4 eggs
- 2 cups sugar
- 4 T lemon juice and rind (or more)
- 4 T flour
- 1 t baking powder
- 1/2 t salt
Appetizer: Melon and Prosciutto
By JoFClark
Wrap each of the six melon pieces in prosciutto and make 3 skewers of 2 pieces each Streak the plate with glaze the
- 1/4 cantaloupe, seeded and cut into 6 pieces
- 2 slices prosciutto ham
- 1 T fig balsamic glaze
- Shaved Parmesan
- 1 t slivered almonds
- 1 sprig fresh mint
- 1 fresh strawberry