Theresa shares. If you have any questions about a recipe, contact her as she knows how to reach the sender! careese-forever@hotmail.com
I have not edited this as I normally do. Too difficult one handed!
From: Theresa Richard [mailto:careese-forever@hotmail.com]
Sent: Thursday, December 31, 2015 7:39 PM
Subject: December 30th Recipe Round Robin 2015
Happy New Year Everyone!! :)
{1} Creamy Delicious Keto Eggnog, submitted by Theresa in Bardstown, Kentucky, careese-forever@hotmail.com
2 Cups Heavy Cream
1 Cup Coconut Milk
4 Large Eggs
3-4 Tbsp. Granulated Splenda (or your choice of sweetener to taste)
A lot of Rum (or to taste)
1 Tbsp. Vanilla
2 tsp. Cinnamon
1 tsp. Allspice
In a mixing bowl, put your 2 cups of heavy cream and 1 cup of coconut milk.
In separate containers, separate 3 eggs into whites and yolks.
Whip your egg whites until peaks form.
Whisk your egg yolks until they are creamy.
Add your egg yolks to the coconut milk and heavy cream, whisking it in so that it's mixed well.
Mix the egg whites into the cream/coconut milk well.
Add your vanilla to the mixture.
Add your spices to the mixture, this is where you can add your sweetener to taste.
Mix the ingredients well together, ensuring that there are no lumps in the mixture.
In a container, whisk an egg together until it is consistent throughout (no whites showing).
Mix it into your eggnog.
Now the rum! Measure out however much you want, of course - the more the better!
Pour it into your egg nog and mix well.
Enjoy! Adjust your sweeteners/spices if need be, I usually add a little bit more because I
like the flavor punch.
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Sugar Free Sweet Candied Bourbon Pecans, submitted by Theresa, careese-forever@hotmail.com
Serves: 16
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
1/4 cup butter, melted
1 tablespoon black strap molasses
2 tablespoons bourbon
1/2 cup Swerve or erythritol
1 teaspoon ground cinnamon
2 cups raw unsalted pecans
Preheat oven to 325 degrees.
Whisk the butter and molasses until combined.
Add the bourbon and stir until incorporated.
Stir in the Swerve and cinnamon.
Place pecans in a bowl and toss together with coating.
Spread them on a greased baking sheet and bake 20 minutes.
Use a spatula to toss them and then allow to cool before
storing in an airtight container.
Serving size: 2 Tbsp.
Calories: 222
Fat: 22.9g
Saturated fat: 3g
Carbohydrates: 4.8g
Sugar: 1g
Sodium: 21mg
Fiber: 3g
Protein: 3g
Cholesterol: 8mg
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"Healthified" Turtles, submitted by Theresa, careese-forever@hotmail.com
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yield: 24
1 cup Swerve confectioners
6 TBS organic butter
½ cup organic heavy whipping cream
24 whole pecans
2 ChocoPerfection bars, chopped fine (or homemade "healthified" chocolate bar)
Before you begin, make sure you have everything ready to go - the cream and the
butter next to the pan, ready to put in. If you don't work fast, the sweetener will burn.
Heat butter on high heat in a heavy-bottomed 2-quart or 3-quart saucepan.
As soon as it comes to a boil, watch for specks of brown (this is brown butter....SO GOOD on veggies!). Immediately add the Swerve and the cream to the pan. Whisk until caramel sauce is smooth.
Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to
room temperature. Store in the refrigerator for up to 2 weeks. Once it is cooled a bit (it will thicken),
place a TBS onto a cluster of pecans.
Place in fridge to set. Caramel will thicken even more.
Meanwhile, chop the ChocoPerfection bars.
Heat in a double boiler until chocolate is melted.
Drizzle chocolate over cooled caramel covered pecans.
