Using two spring roll wraps for each roll - put in hot water until softened. Add lettuce, grated carrots, cucumber, bean sprouts and put a little hoisen sauce-wrap very tight like an egg roll, then cut in half at an angle. Serve with sauce such as peanut sauce, plum sauce, etc.

Aleta Toy

Spinach Sandwiches

1 pkg. Frozen chopped spinach (squeeze water out – do not cook)

½ can water chestnuts – finely chopped

3 green onions – minced

2 heaping tablespoons mayonnaise

1 tablespoon sour cream

½ tsp. Salt (Lauwry’s seasoned salt is great)

½ tsp. Black pepper

½ tsp. Red pepper

Dash of soy sauce or Worcestershire sauce

Dash of Tabasco sauce

Mix all the day before. Butter bread and spread mixture to make 10 large sandwiches or 40 quarters.

Note: Sylvia Callihan gave me this recipe – Sylvia drains spinach the day before and leaves in refrigerator. - Tomi Neames

Mexican Seafood Cocktail

1 1/2 cups chilled Clamato juice, or 1 cup tomato juice and 1/2 cup bottled clam juice

1/4 cup ketchup

1/4 cup fresh lime juice

1 teaspoon hot sauce such as Tabasco

1 teaspoon salt, or to taste

1/2 cup finely chopped white onion

1/4 cup chopped fresh cilantro

1 firm-ripe California avocado, peeled, pitted, and cut into small chunks

1/2 lb fresh lump crabmeat (1 cup), picked over

1/4 lb cooked baby shrimp

Accompaniment: oyster crackers or saltines (optional)

Stir together Clamato juice, ketchup, lime juice, hot sauce, salt, onion, and cilantro in a large bowl, then gently stir in avocado, crabmeat, and shrimp. Spoon into 6- or 8-ounce glasses or cups.

Makes 4 to 6 first-course or light main-course servings.

Gourmet May 2005 – Liz Akiyoshi

Patrice's steamed dumplings

· 1 lb. ground pork

· 1 tablespoon LIGHT soy sauce (Patrice said makes a big difference)

· 1 teaspoon cornstarch

· 1 tablespoon dry sherry

· 1/4 teaspoon salt (if you double recipe DO NOT double salt)

· 3 tablespoons chicken broth

· 2 teaspoon sesame oil

· 1/2 teaspoon sugar

· 1/4 cup finely chopped green onion

Mix ingredients well. Using Gyoza Skins add d1 tablespoon filling in middle of skin - wet edges with water and fold over (try to get air out - because they will break if you don't) You can freeze on cookie sheet at this point. After frozen put in zip lock bags. To cook add 2 to 3 tablespoons oil in skillet , put in dumplings, do not let them touch and cook about one minute or until lightly brown, now add 2/3 cup of water, cover and cook 10 minutes - uncover and cook 2 to 3 more minutes until liquid is gone. Now add 1 tablespoon oil and cook uncovered about one more minute.

Note: if you double recipe you DO NOT need but one pack of skins

Sauce for dumplings

· 1/4 cup DARK soy (this is what it is called - not regular soy Patrice said there is a difference)

· 14 cup regular white vinegar

· 1 tablespoon sesame oil

· 2 tablespoons minced fresh ginger

· 1 tablespoon minced garlic

· 1/2 teaspoon sugar

Note: if you want spicy add 2 tablespoon chili oil

Put in jar and shake sauce - keep in refrigerator - serve hot or cold

Patrice Bruno

Artichoke Stuffed Mushrooms

1 1/2 lb. mushrooms (actually recipe makes 4 - 8 oz. mushrooms)

14 oz. drained & chopped artichoke hearts (in water NOT oil)

3 green onions

1/2 cup parmesan cheese

1/2 cup mayonnaise (light works also)

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon olive oil

1/4 cup dry white wine (I used Sherry)

2 toes of garlic chopped

1/4 cup chopped onion

1/4 cup bread crumbs (recipe said soft - but I used Italian and it works fine)

Chop stems of mushrooms, sauté stems, and garlic and onion (not green) in 1 Tablespoon olive oil, adding 1/4 cup dry white wine - cook until liquid evaporates - stir in 1/4 cup bread crumbs. Cool - combine that with 1 can chopped and drained artichoke hearts , 3 green onions, 1/2 cup parmesan cheese, 1/2 cup Mayo, 1/4 teaspoon salt, 1/4 teaspoon pepper.

Spray pan with Pam and bake at 350 degrees about 12 to 15 minutes

Tomi Neames

Hummus

1/2 lb. dried chick-peas, washed and picked over or 2 cups canned chick-peas

1 tp. salt

2 lg. garlic cloves

4 to 6 Tb. fresh lemon juice (to taste)

2 Tb. olive oil

3 Tb. tahini (more or less to taste)

1/2 tp. ground cumin

1/2 to 1 tp. salt 4 (to taste)

1/2 cup plain low-fat yogurt

Soak the chick-peas overnight in a quart of water (use bottled water if your tap water is hard)

The next day, drain the beans and combine in a large pot with a fresh quart of water. Bring to a boil, reduce heat, cover and simmer 2 hours until the beans are tender. Add 1 tp. salt.

Drain the beans and puree along with the garlic in a food processor, blender or food mill. Add the lemon juice, olive oil, tahini, cumin, salt to taste and yogurt. Blend until thoroughly smooth. Taste and adjust seasonings, adding more salt, garlic or lemon juice as needed. Transfer to a serving bowl and cover. Refrigerate until ready to serve. This dish will keep up to 5 days in the refrigerator.

Mediterranean Light cookbook

Stuffed Mushrooms

1 lb mushrooms (stems removed, chopped, caps reserved)

1/3 cup fresh parmesan

1/2 cup Italian breadcrumbs

1/4 cup grated onion

2 cloves garlic minced

2 Tb parsley

1/2 tp. salt

1/2 tp. pepper

1/2 tp. oregano

Mix chopped mushroom stems with remaining ingredients and stuff into mushroom caps.

Melt 1/3 cup olive oil and 1/3 cup margarine. Pour over mushroom caps placed in baking pan and bake 325 oven for 25 minutes.

Tomi Neames

Artichoke Bread

One loaf French bread

1 can artichokes (in Brine) drained & chopped

1 cup parmesan cheese (I use fresh - but you can use jar)

1 cup grated pepper jack cheese (plus a little extra for top of bread)

Garlic (your choice) I use about 4 toes

Parsley (I never use)

1/2 cup sour cream (can use light)

Hollow out bread - sauté' garlic in olive oil - add torn pieces of bread -

mix with cheese and sour cream - fill bread top with more cheese bake at 350

degrees between 15 to 25 minutes (my oven takes 15)

Delicious as an appetizer or with a meal - Tomi Neames

Artichoke Toast

1 (6 oz.) jar marinated artichoke hearts, chopped

1 cup mayonnaise

1 (5 oz.) wedge Parmesan cheese, ground

1/4 cup green onions, chopped

Dash hot pepper sauce OR ground red pepper

Pinch of Cajun seasoning

1 pkg. cocktail-size rye bread

1. Mix all ingredients together except for the rye bread

2. Spread on thin sliced rye bread.

3. Bake in 350 degree oven for 10 minutes

Makes 10 to 12 servings - Excellent – Tomi Neames

Patrice's Crawfish Pies

1 (8 oz.) cream cheese

1 1/2 lb. butter

6 to 7 cups flour

1 lb. crawfish

1/2 cup butter

1 cup onion, chopped fine

1 cup celery, chopped fine

1 cup red bell pepper, chopped fine

1/4 cup garlic

1 cup heavy cream

1/2 cup Italian bread crumbs

1 egg, beaten

1/2 cup chopped green onions

1/2 cup chopped parsley

salt, pepper and Tabasco to taste

Cream together cream cheese and 1 1/2 lb. butter, then add flour – chill. Melt 1/2 cup butter and sauté onion, celery, bell pepper and garlic at least 10 minutes. Add heavy cream and crawfish and cook additional 10 minutes. Add 1/2 cup Italian bread crumbs and 1 egg, beaten and stir. Add 1/2 cup chopped green onions, 1/2 cup parsley, salt, pepper and Tabasco to taste - chill mixture. Roll out dough mixture - using 3 inch cookie cutter put some of the mixture on one side and fold over - sealing with a fork. Bake at 350 degrees until lightly brown.

One recipe makes 67 pies four recipes made 268 pies. You can use 2 lb. ham and 2 lb. pepper cheese (makes 133 pies) – Patrice Bruno, contributed by Tomi Neames

Crab Cakes

· 4 lbs Butter

· 1 cup Minced Garlic

· 1 cup Seafood Base

· 8 cups Red Onions, diced fine

· 8 lbs blue crab claw meat

· 8 lbs blue crab lump meat

In a food safe, sanitized bus tub combine:

· 4 boxes of crushed Saltine crackers, leave them a little chunky

· 4 cups Mayonaise

· 1 cup Dijon Mustard

· ½ cup Worcestershire Sauce

· 8 cups chopped Green Onions

· ½ cup Tony’s/Leon’s

· 12 egg whites

Mix Well!

