tag:blogger.com,1999:blog-107774762007-06-03T13:46:39.356-07:00PeggyBlogger217125tag:blogger.com,1999:blog-10777476.post-29693860682470524882007-06-03T05:29:00.000-07:002007-06-03T05:41:24.343-07:00Cajun Shrimp And Crab Gumbo<br /> <br />1/2 cup oil <br />3/4 cup flour <br />1 large onion, chopped <br />1 bell pepper, chopped <br />3 ribs celery, chopped <br />4 cloves garlic, minced <br />1 pound okra, trimmed and sliced <br />1 gallon shrimp stock <br />1 teaspoon thyme <br />Salt, freshly ground black pepper and cayenne pepper to taste <br />3 pounds medium shrimp, peeled and deveined <br />2 pounds fresh lump crabmeat, picked over (For the best gumbo's, do not use canned crab meat!)<br />6 cups cooked long-grain white rice <br /><br />Heat the oil in a large heavy pot and add the flour. Cook the roux, stirring constantly, to a dark, almost milk chocolate color. Just before the roux reaches the proper color, add the vegetables and stir very briskly, being careful not to burn it. If it burns, the roux is ruined, and you have to start all over again! When the vegetables are tender, add the stock, salt, and peppers. Stir until the roux is dissolved, and simmer over low heat for one hour.<br /><br />Add the shrimp about 5 minutes before serving, then add the crabmeat by the handful. Cook over low heat just until the shrimp turn pink and the crabmeat is warmed through. Serve in large soup or gumbo bowls over about 1/2 cup of cooked rice per serving.<br /><br />This recipe for Cajun Shrimp and Crab Gumbo makes 10-12 servings.Peggytag:blogger.com,1999:blog-10777476.post-2227176795300658082007-06-02T08:42:00.000-07:002007-06-02T08:47:26.923-07:00Cajun Shrimp Stuffed Catfish <br /><br />2 cups shrimp, cooked and peeled <br />2 eggs <br />1 cup light cream <br />1/2 cup cooking sherry <br />1 cup chopped green onions <br />2 tablespoons chopped fresh parsley <br />1/2 cup chopped mushrooms <br />Salt and pepper, to taste <br />Paprika, to taste <br />12 large catfish fillets <br />Lemon wedges <br />Fresh parsley <br /><br />Finely chop shrimp. Add eggs, cream, sherry, onions, the 2 tablespoons parsley, mushrooms and seasonings. Divide mixture evenly on 6 fillets in a 13 x 9-inch baking dish. Spread out and top with remaining fillets. Bake at 350 degrees F for 45 minutes.<br /><br />You can choose to serve this with lemon wedges and parsley, or use this lemon butter sauce on the side.<br /><br />Lemon Butter Sauce <br /><br />1/2 lb. Unsalted butter <br />1/2 Lemon, thinly sliced <br />1/4 tsp Cajun seasoning <br />2 Tbsp Minced green onions <br /><br />Melt butter in saucepan. Add the lemon and cook over low heat for 2 minutes. <br />Add seasoning and green onions and simmer for 1 minute. You want to serve this while it's still hot!Peggytag:blogger.com,1999:blog-10777476.post-40829000542202757352007-06-01T08:08:00.000-07:002007-06-01T08:24:48.353-07:00Cajun Crawfish Sizzlers<br /><br />Ingredients:<br /><br />1 lb of Louisiana crawfish tailmeat<br />1/4 cup coarsley grated Cheddar or Monterry Jack cheese<br />2 TB grated fresh parmesan cheese<br />1/4 cup heavy cream<br />1 TB medium-dry sherry<br />2 TB minced green onions<br />12-14 slices of homemade style white bread, sliced thin (discard crusts)<br />1/2 stick unsalted butter-melted<br /><br />Directions:<br /><br />Drain the crawfish in a colander, pat dry and chop fine.<br />In a bowl stir together the crawfish, cheeses, cream, sherry and green onions.