recipebx.txt -------------------------------------------------------------------------------- Recipe Box: Breakfast: Rasin Bread Egg in the Hole Egg in the Orange with Hash Browns and Glazed Ham Appetizers: House Salad 1 lb. Buttered White Bread Cheese Balls Champagne and Caviar Sides: Carmeled Onions Spicey Mushroom Delight Guacamole' Pom Frits Carrots Spinach in Cheese Sauce Mom's Favorites: Zuchini Casserole Chilli Rellenos 5 Cup Salad Dressing for Salad Kraut Salad Chicken Gumbo File` White Rice Bean Salad with Dressing Green Enchilada Casserole Standard Fare: Grandma's Egg Noodles Tuna and Noodles Basiled Cheese Noodles Hawaiian Sandwiches Beef and Vegie Stew Cheddar del Fargo First Class: Surf and Turf Crusted le Salmon Peppers Steakless Deserts: Grandma's Bread Pudding Gramps's Pie Crust Kim Bob's Country Fresh Peach Cobbler Neiman-Marcos Cookies R.C. Float Chef's Corner: Seven Secret Spices Cheesey Ranchero Topping Easter Egg Colors Recipe Sites on the Web -------------------------------------------------------------------------------- 1 lb. Rasin Bread: For Bread Machine: Water 80°F 3/4 Cup + 2 TBL Oil or Butter 1 TBL Brown Sugar 1 TBL + 1 tsp. + 1/2 tsp. (packed tight) Salt 1 tsp. Dry Milk 1 TBL Bread Flour 2 1/4 Cups (poured, not scooped) Active Dry Yeast 1 1/2 tsp. Set Bread Machine to ''Sweet'' Loaf, ''1 lb''. If dough ball is not tackey on first mix; add 1 tsp. water. Add at the Beep: (during second kneading) Cinnamon 1/2 tsp. Rasins 1/2 Cup Walnuts 1/3 Cup (choped) Serve Plain, with Cinnamon Roll Icing, or Tosted and Buttered. -------------------------------------------------------------------------------- Egg in the Hole: 4 Eggs 4 Slices of White Bread (or Substitute Wheat Bread) Small amout of Cheddar Cheese (or Substitute American Cheese) 6 TBS Melted Butter Salt and Pepper Use a drinking glass or coffee cup to make the holes in the bread slices, about three inches in diameter. Add a few tablespoons of butter to a skillet or electric frying pan (square works best) on medium heat. Place bread with holes in skillet flip over so both sides are coated with butter before adding eggs. Crack one egg for each hole and carefully add to the hole, slightly hold down the bread, this keeps the egg from spreading out from underneith. Dash with salt and pepper. When eggs begin to set on one side flip over the eggs in the hole with a large spatula. It helps to add a bit more of melted butter to the skillet as you flip them over. Continue both sides until eggs are well set. Use the removed holes to make some little round Grilled Cheese Sandwiches. Place a few slices of Cheddar Cheese between two bread rounds. Then use the same method of as above until well toasted. Serve with a fresh glass of orange juice and any other side order such as hash browns or bacon. Serves Two. -------------------------------------------------------------------------------- Egg in the Orange: 1. Slice a Orange in half, remove the flesh. It helps if you slice the orange vertical with the wedgesas to remove them. or just use a spoon and scoop out the insides. Just be careful to not punture the orange skin. This is adapted from a old camping recipe, you would usually just place the orange in the coals of the campfire. So in this case wad up some aluminum foil and place the orage peel halfs in it on a cookie sheet so they don't fall over, I suppose placing them in a muffin pan might work too, but I've never done it that way. (Why? See Hash Browns) 2. Then Place 1/4 Tablespoon of Unsalted Butter in the Half Orange Peel, then crack the egg and put the contents in the orange peel. Top with a little salt and pepper. 3. Bake in the Oven at 375° about 25 minutes, bake some shoe string potatos or hash browns at the same time,and serve with a spoon. 4. Now to make it really good, top the Egg in the Orange with a Tablespoon of room temp. Philadelpha Cream Cheese and a teaspoon of Romanoff Black Lumpfish Caviar. Hash Browns: Peel and Hash Dice a couple of Potatos. Dribble with Olive Oil, Salt, and Pepper. Cover and Microwave Potatos about five minutes. I usually just use a plastic grocery bag and put the plate with the potatos in it in the microwave. This catches up the cooking time to the same amount as the Egg in the Oranges. Then pour them out on the cookie sheet in the oven on the cookie sheet with Egg in the Oranges (above). Flip the Hash Browns about half way through the cooking time. About five minutes before end of cooking time add a couple of tablespoons of choped green onions, or diced