After carefully picking through 8 lbs of claw meat removing all the shells, add to the cracker mix and combine well.

Now add 8 lbs of lump crab meat. Mix together carefully trying not to bust up the lumps. When mixed together, carefully press down the mixture and let cool.

Form into cakes.

Keynon Neames via Big Head

Crab Muffins

· 1 Lb. White Crabmeat

· 1 Tsp. Garlic Powder

· 1 ½ Sticks Butter Or Margerine

· 4 Shallots, Chopped

· 1 Tablespoon Mayonnaise

· 2 Jars Old English Cheese

· ½ Tsp. Season-All

· ½ Tsp. Parsley Patch (Mccormicks) ??

· 1 Tsp. Cayenne Pepper

· 16 English Muffin Halves (Kind In Refrigerator Section)

Cook shallots in butter until tender, add remaining ingredients. Spread on english muffins and freeze. Bake at 400 degrees until slightly browned, about 15 to 20 minutes.

Tomi Neames

Black Olive Bread

1 French bread or 2 smaller French breads

1 bunch green onions (chopped)

6 oz. sliced black olives

1 cup mozzarella cheese

2 or 3 tablespoons mayonnaise (just enough to make a paste)

1 stick butter or margarine melted

Split bread down the middle and mix all ingredients to make paste and spread on bread - cook at 375 degrees until cheese melts - around 15 minutes.

Can be used as an appetizer or as a bread - by Lou Didier

Peach Salsa Appetizer Chip Dip

One jar peach Salsa (I used Mrs. Renfro's)

8 oz. cream cheese (I used no fat)

Mix well in blender and serve with chips

Tine' and Keynon's German friends served this with the Chimichanga recipe – Tomi Neames

Bandera Pickles

1 gallon dill pickles, drained and cut into chunks

4 to 5 pounds sugar

1/3 cup Tabasco

Put sugar on top of pickles in jar, pour Tabasco over top, stir and let sit until sugar dissolves. Keep tasting until done.

Michelle Neames

Jezebel Dip

one 10 oz. jar apple jelly

one 5 oz. jar horseradish

one 12 oz. jar pineapple preserves or marmalade

Mix all ingredients in a saucepan and heat until melted. Cool to room temperature. Serve with ham cubes, sausage balls or pork bits on toothpicks (also good just over cream cheese) Leftover sauce may be stored indefinitely in refrigerator.

This recipe was at one the Taste Fair's that I went to years ago. Tomi Neames

Fiesta Dip

1 (8 oz. package soft cream cheese

2 tablespoon of cream

3 tablespoon of French dressing

1/3-cup catsup

1 1/2 tablespoons grated onion

1/2-teaspoon salt

Red pepper to taste

Soften cream cheese and add remaining ingredients, blending until smooth.

This is very good with raw celery, cauliflower and corn chips. This recipe will serve 10 to 12 persons. River Road One p. 224 – Tomi Neames

Dill Dip

1 cup light sour cream

1 cup light mayonnaise

2 tablespoons dried dill weed

2 tablespoons real minced onion

2 tablespoons dried parsley

1 scant teaspoon season all (seasoned salt)

Mix all of the above at least 4 hours before serving

Keeps 1 week, if using as salad dressing add milk - Anne Stentiford

Cold Corn Dip

2 cans Mexicorn

2 cans kernel corn

1 -12 oz. jar diced jalapeno peppers

(Drain all of the above)

1 ½ lb. grated cheddar cheese

1 cup mayonnaise

1 16 oz. sour cream

5 pieces of green onion stalk chopped

Mix all together and serve with chips or crackers.

May be mixed the day before & refrigerated – Tomi Neames

Spinach Ricotta Dumplings

4 to 4 ½ pounds fresh or 3 pounds frozen chopped spinach

1 medium onion finely chopped

1 cup part skim ricotta cheese

1 cup parmesan cheese grated

1 tablespoon fresh garlic puree

Pinch each of black pepper and oregano

2 to 3 cubes chicken bouillon dissolved in as little water as possible

Nutmeg to taste (optional)

1 to 1 ½ cups soft bread crumbs

5 to 6 egg whites

3 cups marinara sauce

If using fresh spinach wash carefully and chop. If using frozen first defrost and then squeeze out all excess moisture.

Place spinach in a large bowl and add all remaining ingredients except the marinara sauce.

Using a large spoon, mix the ingredients well. Adjust the amount of breadcrumbs or egg whites as necessary to achieve a cohesive mixture. Chill well to improve consistency.

Using your hands, roll chilled mixture into balls about 1-½ inches in diameter (or smaller, if desired).

Arrange the dumplings in a shallow baking pan so they do not touch each other. Place in a moderate oven (325 to 350 degrees) and set a pan of hot water on a lower shelf to steam the dumplings and prevent them from drying out.

Bake about 10 to 15 minutes or until lightly golden. They may be served immediately with marinara sauce. However, for moister dumplings, cool them slightly, then cover with marinara sauce and let sit for an hour or more so they absorb some of the tomato juices. Reheat before serving.

Recipe makes 2 to 3 dozen dumplings.

Rodolfo’s Restaurant, Dallas TX. - I use the marinara sauce in the sauces section, Caleb Neames

Bread Fingers

4 loaves white bread

1 lb. soft spread margarine

4 heaping teaspoons lemon pepper seasoning (or to taste)

Cut each slice of bread into 4 strips

Bake at 250 for 45 minutes or until crispy

Tomi Neames

Chocolate Popcorn

Pop 4 bags of microwave pop corn - then melt one bag of Wilton Light Cocoa Candy Melts (I do it in the microwave) after candy is melted pour over popcorn and mix best as you can. I then spread on cookie sheets until dry.

Tomi Neames

Sugar & Spice Nuts

1 cup cashews

1 cup pecan halves

1 cup dry roasted peanuts

1 egg white, beaten slightly

1/4 cup packed light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground red pepper

1/2 cup dried cranberries (I used CranRaisins)

Preheat oven to 325 degrees. Coat a rimmed baking sheet with nonstick cooking spray. In a large bowl combine the cashews, pecans, and peanuts. Add the egg white and toss to coat nuts evenly. In a small bowl combine the sugar, cinnamon, and ground red pepper; mix well then add to the nut mixture. Stir until the nuts are well coated then spread the nuts onto the baking sheet in a single layer. Bake for 18 to 20 minutes, or until lightly toasted, stirring halfway through the cooking time. Let cool. Mix dried cranberries into nuts. Serve or store in an airtight container until ready to serve.

Tomi Neames

Rosemary Roasted Nuts

2 cups mixed nuts such as cashews, walnuts, and pecans (un-roasted)

4 Tbs. (1/2 stick) butter

1/3 cup packed light brown sugar

1 tp. Chopped fresh rosemary

Coarse salt

Preheat oven to 350º. On a rimmed baking sheet, roast nuts until golden, 12 to 15 minutes. Line another sheet with parchment paper; set aside.

In a large skillet, heat butter, sugar, and rosemary over medium high. Add nuts; stir until butter mixture is golden brown. 3 to 5 minutes.

Spread nuts on prepared baking sheet; season with salt. Cool to room temperature; tossing occasionally, about 15 minutes.

Serves 8 - Martha Stewart

Goat Cheese Crostini with Fig Compote

1 small baguette (8 oz.)

3 Tbs. Olive Oil

½ cup chopped dried Mission figs

¼ cup light brown sugar

1 cup dry red wine

½ tp. Fresh thyme leaves plus more for garnish

Coarse salt

5 oz. goat cheese (1 small log)

Heat broiler. Brush both sides of baguette slices with oil; place on a rimmed baking sheet. Broil until golden, 1 to 2 minutes per side; set toasts aside.

In a small saucepan, combine figs, sugar, wine, thyme, and a pinch of salt. Bring to a boil; reduce to a simmer, and cook until thickened. 7 to 9 minutes. Let compote cool to room temperature.

Dividing evenly, spread each toast with goat cheese and compote. If you keep the two separate instead of one on top of the other, it makes for a nicer presentation. Garnish with thyme.

Makes about 24 - Martha Stewart

Party Pizzas

1 lb. ground beef

1 lb. Owens’s or Jimmy Dean's hot sausage (bulk)

1 lb. Velveeta cheese

1/2 tsp. garlic powder

1/2 tsp. Worcestershire sauce

1 pkg. shredded mozzarella cheese

2 pkg. party rye bread

Sauté ground beef and hot sausage until meat has lost red color (I do longer). Add Velveeta cheese (cubed); let melt in skillet with meat. Add garlic powder and Worcestershire sauce. Spread thin layer on party rye bread. Freeze until ready to use. Bake 10 to 12 minutes at 350 degrees. Sprinkle mozzarella cheese on top (optional)

Tomi Neames

Sue's Salsa

3 (14 oz. each) cans of crushed or diced tomatoes (with the juices)

Salt and pepper ( you can add to later, so you decide how much to use)

3 toes of garlic, minced

1 onion, chopped very well

Your choice to add some bell pepper (she did, probably 1/4 cup)

1 small can of San Marcus jalapeno peppers (suggested to use the San Marcus brand of peppers because they are milder. If you cannot find this brand, use any brand you'd like. Be sure to chop well.

