A couple of my family's favorites.
This is one of those not-measured recipes. It's one I made up. I use whatever different Cajun spices I can find. Soak the chicken in a mixture of one can of beer and Cajun spices (about two tablespoons) overnight in the fridge. Then take it out of the beer and put on grill or in baking pan. If you bake it, cook it in the beer mix. Sprinkle more Cajun spices on it. Use leftover beer/spice to baste. Then grill or cook in the oven at 350 for one hour. Flavor is out of this world.
Lil' safety note: never serve a leftover marinade "raw" - nuke or otherwise heat to boiling for use as a dip. Also be careful about cleaning the grill transport platter in very hot water if using to serve later.
This recipe has won an award. :-) Thanks Martha.
8 ounce bottle Russian Dressing
Preheat oven to 350 degrees. Snip off the chicken wing tips at 1st joint. (Use these for homemade chicken broth and freeze) Cut apart the two remaining parts at the joint. Use them in this recipe. Combine dressing, preserves and onion soup in bowl. Put the chicken wings into a 9 x 13-inch baking dish. Sprinkle chicken wings with salt and pepper. Now pour the gooey mixture over them. Bake for 45, basting occasionally. Turn chicken wings over and baste and cook for 35 more, basting occasionally.
You may use either plain or chunky peanut butter, and you will need a single, unbaked pie crust.
Here are the ingredients for the filling:
1 Cup Peanut Butter
2 eggs, separated, room temperature
1 Cup Brown Sugar
1 Cup dark Corn Syrup
1 Can (2/3 cup) evaporated milk
1 teaspoon vanilla
Have your pie crust ready, and heat your oven to 350 degrees.
Beat egg whiles until stiff. In a separate bowl beat yolks and sugar until light and thick. Blend in peanut butter and corn syrup. Gradually beat in milk and vanilla. Fold in egg whites at the end and pour into pie shell. Bake at 350 degrees for approx. 30 minutes or until filling is firm. Refrigerate when cool.
1 2/3 cups salsa (one 16 ounce jar)
3 cups flour
1 cup cornmeal
2 teaspoons yeast
Put ingredients in your bread machine in the order suggested by the instruction booklet.. Regular cycle.
2 cups chopped green tomatoes
1/2 cup brown sugar
2 tablespoons vinegar
1/2 teaspoon cinnamon
1/4 teaspoon mace
Dash of cloves
3 tablespoon melted butter
1/2 teaspoon salt
1/2 cup chopped raisins
Boil tomatoes covered a few minutes. Drain then add remaining igredients. Pour into pie plate lined with pastry. Cover with top crust. Flute edges and make a few slits in the top. Bake at 375 degrees about 35-40 minutes.
*** I can see you are probably are thinking GREEN TOMATOES PIE, YUCK. Believe it or not, it is wonderful. This is a old time mountian recipe. I got this recipe from a person at the Morgan Morgan's Settler Day Festival in Bunker Hill, WV. They had a display set up so that you could try settler's recipes. I had to beg for the recipe when I tried it. The person at the booth gave it to me. :-)
1/4 cup oil
1 okra, chopped (fresh is best!!!)
Large onion, chopped
2 tomatoes
2 cloves (the spice), chopped
1 tsp. salt
1 tsp. hotpepper
1/4 tsp thyme
Cook for 1 1/2 to 2 hours on low heat. Add 1 lb peeled shrimp 15 minutes before done.
This was a recipe that I had to do some work to get. My hubby's uncle had a cookout and this was one the dishes that he made. I kept begging for the recipe. Then lightbulb went off--I did the dishes for it. :-) Very wonderful and tasty dish to make. Since I did a great job doing the dishes I was able to get the Moist Coconut Cake recipe as well.
1White Cake Mix
Cool Whip
Cream of Coconut Pudding
Cream of Coconut
Shredded Coconut
Bake Cake as directed after cake is cooled. Poke holes all thru cake. Then pour Cream of coconut all over cake. Then mix cool whip and pudding together spread over cake. Then cover with coconut.
This was cake that was made for my father-in-law's birthday at a family cookout. This is a really moist cake.
Crust Mixture
2 cups graham cracker crumbs
Pat in a 9 x 13 pan.
Filling mixture
2 cups powdered sugar
2 sticks mararine
2 eggs
1 teaspoon vanilla
Beat together for 15 minutes. Stir in 4 sliced bananas and 1 can drained crushed pineapple. Spread over crust mixture. Put one container of Cool Whip and cherries on top.
