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Got a favorite recipe you want to share? Don’t be shy!
email:
leatherneck65@tampabay.rr.com
Great bar food, happy hour
snacks or something you can make at home for your next party. |
Tortilla Chip Dip
2lb. ground beef
2 pkg. dry taco seasoning
2 jars taco sauce
1 small head lettuce chopped
4 med. tomatoes diced
2 med. onions diced
2 8oz. pkg. cream cheese
1 24oz. container cottage cheese
1 can sliced black olives (optional)
1 bag tortilla chips
Brown the meat and drain the fat, add taco
seasoning and water and cook according to seasoning package. Add 1 jar of taco
sauce. Transfer to deep baking dish (9x18). In bowl, mix softened cream cheese
and second jar of taco sauce together. Pour over ground beef, cover with
lettuce, tomatoes, onions and black olives. Refrigerate overnight. Serve with
tortilla chips.
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Stuffed Yellow Squash
6 yellow squash
1lb hot Italian sausage
1 chopped onion
1 med. green pepper chopped
2 med. tomatoes chopped
1 bag shredded mozarella cheese
Squeeze sausage out of casing and fry until done.
Halve yellow squash lengthwise and discard seeds. Mix sausage, onions, peppers
and tomatoes and stuff squash. Top with cheese and bake at 325º until cheese is
golden brown and bubbling.
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Ham Wrapped Asparagus
1lb deli sliced Tavern Ham
2 1lb 3oz. cans of asparagus spears
1 can cream of asparagus soup
1 can cream of mushroom soup
2 cups shredded cheddar cheese
1/2 cup milk
Drain asparagus spears and wrap each spear with a
slice of ham. Arrange in baking dish. Mix soups together with milk and pour over
asparagus. Top with cheese. Bake at 325º for 45 min. to 1 hour or until cheese
is melted and golden brown.
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Stuffed Pepperoncini Peppers
1 jar of large pepperoncini peppers
1 small can of salmon
2 8oz pkg. of cream cheese
2 T fresh dill
2 T lemon juice
Soften cream cheese in microwave, add all
ingredients (except peppers). Mix well and set aside while preparing peppers.
Cut stems off peppers and remove seeds. Using pastry bag and tip, fill peppers
full with mixture, put on plate and refrigerate overnight.
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Zesty Italian Stuffed Mushrooms
24 large stuffing mushrooms
1/2lb Italian sausage (hot or mild)
1/2lb ground sirloin
1/2 cup parmesan/Romano cheese
1 cup mozzarella cheese (save half for topping)
1 medium onion (minced)
1/4 cup sweet roasted peppers (minced)
4 cloves of garlic (minced)
1 1/2 cup Italian Style bread crumbs
1/4 cup red wine
Remove stems and wash mushrooms, chop stems and
save. In frying pan with 2 T of olive oil, fry garlic, onions and peppers till
onions are golden brown. Add sausage and ground sirloin in same pan and cook
till meat is done. In mixing bowl add all ingredients and mix well. Stuff
mushrooms. Bake at 300º degrees till cheese is melted and golden brown.
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Stuffed Jalapeno Peppers
(Better than Poppers!!)
Cut off stems of 1lb fresh jalapeno peppers, wash
and cut in half lengthwise. Discard seeds. Mix 8oz cream cheese and 8oz Mexican
style shredded cheese together. Fill peppers and top with bacon pieces. Broil at
350º degrees for 15-20 minutes or until bacon is done to liking.
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Vidalia
Onion Soup
(recipe
for 1 bowl)
1 large Vidalia onion (may substitute yellow or Spanish onion)
1 small can chicken broth
1 small can beef broth
4 Tablespoons Worchestershire sauce
1 tsp. Liquid Smoke
1/2 cup butter or margerine
8 oz. bag of shredded cheddar cheese
Slice
top and bottom off onion and peel. Slice onion in 8th's from top to bottom about
9/10th's of the way through. Place on piece of foil large enough to wrap onion.
Open onion petals and fill with Worchestershire sauce and Liquid Smoke. Wrap
with foil and bake at 350 degrees for 45 min. to 1 hour.
In
saucepan mix beef and chicken broth and heat until bubbling hot. Remove onion
from oven, unwrap and add to broth. Cover and simmer 1 hour. Put onion and broth
in ovenproof soup bowl and cover with cheddar cheese. Broil at 350 degrees until
cheese is melted and lightly brown.