<br />With a rolling pin, flaten each bread slice into 3 1/2 inch squares.<br />Spread about two tablespoons of the crawfish mixture on each bread square and roll up tightly.<br />Now place the squares seam side down on a baking sheet, and brush all over with butter. Put in the fridge and chill for at least a hour, no longer than 4 hours.<br />Preheat the oven to 425 degrees. <br />Cut crawfish squares in half, and place on baking sheet seam side down. <br />Bake until golden brown, about 12 minutes, then cool slightly.<br />Serve warm.<br /><br />This recipe for Cajun Crawfish Sizzlers makes about 24 to 28 yummy hors d'oeuvres.Peggytag:blogger.com,1999:blog-10777476.post-3064456271064034082007-05-30T18:26:00.000-07:002007-05-30T18:27:24.863-07:00Cajun Couche Couche <br /><br />Ingredients <br />2 cups yellow cornmeal1 tsp salt <br />2 tbsp coking oil1 tsp baking powder <br />1 cup water approximately (maybe a little more) <br /><br /><br />Directions <br />Mix cornmeal, salt, baking powder, and water...being sure that the mixture is not too dry. Place mixture into hot oil and cook in a cast iron pot or heavy pot. Let the mixture form a "crust" at the bottom of the pot...stir well and then lower the heat to simmer. Cover and cook about 20 minutes stirring frequently. Serve with milk and/or syrup.<br /><br />This recipe for Cajun Couche Couche serves 4.Peggytag:blogger.com,1999:blog-10777476.post-39121922063141365712007-05-29T21:24:00.000-07:002007-05-29T21:25:49.590-07:00CRAWFISH CHEESE PIE<br /> <br />INGREDIENTS <br />1 stick butter 1 cup green onions, finely chopped <br />5 stalks celery, finely chopped 2 ounces crawfish fat <br />1 can cream of shrimp soup (do not dilute) 1/2 teaspoon Tabasco <br />1/4 teaspoon each red, black and white pepper 1 cup water <br />1 pound crawfish tails 3 cups cooked rice <br />1 cooked pie crust Salt to taste <br />5 ounces grated cheddar cheese<br /> <br />Directions: <br />Melt butter and saute green onions and celery for 15 minutes. Add fat and cook 5 minutes. <br />Add soup, black, red and white pepper and tobasco. Cook 5 minutes. Add crawfish tails, rice and water. Stir, making sure mixture is not too dry or too runny. Add a little water if too dry. It must be thick enough to stand as a slice of pie. Add salt to taste. Stir in cheese and put in pie shell. Bake at 350 degrees for 15 minutes. <br /><br />This recipe for Crawfish Cheese Pie serves 4 to 6.Peggytag:blogger.com,1999:blog-10777476.post-37513802193598448742007-05-24T14:35:00.000-07:002007-05-24T14:37:28.771-07:00JUMBO SHRIMP SALAD WITH CREOLE CREAM CHEESE DRESSING<br /><br />Ingredients:<br />2 dozen 21-25 count Louisiana shrimp, peel & deveined<br />1 container Chef John Folse's Bittersweet Plantation Dairy Creole<br />Cream Cheese<br />2 cups heavy whipping cream<br />3/4 tsp. ground nutmeg<br />3/4 tsp. ground cinnamon<br />3/4 cup sugar<br />2 (8oz. cans fruit cocktail, drained very well)<br />1 cup chopped pecans<br />2 1/2 cups seedless green grapes<br />2 cups shredded coconut<br />2 (11 ounce) cans mandarin oranges, drained<br />10 ounce jar maraschino cherries, drained<br />2 (8 ounce) cans pineapple chunks, drained<br /><br />It is important to drain the fruit very well so that there will be no<br />excess moisture in the finished dessert. In a large pot, salt water<br />and boil shrimp until just done, about 2-4 minutes. Set aside to<br />cool. In the bowl of a mixer, combine