onion. The Hash Brown will make a nice little nest for the Egg in the Orange. Glazed Ham: Don't forget to eat the orange wedges! Serve it on the plate with the Egg in the Orange and the Hash Browns. If you had some trouble removing the orange flesh and you just wound up with mostly orange juice, fry some ham with a bit of cinnamon sugar and add the orange juice, until glazed. Real Good, Glazed Ham, Egg in the Orange with Caviar, and Hash Browns. Now this is a Breakfast! -------------------------------------------------------------------------------- House Salad: 3 heads of Iceburg Lettuce cut into one inch cubes 1 head of Romain Lettuce green leaves sliced in half inch strips 1/2 head Purple Cabbage sliced thinly 3 Large Carrots, Shredded Add add of the above to a large container and cover in water, cover and refrigerate over night. Remove and spin dry amounts as needed, keeps several days. Prepair the following: Sliced Green Bell Peppers Sliced Red Bell Peppers Sliced Yellow Bell Peppers Sliced Banana Peppers Caned or Sliced Jalapino Peppers Pickeled Cherry Peppers Sliced White Onions Sliced Purple Onions Chopped Green Onions Carrot Sticks Cubed Pinapple Toasted Sesame Seeds 3 Bean Salad Sliced Tomato Cherry Tomato(s) Sliced Cantelope Sliced Honey Dew Nelon Orange Slices Bacon Bits Sliced Cucumbers Sliced Mushrooms Shreded Cheddar Cheese Sliced Red Radishes Sliced Dicon Radish Sliced White Radish Sliced Dill Pickels Sliced Sweet Pickels Sliced Hard Boiled Eggs Crutons: Cube up some old old French Bread and or simular left over bread. In extremly hot skillet add some olive oil, some butter, the cubed bread, some Italian Seasoning, and a pinch of salt. Stir constanly until well toasted and remove to seperate carfe'. House French Dressing: A half part Catsup, half part Miracle Whip. Mix Well, serve cold. -------------------------------------------------------------------------------- 1 lb. Buttered White Bread: For Bread Machine: Water 80°F 1/2 Cup + 3 TBL Oil or Butter 4 tsp. Sugar 1 TBL + 1 tsp. + 1/2 tsp. Salt 1 tsp. Dry Milk 1 TBL Bread Flour 2 1/4 Cups (poured, not scooped) Active Dry Yeast 1 tsp. Set Bread Machine to''Basic / Light'' Loaf, "1 lb.". If dough ball is not tackey on first mix; add 1 tsp. water. Add 3 TBL Melted Butter on top after final rise at start of baking. -------------------------------------------------------------------------------- Cheese Balls: In memory of Charles M. Schulz. 1 heaping cup grated cheese (Swiss or Cheddar) 1/2 cup flour 2 tablespoons butter Water With your fingertips, mix cheese, flour, butter, and just enough water to make a stiff dough. Roll dough into a small (3/4 inch) balls. Place on greased cookie sheet and bake at 400° until lightly browned (about 15 minutes). -------------------------------------------------------------------------------- Champagne and Caviar: 3.5 oz. of Romanoff Black Lumpfish Caviar Phillidelphia Orgianl Cream Cheese Ritz or Club Crackers Frexane Champagne / Sparkling Wine Take your favorite cracker, spread with cream cheese, top with a spoon full of Cavier. Eat, Drink, and Repeat. -------------------------------------------------------------------------------- Carmeled Onions: 1 Large White Onion Sliced Thin 1 TBS Olive Oil 1 TBS Sugar 2 TBS Worcestershire Sauce 1 TBS Water Add Olive Oil to Hot Skillet, when oil is hot add the onions. Sprinke with Sugar and add Worcestershire Sauce, cover and stir often. (about 5 minutes) When liquid has reduced add a bit of water and more Worcestershire Sauce if needed. Uncover and cook on High Heat until well carmelized. (about 5 more minutes) Remove from skillet, place in serving bowl and set aside (in microwave). (continue with Spicey Mushroom Delight Recipe.) -------------------------------------------------------------------------------- Spicey Mushroom Delight: 8 oz. Montery Fresh Mushrooms 'Sliced' 1 tsp. Olive Oil 1 Good Dose of The Seven Secret Spices 1 TBS Finely Diced White Onions (optional) Add Olive Oil to Hot Skillet, add the Mushrooms. Add the Seven Secret Spices, Liquids First, then the dry spices. Stir often, add a bit of water if needed, reduce most of the liquid and simmer until mushrooms are throughly cooked. Lastly add about 1 tsp. of Flaked or Fresh Parsley, cook for no more then a final minute. Remove to serving bowl and set aside (in microwave). Alternate Gravy Recipe: Mix 1 TBS of Corn Starch with 4 TBS of Cold water. Add Corn Starch Mixture to the cooked Mushrooms above, continue to simmer and stir often. Add a bit more water or some white cooking wine if needed. When Gravy Thickens add a final dash of Black Pepper, remove to a serving bowl and set aside (in microwave). -------------------------------------------------------------------------------- Guacamole': 4 ripe Hass Avocados 1 Large ripe red Tomato, or 2-3 small or medium Tomatoes 1 small chopped white onion 2-3 Cloves of Fresh Garlic 1/2 teaspoon Salt 1 Tablespoon Lemon Juice, Squeezed Lemon, or half Lime and half Lemon. 