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Sausage
Bread
1
pkg. active dry yeast
1/4 cup warm water
1 cup warm milk
1 Tablespoon sugar
1 Tablespoon olive oil
3 1/4 cups all purpose flour
1/2 cup whole wheat flour
1 Lb. sweet, hot or mixed Italian sausage
1 medium onion, chopped
1 egg, beaten with 1 Tsp. water
1 8 oz. pkg. mozzarella cheese
Sprinkle
yeast over warm water in large bowl, let stand 5 min. Stir in milk, sugar, olive
oil and 2 1/2 cups of flour. Mix to blend, then beat at medium speed until
smooth (about 5 min) or beat by hand. Mix in whole wheat flour & 1/4 cup
more all purpose flour to make a stiff dough. Turn dough onto lightly floured
board. Knead until dough is smooth and satiny and small bubbles form just under
the surface (about 15 min.) Add flour if dough becomes sticky. Turn dough into
greased bowl. Cover and let rise in warm place until
doubled (about 1 hour). While dough is rising, remove casing from sausage
and crumble sausage into frying pan. Add onion and brown lightly over medium
heat. Drain excess fat. Punch dough down and form into 1/2 inch thick rectangle.
Spread sausage & onion mixture on dough and cover with mozzarella cheese.
Fold up ends and sides to middle and pinch together so there are no holes in
bread. Brush with egg. Bake at 350
degrees for 45 min. to 1 hour or until golden brown.
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Cannolis
Cannoli
Shell (pre-made cannoli shells can also be bought)
1 3/4 cup all purpose flour
1/2 tsp. salt
2 Tablespoon sugar
1 egg
2 Tablespoon firm butter or margerine cut into small pieces
1/4 cup dry white wine
1 egg white, lightly beaten
salad oil
powdered sugar
chopped milk chocolate
candied cherries (halved)
ricotta filling (recipe follows)
In
a bowl, mix flour, salt and sugar. Make well in center, break egg into well, add
butter, stir with fork, working out from center to moisten flour mixture. Add
wine 1 Tablespoon at a time until dough begins to cling together. Use your hands
to form dough ball. Cover and let stand for 15 min. Roll Dough out on floured
board to about 1/16 inch thick, cut into 3 1/2 in circles. With rolling pin roll
circles into ovals. Wrap each oval around an aluminum cannoli tube. Seal edges
with egg white. Deep fry in oil 2 to 3 at a time for 1 min. Sift powdered sugar
over shells & garnish ends with chopped chocolate and candied cherries.
Makes about 24 cannolis.
Ricotta
Filling for Cannolis
2
lbs. (4 cups) ricotta cheese
1 1/2 cups powdered sugar
4 tsp. vanilla extract
1/2 cup candied citron
1/2 cup candied orange peel
1/4 cup chopped milk chocolate
In
a food processor, blend ricotta cheese until very smooth. Beat in powdered
sugar, vanilla, citron, orange peel, and chocolate. Cover and chill for several
hours.
For fluffy ricotta filling: Follow
directions for ricotta filling but prepare only half the recipe. Whip 1 cup
whipping cream until stiff, then fold in ricotta mixture.
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Cindy’s Cocktail Meatballs
2 Cups ketchup
1Cup firmly packed brown sugar
2 T. lemon juice
Dash of Worchestershire Sauce
Mix together and add meatballs or cocktail franks. Heat and simmer or slow cook for at
least an hour.
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Cindy’s Chocolate Mayo Cake
1 C. sugar
4 T. cocoa
2 C. Flour
1 C. mayonnaise
1 C. warm water
2 t. baking Soda 1 t. vanilla
Mix together. Bake at 350 for 25-30 min
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Asparagus Dip
1 15oz. can asparagus cuts
1 C. mayonnaise
1 C. parmesan cheese (grated)
1/4 t. ground black pepper
Lightly mash asparagus with a fork and take out any tough pieces. Mix with mayo,
parmesan cheese and pepper. Put into a small baking dish and bake at 350 for about 30min. Serve warm with toasted rounds of French bread, or your favorite
crackers
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Homemade Kahlua
10 Tsp. Instant Coffee
3 Cups Sugar
2 ½ Cups water
Bring to a boil for about 15 minutes and the foam leaves. Let cool.