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Texas Roadhouse Copycat Green Beans, submitted by Theresa, careese-forever@hotmail.com
Servings: 6-8
2 (16 ounce) cans Del Monte green beans, drained
2 cups chicken broth
1/4 cup butter
1 tbsp sugar
1/2 tsp white pepper
1/2 tsp black pepper
1 tsp chopped or minced garlic
4 ounces bacon, diced (raw) or 4 ounces ham ( cooked)
1/2 a medium onion, diced
Drain green beans and set aside. Broth Mixture: Mix broth,butter, sugar,
peppers and salt until well incorporated.
Set aside.
Preheat a deep pan over medium high heat.
Cook the bacon pieces down till they are brick red, add the onions and cook until soft and
translucent, add some chopped garlic then add the broth mixture, let the broth simmer for
20 minutes then add the green beans to the broth mixture.
Stir to incorporate. Bring mixture to a boil and then turn off heat.
You do not boil or simmer the green beans for long just enough to heat through, this is important
so that you don't over cook them.
TIP: They are best made a day in advance to absorb the broth.
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{2} Barbecue Prawns with Chilli Jam, submitted by Laurel in Australia, tomee@ozemail.com.au
serves 4
INGREDIENTS
12 large green prawns, peeled (heads and tails intact), deveined
100g good-quality chilli jam
2 kaffir lime leaves*, inner stems removed, thinly sliced
1/3 cup coriander(cilantro) leaves
Fried Asian shallots*, to serve
1/4 cup (60ml) coconut cream
1 lime, halved
Citrus marinade
5 coriander stems, (cilanatro) roughly chopped
2 garlic cloves, roughly chopped
5 eschalots, roughly chopped
1 small red chilli, roughly chopped
1 tbs grated fresh turmeric*, or 1 tsp ground turmeric
Pinch ground white pepper
1/3 cup (80ml) fish sauce
Juice of 3 limes
METHOD
For the citrus marinade, place all the ingredients in a small food processor and whiz until a coarse paste.
Transfer marinade to a large bowl, add prawns and toss to combine, then chill for 30 minutes.
Preheat a chargrill pan or barbecue to medium-high
heat. In batches, cook the prawns for 1 minute each side or until just starting to colour.
Brush one side liberally with chilli jam and cook for a further 1 minute, then turn, brush again with
chilli jam and cook for a final 1 minute. Transfer to a platter.
To serve, brush the cooked prawns with more chilli jam.
Garnish with kaffir lime leaves, coriander leaves and fried Asian shallots.
Drizzle over the coconut cream and serve with lime halves.
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{3} Sherril's Homemade Garlic Mediterranean Dressing, submitted by Sherril Gerard in Santa Ana, CA, billnsherril@earthlink.com
I know this sound funny, but it turns out fantastic, lots of flavor and goes with
most greens and combos of veggies.
I even give jars of it away for Xmas presents.
(Could be Italian, French, Greek, or whatever you want it to be)
1/3 cup quality malt vinegar
1/3 cup good oil – I use Greek extra virgin
1/3 cup sugar
1/4 cup catsup
Put the above 4 in a tall canning jar and shake.
(I put in a piece of stretch wrap between lid & jar makes it easier to handle and cleanup)
Add
5 pepper corns
4 garlic cloves, sliced, not too fine
1/8 cup combo –fresh basil, oregano, thyme, dill & 1 sprig rosemary, maybe 2 green onions,
etc. to taste (any combo will do & looks great as a gift.)
1 tbsp fresh lemon juice
salt to taste
Again, shake the jar and put into back of fridge for a week.
Always shake before serving and use sparingly –I dribble
2 Teaspoons on each person's salad.
A little goes a long way
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{4} Banana Cupcakes, submitted by Jodi in Jackson, MO, tigger63755@charter.net
Yield: 18 Servings
Prep: 25 min. Bake: 20 min. + cooling
1/2 cup shortening
1-1/2 cups sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
LEMON BUTTER FROSTING:
2 cups confectioners' sugar
1/3 cup butter, softened
3 tablespoons mashed ripe banana
1 tablespoon lemon juice
Directions
In a large bowl, cream shortening and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in
bananas and vanilla. Combine the flour, baking soda, baking powder
and salt; add to creamed mixture alternately with buttermilk,
beating well after each addition.