My mother in law always makes this to take to the Grime's Family reunion. This is a desert that is first to go.
Oysteretts
2 bags oyster crackers
1pkg. Hidden Valley Ranch Dressing (original-dry)
1 tsp. dill weed
1/2 tsp. garlic salt
1/2 tsp. Lemon Pepper
1 cup salad oil
Mix all ingred.--let stand 2 hrs.
Speedy Little Devils
1 D.H. Devil's cake mix
1 stick butter;melted
3/4cup creamy p.butter
1 7oz. jar of marshmallow creme
Combine melted butter and dry cake mix. Reserve 1 1/2 cups of this topping for top crust. Pat remaining crumbs on bottom of 9x13 Baking Stone(or ungreased pan). Top that layer with combined p.butter and marshmallow and spread evenly. Crumble remaining mixture over that. Bake 20min. at 350*,cool. Makes 3 doz. bars.
Caramel Chocolate Bars
1bag 14oz. caramels
2/3 cup evaporated milk
1 box D.H. Swiss choc. cake mix
3/4 cup butter;melted
16oz. bag semi-sweet choc. chips
1 cup chopped walnuts
Combine caramels,1/3 cup of milk in micro.,keep warm. Combine cake mix,butter,and remaining milk-beat at med. speed for 2 min. Spread 1/2 of that in greased 9x13 Stone-Bake 350* for 6 min. Cool for 2 min. Spread caramel mixture over baked layer,take choc. chips and sprinkle over top,then nuts. Drop by spoonfuls the remaining mixture over top. Bake 350*-18min. Cut into bars.
Chocolate P.Butter Squares
1 1/2 c. graham cracker crumbs
1 lb. powdered sugar
1 c. p.butter
1/2 lb. melted butter
Mix well. Press into bottom of 9x13 stone. Melt 1 c.milk choc. chips,and 1 c. semi-sweet chips. Spread over top of mixture. Cool in fridge til set.
Cut into bars.
Peanut Butter Balls
1 lb. oleo
1 qt. P.Butter (4cups)
3 lb. powdered sugar
12 oz. choc. chips
3/4 cake parafine (wax)
Melt oleo,add p.butter,and powdered sugar,make into balls,put on sheet and cool. Then put toothpicks in and dip into melted chocolate and cool.
Coconut Bars
1/2c. butter;melted in 9x13 pan
1 1/2c. graham cracker crumbs spread
12oz. butterscotch chips
12oz. semi-sweet choc. chips
1 c. coconut
1 c. nuts;chopped
Drizzle 1 can sweetened condensed milk over top of layers. Bake 300* for 45min.-1 hour,or til brown.
Punch Bowl Cake
2 jelly roll pans
2 boxes yellow cake mix(bake according to directions)
Cut baked cake into cubes,each 1 pan of cubes into punch bowl
1 can of cherry pie filling into punch bowl
1 8oz. cool whip into punch bowl
1 can crushed pineapple into punch bowl
3 bananas sliced into bowl
1 pkg. vanilla instant pudding mix into bowl
Repeat layers.
Broccoli Casserole
1 box chopped broccoli;thawed,not cooked
1 small onion;chopped fine
1 egg beaten
4-8oz. velveeta,cubed
mix well.
1/2 c. cream of mushroom soup
1/2 c. mayo
Blend with other ingredients. Crush Ritz crackers and spread over top. Bake 350*-45min. *If doubling recipe use entire can of mushroom soup.*
Buttermilk Ranch Fried Chicken
2 1/2-3lbs. frying chicken pieces
Rinse chicken and pat dry;set aside. Fill large deep-fry pot or electric skillet to no more than half its depth with Wesson oil. Heat oil to 325*F. In a bowl,combine flour,dill salt,and pepper. Fill another bowl with buttermilk. Place chicken,one piece at a time in buttermilk;shake excess liquid. Roll in flour mixture;shake excess flour. Dip again in buttermilk and flour mixtures. Fry chicken in small bathches,skin side down,for 10 to 14 min. Rotate and fry 12 to 15min. longer or until juices run clear;drain on paper towels. Let stand 7 min. before serving. Makes 4-6 servings.
