| C.J's Sugar Sweet Ham | By Carl J Bussell | You will need 1 whole ham, 1 cup graulated sugar, 1 1/2 cups brown sugar, 1 cup maple syrup of any kind, 10 cups water,and a roaster pan approximately 6 to 8 inches deep.
Take a fork and poke holes all over ham. Put water,granulated sugar, brown sugar, and syrup in raoster and stir ingredients. Preheat oven to 350 degrees. Put ham in roaster with other ingredients. Bake ham for 1 1/2 hrs basting every 15-30 minutes. When finished cooking the ham is ready to serve! Enjoy this sweet recipe! | | Apple Cheese Quesedilla | By Don Getchell | | grate 1/2 cup cheese and spread 1/2 on a flour tortilla. peal and thinly slice a crisp apple and place the slices in one layer on the cheese. dab a teaspoon of a tart jelly (black current, raspberry,etc)on the apple. Spread the rest of the cheese on and top with another flour tortilla. Dampen the top of the quesidilla ans sprinkle on some sugar and cinnamon-to your taste. Bake in a 375* oven for 5-8 minutes till the cheese melts, the apples soften and the tortilla browns a bit. Serve hot and gooey. | | Cranberry Orange Ginger Chutney | By Trisha Tweney | 3 c cranbberies
1 c chopped onion
1 c each raisins and currants
1 c cider vinegar
3/4 c each granulated and brown sugar
1 tblsp. grated orange rind
1/2 c orange juice
1 tblsp. grated fresh ginger
1 tsp. each salt cinnamon ground cloves
Put together in saucepan stir bring to boil reduce heat to med-low simmer stirring often for approx, 20 mins till thickened.
Nummy
Makes about 5 cups
reserve 1 cup for Turkey or Ham
Other 4 cups can be frozen or canned | | Easy Meat Loaf | By Catherine Tognoni | 2 lbs lean ground beef
1/2 tsp. pepper
1 cup chopped onion
2 eggs, slightly beaten
1 cup bread crumbs
1 cup milk
1 tsp. salt
1/2 lb. sharp cheddar
1/2 tsp. celery salt
cheese, cut in 1/2" cubes
1/2 tsp. paprika
1 onion
Catsup to top
Combine all ingredients except cheese cubes. Mix lightly, but thoroughly. Fold in cheese cubes. Press meat mixture into 9x5x3-inch pan. Squeeze catsup over meat. Slice onion and put on top. Bake in 350 degree oven 1 hour. Drain excess fat. Let stand 10 minutes before serving. Makes six to eight servings. | | Pumpkin Bread | By Patsy Riley | 3 1/3cups flour
2cups sugar
4eggs
1cup cooking oil
2\3cup water
3 teaspoons cinnamon
2 teaspoonsnutmeg
1/2teaspoon cloves
2 teaspoons soda
1 teaspoon salt
1 small can of pumpkin [2 cups]
1 cup raisins
1 cup chopped nuts walnuts or pecans
Measure flour.Put the 1/3cup of flour on nuts and raisins to coat
them. Add the spices,salt and soda to the 3 cups of flour in a seperate bowl.Cream sugar and eggs,blend in oil and water.Add this mixture to the flour mixture. Blend well together. Then add pumpkin.Add nuts and raisin mixture.Blend all well.
Pour into 3 loaf type pans and bake at 350 degrees for 45 minutes.This recipe can also be baked in a bundt pan ,adjusting time baking longer if necessary.It also makes delicious muffins !!
| | Crunchy Caramel Apple Pie | By Raymond Bennett | Ingredients:
1 pastry crust for a deep dish pie, 9 inch
1/2 cup sugar
3 tbsp all purpose flour
1 tsp ground cinnamon
1/8 tsp salt
6 cups thinly sliced apples (3 or 4 different variaties)
1 recipe crumb topping (see recipe)
1/2 cup chopped pecans
1/4 cup caramel topping from jar
Crumb Topping:
1 cup packed brown sugar
1/2 cup all purpose flour
1/2 tsp ground cinnamon
1/2 cup quick cooking rolled oats
1/2 cup butter
Instructions for topping:
1. stir together brown sugar, flour, cinnamon, and rolled oats
2. cut in 1/2 cup butter until topping is like course crumbs. set aside
Directions:
1. In a large mixing bowl stir together the sugar, flour, cinnamon and salt
2. Add apple slices and gently toss until coated
3. Transfer apple mixture into pie shell that has been placed in a 9" pie pan
4. Sprinkle crumb topping over apple mixture
5. Place pie on cokkie sheet
6. Cover edges of pie with aluminum foil
7. Bake in a preheated oven at 375 degrees for 25 minutes. Then remove foil and put back into oven for another 25 to 30 minutes.