Fill paper-lined muffin cups two-thirds full. Bake at 375° for
18-22 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from pan to a wire
rack to cool completely.
In a small bowl, combine the frosting ingredients; beat until light
and fluffy. Frost cupcakes.
Yield: 1-1/2 dozen.
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>>o<<
(")_(") God Bless and have a GREAT DAY!
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{5} Ultimate Turtle Cheesecake, submitted by Nadine in Mo
24 Oreo Cookies, finely crushed {about2 cups}
6 Tbsps butter or margarine, melted
1 pkg 14-ozs caramels
1/2 cup milk
1 cup chopped pecans
3 packages 8-oz each Philadelphia cream cheese, softened
3/4 cup sugar
1 Tbsp vanilla
3 eggs
2 ozs Baker's Semi-Sweet Chocolate
Heat oven to 325°F.
Mix crumbs and butter; press onto bottom and 2 inches up side of 9-inch spring form pan.
Microwave caramels and milk in small microwaveable bowl on HIGH 3 min.
or until caramels are completely melted, stirring after each minute.
Stir in nuts; pour half into crust. Refrigerate 10 min.
Refrigerate remaining caramel mixture for later use.
Beat cream cheese, sugar and vanilla in large bowl with mixer until blended.
Add eggs, 1 at a time, mixing on low speed after each just until blended.
Pour over caramel layer in crust.
Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set.
Run knife around rim of pan to loosen cake; cool before removing rim.
Refrigerate 4 hours.
Microwave reserved caramel mixture 1 min.; stir.
Pour over cheesecake.
Melt chocolate as directed on package; drizzle over cheesecake.
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{6} Chocolate Volcano Cookies, submitted by Pam in Clifton, New Jersey, pamschwartz@hotmail.com
INGREDIENTS
1 lb. confectioners' sugar
¾ c. unsweetened cocoa
½ tsp. salt
4 large egg whites
1 tbsp. vanilla extract
1½ c. semisweet or bittersweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper;
lightly coat with nonstick cooking spray.
In large bowl, whisk confectioners' sugar, cocoa, and salt.
Add egg whites and vanilla and beat with wooden spoon until smooth.
Fold in chocolate chips. Set dough aside 5 minutes.
If your batter is too runny, cover and refrigerate 10 minutes or until slightly thickened.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto prepared cookie sheet.
Bake 13 to 15 minutes, or until set and crackly.
Let cool on cookie sheets 3 minutes; then, with spatula, carefully transfer to wire racks to cool completely.
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{7} Zucchini & Feta Breakfast Casserole, submitted by David Fleury, dvdfleury675@gmail.com
10 eggs
1 cup zucchini, grated and squeezed of excess liquid
1 cup cottage cheese (or ricotta)
½ cup feta, crumbled
¼ cup green onions, sliced
2 TBL fresh dill, chopped
2 TBL parsley, chopped
Salt and pepper, taste
Mix everything and place in a greased 9x9 inch baking pan and bake in a preheated
375º F. oven until the eggs have set and top is light golden brown, about 20-25 minutes.
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{8} Alton Brown's Chicken in Garlic & Shallots, submitted by Muriel, Muriel@wenells.us
Recipe By: Alton Brown
Serving Size: 6
Ingredients:
1 whole chicken, broiler or fryer, cut into 8 pieces
salt & pepper
1/2 cup olive oil, + 2 tablespoons
3 sprigs each parsley, sage and thyme, fresh, I'd be generous
10 garlic cloves, peeled
10 shallots, peeled and split in half
Directions:
Preheat oven to 350 degrees. Season chicken liberally with salt and pepper.
Toss with 2 tablespoons or olive oil and brown on both sides in a wide, straight-sided,
ovenproof frying pan or skillet over high heat.
(If you don't have such a pan, you may need to brown the chicken in one pan and then
finish the dish in a casserole.