Put all ingredients in a pot and bring to a boil. After boil, stir occasionally and simmer for about 20 minutes.

From my good friend Sue Jung – Tomi Neames

Tomatillo Salsa

Herdez Green Sauce
1 or 2 avocadoes (peeled and pitted)
1 bunch cilantro, washed very well (you may used less if you like)
8 oz sour cream
1/3 White onion
garlic powder and salt to taste

I dump everything in the blender and mix well. I also add a .lash of lime. It is SO good!

For spicier version: add one Serrano pepper ,

For a more liquid version: add another Herdez green sauce

For a creamier sauce: 16 oz sour cream.

(Herdez green sauce - They sell this at Wal-Mart here. If they don't have this brand in

your are4 you can probably substitute another green sauce....look for something with

tomatillos and Serrano peppers) Lesley Jung.

Salsa

· 8 - 10 cups chopped fresh tomatoes

· 3 bell peppers

· 5 jalapenos (or to taste)

· 4 onions

· 6 cloves garlic

· 2 tablespoons sugar

· 1/2 cup vinegar

· 3 tablespoon salt

· 2 teaspoons chili powder

· 1/4 teaspoon cumin

Simmer 2 hours or until thickness desired . Caleb when I make I am going to can.

Tomi Neames

Party Meatballs

5 lb. meatballs (I buy bag at Sam’s)

2 cans jellied cranberry sauce

2 bottles chili sauce

1/2 to 3/4 cup light brown sugar

1 teaspoon lemon juice

In large crock pot I put one can jellied cranberry sauce and 1 bottle of chili sauce, then I add my meatballs and the rest of the ingredients. Cook on low until sauce soaks into meatballs.

Tomi Neames

Broccoli Dip

1 can cream of mushroom soup

1 lb. jalapeno cheese (square box like Velveeta)

3 (10 oz. ea.) boxes frozen broccoli cuts (without butter)

1 stick margarine

2 large onions

1 bunch green onions

1 small bell pepper

1 lb. seafood (I use shrimp)

1) Set aside some of cut up onion

2) Sauté onions, bell pepper and margarine until wilted

3) Defrost broccoli and drain

4) Now add sautéed mixture and broccoli and put into pot on stove - cook until broccoli gets tender.

5) Add cheese and cream of mushroom soup to this mixture. WATCH CLOSE TO PREVENT BURNING - until cheese melts

In separate skillet add extra onions and seasoned seafood and let cook on low heat until onions get soft - then add this to other mixture and cook about 20 minutes on low heat - when ready to serve put in crock pot or chafing dish

Serve with crackers of your choice

This is an excellent dip – Tomi Neames

Cheese Ball

1 (8 oz.) sharp cheese grated

2 (8 oz. ea.) Philadelphia cream cheese at room temperature

Red pepper to taste

1 tablespoon grated onion

Dash Worcestershire sauce

Pinch garlic powder

Chopped pecans

Chill before you shape and roll in chopped pecans

Tomi Neames

Mango Salsa

1/4 cup diced purple onion

1/2 bunch cilantro chopped

1/2 jalapeno pepper minced fine (FRESH)

1 tomato cubed small

2 mangos de-pitted and cubed

1/2 fresh squeezed lime

Toss ingredients and add sea salt and fresh ground black pepper. Refrigerate for at least an hour.

This is a good accompaniment for grilled meats – Carla Corkern

Pepper Jelly (Lisette’s)

 5 Medium Bell Peppers (3 green, 2 red) ground w/ juice (remove seeds first)

½ cup ground hot peppers (one 1.5 oz. jar)

7 lbs. sugar (5 pound bag plus 4 cups)

3 cups apple cider vinegar

2 Boxes (12 ounces) Certo (NOT SURE- JEL)

Mix everything but the Certo – bring to a slow rolling boil. Skim off seeds (or you can strain). Take off fire – wait five minutes and add Certo real slow, mixing in as you add.

Put in sterilized jars. Fill jars, seal, turn over 5 minutes and then turn right side up.

Makes approximately 7- 16 ounce jars. (Or will make 16 eight oz. ½ pint jars)

Pepper Jelly

· 2 cups cayenne peppers

· 1 bell pepper

· 1 onion

· 7 cups sugar

· 2 pkgs Certo pectin

Put in blender with 1 1/2 cups white vinegar

Blend until liquid

Put mixture into large pot bring to boil. Add 7 cups of sugar

Bring back to boil Make sure sugar is dissolved. Stir continually.

For pepper jelly- boil for 2 minutes.

For pepper sauce - boil for 10 minutes

Add 2 packets of Certo. Bring back to boil. Cook for 2 minutes. Then jar it.

Tomi Neames

Artichoke Dip

1 can artichokes, chopped

1 small can chopped black olives

1 package Good Seasons salad dressing mix

1 can water chestnuts, chopped

2 teaspoons green onions, chopped

1 to 1 1/2 cups Hellmann's mayonnaise (I use light - recipe calls for a lot

More mayo)

Mix all ingredients together. REFRIGERATE OVERNIGHT - serve with Triskets or wheat thins.

Tomi Neames

Cranberry Relish Dip

1 - 12 oz. fresh cranberries (coarsely chopped - use blender or food processor)

3/4 cup sugar

1 cup finely chopped cilantro (one large bunch)

2 jalapeno peppers - seeded and finely chopped

1 bunch green onions - finely chopped

1 tablespoon fresh lime juice

1 tablespoon olive oil

Mix well - Anne Stentiford found this recipe in newspaper

She made a day ahead and served with toasted Tortilla Chip Scoops - I thought it was excellent – Tomi Neames

Pot Stickers

1 tablespoon olive oil

1 cup shredded fresh spinach or purple cabbage

1 cup coarsely grated carrots

1 can bean sprouts (fresh don't do as good)

1 green onion, finely chopped

1/2 lb. fresh mushrooms, chopped

3/4 cup cooked rice, chilled

2 tablespoons soy sauce

1 tablespoon oyster sauce

30 wonton wrappers (round ones you do not have to cut edges)

3 tablespoons olive oil

1/3 cup chicken broth

1 teaspoon balsamic vinegar

1 teaspoon honey

Put 1 tablespoon olive oil in 12 inch skillet. Add spinach, carrots, bean sprouts, green onion, and mushrooms. Cook, stirring, over medium heat 3 minutes. Remove from heat. Add rice, soy sauce, oyster sauce, and mix well.

Place a heaping teaspoon vegetable mixture in center of each wonton wrapper. Moisten edges of wrapper with water. Fold over to enclose filling. Pinch edges together.

Heat rest of olive oil in 12 inch skillet. Add pot stickers. Cook over medium heat about 3 minutes, or until bottoms are golden brown. Reduce heat to low.

In small bowl, combine chicken broth, vinegar, and honey, mix well. Carefully pour into skillet. Cover and cook over low heat 15 to 20 minutes, or until liquid has evaporated. Serve immediately.

Tomi Neames

Sausage Balls

1 lb. hot sausage

1 lb. mild sausage

12 oz. sharp cheese (softened)

12 oz. mellow cheese (softened)

4 cups Bisquick

Mix all ingredients. Roll into small balls. Place on cookie sheets.

Bake at 400 for 10-15 minutes, or until done (depends upon the size).

Best served warm.

Sugar House Trash

1 (12 Oz.) Box Crispix Cereal

1 (16 Oz.) Tiny Twist Pretzels – Family Dollar Has Small Pretzels

1 lb. nuts (Pecans, almonds, etc.)

1 Stick Butter

½ Cup Dark Corn Syrup

1 Cup Dark Brown Sugar

Preheat oven to 250 degrees – grease large roasting pan(s)

lightly. Mix together in pan – cereal, pretzels and nuts.

Combine butter, syrup and sugar in saucepan – cook until sugar is dissolved. Pour over cereal mixture. Bake one hour stirring every 15 minutes. Put in brown paper bag and shake for 10 minutes.

Makes large green Tupperware bowl full – plus some – Tomi Neames

Rockin’ Chicken Wing Dip

1 package boneless chicken breasts

1 Buffalo Wing Sauce

1 Block Cream Cheese

1 small bottle of Ranch dressing (8 fluid ounces)

Shredded Cheese

(I used a little less than half of a 16 ounce bottle of Moore’s Buffalo Wing Sauce. On top, I put Mozzarella and Cheddar cheeses.)

Sauté and brown the chicken breast cut or shred. (I cut up the chicken breast first - for faster cooking and I used olive oil to brown).

Place in bowl and mix with Buffalo Wing Sauce. (Pour a little or a lot, based on your preference).

Spread mixed chicken and sauce in a flat baking dish.

In a small pot, melt the cream cheese with the Ranch Dressing.

Pour over chicken and spread out – don’t mix it.

Sprinkle shredded cheese on top.

Place in a 350 degree oven for 20 -25 minutes or until the sauce begins to bubble up over the white sauce.

Serve with chips or anything else you think might go with the dish.

I find I need a spoon to help serve it on a chip. I also think this would be great on baked potato.