8. Remove from oven. Sprinkle pie with chopped pecans and then drizzle with caramel on top.
9. Cool on a wire rack.
we like ours served warm with a nice scoop of ice cream | | Fall queso | By Linda J. Johnson | | Melt 2 lb block of velveeta with a can of evaporated milk in a large microwave dish. In a smaller dish, dice large tomatoe, large onion and mild green chilies (or jalapenos, depending on taste), squiret a small amount of butter over them and microwave until soft. Fold into velveeta mixture. | | Chocolate Cappuccino Cheesecake | By Linda Fennessy | INGREDIENTS:
1 cup chocolate cookie crumbs
1/4 cup butter, softened
2 tablespoons white sugar
1/4 teaspoon ground cinnamon
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
8 (1 ounce) squares semisweet chocolate
2 tablespoons whipping cream
1 cup sour cream
1/4 teaspoon salt
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
1/4 cup coffee flavored liqueur
2 teaspoons vanilla extract
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons coffee-flavored liqueur
1 (1 ounce) square semisweet chocolate
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed. | | Turkey Dressing | By Terry Anderson | cubed bread - up to a loaf , depending on the size of the turkey
onion - 1 large -chopped fine
garlic - 1-2 cloves - minced fine
carrot - 1 -diced fine
sage - ground - 1 tsp
salt/pepper - 1 tsp
oregano - 1/2 tsp
basil - 1/2 tsp
raisins - 1/2 c. softened in 1/4 c. rum
celery - 3-4 stalks - diced fine
1/4 c. melted butter
1/8 c. orange juice
Mix the cubed bread with the sage, salt and pepper,basil and oregano. Try to get some on each cube. Then sprinkle on the orange juice and let it soak into the bread cubes. Then drain the raisins and mix them into the bread. Let rest for 20 minutes.
Mix the onions, celery, garlic and carrots with the melted butter. Add this mixture into the bread mixture and immediately stuff into the turkey cavities. Cook the turkey immediately.
| | Ballgame Buster Brown Dessert | By Sharon Collins | Crush 1lb. of Oreo cookies and mix with 1lb. melted butter
Spread in 9” x 13” pan
Cover with 1/2 gallon of vanilla ice cream, softened
Press 1 1/2 c. salted Spanish peanuts into the softened ice cream and place in freezer
WHILE THAT'S FREEZING, COMBINE:
1 1/2 c. evaporated milk
2/3 c. chocolate chips
1/2 c. butter
Boil 8 minutes, stirring constantly
Add 2 c. powered sugar, 1 t. vanilla, remove from heat and cool
Spread over frozen ice cream and refreeze
Take out 5 minutes before serving
*This is called "Ballgame" Buster Brown Dessert because it is a great make-ahead dessert and there hasn't been a man that hasn't loved it whether watching a summer baseball game or winter basketball or football game.
The hot fudge is also fabulous on sundaes!
| | Crescent Crab Delights | By Carole Cheeley | One container of crsecent rolls
Five fresh green onions
8 ounces each, select crabmeat and shredded mexican cheese
Directions:
Unroll crescent rolls so they are flat. Slice green onions very thin. In each roll, place shredded cheese, then crabmeat, then onions. Roll up and place on baking sheet and bake according to roll instructions. Delicious! | | Man's Favorite Dip | By Marilyn Caillouette | | Shopping List: 1 pound each of ground beef and one pound of sausage and one box (1 pound)Mexican Velvetta Cheese. Cut Velveta cheese into one inch cubes; cook sausage and ground beef; mix all three ingredients together and keep warm in mini crockpot. Serve with Triscuit crackers (they hold up well with the hearty dip). | | Old Fashion Coconut Pie | By Eleanor Hargis | 1 cup of sugar
2 cups milk
1/3 cup plain flour
pinch of salt
3 eggs
1 cup coconut
2 Tablespoons Butter
1 teaspoon vanilla
Heat milk in a small sauce pan , just until it steams.(DO NOT BOIL)
While milk is heating, Mix together sugar, flour,and salt. Seperate eggs, and put whites in refrigerator.Beat eggs yokes and set aside.
Mix the hot milk a little at a time to the dry mix. Then cook over medium heat until it starts to thicken.Add a little of the mixture to the beaten eggs. Then pour eggs into mixture and cook until it is very thick.It will go (BLOOP-BLOOP)
Remove form heat and add the coconut, butter and vanilla, mix well. Let it cool for a little while. Pour into a unbaked pie crust.
Beat eggs whites until stiff, add 6 tablespoons sugar a little at a time and beat after each time, until very stiff.Put on pie and sprinkle with coconut. Bakd at 350% for about 10 to 12 minutes, or until as brown as you want.
The best Coconut Pie you every ate!!
| | Grain Mustard-Crusted Pork Tenderloin | By Daniel Howard | A great autumn warming hearty meal.