Add:
2 Tsp. Pure Vanilla
1 Cup Everclear
Pour in jar and let stand for 5 days before serving.
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Glazed Raisin Oatmeal
Cookies
1 Cup Butter or Margarine
1 ½ Cup Sugar
1 Cup Cottage Cheese (small)
2 Eggs
1 Tsp. Vanilla
2 Cups Flour
1 Tsp. Baking Powder
½ Tsp. Baking Soda
½ Tsp. Salt
2 Tsp. Cinnamon
2 Cups Quick Oatmeal
½ Cup Chopped Nuts (optional)
1 Cup Raisins
Granulated Sugar
Milk
Cream butter & sugar until light & fluffy. Beat in cottage cheese. Add eggs & vanilla, beat. Add dry ingredients to mixture. Stir in oatmeal, nuts & raisins. Chill dough over night. Form into 1-inch balls. Dip on side in granulated sugar, and then milk, then sugar again. Place sugar side up on greased cookie sheet.
Bake at 350 degrees for 15 to 18 minutes.
Makes 6 dozen.
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These are some great recipes from Greg's Mom. If you have a recipe you would like to share with us email it to us. (BTW, Congratulations to Greg and Debbie on their May 18th wedding!)
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Easy Crispy Chicken
1 chicken cut up
1/4 lb. butter melted
1/2 pkg. stuffing
salt and pepper
Roll out stuffing to make crumbs. Dip chicken in butter and roll in crumbs to coat. Place in shallow pan and sprinkle with salt and pepper. Bake at 350 for 1hr 15 min.
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Cole Slaw
2 1/2 - 3 lbs. cabbage
3/4 C. cider vinegar
1/2 C. water
1 C. sugar
1 t. celery seed
salt to taste
1 small onion, grated
1/4 C. salad oil
1 clove garlic, crushed
1 small carrot, grated
Boil vinegar, water, sugar, oil and set aside. Shred cabbage, sprinkle lightly with salt. Mash with potato masher to remove moisture. Add onion, carrot, celery seed and garlic. Pour liquid over and mix well. Refrigerate.
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Peanut Butter Fudge
2 C. sugar
2 C. cocoa
1/2 t. salt
2/3 C. milk
2 T. light corn syrup
1/2 stick butter
1/2 C. peanut butter
1 t. vanilla
Grease an 8" square pan.
In medium sauce pan; stir in sugar, salt and cocoa, add milk, syrup and butter. Stir until dissolved. Cook, stirring frequently until soft ball stage 138 degrees. Remove from heat and add peanut butter and vanilla. Stir until thick. Spread in pan to cool.
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A friend and wonderful cook, Helga has offered some good but
easy recipes of hers. Here are the recipes for a complete German Dinner.
Braised
Sauerkraut
2 lbs sauerkraut, very thorougly rinsed and drained
1|1 pound bacon, chopped
1|2 cup carrots, sliced (use the little baby carrots)
1 cup onions chopped
4 Tablespoons butter
4 sprigs parsley
1 bayleave
freshl ground pepper to taste
1 cup whiite wine (I use german wine, of course2-3 cups chickenbroth
Melt butter in frying pan, add bacon, carrots and onions. Cook
slowly 10 minutes, add sauerkraut. Cook slowly 10 more minutes. Add parsley, bay
leave, pepper, wine and enough broth to cover the mixture. Season lightly with
salt. Bring to a simmer. Transfer the mixture to an ovenproof casserole. Place
in an 325 degree oven. Cook 4-5 hours or until all liquid has been absorbed.
(I use Knorr Chicken Bouillon or Maggi Chicken Bouillon)
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German Potato Salad
6 larg4e potatoes
3 beef bouillon cubes
1 cup of hot water
6 slices of bacon
i1 onion chopped
3 Tablespoon red wine vinegar
3 Tablespoons salas oil
Salt and peppBoil potatoes in skin until tender. While still hot peel and slice the potatoes into a large bowl. Dissolve the 3 bouilloncubes in the hot water and pour over hot potatoes. Dice and fry the bacon until crisp, remove bacon and pour the hot baconfat over the potatoes. add the vineger and oil and mix well add salt and pepper to taste. Mixture will be a bit soupy but the potatoes will absorb the liquid . Serve warm or at romm temperature.