This is a recipe a parent from school sent me and you can tweak depending upon how you like it. I will tell you what I used. Enjoy, Mary - Tomi Neames

Cream Cheese

1 gallon skim milk - no cooler than 70 degrees or no warmer than 80 degrees
1/2 cup cultured buttermilk

Stir the two things together

Add 1/2 teaspoon liquid rennet (health food store or whole foods) Dan said it cost about 7.00 or 8.00.

Stir vigorously.

Dan put his in a stainless pot , covered and let sit for 12 to 15 hours. Then he put in plastic containers. Dan mixes some with honey or jam to put on toast. He also said use it as you would the cream cheese you buy. I’m not use if you have to drain this. Tomi Neames

Our Favorite Pimiento Cheese

1 cup chopped pecans
1 cup high-quality mayonnaise. such as Hellmann's or Duke's (Southern Living's recipe called for 1&1/2 cups, but Karyn found that 1 cup was enough.)
1 (4-oz.) jar diced pimiento drained
1 tsp. Worcestershire sauce
1 tsp, finely grated onion
1/4 tsp, ground red pepper (cayenne)
8 ozs. coarsely grated extra sharp Cheddar cheese
8 ozs. finely shredded sharp Cheddar cheese
4 to 5 dashes of Tabasco sauce

1. Preheat oven to 350 degrees. Bake 1 cup chopped pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and

fragrant, stirring halfway through. Stirring helps to ensure even browning. Set aside to cool.

2. In a large bowl, stir together the mayonnaise, drained pimiento, Worcestershire sauce, grated onion and ground red pepper.

3. Mix the grated and shredded Cheddar into the mayonnaise mixture. Southern Living's recipe calls for hand shredding and grating the cheese, but Karyn used pre-shredded/grated cheeses. Season with Tabasco pepper sauce to taste.

4. Stir in the cooled roasted pecans and combine until blended. Cover and refrigerate until ready to serve.

Pimiento cheese is tasty with crackers or celery sticks or as a sandwich filling. Can also be used as a filling to make a grilled pimiento cheese sandwich.

Serves 8. Adapted recipe is from the May 2010 issue of Southern Living magazine. Carla Corkern

Tina’s Fresh Tuna Pokie

Ponzi sauce (citrus soy) to taste

Chinese chili sauce to taste

1 avocado diced

Cucumber – seeded and diced

Sesame seeds

1 lb. block fresh sushi grade tuna cut into small chunks

Flying fish Roe (optional)

Quail egg (optional)

Mix together, adjust seasonings and chill. Tine Neames

When using frozen tuna, marinade in soy for a few hours, coat with sesame seeds and quickly sear all sides to rare. Cut into small chunks and prepare as above.

Tuna Pokie

· 1 Tbl Mirin

· 1 Tbl Sesame seed toasted

· 2 Tbl Lemon or Lime juice

· 1 Tbl Sesame Oil

· 1 Serrano chili

· 2-3 Tbl macadamia nuts, toasted

· 1 lb sushi grade tuna

· 3 green onions

· 1 tablespoon fresh ginger

· 3 tablespoons light soy sauce

Blend all ingredients except the tuna in a food processor. Add salt & pepper to taste. Cut tuna into small pieces and toss into dressing

Marinade for 30 minutes in refrigerator. Serve on romaine lettuce leaves

Salads

Patty's Chicken Salad

1 bought Baked chicken

Toasted Walnuts

Cran-raisins

Green Onions

De-bone and chop up chicken, add one cup toasted walnuts, cran-raisins to taste and one or two cups chopped green onion. Mix with mayonnaise.

Even better the next day – Tomi Neames

Mexican Fiesta Salad

1 can black beans (rinsed and drained)

2 tablespoons olive oil

2 tablespoons white wine vinegar

1/2 tsp. salt

Cilantro dressing:

2 jalapeno peppers - seeded

1/4 cup white wine vinegar

1 clove garlic

1 tsp. salt

2/3 cup olive oil

1/2 cup fresh cilantro, leaves & stems

Salad:

1/2 cup chopped red onion

2 cup thin sliced iceberg lettuce

1 1/2 cup chopped tomatoes

1 can whole kernel corn - drained

1/2 cup chopped green bell pepper

1 cup shredded Monterrey jack cheese

1 ripe avocado

Transfer black beans to a bowl and add oil, vinegar and salt. Cover and chill 2 hrs. (Can do 24 hrs. ahead)

While chilling, make dressing. In a blender, puree jalapeno with vinegar, salt, garlic. Continue processing and add oil in a steady stream, blending til emulsified. Add cilantro & blend until finely chopped. To assemble salad:

Drain bean, and toss with red onion. In bottom of 2 qt. bowl, arrange lettuce - top with beans. Add chopped tomatoes.

In a small bowl, toss corn and bell pepper.(That is the next layer. then top with cheese. Just before serving Half the avocado and slice like spokes of a wheel. On top of cheese

Serves 4 as a main course - serves 6 - 8 as a salad – Tomi Neames

Artichoke Potato Salad

1 (14 oz.) cans artichokes, drained and sliced

1 lb. red potatoes, boiled, peeled and cut into cubes

5 or y6 green onions, chopped

2 ribs celery, chopped

3 garlic cloves, minced

1/2 cup mayonnaise (light) works well also

1/2 cup sour cream

2 tsp Dijon mustard

1/4 cup minced fresh parsley

Juice of half lemon

Salt, black pepper and red pepper to taste.

1. In large bowl, combine drained artichokes and cooked potatoes

2. Add green onion, celery and garlic

3. In separate bowl, combine mayonnaise, sour cream, and Dijon mustard, parsley and lemon juice. Mix and pour over salad. Add salt, black pepper and red pepper to taste. Gently stir until well mixed.

4. Best if refrigerated several hours or overnight before serving

Serves 4 to 6

Note: when I make for Pokeno ladies I (six times) the recipe – Tomi Neames

Buttermik Dressing

· 1/2 cup buttermilk and

· 1/2 cup reduced-fat sour cream

· 2 Tbsp cider vinegar

· 1 minced garlic clove

· 2 Tbsp. chopped scallions

· 1 Tbsp chopped parsley

· 1/2 tsp. each salt and pepper.

In a jar with a tight-fitting lid, shake all ingredients together until well combined.

Drizzle over wedges of Iceberg lettuce.

Tomi Neames

Jake's Sensation salad

6 oz. Romano Cheese

1/3 cup crumbled blue cheese

3/4 cup lemon juice

1/4 cup white vinegar

1/2 cup olive oil

2 1/4 teaspoon salt

1 1/2 cup Wesson oil

1 teaspoon finely chopped garlic

1) Grind Romano cheese until fine

2) Add bleu cheese and mix well

3) Place cheese mixture in airtight container & keep refrigerated

4) Mix remainder of ingredients in a large bowl and whisk well until blended

5) Pour dressing into 1 qt container (refrigerate both containers)

6) To serve: prepare greens, using any combination of these: iceberg lettuce, spinach, watercress, endive, romaine, and escarole

Mix greens with oil and vinegar dressing - toss some of the cheese mixture into dressed greens

From the Delicious Heritage Cookbook - Nippy Carville

Remoulade Sauce.

1/4 cup fresh squeezed lemon juice

3/4 cup vegetable oil

1/2 cup chopped green onion

1/2 cup chopped yellow or red onion

1/4 cup chopped celery

2 tablespoons (I use more) pressed garlic

2 tablespoons prepared horseradish

3 tablespoons Creole whole-grain mustard

3 tablespoons prepared yellow mustard

3 tablespoons catsup

3 tablespoons chopped fresh parsley

1 teaspoon salt

1/4 teaspoon cayenne pepper

1/8 teaspoon freshly ground black pepper.

Put all ingredients in a food processor and process until it's the correct consistency.

This stuff will keep in the fridge a long time. It's great on a salad with grilled shrimp, or served with cold, boiled shrimp. I use it on plain salads as a dressing.)

Broccoli Salad

2 tablespoons apple cider vinegar

1/2 cup mayonnaise

1/2 cup sugar

Mix together and pour over 1/4 cup sliced almonds, 1/2 cup golden raisins, 2 heads of broccoli (uncooked & cut into small pieces) one sliced very thin purple onion

Excellent salad from my friend Marion Reiley – Tomi Neames

Mike Anderson's Coleslaw

Coleslaw Dressing

1 tablespoon fresh, finely minced garlic

1 1/4 cups mayonnaise

1/3 cup yellow mustard

3 1/2 tablespoon sugar

1 tablespoon black pepper

In mixing bowl combine all ingredients. Stir well and refrigerate. Yield 2 cups

Coleslaw

15 cups shredded green cabbage

2 cups shredded purple cabbage

1 1/2 cps finely chopped yellow onions

3/4 cup finely chopped green bell pepper

2 tablespoons chopped green onions

2 cups coleslaw dressing

In large mixing bowl, combine green cabbage, purple cabbage, onions, bell peppers and green onions. Using hands, toss well. Add Coleslaw dressing. Toss and serve

Serves 12 to 15 people, Mike Anderson’s Seafood Restaurant – Tomi Neames

Tine’s Salad

1 Romaine Lettuce

1 other kind of lettuce

Green grapes

Fresh parmesan cheese

Cran-raisins

Walnuts or pecans toasted

Croutons

Dressing:

1/2 cup olive oil

1 teaspoon honey

1/2 teaspoon salt

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1/4 teaspoon pepper

Just before serving toss salad and add dressing

Tine Neames

Poppy Seed Dressing

3/4 cup sugar

1 teaspoon dry mustard

1/3 cup wine vinegar

1/4 medium onion

1 cup oil

1 teaspoon poppy seeds

Combine sugar, dry mustard, and vinegar in blender for 10 seconds. Add onion and blend 5 seconds.