Wesson vegetable oil
2 1/4 c. all-purpose flour
1 1/4tsp. dry dill weed
1 1/2 tsp. salt
3/4 tsp. pepper
2 1/2 c. buttermilk
Sin in a Pan from my good web buddy Martha
Sin in a Pan which is sort of a cross between a cookie and a candy bar and more trouble than I usually go to, but every overpriced calorie is well worth the buzz: Put one half cup of Karo corn syrup (light or dark) into a measuring cup and spoon in light or dark brown sugar until the Karo gets to the one cup mark. Heat just to a boil in a large sauce pan. Take the pan off the burner and stir in one cup crunchy peanut butter. Then add three cups Special K cereal and mix until coated. Dump into one large or two small cake pans; use wax paper like a glove" to press stuff into the pan.
Next, melt one 6 oz. package each of semisweet chocolate and butterscotch bits together over very low heat. You could do that over a double boiler if you ever heard of such a thing but it's not necessary. Spread on top of the other stuff.
Store in the fridge to set. Squares will be easier to cut at room temp. Be warned, similar recipes exist, this is the only true way to nirvana. The weird thing is I've never come across that exact set of ingredients published - it's a hand-me-down.
Alice says "brought to you by a native West Virginian...LOL...WV...home of all that is fried...if it can't be fried, it isn't worth eating! Number one in the country for heart problems and mighty proud of it...LOL"
1 1/4 cup all purpose flour
3/4 tsp salt
2 tsp baking powder
1 tbsp shortening
1 egg
1/2 cup milk
Sift dry ingredients together. Cut shortening in. In a separate bowl, beat egg in milk; add to dry ingredients and mix well. Drop tablespoonfuls of mix into 1/2 inch of pre-heated vegetable oil in a cast iron skillet (is there any other way to fry??? LOL) Cover and fry until brown on one side on VERY LOW HEAT (about five minutes). Turn and brown on other side. Makes about 12 biscuits.
Not particularly healthy...but exceptionally delicious with strawberry jam or a piece of sausage or eggs.
(This is delicious! Tastes like pecan pie to me!)
Crust
3 cups flour
1/2 cups sugar
1 cup butter or oleo softened
1/2 tsp salt
Filling
4 eggs
1-1/2 cups corn syrup (light or dark)
1-1/2 cups sugar
3 T melted oleo
1-1/2 tsp vanilla extract
2-1/2 cups chopped pecans
Mix ingredients for crust until crumbly. Press into greased 15 x 10 x 1 cookie sheet. Bake at 350 degrees for 20 minutes.
Combine first five (5) filling ingredients. Stir in pecans. Spread over hot crust. Bank at 350 degrees for 25 minutes or until set. Cool on wire rack. Yield: 4 dozen
1 can (10 3/4oz) cream of mushroom soup, undiluted
1 tbs prepared mustard
2 tsp Worcestershire sauce
1 tsp prepared horseradish
1 1/2 lbs ground beef
1 egg, slightly beaten
1/4 cup dry breadcrumbs
1/4 cup finely chopped onion
1/2 tsp salt
Dash of ground black pepper
1/2 cup water
2 tbs chopped parsley
Combine soup, mustard, Worcestershire sauce, and horseradish; blend well.
Combine beef, egg, breadcrumbs, onion, salt, pepper, and 1/4 cup soup mixture. Shape into 6 patties; brown in skillet. Drain drippings from pan.
Combine remaining soup mixture, 1/2 cup water, and parsley; pour over patties. Cook over low heat 20 minutes, stirring occasionally. Serves 6.
1 large Vidalia or other sweet onion
2 TBS. flour
1 large egg, beaten lightly
1 cup crushed saltines
Vegetable oil
1/2 tsp. salt (optional)
Commercial dark honey mustard or ranch-style dressing
Peel onion, leaving root intact. Cut onion vertically into quarters, cutting to within half inch of root end. Cut each quarter vertically into thirds. Place onion in boiling water 1 minute; remove and place in ice water 5 minutes. Loosen "petals" if necessary. Drain onion, cut side down. Place flour in a heavy-duty zip-lock plastic bag; add onion shake to coat. Dip onion in egg. Place crushed crackers in plastic bag; add onion, tossing to coat. Chill onion 1 hour. Pour oil to depth of 3 inches in electric fryer or heavy saucepan, and heat to 375 degrees. Fry onion 5 to 7 minutes or until golden brown; drain on paper towels. Sprinkle with salt, if desired. Serve with honey mustard or ranch dressing.