Creole cream cheese, whipping<br />cream, nutmeg and cinnamon. Whip on medium high speed. When mixture<br />starts to thicken slightly, add sugar slowly and beat until stiff<br />peaks form. Set aside. When layering the whipped cream between fruit,<br />use a generous amount. In a glass trifle bowl, layer in order: fruit<br />cocktail, whipped cream, pecans, whipped cream, grapes, coconut,<br />mandarin oranges, whipped cream, 16 shrimp, marshmallows, cherries,<br />whipped cream and pineapple. Top with remaining whipped cream.<br />Garnish with mint and maraschino cherries and place 8 jumbo shrimp<br />curled over the edges of the bowl. This recipe can be created in<br />individual servings by layering the ingredients in the same manner in<br />parfait or pilsner glasses.<br /><br />This recipe JUMBO SHRIMP SALAD WITH CREOLE CREAM CHEESE DRESSING RECIPE is courtesy of Bittersweet Plantation.Peggytag:blogger.com,1999:blog-10777476.post-73299781035877894562007-05-23T09:12:00.000-07:002007-05-23T09:13:50.938-07:00Mazatlan Margarita Ribeyes with Country Style Baked Beans<br /><br />Mazatlan Margarita Marinade<br /> <br />1 cup soy sauce<br />1 cup extra virgin olive oil<br />1 non-alcoholic prepared margarita mix<br />8 Ribeye steaks, choice, aged (bone in or boneless)<br /> <br />Rub<br /> <br />1 clove garlic, minced<br />1 teaspoon ancho or chili powder<br />2 tablespoons lime juice<br />2 tablespoons pineapple juice<br />1/4 cup melted butter<br /> Dash of balsamic vinegar<br />1 teaspoon lemon pepper<br />2 teaspoon seasoned salt<br /> <br />2 additional ounces of prepared margarita mix<br />8 pats of butter<br />2 cans (28 ounces) BUSH’S® Country Style Baked Beans<br /> <br />Mix soy sauce, olive oil and margarita mix together and pour mixture equally into two one-gallon resealable plastic bags and shake until well mixed. Add 4 steaks to each bag, shake well and let marinate at room temperature for 2-3 hours, turning and shaking often.<br /> <br />Once marinating is complete, in a medium bowl mix garlic, chili powder, lime juice pineapple juice, butter, vinegar, lemon pepper and seasoned salt. After draining steaks, liberally apply rub to both sides of steaks with your hands.<br /> <br />Place steaks on the grill over a hot fire (500-600 degrees), and cook them until you reach the desired state - approximately five minutes per side for medium rare.<br /> <br />Before serving, place steaks on a very hot platter, slip a pat of butter on each, and drizzle additional margarita mix over steaks. Pour a generous portion of Country Style Baked Beans on each plate and top each with a steak.<br /><br />This recipe for Mazatlan Margarita Ribeyes with Country Style Baked Beans is courtesy of Barbecue America’s Rick Browne.Peggytag:blogger.com,1999:blog-10777476.post-67294819295161428262007-05-21T14:10:00.000-07:002007-05-21T14:11:27.063-07:00Baked Ham with Walnut Peach Sauce <br /><br />1 half ham, about 4.5 lbs <br />1 cup peach preserves <br />3/4 cup peach nectar <br />3/4 cup low-sodium chicken broth <br />1 tb cornstarch <br />2 tb packed brown sugar <br />1/2 cup chopped California walnuts, toasted <br />1/4 cup Dijon mustard <br />2 tb fresh lemon juice <br /><br />Preheat oven to 325 F. Put the ham in a shallow baking pan. With <br />a sharp knife, score the ham in a diamond design. Add 1 cup of <br />water to the bottom of the pan. Cover pan securely with foil and <br />bake for 1 