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Bratwurst
Simmer bratwurst in beer over low heat
when hot brown in a butter in a pan or put on grill to brown.
(2 Bratwurst per person is usually enough.
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Greg's Chili
10 Lb. Sirloin tip roast
6 large cans crushed tomatoes
3 large cans light kidney beans
1 large can tomato paste
4 bottles chili sauce
4 small cans chopped chillies
1 red bell pepper finely chopped
1 green bell pepper finely chopped
2 large onions finely chopped
4 T. Worchestershire sauce
2 T. Liquid Smoke
1 pkg chili seasoning
1 pkg (Gilley’s) chili and lime seasoning
1 pkg. (Gilley’s) Mesquite seasoning
4 T. Garlic powder
1¼ cup oil
In large mixing bowl combine: Gilley’s seasonings, 1 cup of oil, 2 cups of water.
Trim and cube sirloin tip and add to mixture to marinate for one hour. In large pot
combine crushed tomatoes, kidney beans, tomato paste, chili sauce, chopped
chillies, worchestershire sauce, liquid smoke and garlic powder. Heat to simmer.
In large skillet add remaining oil and heat peppers till soft. Add onions and fry until
golden brown Add to pot. In same skillet add beef and brown. Add to pot. Stir and simmer for about 4 more hours. Add
hot sauce if desired.
Note: Everyone’s chili is kind of a personal thing, but, it probably changes a little every time you make it. I preferred Greg’s chili without the chili sauce. I think it
makes it too sweet. - Mary
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BACARDI® Golden Rum Cake
Cake
1/2 cup BACARDI Gold rum
1 cup chopped pecans or walnuts
1-18 1/2 oz. pkg. yellow cake mix
1-3 3/4 oz. pkg. Jell-O® Vanilla Instant *pudding/pie filling
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
Glaze
1/2 cup BACARDI Gold rum
1/4 lb. butter
1/4 cup water
1 cup granulated sugar
*If using yellow cake mix with pudding already in the mix, omit instant pudding,
use 3 eggs instead of 4, 1/3 cup oil instead of 1/2.
Preheat oven to 325°F. Grease and flour 10 cup tube or 12-cup Bundt® plan. Sprinkle nuts over bottom of pan.
Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top.
Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir
in rum. Optional: Decorate with border of sugar frosting or whipped cream.
(Note from Webmaster: This is a kick ass rum cake. Don't drive after eating.)
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Black
Bean and Beer Dip
1
8oz pkg of cream cheese
8 oz. pepper jack cheese cubed
1/2 cup beer
1 cup black beans drained
1/2 cup green onion diced
1 cup Mexican style diced tomatoes
tortilla chips
Heat the cream cheese
and pepper jack with beer until blended. Stir in the rest of the ingredients and
serve with tortilla chips.
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Chili
Roll Log
1/2 lb
American cheese
1 lb Smoked cheese
1/2 lb Sharp Cheddar cheese
8 oz. cream cheese
1 small onion
1 tablespoon finely chopped garlic
2 tablespoons Worchestershire sauce
chili powder
Shred
cheeses and mix all ingredients together. Roll into logs and roll in chili
powder. Wrap in plastic wrap and keep in refrigerator until ready to serve with
crackers.
++
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Chicken
Rosalie
2 T. olive oil
1/2 lb. sliced
mushrooms
3/4 cup chopped onion
2 garlic cloves minced
4-6 boneless, skinless chicken breast halves
ground pepper
2/3 cup dry white wine
1/2 tsp. dry Italian seasoning
1/2 tsp basil
1/2 tsp parsley
2/3 cup spaghetti sauce
1/4 cup parmesan cheese
Heat oven to 350 degrees. Heat
oil in large skillet over med heat. Add mushrooms, onions and garlic. Cook til
softened (5 min). Move to mixing bowl using slotted spoon. Add chicken to
skillet, add pepper and cook until
light brown. Stir in mushroom mixture. Add wine and herbs. Reduce heat to low
and simmer 5 minutes. Transfer to
9" X 13" glass baking dish. Spoon sauce over chicken, sprinkle with
cheese and red pepper. Cover with foil and bake in oven 35 min. or until done.