Add oil slowly, blending constantly, until thick.

Pour into storage container. Add poppy seeds.

Store in refrigerator and shake before using.

Yields 1/2 cups, only 0.7 grams sat. fat – Tomi Neames

Bernadette's Greek Salad

(Make a day ahead.)

1 lb. penne pasta

1 lb. shrimp

2 tablespoon Greek seasoning plus a little more

1/2 cup green onions

1/2 cup olive oil plus a little for sautéing shrimp

3 tablespoons lemon juice

2 tablespoons Greek seasoning

3 tablespoons mayonnaise

1 small can chopped black olives

1 red bell pepper chopped fine

Boil 1 lb. penne pasta until tender. Rinse in cold water and set aside. Sauté 1 lb. shrimp (season with salt & pepper and sprinkle small amount of Greek seasoning) in a small amount of olive oil - set aside.

Dressing:

1/2 cup olive oil

3 tablespoons lemon juice

2 tablespoons Greek seasoning

3 tablespoons mayonnaise

(Mix well)

Mix pasta and shrimp and about 1/2 cup chopped green onions, 1 small can chopped black olive and 1 finely chopped red pepper. Add dressing and refrigerate in air tight container - shaking occasionally. When serving grate fresh parmesan cheese.

To degas beans - add a pinch of ground ginger to a pot of cooking beans – Bernadette Settoon

Chinese Coleslaw

3 (16 oz. each) bags of coleslaw

2 bunches of green onions (chopped)

1 (2.25 oz.) bag of sliced almonds

1/2 cup sunflower kernels

2 packages of Ramon Noodle soup (chicken flavored)

1 cup salad oil

1 tablespoons red wine vinegar

1/2 cup sugar

1. Mix salad oil, red wine vinegar and sugar with the two flavor packets from the Ramon Noodles. Put in refrigerator. THIS DRESSING IS BEST WHEN MADE THE NIGHT BEFORE

2. Just before serving mix coleslaw, green onions, almonds, sunflower kernels and crushed Ramon Noodles.

3. Pour dressing over that.

Serves 24 – Tomi Neames

Neua Nam Tok (Thai Beef Salad)

Most of us in the west think that a meat salad is an odd concoction, though we do have grilled chicken in our Caesar’s. Thai salads are delicious and quick to prepare. This one, with beef, works best when the beef is hot off the grill when eaten.

Very good cut of beef. e.g. Rib Steak (up to 1#)

Fish Sauce (2 Tbs.)

Lime (1 or 2 depending on size)

Shallots (3-4)

Sugar (1 Tb.)

Lemon Grass (1-2 stalks)

Toasted rice (1 Tb.)

Lettuce (Romaine, Green leaf, Red leaf, etc.)

Mint leaves (2 stalks or so)

Make the toasted rice if not using store bought. Start the barbeque. Salt and pepper the meat. In a bowl, put thinly sliced shallots and lemon grass. Add the fish sauce then squeeze the lime into the bowl and mix adding sugar to taste. Set aside. Remove the mint leaves from their stalks and set aside. When the coals are ready put the meat on and cook rare to medium rare – no more. Have a Singha while you place some lettuce leaves on a serving plate. When the meat is ready, slice it, put it into the mixture, add the mint leaves and toasted rice toss and serve immediately.

Brett Bennett

Remoulade

4 oz. Hellmann’s mayonnaise

2 tablespoons Creole mustard

1 tablespoon horseradish

2 tablespoons green onions

2 tablespoons celery

1 tablespoon parsley flakes

Juice of a 1/4 of a lemon

Mix well and serve over boiled shrimp.

My friend had a platter with dark green lettuce and she arranged shrimp over that and had the remoulade over the shrimp. – Tomi Neames

Marinated Pea Salad

1 can Shoe Pic Corn (drained) 12 oz.

1 can French Style Green Beans 16 oz. (drained)

1 can English Peas (8 1/2 oz.) drained

1 cup chopped celery

1 green pepper (chopped)

1 small onion (chopped)

1 jar (2 oz.) pimento (drain & chop)

Marinade:

1/2 cup oil

1/2 cup cider vinegar

1 cup sugar

salt, pepper & paprika to taste

1/2 teaspoon garlic powder

Refrigerate after mixing together 1 to 2 days prior to serving.

Serves 12 – Tomi Neames

Spinach Salad with Warm Bacon Dressing

8 ounces young spinach

2 large eggs

8 pieces thick-sliced bacon, chopped

3 tablespoons red wine vinegar

1 teaspoon sugar

1/2 teaspoon Dijon mustard

Kosher salt and freshly ground black pepper

4 large white mushrooms, sliced

3 ounces red onion (1 small), very thinly sliced

Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.

Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.

While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

Alton Brown, FoodTV.com – Caleb Neames

Soups, Bisques and Gumbos

French Onion Soup

6 large onions (about 5 pounds), sliced thin

1/2 stick (1/4 cup) unsalted butter

1tablespoon all-purpose flour

1 1/2 quarts beef broth

twelve 1/2-inch-thick slices of French bread, toasted

3/4 pound coarsely grated Gruyère

In a large kettle cook the onions in the butter over moderate heat, stirring frequently, for 40 minutes, or until they are golden brown. Sprinkle the onions with the flour and cook the mixture, stirring, for 3 minutes. Add the broth slowly, stir the soup constantly until it comes to a boil, and simmer it, covered, for 20 minutes. Season the soup with salt and pepper. Put 2 slices of the toast in each of 6 heated soup bowls, top each toast with 1 tablespoon of the Gruyère, and pour the soup over the toasts. (To serve the onion soup gratiné, arrange the 12 toasts on the bottom of a flameproof casserole, heap each of them with 1 tablespoon of the Gruyère and boil it under a preheated broiler about 4 inches from the heat for 3 minutes, or until the cheese is melted and bubbling.)

Servings: Serves 6. - Gourmet | January 1991

Caleb's Potato Stew

1 cp flour

¾ cup vegetable oil

5 lbs potatoes peeled and cubed.

1 lb stew

First you make a roux, and then you add whatever kind of meat you want, when Caleb was little - I used stew meat or wieners cut up. After that has been cooking a while you add water and continue cooking. Add potatoes and cook until potatoes are tender. You can also use the dry roux.

This was Caleb's favorite dish when he was growing up. – Tomi Neames

Cosmo’s Turkey Gumbo

1 cup duck fat

2 onions diced

1 bell pepper diced

1 stalk celery chopped medium

4 cloves garlic minced

Leftover turkey carcass

1 cup vegetable oil

1 ½ cups flour

1 bunch fresh parsley chopped fine

½ cup dry sherry

2 Tb Worcestershire

3 Tb soy sauce

Tabasco

1 tp cayenne pepper

1 pkg. frozen or equivalent fresh okra

Place turkey carcass in large stockpot and cover with water (approx. 8 – 10 quarts). Simmer a couple of hours until meat falls off of the bone. Separate stock and remove bones, skin and cartilage from meat. Set meat and stock aside.

Make a dark roux with flour and duck fat. Add onions, bell pepper, celery and garlic to roux and sauté until onions start to turn translucent. Add turkey stock, sherry, Worcestershire, soy and water if necessary. Simmer the heck out of this (at least a few hours). Add cayenne and Tabasco, salt, pepper to taste. Simmer some more! Add parsley and okra and simmer some more. Taste and adjust seasonings. Add turkey and simmer even more. Taste and adjust seasonings and simmer until done. Enjoy!

Carla and I started making this in college after Thanksgiving holidays now Cosmo has made it his own. - Caleb Neames

Grammy’s Vegetable Soup

2 ½ -3 lbs. Cubed meat

2 – 3 onions (diced)

1 can diced tomatoes,

2 cans Veg-all,

2 cans pork & beans,

2 cans cream style corn,

2 cans whole kernel corn,

2 cans sweet peas,

2 cans green beans,

Sliced fresh carrots

1 ½ cooking spoons Worcestershire sauce

1 cooking spoon soy sauce

In a 12 qt. Pot boil meat and onions for about 45 minutes. Next canned vegetables and carrots (you may also add some diced potatoes, although they do not freeze well) now add Worcestershire sauce and soy sauce. Add seasoning to taste with salt & pepper and continue cooking for about 6 more hours. (After the 1^st hour I lower the heat and cook on medium low) add water to fill pot to top.