1/4 teaspoon black pepper Chop Onions and Tomatoes first, place in a large bowl. Puree Garlic and Salt with knife blade, add to bowl. Peel and seed Avocodos in quarters, top with Lemon and Lime Juice and the Pepper. Smash it all up well with the bottom of a plastic drinking cup. Eat or cover and chill for later use. Serve with corn tortia chips, a condiment for tacos or fajitas, or on half of a toothed sliced tomato. -------------------------------------------------------------------------------- Pom Frits: German Spelling: Pom Fritz, known to Americans as French Fries. 4 Lage Patatoes peeled and french fry cut. Bowl of Water 1/8 cup Sugar 1/8 cup Salt Black Pepper Vegtable Oil Mayonnaise Place the cut Potatoes in a Bowl of Water, add Sugar and Salt, stir and set aside to soak. Heat one and a half inch of Vegtable Oil in a Skillet to 350°F. Add two handfulls of the Potatoes and Fry until Golden Brown. Remove and drain on a paper towel, dash with Black Pepper. Serve with a side of Mayonnaise. (picture - pom ftris) -------------------------------------------------------------------------------- Carrots: 1 lb. Fresh Carrots, sliced 1 Tbs Butter 1 Tbs Dried Parsley Flakes 1 Tbs Sugar 1 1/2 Tbs Water 1 tsp. Lemon Pepper Place in Microwave Safe Dish, cover and cook on high power until carrots are tender. 7-11 minutes depending on microwave power, stir half way through. -------------------------------------------------------------------------------- Spinach in Cheese Sauce: 2 Cups Frozen Cut Leaf Spinach 2 Tablespoons Water 1 teaspoon Butter 1/2 Cup Velveeta Cheese (Cubed) * salt * black pepper * lemon pepper * garlic powder * cayenne pepper 1/2 tsp. Worstershire Sauce Place spinach, water, and butter in a microwave safe dish. Add about a pinch of each seasoning to your preferred taste. Cover and microwave four minutes on high or until hot. Remove cover, add cubed cheese, continue to microwave in one minute incraments on high, stir and repeat until cheese is melted. Recipe can be multiplied for more servings. Variations: Add one tablespoon finely choped white onions, green onions, red bell pepper, or green chili. Finalize with a half teaspoon of worstershire sauce. May also be made with fresh spinach. -------------------------------------------------------------------------------- Sarah gave me this one when I was in Dallas. It's really good and you can substitute chicken or put in rotel tomato etc. Zucchini Casserole: 1 lb. hamburger brown and drain 4 potatoes- wash, slice, boil until tender 1 onion sliced 2 or 3 zucchini wash slice boil with onion 1 can tomatoes 1 can tomato sauce 1 cup shredded cheeses Layer hamburger, potatoes, zucchini, tomato sauce, tomatoes, onions, cheese. Bake 350 degrees 25-30 minutes. When you slice the potatoes and onions do them the round of the potato and onion. -------------------------------------------------------------------------------- Chili Rellenos: 3 (4 ounce) cans whole green chili peppers 3/4 lb. sharp cheese 4 eggs 1 tsp. salt 1/2 cup flour 2 cups milk 1 1/2 lb. hamburger browned with Taco seasoning mix. In the bottom of a buttered casserole lay chili peppers (hotness depends on seeds you leave in the peppers). On top of chili peppers spread hamburger mixture. Cut cheese into long pieces, arrange evenly over meat. Beat eggs slightly, then beat in milk, flour and salt. Pour over chili peppers, meat. Baked in 350 degree for about 25 minutes or until custard is set. May be done ahead of time and warmed later. -------------------------------------------------------------------------------- 5 Cup Salad: 1 can marinade oranges, drained 1 can crushed chunk pineapple 1 cup coconut 1 cup sour cream 1 cup marshmallows Stir together and refrigerate. -------------------------------------------------------------------------------- Dressing for Salad: 1/3 cup Mayo 1/3 cup sour cream 1/4 cup chopped parsley 1 T. sugar 1/2 tsp. salt 2 tsp. lemon juice to cut recipe in half for a couple of people 1/4 cup Mayo 1/4 cup sour cream 1/4 cup chopped parsley 1/2 T. sugar 1/4 tsp. salt 1 tsp. lemon