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Strawberry
Glaze Pie
1 cup flour
2 T. sugar
1/2 cup butter
Sift flour and sugar together in bowl. With pastry blender,
cut in butter until corn meal texture. Chill 30 min in refrigerator. Turn onto
9" tart pan, press firmly into bottom and sides. Bake at 425 degrees until
golden brown (about 10-12 min). Let cool on rack. Line shell w2ith 3 cups
strawberries standing up. Simmer 1 cup strawberries, cut up in 3/4 cup water in
saucepan 3-4 min. Dissolve 3 T. corn starch with 2-3T. cool water and combine
with 1 cup sugar. Add to cooked fruit. Cook until syrup is thic
k and clear, stir constantly. Add 1 tsp. lemon juice, cool slightly and pour
over strawberries carefully. Chill. Serve with whipped cream
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White Lace Colada Cake
Cake:
1 pkg. (18.25 oz) white cake mix with pudding in the mix
3 eggs
½ cup water,
1/3 cup 80 proof BACARDI ® gold rum
¼ cup Wesson oil
1 cup flaked coconut.
Frosting:
One 8oz can crushed pineapple
1 pkg. 3 ¼ oz coconut cream flavor or vanilla instant pudding
1/3 cup 80 proof BACARDI® gold rum
1 container (9 oz) frozen whipped topping
1 cup flaked coconut.
Preheat oven to 350 degrees F. In a bowl, blend all cake ingredients except
coconut. With electric mixer at medium speed, beat 4 min.. Fold in coconut. Pour into 2
greased and floured 9” cake pans. Bake 25 to 30 min or until cake springs back
when lightly pressed. Cool 15 min. Remove and cool on racks. To prepare frosting, combine all
ingredients except topping and coconut. Beat until blended. Fold in thawed topping. Fill and
frost cake layers. Sprinkle with coconut. Chill. Refrigerate leftovers.
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Amaretto
Delight Fudge
Two 12oz packages of chocolate chips
1 stick of margarine (1/4 lb)
4 1/2 cups sugar
1 can Bordens Eagle brand condensed milk
1 cup amaretto International Delight Creamer
1oz Philadelphia Cream Cheese
1/4 to 1/2 tsp almond flavoring
2 cups pecans chopped
Melt chocolate chips and margarine in large bowl
in microwave. Set aside. In saucepan on stove melt sugar, Eagle brand milk and
International Delight Creamer on medium heat until it boils. Lower heat and stir
constantly for 9 minutes or until it starts to thicken. Remove from heat and add
cream cheese, almond flavoring and pecans. Pour into buttered casserole dish.
Let set until firm. Cut into squares.
Thank You to Merlin Bodin. A Cajun
Family's Recipes
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KARLEEN'S
OZELLO CAVIAR
2
Large Tomatoes, peel & fine chop
3 Green onions, with
some of the greens fine chop
2
Jalapeno peppers (I use the pickled ones that come in a jar) & fine
chop
1 Tablespoon jalapeno
pepper juice
1
4 1/2 ounce can chopped black olives, drained
1
4 ounce can chopped green chiles, drained
3
Tablespoons of olive oil
1
1/2 teaspoon red wine vinegar
1
Teaspoon garlic powder
Salt & Pepper to
taste
Mix
all of the above and refrigerate overnight, serve with Tostitos 100% white corn restaurant
style
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Karleen's
Tomato & Olive Penne
Salt
& Pepper
l
lb penne or other short pasta
1/4
cup olive oil
2
garlic gloves, thinly sliced
l teaspoon dried oregano
1/4
teaspoon crushed red pepper (if you like it, we do)
About
2 cups of cherry tomatoes (3/4 lb+ -) halved or quartered
1/4
cup kalamata olives, pitted and sliced
1/4
cup chopped fresh parsley
1/4
grated parmesan cheese, plus more when served
In
a large pot of boiling salted water, cook the penne until al dente (that's how
we like it), which is about 13 minutes, & drain it.
Meanwhile, while this is cooking, in a large skillet, heat the olive oil (medium
heat), add the garlic, & cook stirring it until it just turns golden (about
a minute), add the cherry tomatoes, oregano, red pepper and a 1/2 teaspoon salt
and a 1/4 teaspoon of pepper. Lower
your heat to low and cook, stirring until the tomato juices run. (about 3
minutes).
