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Recipes
Vegetables: Mom's Potatoes
By JoFClark
Cube potatoes. Sautee onions and garlic in oil
- 2 or 3 medium sized potatoes
- 1 small onion
- 1/2 clove garlic
- 1 t salt
- 1/4 cup oil
- 1 T parsley
Beef: chili with Tofu
By JoFClark
Mix Chili Spice Blend, set aside Heat oil over medium heat
- Chili Spice Blend
- 2 T ground chili powder
- 2 t ground cumin
- 1 t dried oregano, crumbled
- 1/2 t mustard powder
- 1/4 t cinnamon
- 1/4 t ground cloves
- 1/4 t nutmeg
- 1/4 t ground ginger
- Chili
- 2 T olive oil
- 3 onions, minced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 2 t kosher salt
- Chili Spice Blend
- 2 lbs extra firm tofu, drained and crumbled
- 2 28 oz cans diced Italian tomatoes with juice
- 2 cups vegetable broth
- 1 can red kidney beans, drained, rinsed
- 1 can pinto beans, drained, rinsed
- 1 lb whole wheat pasta
- 1 cup finely chopped onion for serving
Beef: Stay-A-Bed-Stew
By JoFClark
Eleanor Honeycutt
- 2 lbs round steak cut up (sirloin)
- Potatoes
- Carrots
- Onion
- Salt
- Pepper
- 2 cans mushroom soup
- 1 can water in heavy pot
Lamb: Lamb Shanks Beatrice
By JoFClark
Margaret Honeycutt
- 4 slices bacon
- lamb shanks
- 1/2 cup parsley or less
- 2 medium onions, chopped
- 1 can stewed tomatoes
- 1 T horseradish
- 1/2 lb mushrooms - fresh
- 1 cup red wine
- 1 t worcestershire sauce
- Salt, pepper and flour
Desserts: Charlotte Observer's Chocolate Chunk Blondies
By JoFClark
Heat oven to 350 degrees Grease and flour an 8 1/2 by 12 by 2 inch baking pan Cream butter, brown sugar, granulated
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 cup light brown sugar, lightly packed
- 1/2 cup granulated sugar
- 2 t pure vanilla extract
- 2 extra-large eggs, at room temperature
- 2 cups all-purpose flour
- 1 t baking soda
- 1 t kosher salt
- 1 1/2 cups chopped walnuts
- 1 1/4 pounds semisweet chocolate chunks
Vegan: Leslie Taylorson's Toffee Bars
By JoFClark
Spread chocolate evenly across the top of the bars with offset spatula Place cinnamon and caramel in squeeze bottle
- 1 sheet Macadamia Bar Base
- 1 cup chocolate sauce
- 8 oz cinnamon sauce
- 8 oz caramel sauce
- Macadamia Bar Base
- 4 cups Macadamia nuts (soaked 8 hours)
- 2 1/2 cups agave nectar
- 1 T lucuma powder (maca-root powder can be substituted
- 1 t sea salt
- 1 T vanilla extract or 4 vanilla beans
- Cinnamon Sauce
- 1 cup agave nectar
- 1 T cinnamon
- 1 drop cinnamon essential oil
- 1 dash sea salt
- Caramel Sauce
- 2 cups agave nectar
- 1 T lucuma powder
- 1 T mesquite powder
- 1 T maca-root powder
- 1 t nutmeg
- 1 t ginger spice
- 1 t clove spice
- 2 t cinnamon
- 1 dash sea salt
Appetizers: Olive Cheese Nuggets
By JoFClark
Preheat oven to 350 degrees Shred cheese
- (check temp and time) 350 degrees for 12 minutes
- 1/4 lb or 4 oz Cracker Barrel Cheddar Cheese
- 1/4 cup softened butter
- 3/4 cup sifted flour
- 1/8 t salt
- 1/2 t paprika
- 20-30 stuffed olives
Appetizers: Becky Efird's Layered Mexican Dip
By JoFClark
Spread beans on a platter Mix avocados, salt, pepper and lemon juice to taste in food processor
- 1 can refried beans
- 2-3 medium avocados
- 1 cup sour cream
- 1/2 cup mayo
- 1 package Taco seasoning
- 2-3 medium tomatoes
- To taste green onions
- 1 can sliced black olives
- 1/2-2/4 lb Monterey Jack cheese
Salads: Marinated Slaw
By JoFClark
GGCC
- 1 large cabbage
- 1 bell pepper
- 2 onions
- 2 cups sugar (or less)
- 1 cup vinegar
- 3/4 cup salad oil
- 1 t dry mustard
- 1 t celery seed
- 1 T salt
- Dressing
- 1 T plus 1 t sugar
- 1 t mustard
- 1 t celery seed
- 1 T salt
- Vinegar
- Boil in saucepan.
Soups: Carrot Ginger Soup
By JoFClark
Set a 4-quart stock pot over medium-high heat
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup diced onions
- 1/2 cup diced celery
- 1/4 cup minced ginger
- 1 tablespoon minced garlic
- 1/2 pound carrots, peeled and roughly chopped
- 4 to 6 cups chicken stock
- 1 teaspoon salt
- 1/2 teaspoon freshly ground white pepper
- 1 bay leaf
- 1/2 cup heavy cream
- 1/4 cup sour cream
- Chopped chives, for garnish