juice Mix well add celery seeds if desired. -------------------------------------------------------------------------------- Kraut Salad: 1 qt. Kraut 1 cup celery (chopped fine) 1 small green pepper (cut fine) 1 small jar pimento (drained and chopped) 1 onion (chopped) 1 tsp. celery seeds 1 cup sugar 1/4 cup oil 1/2 cup vinegar Put first six ingredients in bowl. Combine sugar, oil and vinegar in a saucepan. Bring to a boil and pour over mixture. Best to set several hours in refrigerator. Will keep indefinitely. -------------------------------------------------------------------------------- Chicken Gumbo File`: 6 Tablespoons shortening (or oil) 6 Tablespoons flour 1 onion chopped and bunch of green onions chopped 2 Tablespoon salt 2 tsp. black pepper 1 chicken cut in serving pieces Heat oil on high heat. Add flour to hot oil and stir constantly until flour is dark brown. This brown flour oil mixture is a roux. Add six cups hot water and mix well to dissolve roux. Season with salt and pepper. Add onions and let boil for about 1 hr, then add pieces of chicken and cook another hour or until chicken is done. If you use a fresh hen, add pieces with water etc. and cook 2 hours or until hen is tender. For variation add two dozen oysters or shrimp 15 minutes before removing from heat. Serve hot with fluffy white rice. Add file` when serving at table as this seasoning thickens gumbo. -------------------------------------------------------------------------------- White Rice: 1 cup rice (long grain) 1 1/2 cups water 1 tsp. salt Wash rice thoroughly. Add water and salt. Start rice cooking on high heat. Let it come to a rapid boil, then switch to warm or simmer and let rice cook for thirty minutes. (cover rice with lid when cooking on low heat until all water has boiled away, do not stir the rice) -------------------------------------------------------------------------------- Bean Salad: 2 cups green beans drained 1 jar chopped pimento 1 onion chopped 1 bunch green onions chopped 1 purple onion chopped 4 celery stalks chopped 1 bell pepper chopped 2 large tomatoes chopped Dressing 1/2 cup sugar 1/2 cup salad oil 3/4 tsp. salt 1/2 cup vinegar Boil together. Pour over chopped vegetables and refrigerate over night. (VERY GOOD) -------------------------------------------------------------------------------- Green Enchilada Casserole: 1 package of corn tortillas 1 can cream of chicken soup 1/2 can milk 1/2 pint sour cream 2 small cans chopped green chilies grated cheese onion salt to taste Cut tortilla in fourths, fry quickly in small amount of oil and drain them. Line baking dish, add soup mixture etc. Bake at 350 degrees for 30 minutes. -------------------------------------------------------------------------------- Grandma's Egg Noodles: 3/4 cup flour plus 2 Tbs. 1/2 tsp. salt 1/4 tsp. poultry seasoning 1 tsp. baking powder 1 egg If the dough does not make a ball, you can add just a touch of milk, like one or two tsp. Flour area roll out real thin let stand for 20 minutes, roll and cut thin. Place in boiling chicken broth and simmer until tender. Add the deboned chicken for Chicken Noodles. -------------------------------------------------------------------------------- Tuna and Noodles: Cooked Noodles Drained Large Can Tuna 12 ounce can Cream of Mushroom Soup Salt and Pepper Combine Noodles, Heated Soup, Tuna, season to taste and serve. Can be toped with Velveta Chesse, reheat in microwave to melt. -------------------------------------------------------------------------------- Basiled Cheese Noodles: 1 Package of Lipton Butter Noodles + 1 Tablespoon Butter + 2 Cups of Water 1/8 Cup Freshly Chopped Basil Leaves 3/4 Cup Velveeta Cheese * Lemon Pepper Follow the directions on the package for microwave cooking the butter noodles. Add most of the basil and about half of the cheese in cubes. Continue to microwave in one minute incraments on high, stir and repeat until cheese is melted. Then top the dish with the rest of the cheese in 1/8 to 1/4 inch slices of Velveeta with a bit more of the chopped basil and lemon pepper on top. Continue to microwvae on high without stiring until cheese is throughly melted and starting to brown around the edges. Let rest five to seven minutes until cheese starts to slightly congel again, slice into pie shape and serve. -------------------------------------------------------------------------------- Hawaiian Sandwiches: Toast some white bread, spread on some Mayonnaise or Miracle Whip, add some slices of Canadian Bacon, a Slice of Pineapple, top