hour. Uncover the ham and brush with 1/2 cup of peach <br />preserves. Bake uncovered, 30 minutes longer, basting occasionally. <br /><br />In a medium saucepan, combine the nectar, chicken broth and cornstarch <br />and stir until smooth. Add remaining 1/2 cup peach preserves and <br />the brown sugar and bring to a boil, whisking occasionally. Simmer <br />the sauce until thickened. Add the walnuts and peaches and simmer <br />one minute longer. Whisk in the mustard, lemon juice and salt and <br />pepper to taste. <br /><br />Serve the ham sliced with the sauce on the side.<br /><br />This recipe for Baked Ham with Walnut Peach Sauce serves 12.Peggytag:blogger.com,1999:blog-10777476.post-46927829659044163332007-05-19T12:10:00.000-07:002007-05-19T12:11:58.543-07:00Awesome Sausage Bread <br /><br />1 lb. ground sausage<br />1 small onion, chopped<br />1 egg, beaten<br />1/4 - 1/2 c. Parmesan cheese<br />1 c. shredded cheddar cheese<br />refrigerated pizza crust<br />salt & pepper to taste<br /><br />Brown together sausage and onion. Drain and cool. Stir in egg, salt &<br />pepper and cheeses.<br /><br />Roll out refrigerated pizza crust on a floured surface. Spread sausage<br />mixture on top, roll up jellyroll style, and pinch along the top and<br />ends to seal. Place seam side down on baking sheet.<br /><br />Bake at 350 for 35-45 minutes.<br /><br />This Awesome Sausage Bread recipe is great for breakfast or dinner.Peggytag:blogger.com,1999:blog-10777476.post-68089626791149082612007-05-17T12:22:00.000-07:002007-05-17T12:29:24.049-07:00Pink Grapefruit Slush <br /><br />2/3 cup fresh pink grapefruit juice <br />1 ripe medium banana <br />1/2 cup crushed ice <br />1 teaspoon honey <br /><br />Combine all of the ingredients in a blender and puree until smooth.<br /><br />This recipe for Pink Grapefruit Slush makes 1 large serving.<br /><br />This sounds like a great slush drink to cool off with summer heat approaching!Peggytag:blogger.com,1999:blog-10777476.post-73173300048392187252007-05-14T15:39:00.000-07:002007-05-14T15:40:48.857-07:00Five Flavor Cake<br /><br />1 cup margarine<br />1/2 cup shortening<br />3 cups sugar<br />5 egg well beaten<br />3 cups all purpose flour<br />1/2 tsp. baking powder<br />1 cup milk<br />1 tsp coconut flavor<br />1 tsp rum flavor<br />1 tsp butter flavor<br />1 tsp lemon flavor<br />1 tsp vanilla extract<br /><br />Cream butter, shortening, and sugar until light and fluffy. Add eggs, which have been beaten. Combine flour and baking powder and add to creamed mixture alternately with milk. Stir in flavorings.<br /><br />Spoon mixture into prepared 10 inch tube pan and bake at 325 for<br /><br />1 1/2 hours or until it tests done. Add glaze if desired. Cool in pan about 10 minutes before turning out.<br /><br /> <br /><br />Six Flavor Glaze<br /><br />1 cup sugar<br />1/2 cup water<br />1 tsp butter<br />1 tsp vanilla<br />1 tsp coconut<br />1 tsp rum<br />1 tsp lemon<br />1 tsp almond<br /><br />Combine ingredients in heavy saucepan. Bring to boil,stir until sugar is dissolved. Pour on one half of the glaze while cake is in bundt/tube pan, other half when removed.<br /><br />This recipe for Five Flavor Cake is courtesy of Johnny, thanks!Peggytag:blogger.com,1999:blog-10777476.post-43926055693311625532007-05-10T10:49:00.000-07:002007-05-10T10:51:59.293-07:00Louisiana Crawfish Dressing <br /><br />6 C. sliced squash (2 lb.)