Ingredients:
2 pork tenderloins
1 Tbs chopped garlic
1 Tbs French (not yellow) whole grain mustard
Easy instructions…
Put your pork tenderloins in a small oven-proof pan. Spread the top with the chopped garlic and then spread the mustard on top of that. Sprinkle with salt and pepper if you choose. Roast in your oven on 400 degrees for approximately 20 minutes. I check the temp on my meat thermometer at about 17 or 18 minutes. I don’t like pork well done. If you cook it to 150 degrees it will be slightly pink and the pink will disappear probably before you cut into it at your dinner seat. At 135 degrees you’ve killed any dangerous germs, so you don’t have to cook it a lot if you don’t want to. At 170 degrees you’ll have pork with no pink but it will still have juices. Anything above that and you’re looking at dry pork.
Slice your pork into one-half inch slices and serve. Slice slowly or the mustard coating might fall off. If it does, just sprinkle it on your meat slices. See I told you it was easy. Just serve with mashed potatoes on the side and maybe some steamed spinach with melted butter.
| | General Westmoreland's Baked Crab Meat | By Robert Crockett | This recipe was given to me by the secretary of General Westmoreland, whose mother had given it to her. I have used it over thirty years, but never given anyone a copy. It is the best appetizer I have ever known.
Robert Crockett
General Westmoreland's Mother's Baked Crab Meat
Pre-heat oven to 350. Use ungreased baking dish.
Ingredients:
1 cup minced onion
1 cup slivered almonds
Saute onions and almonds separately.
1/2 tbs grated horseradish
2-3 Tbls fresh lemon juice
1/4 tbs white pepper
1/2 tbs salt (to taste)
3tbls unsalted butter, melted
24 oz. creamed cheese (at room temperature)
2 tbls Hellmans Real Mayonaise
1 1/2 fresh white crab meat.
Instructions:
Add sauted onions to creamed cheese
Add horseradish and mayonaise
Add lemon juice to crab meat; mix into cheese
Sprinkle in toasted almond chips.
Top with almond chips.
Bake until the dish is seething and tan on top.
Serve with appropriate crackers (unflavored!)
| | Fish Stew | By Jeannine | 2 lbs. catfish or firm white fish of your choice
1 Lg. can diced tomato
2 Bunches green onion chopped
1 sweet onion chopped
15 shakes red tobasco (original)
1-2 cloves garlic chopped
salt and pepper to taste
In cast iron pot on stove, soften onion with a little olive oil. Add garlic for 30 seconds and then add all the other ingredients. Bring everything to a boil then cover and simmer for 1 hour.
This is a wonderful stew without the heavy calories of a beef stew, yet feels rich and warm for cooler weather. | | Apple Cranberry Relish | By Carol Counter | 1 package (12 ounces) Stouffers frozen Harvest Apples, defrosted. Chop apples in food processor or blender til cubed.
1 can (16 ounces) whole berry cranberry sauce.
Combine together and refrigerate for at least one hour. You may add pecans if you wish and try
this dish heated too. | | The Ultimate Butter Tart | By Denise Cormier |
Pastry for double crust pie
1 Egg; slightly beaten
1/2 c Brown sugar;lightly packed
1 ts Vanilla
1/2 c Corn Syrup
1/4 ts -Salt
1/4 c Shortening;'golden' flavour
3/4 c Raisins
Prepare pastry. Roll out thinly on floured surface. Cut into rounds with 4" round cutter. Fit into medium-sized muffin cups. Combine all ingredients
except raisins; mix well. Put raisins into pastry shells, dividing evenly.
Fill 2/3 full with syrup mixture. Bake on bottom shelf at 425F for 12 to 15
minutes or just until set. DON'T OVERBAKE. Overbaking makes them runnier!
Cool on wire rack, then remove from pans. SERVINGS: 12
| | Spicy Dip | By L. Biggs | Ingredients:
Cream Cheese
Hot Salsa
Chopped Jalepeno Peppers
Chopped Onions
Chopped Chives
Blend together cream cheese, salsa, peppers and onions. Transfer to a serving bowl and top with chopped chives. | | Bourbon Apple Pie | By Kendal | The pie won't taste of the liquor after you've cooked it into the apples, but its contribution is diabolically rich. Serve this traditional dessert with a pitcher of clotted cream, and even the preacher will pretend not to notice.