Then add the
penne, olives, parsley and 1/4 cup parmesan cheese to the skillet and toss to it
to mix everything
together.
Serve it with more cheese and hot pepper to your taste if you like more.
This only takes 25 or so minutes prep time and I cook the cherry tomatoes just
long enough to bring out their juices, which blends with the garlic flavored
olive oil. Also this is how I make
it when we invite a couple over, and it is served for four people, when it's
just the both of us, I just cut back on the amount of penne I cook.
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Chocolate
Black Russian Cake
1
Pkg. Chocolate Cake with Pudding in the Mix
½ cup oil
3 eggs
¼ cup vodka
¼ cup Kahlua
¾
cup water
Grease and flour a
bundt pan. Mix all ingredients on medium speed for 4 min. Pour mixture into pan
and bake at 325 degrees for approx. 1 hour depending on oven. (Check after 45
min.). Cool and turn cooled cake over onto plate. Brush with ¼ cup Kahlua.
Frosting: Mix one (16 oz.) container of frosting with 1 tablespoon Kahlua and 1
teaspoon of vodka. Frost cake.
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Karleen's
Easy Chicken Parmigiana
Boneless
chicken breast ( 1 pkg)
Butter (1 stick)
Generous amounts of basil, oregano, black pepper & garlic powder
Mozzarella cheese ( 1 pkg)
2 fresh tomatoes (cut up)
Burgundy Wine ( 1 cup)
Parmesan cheese (served with the Linguini)
Linguini ( 1 box)
1
Jar Prego meatless sauce
Melt
the butter, sauté the chicken breasts, sprinkle the seasonings on the chicken
breasts, add the sauce, the wine, the cut up fresh tomatoes, then place
mozzarella on top of chicken, heat til melted, served with linguini or Angel's
hair pasta.
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Karleen's
Broccoli Romano
(Note:
There are a lot of Broccoli Romano recipes available, however; this is my
favorite)
3 Tablespoons Olive Oil
2 Garlic Cloves, minced
2 lbs Broccoli, Cut into Small Florets
l Cup Dry White Wine (optional vermouth)
Salt & Pepper to Taste
1/2 Cup Grated Parmesan Cheese
2 Tablespoons Flavored Bread Crumbs
l Small Red Onion Sliced
In a large frying pan, heat
oil over medium heat. Add Garlic and cook until just soft about 1 minute.
Add broccoli and cook, stirring about l minute to coat the broccoli with olive
oil. Add wine and salt
& pepper. Cover and cook stirring once or twice until tender but not mushy
(about 8-10 minutes).
Stir in parmesan cheese and with slotted spoon transfer broccoli to bowl.
In the same pan, turn heat to high and cook the juices scrapping the pan and
stirring about 2 minutes,
then garnish with red onion.
Pour sauce over the broccoli, sprinkle with bread
crumbs and serve immediately.
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Lynchburg
Lemonade Sauce
3 eggs
1 cup plus 1 tablespoon sugar
zest fo 1 lemon (yellow rind only)
3/4 cup of water
1/4 cup Jack Daniels or bourbon whiskey
1/2
cup of menon juice
Combine all
ingredients in the top of a double boiler and whisk to combine.
Place over barely simmering water and cook, whisking until thick and hot to the
touch. Remove from heat, strain through a fine mesh strainer and chill over an
ice bath. Whisk lightly before serving. Can be made up to 3 days in advance.
Serve with gingerbread, poundcake, lemon-flavored desserts or anything that
could use a tart lemon lift.
Makes
about 2 cups.
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Rum
Fruit Skewers
½ cup
brown sugar
¼ cup rum
2 teaspoons pure vanilla extract
½ teaspoon ground cinnamon
/2 teaspoon ground ginger
¼ teaspoon ground red pepper
1 pineapple, peeled, cored, cut into 2 by 1 inch pieces
2 ripe yellow bananas, peeled, cut into 2 by 1 inch pieces
2
star fruit, cut into 1 inch slices
In a small bowl, stir
first 6 ingredients until sugar dissolves. Set aside.
Thread fruit alternately onto double skewers. Brush with spice mixture. Let
stand for 5 minutes.
Grill fruit skewers 10 minutes or until brown, basting with spice mixture and
turning occasionally.
To prevent pieces of fruit from spinning around as you turn kabobs, thread fruit
onto two papallel skewers for each kabob.