Remove from heat; add herbs, garlic, shallots and the remaining 1/2 cup olive oil.
(There's no reason to chop the herbs; just distribute them around and in between the
chicken pieces.) Cover and bake for 1 1/2 hours.
This is absolutely delicious.
Very moist chicken and the shallot and garlic are like the are confit'd or poached.
YUM. I would add a ton more garlic and shallot. They are very mild and yummy to eat.
I didn't bother to peel the garlic. Easy to squeeze out of their skin once cooked.
YUM. Love this. Jonathan made this for Mother's day and we all loved it.
Oh and your house will smell sooooooo good.
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{9} Pumpkin Crunch, submitted by John in New York
15 Oz. solid pack (pure) pumpkin
12 Oz. evaporated milk
3 large eggs, beaten
¾ C. brown sugar, ¾ C. granulated sugar w/ 2T. flour blended in
2 tsp. pumpkin pie spice
½ tsp. salt
1 box yellow cake mix
½ C. chopped pecans
1 C. butter, melted
Combine first 6 line items in a bowl. Pour into 9x13 greased & floured pan.
Sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans, then drizzle with butter.
Bake at 350° for 50-55 minutes or until golden brown. Serve chilled with whipped topping.
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{10} Turtle Cake, submitted by Phyllis in Kentucky
1 cup chocolate chips
2 cups pecans
3/4 cup melted butter
1/2 cup evaporated milk
1 (14 ounce) bags caramels
1 1/3 cups water ( or as called for by your cake mix)
1/3 cup oil ( or as called for by your cake mix)
3 eggs ( or as called for by your cake mix)
1 (18 ounce) boxes German chocolate cake mix
Prepare cake mix as directed.
Pour 1/2 of the batter in a 13x9 inch pan.
Bake at 350 for 15 minutes.
Remove and let cool.
In a double boiler, add carmels, milk and butter and stir constantly till melted.
Pour melted carmel over cooling cake.
Sprinkle on top 1 cup of pecans& chocolate chips.
Pour remaining batter on top and bake for an additional 20 minutes.
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{11} Delicious Chicken, submitted by Claudette in CA
4 skinless, boneless chicken breast
1 envelope lipton onion soup mix
1 8oz sour cream
1 can cream of chicken soup
Place chicken in glass baking dish, after trimming all extra fat.
Then in bowl add all other ingredients and mix, then pour over chicken.
Bake at 350° covered with aluminium foil for 1 hr, then uncover and bake
for 30 min.
Add bacon... chives... anything that sounds good!!!
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{12} Buttermilk Pie, submitted by Pam in Kentucky
2 tablespoons flour, 1 tablespoon cornstarch OR three rounded tablespoons of flour
6 tablespoons butter, softened
1 to 1 1/4 to cups sugar. I use a little more than a cup
3 eggs, beaten
1/4 teaspoon salt
1 1/2 teaspoon vanilla
1 cup buttermilk
1 9 in deep dish pie shell (either your own recipe or store bought)
Thaw pie crust and pre cook for about 10 min.
Nutmeg
If you don't have buttermilk place 3 tablespoons vinegar or lemon juice in one cup of milk,
stir and let sit 15 min
Preheat oven to 350°F.
Beat the butter and sugar together until creamed
Add the eggs one at a time and beat; then stir in vanilla.
Sift the dry ingredients together and add to the batter alternatively
with the buttermilk; beat until smooth.
Pour into a deep dish 9 in pie shell.
Sprinkle with nutmeg and bake at 350F for 60 min to 1 hour 15 minutes.
Toothpick or fork should come out clean and pie should jiggle in the center when done
Pie should turn a nice golden brown.
Serve with a dollop of whip cream.
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{13} Crockpot Gumbo, submitted by Harold in New York
3 tablespoons flour
3 tablespoons oil
1/2 pound smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 cloves garlic, minced
1/4 teaspoon ground red cayenne pepper
1/4 teaspoon pepper
1 can (14.5 ounce size) diced tomatoes, undrained
1 package (12 ounce size) frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 cup uncooked regular long-grain white rice
3 cups water
In small saucepan, combine flour and oil; mix well.