with a slice of American Cheese and a sprinkle of Parmesan Cheese. Place under broiler or in toaster oven for a few minutes until cheese is well melted and starting to brown. Remove and eat! -------------------------------------------------------------------------------- Beef and Vegie Stew: 1 lb. Lean Stewing Beef, cut into one inch cubes 1 Large Potato peeled and diced 1 Tablespoon Flour 1 medium Onion quartered 8 oz. Baby Carrots 6 Stalks of Celery un-string and cut into 2-3 inch pieces, add some of the celery leaves too! 1/4 Cup Pinto Beans 3 Banana Peppers seeded and cut into one inch pieces 1 small Green Pepper seeded and cut into one inch pieces 1 Dozen Cherry Tomatoes, or substitute a 16 oz. can whole Tomatoes 16 oz. Fresh Mushrooms Sliced 1 Tablespoon of Fresh Chopped Basil 1 Tablespoon Dried Parsley 1/2 teaspoon Thyme 1/4 teaspoon Black Pepper 1/8 teaspoon Red Pepper (if you want it a bit more spicy) 1/2 Tablespoon Bullion Beef Base (optional) Brown beef in skillet with half of the black pepper and a sprinkle of salt and flour until well browned. Combine with all other ingredients in crock pot or large pan and cook on low for about 5 hours. Beef Ribs are even better in this stew than stew meat, but they are a bit more expensive. Cut them into bite size pieces, DO NOT brown them, just throw them in the crock pot with everything else. Another good idea is to add the mushrooms just during the final 20-30 minutes of cooking time. This will keep them looking like mushrooms. -------------------------------------------------------------------------------- Cheddar del Fargo: Cheddar del Fargo Sauce: 1/3 Cup Sharp Cheddar Cheese (Grated, Shreded, or Cubed) 1/3 Cup Milk 4 Tablespoons Philadelphia Cream Cheese 1 Tablespoon Worcestershire Sauce 1/2 Teaspoon Dajon Mustard 1/4 Teaspoon Unsalted Butter (optional) Wisk ingrediants in a sauce pan over low heat until creamy smooth. Can also be made in the microwave, stir often, do not boil. Optional, add 1 Tablespoon of fresh choped dill if making Cheddar dil Fargo. Optional, add 1/2 Tablespoon of Creamed Garlic if making Cheddar gar Fargo. Plate suggested entre' and top with sauce, or serve over Ramin Noodles, Chicken Breast, or Mashed Potatos. Suggested Entre': 2 Cups of sliced Ham (cut into one inch pieces) 1/4 Cup Sliced Sweet White Onion 1/4 Cup Sliced Mushrooms 2 Tablespoons Choped Green Onion 1 Tablespoon Choped Fresh Parsley In one teaspoon of Olive Oil brown ham, then add onions, and mushrooms with 1 Tablespoon of Water and cook over medium heat until mushrooms are soft. Finish with green onions and parsley until wilted. Plate and top with Cheddar del Fargo Sauce. 2 to 4 Servings. -------------------------------------------------------------------------------- Surf and Turf: Cooking Times: (2) 2 1/2 lb. Main Lobsters - 11 minutes (2) 3/4 inch Fillet Magnons - 5 minutes per side 1 Box of Frozen Brocolli Spears (or fresh) - 7 minutes 1 5oz. Packet of Mahatma Saffron Long Grain Rice - 17 minutes Start the Bar-B-Que. Boil a Large Pot of Water. Put the Saffron Rice in the Microwave (follow directions on package). Add a hand full of salt to the boiling water, place the Lobsters to the pot of boiling water. Season the Fillet Magnon with Lemon Pepper and Fresh Rosemary, place on the grill. Toss some Rosemary in the fire too. Microwave the Brocolli after the Saffron Rice. Plate the Brocolli on the Saffron Rice with the Fillet Magnon, serve the Lobster on a seperate platter with lemon slices and a side of melted unsalted butter. Note: Do not over cook the Lobster! Do not boil for more than 11 minutes after the water returns to a boil, or when the shells turn a nice red color. Best when they sit and drain a while to cool. -------------------------------------------------------------------------------- Crusted le Salmon: 1 to 2 pounds of Salmon Fillet 1 Thinly Sliced Lemon Breading Mixture: Bread Crumbs (2 heals are best) 1 Tablespoon Lemon Pepper 1/2 Tablespoon Garlic Power 1/4 Teaspoon Black Pepper 2 Pinches of Salt 1 TBS Fresh Choped Dill (optional) Divide Salmon into serving pieces about 3 by 4 inches, or score large Salmon in the same dimentions. Place on baking sheet, skin side down, top with breading mixture (also do sides and bottom). Top with Sliced Lemon and Broil or Bake at 450°F until done, 10-15 minutes. Mixture should be crusty, and the fish flaky to the fork. Do not over cook. Serve with Steamed Brocolli, Steamed Summer Squash, and Saffron or White Rice. (picture - (Crusted le Salmon) -------------------------------------------------------------------------------- Peppers Steakless: You will need prepared Cooked White Rice. Cook the rice before hand in the rice cooker, on the stove top, or in the microwave. 