<br />2 C. water<br />1 large onion, chopped<br />1 green bell pepper, chopped<br />1 C. chopped celery<br />1 clove garlic, minced<br />1/2 C. butter or margarine, melted<br />1 egg, slightly beaten<br />1 C. Italian-seasoned breadcrumbs<br />1/3 C. grated Parmesan cheese<br />1 tsp. Tony's or other cajun season all<br />1/2 tsp. salt<br />1 t garlic powder<br />1/4 to 1/2 tsp. pepper<br />1/4 tsp. dried whole thyme<br />1/8 tsp. red pepper<br />1/8 tsp. hot sauce<br />2 C. peeled crawfish tails<br /> <br />Combine squash and water in a Dutch oven; cook until tender. Drain well.<br /> <br />Sauté onion and next 3 ingredients in butter until tender. Add vegetables and egg to squash; stir in breadcrumbs and remaining ingredients. Spoon mixture into a greased 12x8-inch baking dish. <br /> <br />Bake at 350ºF. for 30 minutes.<br /> <br />Thsi recipe for Louisiana Crawfish Dressing yields 8 servings.Peggytag:blogger.com,1999:blog-10777476.post-43082431439916264872007-05-08T14:37:00.000-07:002007-05-08T14:38:33.060-07:00Apple-Raisin Cake with Cinnamon Whipped Cream<br /><br />3 c unsifted flour<br />2 c sugar<br />1 c mayonnaise<br />1/3 c milk<br />2 ea eggs<br />2 ts baking soda<br />1 1/2 ts ground cinnamon<br />1/2 ts ground nutmeg<br />1/2 ts salt<br />1/4 ts ground cloves<br />3 c chopped peeled apples<br />1 c seedless raisins<br />1/2 c coarsely chopped walnuts<br />2 c sweetened whipped cream with cinnamon added (for frosting and<br />filling)<br /><br />Grease and flour two 9" round baking pans.<br /><br />In large bowl with mixer at low speed beat for 2 minutes the flour,<br />sugar, mayonnaise, milk, eggs, baking soda, cinnamon, nutmeg, salt,<br />and cloves; scraping bowl frequently (or beat vigorously 300 strokes<br />by hand (batter will be very thick)).<br /><br />Stir in apples, raisins and walnuts.<br /><br />Spoon batter into pans.<br /><br />Bake at 350 degrees for 45 minutes or until tester inserted in<br />center comes out clean.<br /><br />Cool in pans 10 minutes before removing; cool completely.<br /><br />Frost and Fill with the whipped cream.<br /><br />This recipe for Raisin Cake with Cinnamon Whipped Cream is courtesy of Johnny, thanks!Peggytag:blogger.com,1999:blog-10777476.post-16312050595936520192007-05-07T12:34:00.000-07:002007-05-07T12:39:18.974-07:00Pigeon Casserole<br /><br />Ingredients: <br />2 pigeons <br />1 oz (25 gm) butter <br />8 oz (225 gm) stewing steak <br />1 rasher of bacon <br />4 pint (300 ml) stock <br />2 oz (50 gm) mushrooms <br />salt, pepper <br />1 tablespoon (15 ml) lemon juice <br />1 tablespoon (15 ml) redcurrant jelly <br />Half ounce (12 gm) plain flour <br />A little water<br /><br />Method.. <br />Cut the pigeons in half and fry in butter until browned. Cut the steak into cubes and dice the bacon. Place all three meats in a 4 and a half pint oval casserole dish and cover with stock, mushrooms and seasoning. Cover and cook for 2 hours at gas mark 4, 350F (180c). Then mix together the lemon juice, redcurrant jelly, flour and a little water and stir into the casserole. Return to the oven and cook for a further 15 minutes.