Tomi Neames

Paul Bellard’s Crawfish and Corn Soup

Makes 8 Servings

*1 stick butter or margarine

* 1 large bell pepper chopped

1 large onion chopped

*1 lb crawfish tails

*2 10 ¾ oz cans cream of potato soup, canned

*2 15 oz cans cream style corn

*2 ¼ cups skim milk

*3 tbsp green onions chopped, or to taste

*3 tbsp fresh parsley chopped, or to taste

*Seasoning to taste

Sauté onion and bell pepper in butter until soft add crawfish and cook for about 15 minutes. Add potato soup, corn and milk. Simmer about 10 – 15 minutes. Season to taste. Just before serving, add green onions and parsley.

PER SERVING: 7.1 Calories, 0.0 g Total Fat, 0.0 g Saturated Fat, 0 mg Cholesterol, 0.6 mg Sodium, 1.6 g Total Carbohydrate, 0.3 g Dietary Fiber, 0.2 g Protein, 3.8 mg Calcium. (excludes ingredient lines beginning with”*”)

This was in the Advocate’s Gourmet Galley by Corinne Cook. Paul is a great cook and grew up two doors away from Corinne’s mother.

Please Note: This is not a Weight Watchers recipe.

Tomi Neames

Tom Yum Goong (Thai Shrimp Soup)

This soup is better when a shrimp stock is used but that is not necessary. It can be made in two parts – The first before hand and the second before serving.

Shrimp (31/40 count 1/3#)

Water (1 quart)

Fish Sauce (1-2 Tb)

Lemon Grass (2 stalks)

Makrut Leaves (3-4)

Coriander

Lime (2-3)

Thai Chili

Wash, peel and de-vein the shrimp reserving the shells. Put the shells in the water in a sauce pan and simmer about 15 minutes. Squeeze and remove the shrimp. Thinly slice the chilies and cut the lemon grass into 2” lengths and smash. Add the chilies and lemon grass to the shrimp stock, season to taste with fish sauce and simmer for 5 minutes. When nearly ready to serve, heat up, add the shrimp and cook until just changing to white, remove from the heat, squeeze the limes into it and top with coriander.

Brett Bennett

WDFW Clam Chowder

2 Tb. diced bacon or salt pork

1/2 C. chopped onion

1 C. diced raw potatoes

2 C. water

1 pint clams ground or chopped and liquid

1 can evaporated milk

3 Tb. butter

1 tsp. salt

1/4 tsp. white pepper

Sauté pork or bacon until crisp. Remove scraps from pan and reserve for use later as a garnish. Add chopped onion to hot fat, sauté until tender but do not brown. Combine cooked onion and diced potatoes in a deep saucepan. Add water, bring to a simmer for about 15 minutes or until potatoes are done. Stir in clams and all other ingredients. Heat until piping hot, but do not boil. Serves 6.

Washington Department of Fish and Wildlife Website

Crab and Clam Chowder

· 4 slices thick bacon, diced

· 1 1/2 cups chopped onion

· 2 ribs celery diced

· 1 cup diced carrots

· 3 Tb flour

· 1 cup water

· 4 cups peeled and cubed potatoes

· 1 1/2 teaspoons salt

· ground black pepper to taste

· 3 cups half-and-half

· 2 cups clam juice

· 3 tablespoons butter

· 1 lb chopped razor clams

· 1 lb crab meat (optional)

Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, carrots and celery. Cook until veggies start to soften. Stir in flour and cook 2 minutes until absorbed. Stir in clam juice, water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender. Pour in half-and-half, and add butter, clams and crab meat. Gently cook for about 15 minutes, or until heated through. Do not allow to boil.

Caleb Neames

Taco Soup

1& 1/2 lb. ground meat

1 onion

1 can corn, drained

1 can pinto beans, drained

1 can red beans, drained

1 can black beans, drained

 (12 oz.) can whole tomatoes (I used diced)

(12 oz.) can stewed tomatoes

1 pk. ranch dressing (dryy)

1 pk. taco seasoning

Saute ground meat and onion,

add rest of ingredients with desired amount of water and cook about 1 hr.

Chicken Soup in a jar

1 (2.75 oz.) country gravy mix (such as Pioneer Brand)

1 1/2 Tb.. dried celery flakes

1 1/2 Tb. dried parsley flakes

2 Tb. chicken bouillon granules

2 1/2 cups uncooked wide egg noodles or other pasta

2 Tb. dried minced onion

1. Pour gravy mix into wide-mouth quart jar.

2. In small bowl, combine bouillon granules, onion, celery and parsley.

3. Pour into jar to make a second layer.

4. Add noodles.

5. Close with lid. Attach gift tag with recipe (which follows) and decorate jar as desired.

GIFT TAG: Empty contents of jar into a 4 quart saucepan or Dutch oven. Add 8 cups water heat to boiling on high. Reduce heat to medium add 2 cups of cooked chopped chicken. Cover and simmer for 5 to 6 minutes or until noodles are tender, stirring occasionally. Makes 8 servings.

Tomi Neames

Crab and Corn Bisque

1 lb claw crab meat

1 lb lump crab meat

1 cup chopped onion

1 cup chopped celery

1 cup chopped bell pepper

1 Tb chopped garlic

1/2 lb butter

1/2 cup picanté sauce

2 cans cream style corn

1 can whole kernel corn

1 cup chicken stock

1 1/2 qts. half & half

Melt butter sauté onion, bell pepper, celery and garlic. Add picanté sauce and drained crabmeat. Simmer 15 minutes add chicken broth. Simmer 10 minutes. Add all corn and simmer 10 minutes. Add half and half and heat on low for 15 minutes. Makes 1 gallon.

(Grammy says "it's not weight watchers") Tomi Neames

Cioppino

1/4 cup olive oil

1/4 cup butter

2 ribs celery, chopped

2 onions, diced

1 fennel bulb, thinly sliced

1 large can crushed tomatoes (28-oz)

1 small can crushed tomatoes (14-oz)

1/4 cup tomato paste

2 cups clam juice or fish stock

2 cups shrimp stock

3 cups white wine

6 cloves crushed garlic

1 lemon, juiced

1 teaspoon Worcestershire sauce

Tabasco to taste

1 tablespoon soy sauce

1 bay leaf

2 teaspoons dried basil

2 teaspoon dried oregano

1 teaspoon red pepper flakes, or to taste

2 teaspoon salt

1 Dungeness crab (about 2-lbs), cracked and cleaned, or 1-lb frozen crabmeat thawed

2 pounds halibut fillet, cut into 1-in slices

24 large prawns, peeled and de-veined

12 mussels

12 clams

6 large scallops

1 bunch Italian parsley, chopped

Heat the oil and butter in a very large pot over medium heat. Add the fennel, onion, celery and salt and sauté until the onion is translucent, about 10 minutes. Add the garlic and red pepper flakes, and sauté 2 minutes. Stir in the tomato paste. Add crushed tomatoes, wine, herbs, Worcestershire, Tabasco, stocks and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 45 minutes.

Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the scallops, shrimp, crab and fish. add chopped parsley. Simmer gently until the scallops, fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 10 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste.

Ladle the soup into bowls and serve.

Based on several internet recipes - Caleb Neames

Cream Of Tomato Basil Soup

1/4 Cup Butter

1 Onion Chopped

1 Clove Garlic, Pressed 1/4 Cup Flour

3 Cups Chicken Broth, Warmed

1 (28 Oz.) Can Crushed Tomatoes

1 Teaspoon Sugar

1 Teaspoon Basil

Salt & Pepper To Taste

1/2 Cup Heavy Cream

Grated Asiago Cheese For Garnish

Melt butter in a large saucepan over medium high heat. Add onion and garlic and saute 5 minutes. Stir in flour and cook, stirring constantly for 2 minutes. Add warm chicken broth, tomatoes, sugar, basil, salt and pepper. Bring to a boil, lower heat, cover and cook 10 minutes, stirring occasionally. Add cream and heat through. Serve garnished with Asiago cheese. Serves 8.

Kathy's Recipe From Kay Ewing - Tomi Neames

Chicken and Sausage Gumbo

10 lbs of sausage (Manda) - Cut into thin pieces
10 lbs of thigh meat - Cut into cubes
4 lbs of Tasso - cut into thin pieces
8 green bell peppers - cubed
2 red bell peppers - cubed
2 packs of celery - cut into thin pieces
10 medium onions - cubed
2-3 cups of minced garlic
3 packs of green onions - cut into thin pieces
4oz kitchen bouquet
16oz beef base (Tones)
16oz chicken base (Tones)
8 oz dry Roux (Kary's)
2 cups oil
2-3 cups flour

Cook down sausage and Tasso then drain. Cook down chicken and drain chicken only. Cook down bell peppers, celery, garlic, and onions. In separate pot, bring 3 gallons of water to a boil then add beef and chicken base, boil for 5 mins and simmer for 10 mins. Add chicken and beef base to main pot with onion mixture, sausage, and chicken, bring back to boil for 20 mins. Don't stir during this process so that you can skim the oil and fat off top. Mix dry roux with 1 gallon of boiling water, stir until roux is completely boiled. Add kitchen bouquet. After main pot comes to a boil, add dry roux mixture. Turn heat down. On stove top, make oil based roux, stir continuous until the color turns the same as a copper penny. Add this mixture to thicken gumbo if needed. Cook on low heat for another 30 - 60 mins. Add green onions 5 mins before eating.