1st. Make The Garnish: 1 Tablespoon of Olive Oil 1 Small Sized Shallot Diced 1 Piece of White Onion the same size as the shallot, Diced 1 Pinch of White Sugar 1 Large Clove of Garlic, Minced 1 Pinch of Fresh Chopped Rosemary 1 Handful of Chopped Green Onions 4 Fingers of Fresh Parsley stems removed and roughly chopped In a mildly hot skillet add olive oil and saute' the Shallots and Onion. Do not continuously stir, but only a few times during the creation. If needed add pinch of white sugar to aid in a slight carmellization. At second turning start adding the Garlic, then the Green Onions and Parsley at the very last. Remove the Garnish from the skillet and set aside for The Pepper Sauce below. 2nd. Cook the Bell Peppers: 1 Tablespoon of Grape Seed Oil 1/4 Teaspoon of Black Pepper 4-5 Assorted Bell Peppers (Red, Green, Yellow, Black), cut into one inch pieces 1 Tablespoon Brown Sugar 1 Tablespoon of Bacardi Gold Rum 1 Fresh Lemon (for juicing) The Juice from one can of Green Chilies Using the same skillet turn up the heat a bit for an extra hot skillet. Add the Bell Peppers, then the Grape Seed oil, and Black Pepper. Toss until browning starts to lightly occur try not to burn the Bell Peppers. Sprinkle with Brown Sugar and a good squeeze of Lemon Juice. Carefully add the Rum, have a lid ready, it can flame up. Cover and continue to simmer with lid slightly ajar, add the Green Chili Juice and another Squeeze of Lemon Juice as liquid is needed. When Peppers are well steamed carefully pour off reminder liquid and save, turn heat to high, stir frequently when toasty browning starts occurring slowly pour the liquid back into the skillet until liquid is completely consumed. Remove Cooked Peppers from the skillet and set aside (in microwave). 3rd. The Pepper Sauce: 1 Can of Green Chili Peppers (liquid used above) 1 Can Diced Tomatoes 1 Dash of Salt 1 Dash of Black Pepper In a blender slightly blend Tomatoes and Green Chillies. Add Salt and Black Pepper. Using the same skillet as above, add the mixture from the blender. Simmer and add The Garnish from above. When sauce has thickened, usually about 10-15 minutes later, it is time to plate the Peppers Steakless. You might want to slightly reheat the Bell Peppers in the microwave at this point of for approximately 45 seconds. 4th. Plating The Peppers Steakless: On a good thick bed of white rice, spoon on a thick layer of The Pepper Sauce, and a heap of Cooked Bell Peppers. Enjoy the best Peppers Steakless you have ever had. Five Stars! You could add Browned Beef Steak I guess, but what would be the point of Peppers Steakless. -------------------------------------------------------------------------------- Here is one of grandma Dugas's. Her good bread pudding. Bread Pudding: 2 cups of bread (break bread into small pieces) 1/2 stick of butter or margarine beat 4 egg yokes 1 cup of sugar 2 tsp. vanilla 1/2 qt. of milk Mix all ingredients together with mixer (you can add more sugar or milk if you need more). Place bread into casserole dish (butter or spray pan), pour mixture over bread until soaked. Bake at 350 degrees, about 30 minutes. Whip egg whites, put on top of baked bread pudding, brown for about 5 minutes, same temp. (when doing egg whites put a little sugar and vanilla after egg whites are stiff) -------------------------------------------------------------------------------- Gramps's pie crust recipe really easy to do... Pie Crust: 2 cups flour sifted 1 tsp. salt 1/4 cup milk 1/2 cup of oil Mix together (sprinkle water on counter top, place a piece of wax paper on top of water), add dough onto the paper, put another piece of wax paper over dough, roll out with rolling pin. Place in pie pan, bake at 350 degrees for about 15 minutes or until brown. -------------------------------------------------------------------------------- Kim Bob's Country Fresh Peach Cobbler: Blanch the Peaches: 1/8 Bushel of Fresh Ripe Peaches (not too ripe though, soft to the touch, not mushy ripe, to make about 10 Cups of Peach Slices) Fill a pot with water to about just over the height of a peach, and bring to a boil to blanch the peaches one at a time. When the water comes to a boil turn down the heat; as it does not have to be a rapid boil, just a simmer. Place the first peach in the pot of hot water for about twenty to thirty