Ingredients:
Pastry:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup chilled solid vegetable shortening
3 tablespoons chilled unsalted butter
4 to 6 tablespoons ice water
Filling:
3 pounds mixed sweet and tart apples such as eastern Golden Delicious, Jonagold, or Fuji and Jonathan, Stayman Winesap, or Braeburn, unpeeled, halved, cored, and cut lengthwise into 1/2-inch-thick slices
1 cup sugar
1/2 teaspoon ground cinnamon
10 to 15 gratings nutmeg
1/2 teaspoon ground ginger
4 to 6 tablespoons unsalted butter
1 cup Maker's Mark or other fine Kentucky bourbon
2 teaspoons grated orange zest
1/2 teaspoon sugar
Instructions:
To make the pastry, stir together the flour and salt in a bowl. Add half each of the shortening and butter and cut in with a pastry blender until the mixture is the consistency of coarse meal. Then add the remaining butter and shortening and cut in until pea-sized particles form. Add the ice water, 1 tablespoon at a time, tossing and turning the mixture lightly with a fork to moisten the dough evenly. Use only as much water as is necessary for the dough to come together. Gently gather the dough into a ball, divide in half, and flatten each half into a thick disk. Wrap separately in plastic wrap and chill for about 1 hour.
To make the filling, place the apple slices in a large bowl. Sprinkle evenly with the sugar, cinnamon, nutmeg, and ginger, and stir and toss with 1 or 2 large spoons to coat the slices evenly.
In a large frying pan, melt the butter over medium heat. Add the apple slices and cook, turning as needed, for 5 to 10 minutes, or until beginning to turn golden. Add the bourbon and cook over medium heat for about 10 minutes, or until the apples are soft and the liquid is reduced to a light syrup. Stir in the orange zest. Let cool.
Preheat the oven to 400°F (205°C).
To assemble and bake the pie, place 1 dough disk on a lightly floured work surface and roll out into an 11-inch round about 1/8 inch thick. Drape the round around the rolling pin and transfer to a 10-inch pie pan, gently easing it into the bottom and sides. Trim the overhang so it extends about 1 inch beyond the rim of the pan, then fold the edges under. Roll out the remaining dough disk in the same manner for the top crust.
Spoon the filling evenly into the pie shell. Drape the second pastry round around the rolling pin and let it fall gently over the filling. Trim the overhang so it extends about 1/2 inch beyond the rim of the pie pan, fold the edge under, and flute attractively. Cut a few small vents in the top, then sprinkle the surface evenly with the sugar.
Bake for 10 minutes. Decrease the heat to 350°F (175°C) and continue to bake for about 50 minutes longer, or until the pastry is golden. Transfer to a wire rack to cool. Serve warm.
Yield: Serves 8
| | Mini Crab Cakes with Tomato Ginger Jam | By Laura Gordon | ½ cup mayonnaise
1 large egg
1 tbsp Dijon mustard
¾ tsp Old Bay seasoning
1 ½ tsp fresh lemon juice
¼ tsp pepper
1/8 tsp Tabasco
1 lb jumbo lump crabmeat
4 cups cornflakes
Wisk together mayonnaise, egg, mustard, salt, pepper, and Tabasco, then gently stir in crabmeat. Chill covered 2 hrs.
Pulse cornflakes in a food processor until coarsely ground then place in a shallow dish.
Form 1 heaping tbsp crabmeat mixture into a 1 ½ inch diameter cake (mixture will be very moist), then gently dredge in cornflakes. Make more crab cakes in the same manner, transferring to buttered baking sheets. Chill covered, at least 1 hour.
Preheat oven to 400F
Bake in batches in middle of oven until crisp and golden (8-10min). Transfer with a spatula to a platter and top each with about ½ tablespoon tomato ginger jam.
Unbaked crab cakes can chill up to 4 hours.
Tomato Ginger Jam
(Makes about 1 ¼ cups) 1hr
¼ cup minced shallot
1tbsp finely grated fresh ginger
1 large clove garlic, minced
¾ tsp salt
¼ tsp black pepper
1/8 tsp dried hot red pepper flakes
2tbsp unsalted butter
1tbsp sugar
1 ½ lb plum tomatoes, seeded and finely chopped
1 ½ tbsp fresh lime juice
2tbsp finely chopped cilantro
| | Sauteed Mushrooms | By Michelle | 1 1/2 lb whole portabella mushrooms, stems and caps separated
1/2 cup olive oil
¼ cup balsamic vinegar
1 1/4 lb button mushrooms
Salt and pepper to taste
1/2 teaspoon black pepper
1 lb small fresh shiitake mushrooms
1 lb oyster mushrooms
3 Tbsp. Italian seasoning or Oregano
1 tablespoon finely chopped garlic
Remove stems from the portabella mushrooms. Cut in half and slice into thick strips. Trim stems of the remaining mushroom varieties and cut any large mushrooms to ensure that all are close to the same size for consistent cooking.
Place mushrooms into a mixing bowl and toss with ¼ cup of olive oil, balsamic vinegar, salt, pepper and Italian seasoning.
Heat remaining olive oil in a skillet over medium-high heat and sauté garlic. Add mushrooms to the pan and sauté over medium heat, stirring occasionally until mushrooms are cooked.
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