(cooked in my large pot) Keynon Neames

Cheesy Vegetable Soup

· 2 Tbs. choped onion;

· 1 tbs. margarine;

· 1 cup frozen whole kernel corn,

· 1/2 cup chopped broccoli;

· 1/4 cup shredded carrots;

· 1 cup water;

· 1 can cream of potato soup;

· 1 cup milk ,

· 2 oz. velveeta cheese.

· cauliflower. (optional)

Sauté onion in margarine till tender. Add corn, broccoli, carrots, cauliflower and water.. - bring to boil; reduce heat, cover and simmer for 10 minutes or until vegetables are tender. Stir in soup, milk and cheese. Cook and stir over medium heat until cheese is melted.

Sue Jung

Spice Rubs, Sauces, Marinades and Gravies

Oven roux

1 cup flour

Preheat oven to 350 degrees and put flour on a cookie sheet that has a lip. Bake for 30 minutes. Stir occasionally and watch closely until flour browns.

Tomi Neames

Microwave roux

1 cup flour

3/4 cup vegetable oil

Mix oil and flour together in an 8 cup microwave safe measuring cup and cook for 6 minutes on high. Stir and cook for 3 minutes on high. Stir and cook 1 minute on high. Stir and cook for 30 seconds on high. Stir well.

Tomi Neames

Quick Marinade for Fried Turkey

1 bottle of Cayenne Pepper Sauce (La Hot Sauce will do)

3 tp fine ground mustard powder

3 Tb soy sauce

2 Tb onion juice (McCormick)

2 Tb garlic juice (McCormick)

2 Tb salt

4 Tb water

Wisk all ingredients over medium heat until well dissolved. Cool. Liberally inject turkey all over the night before you fry it.

Caleb Neames

Marinade for Fried Turkey

3 onions (pureed)

1 bell pepper (pureed) (I don’t use)

6-8 garlic cloves (pureed)

1/3 cup salt (I use ½ salt and ½ soy sauce)

2 tsp fine mustard powder

2 oz Tabasco (I use ½ bottle Louisiana Hot Sauce)

Simmer over med low heat until salt and mustard are dissolved then simmer a little more. Cool and strain through cheese cloth or a fine mesh.

Inject into turkey all over and refrigerate over night.

Murray Neames, with Caleb’s mod’s.

Kiva’s Spaghetti Sauce

2 tablespoons olive oil

1 onion

4 cans tomato sauce

2 tablespoon white wine

Garlic to taste

Salt & pepper to taste

Also use the meat of your choice

This recipe is simple and it is from Kiva’s Restaurant – Tomi Neames

Marinara

1 large Spanish onion, chopped

6 to 8 garlic cloves, minced

1 cup extra-virgin olive oil

3 (28-ounce) cans tomatoes, crushed by hand

1/2 cup basil, chopped

1 1/2 tablespoons salt

1 teaspoon black pepper

1 teaspoon oregano

1/2 chopped parsley, chopped

3 tablespoons tomato paste

Sauté the onions and garlic with olive oil in a 4-quart saucepan. When onions and garlic are golden color, add tomatoes, basil, salt, pepper, oregano, parsley, and tomato paste. Bring to a boil, lower heat and simmer for 1 hour, stirring constantly stirring.

Recipe courtesy Ralph's, Philadelphia, PA

Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes

Caleb Neames

Patrice’s Pizza Sauce

2 cans (28 oz. each) whole tomatoes (drain and pulse)

4 to 5 toes garlic

2 to 3 tablespoons Italian Cheese (parmeasan)

2 tablespoons olive oil

Black pepper to taste

6 to 7 leaves fresh basil

1 spring oregano

That’s it – no cook Patrice Bruno

Jack's Old South BBQ Rub:

1/4 cup brown sugar

1/4 cup sweet paprika

1/4 cup kosher salt

3 tablespoons black pepper

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon cayenne pepper

1 teaspoon dried basil

Combine all ingredients and mix well.

Yield: 3/4 cup

Recipe courtesy Jack's Old South BBQ & Grill and Adam Goldblatt

Jack's Old South Competition Vinegar Sauce

2 cups cider vinegar

3 tablespoons ketchup

2 tablespoons paprika

2 tablespoons brown sugar

4 teaspoons kosher salt

1 tablespoon hot sauce

1 to 2 teaspoons cayenne

1 to 2 teaspoons ground black pepper

Combine all the ingredients in a nonreactive mixing bowl, mixing until the sugar and salt dissolve. Taste for seasoning, adding pepper as needed. Transfer to a clean, sterile jar and refrigerate. Will keep for several months.

Recipe courtesy Jack's Old South BBQ & Grill and Adam Goldblatt

Stone crab dipping sauce

· 1 cup mayo

· 1/4 cup Dijon mustard

· 2 Tb creamy horseradish

· 1 Tb hot sauce

· 1/4 cup lemon juice

· 1 Tb rice wine vinegar

· 1 pinch cayenne pepper

Whisk together and chill.

Carla Corkern

Breakfast Dishes

Breakfast Pizza

1 roll of Pillsbury Croissant Dough

1 potato grated

3 – 4 eggs beaten

8 oz grated mozzarella cheese

1 tube hot pork sausage

1 onion diced

Brown sausage and drain then sauté onion in olive oil until done. Add potato and brown. Add salt and pepper to taste. Spread dough onto cookie and press seams together covering entire pan. Spread onion and potato mix onto dough covering completely. Sprinkle sausage over potato and onion mixture. You can also crumble cooked bacon instead of or in addition to the sausage. Pour beaten eggs over this covering all of the dough. Sprinkle cheese over this covering everything and bake at 375 degrees until done. 20 – 30 minutes.

Caleb Neames

Grandma Neames’ Gingerbread

½ cup sugar

½ cup margarine

1 egg

2 ½ cup sifted flour

1 ½ tp baking soda

1 cup syrup

1 tp cinnamon

1 tp ginger

½ tp cloves

½ tp salt

1 cup hot water

Cream together margarine and sugar. Add beaten egg and syrup. Add dry ingredients sifted together. Add hot water and mix until smooth. Bake in a greased shallow 9” x 13” pan in a 340º oven.

Lyndall Neames

Waffles

· 2 cups biscuit mix

· 1 egg

· 1/2 cup oil

· 1 1/2 cup club soda

· 1/4 teaspoon cinnamon (I did not use) optional

Mix well. These were very good

Tomi Neames

Holiday Morning French Toast

1 cup brown sugar

½ cup butter, melted

3 teaspoon cinnamon (divided)

3 tart apples (such as Granny smith) peeled, cored and thinly sliced

½ cup dried cranberries or raisins (I used cran-raisins)

1 loaf Italian or French bread cut in 1 inch slices

6 large eggs

1 ½ cups milk

1 tablespoon vanilla extract

Combine brown sugar, butter and 1 teaspoon cinnamon 13 x 9 baking dish. Add apples and cranberries. Toss to coat well. Spread apple mixture evenly over bottom of baking dish – arrange slices of bread on top. Mix eggs, milk, vanilla and remaining 2 teaspoons cinnamon until blended. Pour mixture over bread – soaking bread completely. Cover and refrigerate for 4 TO 24 hours. Bake, covered with foil in preheated 375 ° for 40 minutes. Uncover and bake for 5 minutes. Let stand 5 minutes.

Tomi Neames

Overnight French Toast

Mixture:

1 challah

6 large eggs

1½ cups milk

1cup half&half

1 tsp vanilla

¼ tsp nutmeg

¼ tsp cinnamon

Combine mixture and pour over layered challah. Chill overnight. Next morning, combine the topping ingredients and spread over top of the french toast.

Topping:

½ cup butter*

½ cup brown sugar

2 tsp light corn syrup

9x12 pan, spray with Pam, and bake 40 minutes at 350.

* leave butter on counter overnight so that it is softened for topping. Adam Goldblatt (Thumbs way up from Carla & Caleb)

Blueberry Syrup

3 cups fresh blueberries

1 1/2 cups water

Crush berries thoroughly, add water and bring to a boil. Cover and simmer 3 or 4 minutes. Drain through a colander, press berries to extract all the juice. Strain juice through 3 or 4 thickness of damp cheesecloth or jelly bag. This makes about 2 cups juice.

For Syrup:

1 1/4 cup juice

1 1/2 cup sugar plus

1/4 cup white corn syrup or 1 3/4 cup sugar

1 tablespoon lemon juice

Mix in large saucepan so ingredients can boil freely. Stirring to dissolve sugar - bring to a full rolling boil that cannot be stirred down. Boil 2 minutes - remove from heat, skim with a metal spoon, pour into sterilized jars and seal. This recipe makes about 1 pint.

Wonderful over pancakes or ice cream – Tomi Neames

Keynon’s Flap Jacks

2 cups flour

1 egg

Pinch salt

1 teaspoon sugar

Add 2 cups water (makes a thin batter).