<br /><br />This recipe for Pigeon Casserole is courtesy of Lucky's Hillbilly cookbook, thanks!Peggytag:blogger.com,1999:blog-10777476.post-699240177194799992007-05-04T13:27:00.000-07:002007-05-04T13:30:54.938-07:00Burrito Supreme Casserole <br /><br />Ingredients <br /><br />8 (8-inch) flour tortillas<br />1 1/2 cups tomato juice<br />1 envelope taco seasoning mix<br />1 tablespoon vegetable oil<br />1/2 pound ground beef<br />1 (16 ounce) can refried beans<br />3 cups shredded Cheddar cheese, divided<br />1 small avocado<br />1 tablespoon lemon juice<br />1 1/2 cups shredded lettuce<br />1 cup chopped tomato<br /><br />Directions <br /><br />Wrap tortillas securely in aluminum foil; bake at 350 degrees F for 15 minutes or until thoroughly heated. Combine tomato juice, seasoning mix and oil; stir well, and set aside. Cook ground beef in a large skillet until browned, stirring to crumble; drain. Stir in beans and 1/2 cup tomato juice mixture. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until mixture is thoroughly heated, stirring occasionally. <br /><br />Remove from heat. Place 1/4 cup beef mixture and 2 1/2 tablespoons cheese down center of each tortilla. Roll up tortillas, and place seam side down in a lightly greased 13 x 9-inch baking dish. <br /><br />Pour remaining tomato juice mixture over casserole. Cover and bake at 350 degrees F for 30 to 35 minutes. <br /><br />Uncover and sprinkle with remaining cheese; bake an additional 5 minutes or until cheese melts. <br /><br />Peel and cube avocado; toss with lemon juice. Sprinkle avocado, lettuce and tomato over casserole. Serve immediately. <br /><br />This recipe for Burrito Supreme Casserole makes 4 servings.Peggytag:blogger.com,1999:blog-10777476.post-87857040138858791882007-05-03T10:24:00.000-07:002007-05-03T10:26:17.808-07:00Crabmeat Casserole<br /><br />Ingredients <br /><br />1 (8 oz.) can crabmeat<br />1 c. mayonnaise<br />1 c. Pepperidge Farm herb stuffing mix<br />1 onion, chopped<br />1 c. light cream<br />Cayenne pepper to taste<br />Extra stuffing mix for top of casserole<br />Parmesan cheese <br /><br />Directions <br /><br />Mix everything together and top with extra stuffing mix and Parmesan cheese. Bake in small casserole dish in a 350 degree oven for 30 minutes. Serve warm with crackers. This recipe for Crabmeat Casserole serves 6.Peggytag:blogger.com,1999:blog-10777476.post-60752205393064243132007-05-01T09:44:00.000-07:002007-05-01T09:47:17.271-07:00Cornflake Cookies <br /><br />1 cup peanut butter <br />1 cup white Karo<br />1 cup sugar <br />5 cups cornflakes <br /><br /> <br />Mix syrup and sugar and bring to a boil. <br />Remove from heat and add peanut butter. <br />Add cornflakes and drop onto waxed paper.<br /><br />This recipe for Cornflake Cookies is courtesy of Lucky from his Hillbilly Cookbook!Peggytag:blogger.com,1999:blog-10777476.post-71058509532418605812007-05-01T01:21:00.000-07:002007-05-01T01:22:46.625-07:00Watermellon Cake<br /><br />1 watermellow (seedless if you can) 7 to 9 inches diameter<br />1 (8 OZ) frozen whipped topping, thawed<br />1 (8 OZ) light lemon yogurt<br />fresh fruit to decorate cake ( kiwi, strawberries, grapes etc..)<br /><br />Cut a 3 inch thick cross section from the watermellon, to remove<br />rind from watermellon, cross section, cut 4 verticle slits through<br />rind without cutting flesh, diving rind into 4 equal sections, cut<br />horizontally between white rind portion and red flesh to remove<br />rind, you will have a circle of watermellon. fold together whipped<br />topping and yogurt, pat watermellon dry with paper towel, place<br />watermellon on flat serving plate, frost top and sides with whipped<br />topping mixture, decorate with fresh fruit, refrigerate until ready<br />to serve, the cake can be stored several hours to overnight, cut<br />into wedges and serve.