Makes
8 to 12 kabobs.
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White
Chili
6 cups
chicken broth
1 one-pound bag Great Northern Beans (soaked in water overnight)
2 medium onions (chopped)
6 cups cooked chicken (diced)
2 Jalapeno peppers (seeded and diced)
2 chili peppers (diced)
1and 1/2 teaspoons Oregano
2 teaspoons Cumon
1/4 teaspoon Cayenne Pepper
2 Garlic Cloves (minced)
1 cup salsa
1
tablespoon vegetable oil
Simmer
beans, half the onions and half the garlic for 2 hours in the chicken stock or
until the beans soften, stirring frequently. Add chicken and salsa. Saute'
pepper, spices and the remaining onions and garlic in the oil and add to chili.
Simmer for one more hour. When ready to serve, spoon chili into bowls and top
with shreded Colby and Monterey cheese (or your favorite cheese).
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Pasta
With Garden Vegetables
8
ounces uncooked angel hair pasta
1 cupeach: sliced mushrooms, brocolli, and thinly sliced baby carrots
1 cup sweet yellow, red or green pepper (chopped)
1/3 cup fresh Basil (chopped)
2 Garlic cloves (minced)
2 tablespoons olive oil (or canola oil)
2 teaspoons cornstarch
1 cup chicken broth
1/4 teaspoon salt
3 medium tomatoes (peeled and chopped)
1/4
cup grated Parmesan Cheese
Cook
pasta. Meanwhile, in a non-stick skillet, saute' the mushrooms, brocolli,
carrots, pepper, basil and garlig in oil for 2 to 3 minutes. Combine cornstarch,
broth and salt until smooth; stir into vegetable mixture. Bring to a boil.
Reduce heat; cook and stir for 3 to 5 minutes-- or until vegetables are crisp
and tender. Remove from heat; stir in tomatoes. Drain pasta; divide among four
plates, top with vegetable mixture and sprinkle with cheese.
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Crankshaft
Curry
From Biker Billy’s
Hog Wild on a Harley Cookbook
Reprinted courtesy of The Harvard Common Press ©Biker Billy
2 tablespoons canola oil
1 medium-size onion, cut into matchsticks
1 medium-size red potato, cut into ½ inch cubes
1 teaspoon ground cumin
½ teaspoon tumeric
½ teaspoon garlic powder
1 teaspoon garam marsala (an Indian spice)
¼ teaspoon cayenne pepper
1 teaspoon dried cilantro
1 teaspoon salt
1 teaspoon white pepper
1 cup Texmati rice
1 cup frozen peas, thawed and drained
2 cups water
-
In
a large skillet, heat the canola oil over medium heat, add the onion and
patato, and cook, stirring, until the onion is tender, 10 to 12 minutes.
-
Add
the cu min, turmeric, garlic powder, garam marsala, cayeene, cilantro, salt
and white pepper, stir well, and cook, stirring for 1 minute. Add the rice
and cook, stirring for 1 minute. Add the peas and water, bring to a boil,
and reduce the heat to low. Cook, covered, until the rice is tender, 20 to
25 minutes. Serve immediately.
Makes
6 to 8 servings
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Big
Fred’s Ass-Squealin’ Bean
From Biker Billy’s Hog
Wild on a Harley Cookbook
Reprinted courtesy of The Harvard Common Press ©Biker Billy
3
very large onions
1 pound sliced bacon
Four 16-oz cans pinto beans with jalapeno
¾ cup firmly packed brown sugar
1 cup hickory barbeque sauce
-
Chop
the onions. You’ll have a huge mound of them, but they’ll cook down.
-
In
a large skillet, fry the bacon until crisp, then let drain on paper towels.
Keep the hot grease in the pan and add the onions. Cook, stirring, for a
bout 5 minutes.
-
In
a big slow cooker, stir together the onions, beans, brown sugar, and
barbeque sauce. Add the bacon after breaking the stips into 1-inch pieces.
Put the cooker on high until boiling. Cover, turn the setting to low, and
let cook for 3 hours, stirring occasionally.