Cook, stirring constantly, over medium-high heat for 5 minutes.
This is your Roux.
Reduce heat to medium; cook, stirring constantly, about 10 minutes
or until mixture turns reddish brown.
Place flour-oil mixture in 3 1/2 to 4 quart Crockpot.
Stir in all remaining ingredients except shrimp, rice and water.
Cover; cook on low setting for 7-9 hours.
When ready to serve, cook rice in water as directed on package.
Meanwhile, add shrimp to gumbo mixture in crockpot; mix well.
Cover; cook on low setting for additional 20 minutes.
Serve gumbo over rice.
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{14} Chicken Cabbage Stir Fry, submitted by Cynthia in Florida
3 chicken breast halves
1 teaspoon oil of your liking
3 cups green cabbage, shredded
1/2 cup diced red bell peppers
1 tablespoon cornstarch
1⁄2 teaspoon ground ginger
1 teaspoon garlic powder
1⁄2 cup water
Soy sauce to taste
Cut chicken breasts into strips.
Heat oil in a frying pan.
Add chicken strips and stir fry over medium-high heat, turning constantly until done.
Add cabbage and red peppers and sauté 2 minutes until cabbage is crisp-tender.
Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
Stir sauce into chicken/cabbage mixture.
Cook until sauce has thickened and chicken is coated, about 1 minute.
Refrigerate leftovers within 2 hours. If you have any left over that is wink emoticon
(You can add onions and red peppers to taste)
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{15} Frozen Fruit Salad, submitted by Karen G. in Markleville, IN, gustin28@frontier.com
1- 6 oz. can frozen lemonade, thawed
1-6 oz. can frozen orange juice, thawed
2 1/2 c. water
1 c. sugar
10 oz. pkg. frozen mixed fruit, thawed and undrained
20 oz. can crushed pineapple, undrained
4 bananas, sliced
1 qt. fresh strawberries, sliced
Mix all the above ingredients and stir until the sugar has dissolved.
Pour mixture into 5 oz. Dixie cups and put on a tray to freeze until solid.
When frozen, I usually put in plastic bags and put into a larger Ziplock bag
to store in freezer. (no freezer burn this way)
When ready to serve, set out about 30 minutes until slightly thawed.
Pour into dessert dishes or eat right out of the cup.
They can be microwaved for about 15 seconds until slightly thawed.
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{16} Sweet and Sour Sausage Appetizer, submitted by Rosemarie in rural Kansas City
1# link of smoked sausage - such as kielbasa, smoked sausage, etc
Do not use chorizo or breakfast sausage
Slice link into diagonal slices - about 1/4 inch thick
Sauce - oh, so easy
Equal parts of catsup - any brand, cheap is OK
And brown sugar
Half and half is my choice - but you can change to suit you
Stir till not lumpy
Add sausage slices, cover and bake until hot and bubbly
Serve with toothpicks and listen to the oohs and aahs
Can be frozen if you have any left
Since my husband ADORES this recipe, I will often serve leftovers as a meal
Sometimes use over mashers or a baked potato
Of course you can use as much sausage and sauce as you want depending on how much you need
The 1# link serves 6 as an appetizer
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{17} Fiesta Italiano Dip, submitted by Diane in Bucks County, PA, dsg49@aol.com
I got this recipe from Denise Swanson's Murder of a Chocolate-Covered Cherry:
1 cup sour cream
1/2 cup mayonnaise
10-oz pkg frozen finely chopped spinach, thawed and drained
14-oz can or bottle artichoke hearts, finely chopped
1 tsp garlic salt
1/4 tsp basil
1/4 tsp oregano
1/4 tsp red pepper
4 oz mozzarella cheese, shredded
4 oz provolone cheese, shredded
8-oz can of Italian-seasoned chopped tomatoes
1 loaf of Italian bread, cut into 2-inch pieces
Preheat oven to 350 degrees F. Mix together sour cream and mayonnaise.