<br /><br />This recipe for Watermellon Cake is courtesy of Silveril, thanks!Peggytag:blogger.com,1999:blog-10777476.post-61576725740992471692007-04-29T16:34:00.000-07:002007-04-29T16:37:33.266-07:00Frozen Honey Banana Pops<br /><br />Makes 8 pops. <br />4 just-ripe bananas, peeled<br />8 craft sticks<br />1/2 cup honey<br />1 and 1/3 cups finely chopped nuts, coconut, minichocolate chips,<br />dried fruit, graham cracker crumbs, etc.<br /><br />Cut bananas in half cross-wise. Insert craft stick into cut end.<br />Freeze skewered bananas for at least 30 minutes on wax paper-lined<br />tray. Spread desired toppings onto separate plates. Spoon about 1<br />tablespoon honey over each slightly frozen banana, rotating to coat<br />all sides. Roll banana in desired topping until coated on all sides,<br />pressing with fingertips to help toppings stick. Return pop to wax<br />paper-lined tray; repeat with rest of bananas. Freeze 15 minutes or<br />more to set. Serve.<br /><br />This recipe for Frozen Honey Banana Pops is from National Honey Board.Peggytag:blogger.com,1999:blog-10777476.post-74218503909026814382007-04-28T04:36:00.000-07:002007-04-28T04:40:27.117-07:00Pistachio Dream Cake<br /><br />1 (18 OZ) light yellow cake mix<br />1 (1 OZ) instant sugar free pistachio pudding mix<br />1 (8 OZ) nonfat plain yogurt<br />3 egg whites<br />1 teaspoon vanilla<br />1 cup diet lemon lime soda<br />1 (2x9x13) baking dish, coated with nonstick cooking spray<br /><br />(Preheat oven to 350 degrees)<br /><br />FROSTING:<br />1 and 1/2 cups cold skim milk<br />1 (1 OZ) instant sugar free pistachio pudding mix<br />2 cups light whipped topping<br /><br />In a mixing bowl, combine dry cake mix, pudding mix, yogurt, egg<br />whites, vanilla; beat on low speed for 1 minute. gradually beat in<br />diet soda. pour into prepared pan, bake 20 to 25 minutes or until<br />cake tests done.<br /><br />FROSTING: combine milk, pudding mix in mixing bowl, beat on low<br />speed for 2 minutes. fold in whipped topping. spread over cake<br />store cake in refrigerator.<br /><br />This recipe for Pistachio Dream Cake is courtesy of Silveril, thanks!Peggytag:blogger.com,1999:blog-10777476.post-73427292067873786032007-04-26T14:26:00.000-07:002007-04-26T14:27:53.842-07:00Banana Butter<br /><br />Ingredients<br /> <br />3 1/2 lb Bananas; ripe<br />3 c Sugar<br />1/2 c Lemon juice<br />1/2 c Maraschino cherries chopped<br />1 ts Butter <br /><br />Procedure<br /><br />Peel and mash bananas. Measure 4 cups into a 4- to 6-quart pot or Dutch oven. Add sugar, lemon juice, cherries and butter. Mix well. Bring to a hard rolling boil, stirring constantly. <br />Reduce heat and simmer gently, uncovered, for 20 minutes, stirring often. Pour into hot jars, up to «-inch from the top. Adjust lids and process in a boiling water bath for 10 minutes. <br /><br />This recipe for Banana Butter is from Lucky's Hillbilly Cookbook, thanks!Peggytag:blogger.com,1999:blog-10777476.post-22544297890134264852007-04-25T09:06:00.000-07:002007-04-25T09:08:46.136-07:00Pot-Roasted Ducks or Goose<br /> <br />4-6 ducks or 1-2 geese<br />Salt and pepper, to taste<br />1/4 cup vegetable oil for browning<br />4 large white onions, divided<br />4 apples, divided<br />4 large bell peppers, divided<br />1/2 lb. andouille sausage<br />1 bunch celery<br />4 (14-oz.) cans chicken broth<br />1 tbl. Kitchen Bouquet<br />1 cup white wine (optional)<br /> <br />1. Salt and pepper birds inside and out.