seconds, remove it and put in the second peach. While the second peach is blanching peal the first one under a stream of cold water. Take a pearing knife as to slice the peach in half and the skin should come right off, remove the pit and set aside the sliced peach half. Just continue repeating this process until you have a big bowl of sliced peaches. Make the Filling: 2 Tablespoons of Fresh Lemon Juice (optional) 2 Cups of Sugar 1/4 Cup of All Purpose Flour 1/2 teaspoon Powdered Nutmeg (optional) 1/2 teaspoon Powdered Cinnamon (optional) 1/3 Cup of Unsalted Sweet Butter (melted, same as 5 1/3 Tablespoons, or approximately 2/3 of a butter stick) Combine the Sliced Peaches, Lemon Juice, Sugar, Flour, Nutmeg, and Cinnamon in a large cooking pot or Dutch Oven (use the same one that you used to blanch the peaches if it is big enough, pour out the hot water, I used a giant bowl for the mixture, then poured the mixture into the pot). Let it rest for about twenty minutes or so until the sugar is dissolved and a syrup has formed. Make the crust while you are waiting. Then over medium heat, bring the mixture to a boil, reduce the heat to low and cook the Peach Filling mixture for 10 minutes. Remember to stir it so that it does not burn on the bottom or stick to the pot. When it's all cooked turn off the heat, and then stir in the melted butter. The Crust: 3 Cups of Pioneer Brand Original Biscuit & Baking Mix (or use Bisquik if you don't have this) 1 1/2 Cups of Sugar 3/4 Cup of Unsalted Sweet Butter (Room Temp., 12 Tablespoons, same as 1 1/2 butter sticks) 3/4 Cup of Half and Half (Cream) 3/4 teaspoon of Adams Double Strength Vanilla Extract Mix: In a Plastic Mixing Bowl (with a cover) Measure the in the Baking Mix and Sugar, Cut in the Butter, Mix in the Cream, then the Vanilla. Form in to a large dough ball, put the cover on the bowl and place it in the freezer for about 30 minutes, no longer. A good time to go back and finish the filling now, and preheat the oven to 400°F (bottom crust only). Putting the Cobbler Together: Remove the dough ball and separate it into three equal portions. Roll out the first portion on a floured surface to line the bottom of a buttered 10 by 14 inch Pyrex Baking Dish, you can put some of the dough around the edge too if you want. Brush the dough with melted butter. Place it in the oven for about five minutes, just until it gets light brown. Roll out the next crust while it's baking. Remove the crust from the oven, turn up the oven to 475°F, and spoon in half of the Peach Filling Mixture. Top with the next layer of crust, brush with melted butter, and return it to the oven for about 10 to 15 minutes, or until it starts to get light brown. Roll out the Top Crust while it's baking. I like to do the Top Crust with Criss-cross strips, so cut the dough into 1 inch strips after it's rolled out. Remove the pan from the oven once again, and spoon the remaining Peach Filling Mixture over the previous layers. Arrange the Top Crust in a Criss-cross Lattice Pattern on the Top Crust, then brush it with melted butter, (you can also sprinkle it with some course 'kosher' sugar if you want, for that special effect), and return it to the oven for an additional 15 to 20 minutes, or until golden browned, remove and let it cool. Serve warm with a scoop Bluebell Homestyle Vanilla Ice Cream. Serves about 12 people, or cover and place in the refrigerator, reheat portions in the microwave as needed. If you have found you have made too much Peach Filling, place it in a plastic container with a lid and freeze it for the next time. The frozen cooked Peach Filling Mixture is also great added to Homemade Peach Ice Cream, or just to make Peach Sorbe' later. When I have been in a hurry I have also just put the whole cobbler together at once, with just the bottom and a top crust, without baking the individual layers. It turned out just as good, nobody could tell the difference. Some people might say it is a peach pie with just the bottom and top crust. So I made a batch in round pie pans once, and added a corn starch slurry to the Peach Filling so that it would thicken up a little more. This same recipe made three peach pies. Another variation is with no bottom crust and that also saves a step. Lastly, if you are not fortunate enough to live in a great place that has lot's of fresh peaches like I do, you can always substitute canned peaches (don't use as much sugar), or unsweetened frozen peaches for the fresh peaches. I know this recipe turned out pretty long, and it takes