Add spinach, artichokes and seasonings.Mix well. Stir in cheeses and tomatoes.
Pour into a medium-sized casserole dish and bake for 30 minutes or until cheese
is melted. Serve on Italian bread pieces.
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{18} Cheesy Shell Lasagna, submitted by Sally in Idaho, grandmasal@gmail.com
Taste of Home
serves 12
This zesty layered casserole is a real crowd-pleaser. It was one of our children's favorites when
they were young…now our grandchildren love it! Plus, it's easier to make than traditional lasagna.
1 1/2 lbs lean ground beef (90% lean)
2 medium onions, chopped
1 garlic clove, minced
1 14 1/2-oz can diced tomatoes, undrained
1 14-oz jar meatless spaghetti sauce
1 4-oz can mushroom stems and pieces, undrained
8 ozs uncooked small shell pasta
2 cups (16 ozs) reduced-fat sour cream
11 slices (8 ozs) reduced-fat provolone cheese
1 cup (4 ozs) shredded part-skim mozzarella cheese
In a nonstick skillet, cook beef and onions over medium heat until meat is no longer pink.
Add garlic; cook 1 minute longer.
Drain. Stir in the tomatoes, spaghetti sauce and mushrooms.
Bring to a boil.
Reduce heat; simmer, uncovered, for 20 minutes.
Meanwhile, cook pasta according to pkg directions; drain.
Place half of the pasta in an ungreased 13 x 9-inch baking dish.
Top with half of the meat sauce, sour
cream and provolone cheese.
Repeat layers.
Sprinkle with mozzarella cheese.
Cover and bake at
350 degrees for 35-40 minutes.
Uncover; bake 10 minutes longer or until the cheese begins to brown.
Let stand for 10 minutes before cutting.
One serving equals 346 calories, 15g fat (8g saturated fat), 50mg cholesterol, 515mg sodium,
29g carbs, 2g fiber, 27g protein.
Diabetic Exchanges: 3 lean meat, 1 1/2 starch, 1 vegetable, 1 fat
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{19} Ham Salad, submitted by Karen Gardner in Sheridan, Wyoming, varieze@actaccess.net
1 pound ham (leftover or purchased thick slab), trimmed of fat and diced
1/2 cup chopped onion
3 stalks celery, chopped
2 dill "sandwich-sliced" pickles, chopped
2/3 cup mayonnaise
2 tbsp. Dijon mustard
1 tbsp. Light brown sugar
1 1/2 tsp. Pickle juice
Kosher salt and freshly ground black pepper (to taste)
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{20} Cranberry Cream Salad, submitted by Freddie in San Antonio, Texas, freddiebjohnson@prodigy.net
Made this for Christmas Dinner
1 sm Cherry jello
3 tb Sugar
1 c Water -- boiling
8 oz Whole Cranberry sauce, melted
1/3 c Celery -- chopped
1/2 c Nuts -- chopped
1 c Sour cream
Dissolve jello and sugar in boiling water. Add
cranberry sauce. Chill until thickened. Add remaining
ingredients. Stir until well combined. Chill until
firm.
This fits well into an 8" square pan to cut into servings.
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{21} Hoppin' John, submitted by Pat, pplummer@carolina.rr.com
Prep time: 10 minutes
Cook time: 50 minutes
Serves 4-6 as a side dish
Ingredients
1/3 pound bacon, or 1 ham hock plus 2 Tbsp oil
1 celery stalk, diced
1 small yellow onion, diced
1 small green pepper, diced
2 garlic cloves, minced
1/2 pound dried black-eyed peas, about 2 cups
1 bay leaf
2 teaspoons dried thyme
1 heaping teaspoon Cajun seasoning
Salt
2 cups long-grain rice
Scallions or green onions for garnish
Method
If you are using bacon, cut it into small pieces and cook it slowly in a medium pot over medium-low heat.