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Sesame
Seed Chicken
3
Tablespoons sesame seeds
1/2 Cup dry bread crumbs
2 Boneless, skinless chicken breasts
1/8 Teaspoon salt
1/8 Teaspoon pepper
4 Slices boiled ham
4 Slices swiss cheese
2 Tablespoons butter
1/2 Teaspoon paprika
Place
seeds in glass pie plate in microwave oven for 8-10 minutes. Stir in crumbs and
turn on wax paper.
Flatten chicken to 1/4" thick and season with salt and pepper. Place ham
and cheese on each. Roll up from narrow end and secure with toothpick. Place
butter into pie plate and microwave for 20-30 seconds. Roll chicken in butter,
coat with bread crumb mixture. Arrange in spoke in 10" round plate.
Sprinkle with paprika. Cover with paper towels. Microwave 6-9 minutes. Rotate
dish every 2-3 minutes. Uncover and let stand 5 minutes. serves 4.
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Choco
Meringue Peanut Squares
Crumb
mix
1 1/2 cups flour
1/2 Cup sugar
3/4 Cup butter
2 Egg yolks
2 Teaspoons vanilla
Filling
2 Egg whites
1/3 Cup sugar
1 Cup chopped salted peanuts
1/2 Cup milk chocolate morsels
Grease
9"x13" pan. Mix crumbs and spread into pan and set aside. In large
mixer bowl beat whites on high to soft peaks; gradually add sugar and beat stiff
peaks. Fold in peanuts and chocolate. Spread over unbaked crumb mix. Bake at 352
degrees for 30-35 minutes.
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Chocolate
Bourbon Balls
1
cup pecans
1 pkg of chocolate graham crackers (9 grahams)
1/2 cup unsweetened Dutch-processed cocoa, divided
1 cup confectioners' sugar, divided
1/4 cup light corn syrup
1/4 cup bourbon
preheat
oven to 325 degrees F.
Toast the pecans for about 6 minutes on cookie sheet in oven. Turn or flip with
spatula about half way through toasting.
In a food processor or blender chop the chocolate grahams into crumbs. Add the
pecans and process just until they are finely chopped. In a medium bowel, mix
together the crumb-pecan mixture, 1/4 cup of the cocoa, and 1/4 cup of the
confectioners' sugar. Add the corn syrup and bourbon. Mix thoroughly. Sift the
remaining 1/4 cup cocoa and 1/4 cup confectioners' sugar onto a large plate.
Form the crumb mixture into 1/2-inch balls and roll them through the cocoa-sugar
to coat. Store in a sealed container for up to 5 days. If necessary, touch them
up with a light dusting of the remaining confectioners' sugar.
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BACARDI® Corned
Beef and Cabbage
One 3 ½ lb. Corned beef
1 cup BACARDI® rum
8 carrots peeled and cut into 3” pieces
4 onions quartered
16 small new potatoes
½ head of cabbage, cored and cut into 3” wedges
Place corned beef in flat baking dish. Pour on BACARDI®
rum. Cover and refrigerate overnight, turning
meat several times.
Place meat and marinade in large Dutch oven.
Cover with water. Bring to a boil. Cover and simmer 2
hours or until meat can be easily pierced with
a fork. Remove meat and keep warm. Add carrots and
onions to pot. Cover and simmer 10 minutes.
Add potatoes and cabbage. Simmer 15 min. longer
or until vegetables are tender. Cut beef into thin
slices. Arrange on warm serving platter. Surround with
vegetables. Serves 8.
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Pina
Colada Dressing
for fruit salad
Dressing;
1 cup heavy cream
¼ cup banana yogurt,
¼ pineapple juice
¼ cup rum
1 tbs. Coconut cream
In medium bowl, whip cream
until thickened but not stiff. Fold in yogurt, pineapple
juice, rum and coconut cream.
Arrange assorted fruit
slices or chunks on lettuce leaves and serve with Dressing.
Hint: sprinkle with coconut or place mint leaves on top for garnish.
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Karleen’s
Ozello Caviar
2 large tomatoes, peel
and fine chop
3 green onions, with some of the greens fine
chopped
2 jalapeno peppers (use the pickled
ones that come in a jar) & fine chop
1 tablespoon jalapeno juice
1 4½ ounce can chopped green chiles, drained
3 tablespoons of olive oil
1½ teaspoons red wine vinegar
1 teaspoon garlic powder
Salt and pepper to taste
Mix all of the above and refrigerate overnight, serve with
tortilla chips.
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Recipes
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