me about two hours to make, but it's worth it! -------------------------------------------------------------------------------- Neiman-Marcos Cookies: (Recipe may be halved) 2 cups butter 24 oz.chocolate chips 4 cups flour 2 cups brown sugar 2 tsp. soda 1 tsp. salt 2 cups sugar 1 8 oz Hershey Bar (grated) 5 cups blended oatmeal 4 eggs 2 tsp. baking powder 2 tsp. vanilla 3 cups chopped nuts (your choice) Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies. -------------------------------------------------------------------------------- R.C. Float: Rum and Coke Float 4 scoops of Blue Bell Homestyle Vanilla Ice Cream 1 shot of Ron Bacardi Superior Gold Rum 1 can of cold CocaCola Fill a tall glass with Blue Bell Vanilla Ice Cream, add a shot of Rum, fill the remainder with cold CocaCola and serve with a spoon. Great relief for The Hot Texas Sun; hold the Rum for kids under 21. -------------------------------------------------------------------------------- The Seven Secret Spices: These are the spices that I add to almost everything. Add to any meat, beef, chicken, pork, soups, stews, sauces, and stir frys! Season to Taste; but it might take years of experiance. 1. Lea & Perrins Orginal Worchestershire Sauce - Ten Shakes at least. 2. TABASCO Hot Sauce - Six shakes at least, more for hotter! 3. Adams Lemon Pepper - use plenty. 4. Morton Iodized Salt - use very sparingly. 5. McCormick Black Pepper - a few shakes. 6. Fiesta Extra Fancy Garlic Powder - Always use crushed Fresh Garlic if you have it! - how much can you stand? 7. Adams or Fiesta Parsley Flakes - Always use Fresh Parsley if you have it! (Add last, do not use on fried items.) Sometimes... Sugar - - - Clickable Items Open in a New Window! - - - -------------------------------------------------------------------------------- (picture - the once since Adam's Plant in Austin) -------------------------------------------------------------------------------- Cheesey Ranchero Topping: 1/2 cup Finely Choped Cheddar Cheese 1/2 cup Cottage Cheese 3 TBS Marie's Creamy Ranch Dressing Dash of Black Pepper Mix in a bowl, or for finer texture use a blender or food processor but not necessary. Use Cheesey Ranchero Topping on Chicken Fajitas, Salad, or any of your favorite dishes as a garnish base and top with dill, basil, or rosemary sprigs. It's delightful! -------------------------------------------------------------------------------- How to make Rainbow Easter Eggs: (diagram) Beachball Easter Eggs: (diagram) Color Mixing Chart: (diagram) * - Use a McCormick Brand Food Coloring Kit with the chart above. -------------------------------------------------------------------------------- Crown Colony Food Coloring Kit: - Availible in Safeway Stores. Color Blending Chart: For other colors blend as directed at right (below) repeatinf if necessary, for darker shades. Add exciting cikir ti cakes cookies, candies, frosting, milk drinks, punches desserts and ice cream. Color Number of Drops: Desired: Red Yellow: Green: Blue: ------------ ------ ------- ------ ------- Orange 1 3 - - Coral 3 1 - - Lime Green - 3 1 - Aqua - - 2 4 Orchid 5 - - 1 Easter Eggs: Add 1/4 tsp. food coloring and 1 tsp. vinegar to 1 cup hot water, Dip hard cooked eggs until desired color is reached. Tinted Coconut: Combine 1 tbsp. water and 2 to 4 drops food color in jar, add 3 1/2 oz. can coconut. Cover and shake until evenly colored. Spread on paper towels to dry. -------------------------------------------------------------------------------- Vist ''The Lab'' to see some pictures of some of the actual dye process. ---o00o--º(_)º--o00o--- -------------------------------------------------------------------------------- (photos) 1. Set of Clean Beakers 2. Heating in the Microwave to the Boiling Point 3. Test in Progress 4. Timer set to Five Minutes 5. The Secret mixing photographs are not availible to the public. End of ''The Lab'' Tour -------------------------------------------------------------------------------- Recipe Sites on the Web: Links: Bread World - http://www.breadworld.com/ Martha Stewart - http://www.marthastewart.com/ B. Smith with Style - http://www.bsmithwithstyle.com/ -------------------------------------------------------------------------------- Recipe Box: http://www.kimdara.com/recipe/index.html Converted all merged all .html files into this folder to one text document to read them on a DOS machine. December 14, 2003 -KimDara.com ---o00o--º(_)º--o00o--- --------------------------------------------------------------------------------