1/2 LB GROUND BEEF (MINCEMEAT OR WHATEVER ELSE YOU'D LIKE)
1 LG. CAN CRUSHED TOMATOES
1 MED. ONION
5 MED. CARROTS
WORCESTERSHIRE SAUCE
BEEF BROTH (chix or vegetable broth)
S&P
MASHED POTS FOR ON TOP
(OPTIONAL: PEAS, CORN, OR OTHER VEGGIES)
IN FRYING PAN PUT THE BEEF IN (NO OIL AS IT COOKS IN ITS OWN JUICES). BROWN COMPLETELY AND REMOVE DRAIN ALL BUT 2 TBLS (APPROX.) FAT ADD CUT UP ONION AND FRY TIL TRANSLUCENT IN THE BEEF FAT
MEANWHILE, IN THE BLENDER GRIND UP THE BEEF A LITTLE MORE SO THAT THERE ARE NO CLUMPS
ADD THE BEEF BACK TO THE PAN AND MIX UP WITH THE ONION ADD THE COOKED, CHOPPED CARROTS (AND ANY OTHER VEGGIES) AND COMBINE MIXTURE ADD THE CRUSHED TOMATOES AND COMBINE. SOMETIMES I ADD A LITTLE KETCHUP OR TOMATO PASTE TOO TO ENHANCE THE FLAVOUR. ADD A FEW SPLASHES OF THE WORCESTERSHIRE SAUCE
LET MIXTURE COOK A FEW MINS, AND THEN ADD SOME OF THE BROTH. ALLOW THE BROTH TO BOIL AWAY, TILL THE MIXTURE IS ONLY SLIGHTLY MOIST.
POUR INTO A CASSEROLE DISH AND SPREAD THE POTS OVER THE TOP. FORM PEAKS WITH THE POTS AND PLACE UNDER THE BROILER (GRILL FOR BRITS AND AUSSIES).
ALLOW THE POTS TO BROWN AND THEN SERVE.
YUMMY WITH A SALAD OR JUST BY ITSELF
1 pound (approximately 12) skinless, boneless chicken tenders*
2 cups Italian seasoned bread crumbs
1/2 cup grated Parmigiano (or Parmesan) cheese
1 egg, beaten
1/2 cup vegetable oil
salt & pepper to taste
Serves 4
Wash and dip chicken tenders in beaten egg. In large, sturdy plastic bag, add bread crumbs, Parmigiano cheese & salt & pepper. Shake to mix well. Add egg coated chicken tenders to bread crumb mixture, shake well to coat completely. Heat oil in large skillet on medium high heat. When oil is hot, add chicken tenders. Cook until golden brown, about 5 minutes per side. Remove from skillet onto paper towels to absorb excess oil. Blot tops with another wad of paper towels.
I serve this dish with "Moms Heart Attack Mashed Potatoes" (next recipe) & fresh, cooked green beans. (Just wash the beans, cut off ends, put in a microwave safe dish and cover with water. Cook on high for 10 to 15 minutes, depending on texture preference. Drain the water and serve.)
This is a Kid Friendly Meal. Whenever one of my daughters is having a friend over for dinner, I make this. They always want to come back! (Kids couldn't care less about the caloric or nutritional value of what they're eating! Bless 'em!)
*In my freezer, I always have a bag of flash frozen chicken tenders (the little piece of rib meat that is always tender and the perfect size for cutlets). Whenever a recipe calls for boneless, skinless chicken breasts, I use these and adjust the cooking time for the thinner tenders. This recipe cooking time is for tenders. If using thicker breast meat, you might have to cook them another minute or so per side to cook through. You will also want to cut the larger chicken breast into 3 or 4 pieces. Do not overcook either the tenders or the breasts ... they'll be tough.
Mom's Heart Attack Mashed Potatoes
3 large russet potatoes, cut into wedges
1 stick salted butter
2 Tablespoons sour cream
2 teaspoons chopped green onions, optional*
1 teaspoon salt
Serves 4
In medium pot, add potato wedges, enough water to cover and 1 teaspoon salt. Cover. Bring to a boil on high heat then reduce heat to medium. Uncover and cook for 20 minutes or until potatoes are completely cooked through. Drain well. Combine potatoes, butter and sour cream in serving bowl. Beat with hand mixer on low speed until all lumps are gone. (Do not over beat as the mixture will become pasty.) Add chopped green onions, if desired, and mix with a spoon until blended.
* When serving this meal to kids, I don't add the green onions. They tend to get nervous over foreign ingredients in their mashed potatoes.
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