<br />2. Put oil in black iron pot that has a lid and heat to medium-high. Brown birds to a golden brown and then remove from pot. Pour out excess oil, but leave the drippings in pot.<br />3. Cut about 1 onion, 1 apple and 1 bell pepper and all of the andouille sausage in large chunks and fill the cavities of the birds. Finely chop the remaining onion, apple and bell pepper and all of the celery and set aside.<br />4. Pour the chicken broth, Kitchen Bouquet and white wine, if desired, into the pot. Place the stuffed ducks or geese in the liquid and smother with the reserved vegetables.<br />5. Cover pot and raise heat until liquid in pot begins to boil up through the chopped vegetables. Turn to simmer and cook, covered, for 4-5 hours on very low heat. When cooked, the meat will be juicy, tender and falling off the bone. Depending on the size of the birds, you may need to de-bone the meat in order to have room on the plate for wild pecan rice and vegetables. Bon appétit!<br />Serves 4.<br /><br />This recipe for Pot-Roasted Ducks or Goose was sent to us by Johnny, thanks!Peggytag:blogger.com,1999:blog-10777476.post-73573696129725689262007-04-24T15:55:00.000-07:002007-04-24T15:57:38.887-07:00Cheeseburger Cupcake<br /><br />Ingredients<br /><br />1 and 1/2 pounds ground beef<br />1/2 cup onions, chopped<br />1 and 1/2 cups kraft barbeque sauce<br />1 (12-Count) Hungry Jack biscuits<br />1 cup sharp american cheese, shredded<br /><br />Directions<br /><br />In a skillet, brown ground beef and onions, drain well, pour into<br />mixing bowl, add barbecue sauce, stir until sauce is well blended,<br />seperate biscuits and mold each inside a 12 cup muffin tin, forming<br />a biscuit cup, pour 1/2 cup of ground beef mixture into each cup<br />and top with cheese, bake at 325 degrees 15 to 20 minutes.<br /><br />This recipe for Cheeseburger Cupcake was sent to us by Silveril, thanks!Peggytag:blogger.com,1999:blog-10777476.post-10508577059873541522007-04-23T08:56:00.000-07:002007-04-23T08:57:46.048-07:00Bacon Skillet Cornbread<br /><br />Ingredients:<br /><br />1/4 cup bacon grease<br />1 large egg<br />2 to 3 tablespoons flour<br />1 cup buttermilk<br />3 or 4 slices bacon, cooked, drained, crumbled<br />2 cups corn meal<br />1 cast iron skillet<br /><br />Directions:<br /><br />Preheat oven to 375 degrees, heat grease in skillet 1 minute, mix<br />egg, flour, buttermilk, bacon, cornmeal. mix well, pour into<br />skillet ( swirl bacon greased through mix with spoon ) bake 35 to<br />40 minutes or until golden brown.<br /><br />This recipe for Bacon Skillet Cornbread was sent to us by Silveril, thanks!Peggytag:blogger.com,1999:blog-10777476.post-79897689985123913582007-04-22T08:07:00.000-07:002007-04-22T08:08:56.169-07:00Jalapenorita<br /> <br />1/2 lime<br />Coarse salt<br />1 1/4 ounces gold tequila<br />3/4 ounce Grand Marnier<br />1/2 to 1 teaspoon TABASCO® brand Green Jalapeño Pepper Sauce<br /> <br /> <br /> Rub rim of a goblet with cut side of lime, then dip rim into saucer of salt. Fill glass with ice. Squeeze juice from lime. Pour lime juice, tequila, Grand Marnier, and TABASCO® Green Sauce into an ice-filled cocktail shaker or pitcher and shake or stir vigorously. Strain into ice-filled glass and garnish with a slice of lime. Makes 1 serving. <br /><br />This recipe for Jalapenorita was sent to us by Johnny, thanks!Peggy