If you are using a ham hock, heat the oil in the pot.
Once the bacon is crispy (or the oil is hot), increase the heat to medium-high and add the celery, onion, and green pepper and sauté until they begin to brown, about 4-5 minutes.
Add the garlic, stir well and cook for another 1-2 minutes.
Add the black-eyed peas, bay leaf, thyme and Cajun seasoning and cover with 4 cups of water.
If you are using the ham hock, add it to the pot and bring to a simmer.
Cook for 30 minutes to an hour, or longer if needed, until the peas are tender (not mushy).
While the black-eyed peas are cooking, cook the rice separately according to package instructions.
When the peas are tender, strain out the remaining cooking water.
Remove and discard the bay leaf.
Taste the peas for salt and add more if needed.
If using a ham hock, remove it from the pot, pull off the meat, and return the meat to the pot.
Serve the dish either by placing a ladle-full of black-eyed peas over steamed rice, or by mixing the two together in a large bowl. Garnish with chopped green onions.
Serve with collard greens, kale, beet or turnip greens.
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{22} Pork roasted in colorful Scandinavian Style, with Tangy Dried Fruits, submitted by Vicki in Sarasota, vw13@comcast.net
Christmas Dinner::
Roast 400 degrees for 10 minutes, then at 325 for 2 1/2 hours.
Makes 12 servings
1 cup hot water
1/2 cup dried apricots
12 pitted prunes
1 loin of pork, about 7 pounds
1 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
3 tablespoons flour
Pour hot water over apricots and prunes in a 2 cup measure; let stand to soak 1 to 2 hours.
Drain and reserve liquid.
Pierce a hole through the enter of meat with a long bladed serrated knife, pushing thru from both ends.
With fingers, stuff apricots and prunes alternately into cavity from both ends to meet in center.
Rub mixture of salt, ginger and pepper on outside of roast.
Place roast in roasting pan, (ribs form their own rack).
Insert meat thermometer into roast so bulb reaches center without touching bone or fat.
Roast in hot oven, 400 degrees, for 10 minutes, lower oven temperature to 325 and continue roasting until thermometer registers 140 degrees.
Brush roast with reserved liquid from fruits.
Continue roasting and brushing until thermometer reaches 180 degrees and pork is tender and richly golden. Remove to heated platter. Keep warm while making gravy.
Pour drippings into 2 cup measure; skim off excess fat.
Add enough water to make 1 3/4 cups.
Return 3 tablespoons of fat to pan.
Sprinkle flour into drippings; cook and stir 1 minute.
Stir in water mixture.
Cook, stirring and scraping brown bits, until mixture thickens and bubbles; cook 1 minute more.
FROM: Woman's Day magazine, 12/16/82
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{23} Cherry Dream Salad, submitted by Judy in Brooksville, Florida, J731I@aol.com
16-oz can dark sweet pitted cherries
1 can pineapple chunks
1 egg beaten
1/4 C fruit syrup
2 T lemon juice
2 T sugar
dash of salt
1/2 C sour cream
1/2 C pecan halves broken
1 C miniature marshmallows
Drain cherries & pineapple, reserving 1/4 C of combined syrups.
Combine egg, fruit syrups, lemon juice, sugar & salt.
Cook over medium heat, stirring until thick.
Remove from heat & fold in sour cream. Cool.
Combine with cherries, pineapple, pecans & marshmallows.
Chill 1 hour or more.
Serve in lettuce lined bowl.
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{24} Suet Bird Cakes, submitted by Hilda in Kentucky, hpalfrey@mrtc.com
Let's not forget our feathered friends during the winter months. From
1 pound lard
1 cup chunky peanut butter
1 cup cornmeal
1 cup oats
1 cup wild bird seed mix
1 cup sunflower seeds
Melt the lard and peanut butter together; stir in the remaining
ingredients, and then let the mixture set overnight in the refrigerator.
Shape as desired.
Posted by: "Jodi T" <tigger63755@charter.net>
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