Tomi Neames

Glazed Sausage and Apples

1 1/2 lb. sausage links (such as Hormel little sizzlers)

1/4 cup water

1/4 cup firmly packed brown sugar

2 large tart apples - unpeeled and sliced

1 large onion (sliced)

Cook sausage until almost done - remove and drain. Combine remaining ingredients -cook until tender (about 8 to 10 minutes) Stir sausage into apple mixture and cook until done - about 10 minutes. Serves 6

Tomi Neames

Breakfast Casserole

3 cups fresh or frozen shredded potatoes

1 cup finely chopped ham

1 cup (4 oz.) shredded cheddar cheese

1/4 cup finely chopped green pepper

2 large eggs (well beaten)

1/4 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

Note: if using frozen potatoes, thaw between layers of paper towels.

Spray Pam into 9 inch pie plate and press potatoes in plate. Drizzle with margarine (or buttered Pam works well, this is what I use). Bake potatoes at 425 degrees for 25 minutes or until lightly brown. Cool on rack 10 minutes.

Combine ham, cheese and green peppers - spoon over potatoes - next combine rest of ingredients, stir well and pour over ham mixture - bake at 325 degrees for 25 to 30 minutes or until eggs are "set". Let stand 10 minutes.

Tomi Neames

Breakfast Casserole 2

6 eggs

1 cup milk

4 slices bread (cubed)

1 tablespoon yellow mustard

Salt & pepper to taste

1 lb. sausage (like Jimmy Dean) (brown and drain grease)

1 1/2 cup grated cheddar cheese

Spray 9 x 13 pan with Pam. Beat eggs and milk; add bread, cheese, mustard, salt and pepper. Add sausage into egg mixture and pour into pan. Let "set" overnight.

Bake at 350 degrees for 20 to 35 minutes until eggs are set.

Tomi Neames

Blueberry Stuffed French Toast

1 loaf (14 ounces) challah bread

4 ounces cream cheese

2 cups fresh OR frozen blueberries, rinsed and well drained (if fresh)

8 eggs, beaten

1 1/2 cups milk

1/4 cup maple syrup

1/4 cup butter, melted

Remove crust from bread; cut into 1-inch cubes (makes about 10 cups). Cut cream cheese into small cubes. Grease 9x9x2 inch baking dish. Place 1/2 of bread cubes in dish. Sprinkle with cream cheese cubes and 1 cup blueberries. In a bowl, beat together eggs, milk, maple syrup and butter until well combined. Carefully pour over bread mixture. Bake in a preheated 350-degree oven about 1 hour, until a knife inserted in center comes out clean, covering with foil if edges brown too much. To serve, cut into squares. Accompany with additional maple syrup, if desired.

Makes 9 servings. -From Elaine Herbert, chef/owner, Yelton Manor Bed & Breakfast, Michigan.

Michelle Neames

Camp Robbinswold Breakfast Casserole

1 loaf French bread – cut in 1 inch cubes

8 eggs

3 cups milk or ½ and ½

4 teaspoons sugar

1 teaspoon vanilla

¾ teaspoon salt

Topping:

2 tablespoons butter

3 tablespoon sugar

2 teaspoon cinnamon

Beat eggs, milk, sugar, vanilla and salt.Grease a 9 x 13 pan with pam. Add bread then rest of ingredients over bread. Refrigerate overnight. Remove from refrigerator 30 minutes before baking. Dot with butter, sprinkle with cinnamon and sugar – cover and bake at 350 degrees for 45 minutes.

Serves 12

Blueberry Sauce

3 tablespoons butter

1 1/2 tablespoons cornstarch

2/3 cup sugar

1/8 tsp. nutmeg

Pinch of salt

1/2 cup water

2 to 3 cups fresh blueberries (rinsed and drained)

Juice of 1 small lemon

In medium saucepan, add butter, and cornstarch. Add sugar, nutmeg, salt and water. Stir constantly until well combined.

Add 1 to 1 1/2 cups of blueberries. Cook over medium heat, stirring constantly until mixture thickens and begins to boil. Sauce will get translucent. At that point, remove from heat.

Add fresh lemon juice and remainder of fresh berries. Stir and serve.

Mrs. Jung & I saw this recipe in paper and she made it. Tomi Neames

Waffles

1 3/4 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon sugar

3 eggs

7 tablespoons vegetable oil

1 1/2 cups milk

Preheat the waffle iron. Sift the dry ingredients into a medium sized bowl. Separate the eggs, putting the egg whites in smaller bowl. Beat the egg whites until they are stiff. (If you are using an electric mixer, you can beat the egg whites first, then beat the batter without having to wash the beaters. The reverse is not true. If you beat the batter first and you have to wash the beaters before beating the egg whites.) Add the egg yolks, oil and milk all at one time to the dry ingredients. Beat until there are no lumps in the batter. Fold the egg whites into the other batter using a spatula or other flat utensil. Put a full 1/2 cup of batter in your waffle iron to make a 9-inch round waffle. This recipe makes about eight 9 inch waffles.

If this recipe makes too many waffles for one setting, try freezing the waffles you do not eat. After the waffles have been cooked in the waffle iron, put them out on a cooling rack. When they are cool, place them in a plastic bag taking out as much air from the bag as possible. Then freeze the bag of waffles. The next time you want a quick waffle, microwave one from the freezer for about 45 to 60 seconds. They are almost as good as fresh waffles.

From Toastmaster Waffle Iron – Caleb Neames

Crepes

1 cup all purpose flour

1/4 teaspoon salt

3 eggs

1 1/8 cup milk

3 tablespoons melted butter

Beat eggs and salt with electric mixer. All the flour and mlik (alternating each)add melted butter and mix until mix is smooth and creamy. The Daigles uses the 1/3 size measuring cup almost full for each crepe.

Roussel & Peggy Daigle

The French tradition of Crepes

Eating crepes on Feb. 2 (Candlemas), a commeration of the day Mary presented her son to the temple. One who eats crepes on this day will presumably enjoy a year of happines and abundance. Many Acadians. both here and in Canada still honor this tradition. However, both here and in Canada there are those who claim crepes are to be eaten on Ash Wednesday. My people ate crepes on Feb. 2 for health and a good harvest. Peggy Daigle

Crepes II

· 2 cups milk (I used skim)

· 1 cup flour

· 3 eggs

· 1 Tbsp. sugar

· 1 tsp vanilla extract

· 1/4 cup melted, unsalted butter, plus extra for greasing

1. Combine all ingredients in a mixer or blender and blend until smooth.

2. In a medium size skillet over medium-low heat, melt 1/2 tsp. butter, ladle in a 1/4 cup crepe batter. Swirl the skillet until you have a thin layer of batter covering the entire bottom.

3. Cook until the underside is golden brown, about 2 minutes. flip, cook until the other side is golden brown about 1 minute.

4. Add a filling, if desired, right after flipping, place ingredients down the center of the crepe so you can fold in the sides like an envelope. If you aren't using a filling, cook all the crepes, then put them on a plate in the middle of the table alongside bowls of various fillings - jams, Nutella, whipped cream, sautéed fruit, etc. Dust with confectioners' sugar before serving.

Note: "my secret ingredient is eau de fleur d'oranger loranger-blossom water (available in specialty stores. Put in only one or two drops it is very, very strong. Gilles Marini

If possible wait 30 minutes after mixing batter. I did not and it was wonderful. I put homemade pears in the center.

Quick Blender Quiche

4 eggs

1 cup baking mix

2 cups milk

1 cup shredded cheese (Swiss or cheddar)

Blend eggs, baking mix, and milk in blender. Grease 10-inch pie pan or

quiche pan and spread cheese over the bottom. Pour blended mix over

cheese and bake at 350 degrees for 45 minutes.

Creative alternatives:

Layer 1 cup chopped cooked broccoli over cheese

with 1 teaspoon Tabasco pepper sauce added to blender mix. Or, layer 1

cup finely diced ham and a chopped green onion over the cheese. Or,

layer 6 slices crumbled bacon over the cheese.

The Pillars of Plainfield Inn

Plainfield, New Jersey

Specialty Recipe

Clam Fritters

butter

onions

eggs

flour

cream

bread crumbs

clams

celery

parsley

salt

thyme

garlic

paprika

Tabasco

while pepper

dry mustard

lemon butter

maple syrup

Melt 4 T butter in skillet. Stir and simmer 1/2 c minced onions until golden but not brown. Remove from heat.

Combine 5 eggs with 3/4 c flour. Slowly stir in 1 c cream and then 1 c soft bread crumbs. Add sautéed onions.

Add 3 c finely chopped clams, 1 c finely minced celery, 1/4 c finely chopped parsley.

Stir in 1 t salt, 1/2 t thyme, I t fresh chopped garlic, 1 t paprika, dash Tabasco, 1/4 t white pepper, 1/2 t dry mustard .

Let batter rest 1 hour. Drop by ladling onto greased grill. Serve with whipped lemon butter and warm maple syrup.

Make lemon butter by grating 1 t lemon rind into 1 c softened butter and beating until pale yellow and airy.

Pipe the whipped butter in a swirl design across the fritters and sprinkle chopped parsley over for a special presentation.

This is a recipe that pays proper respect to the razor clams dug on the beaches near THE ARK. Obtaining a razor clam requires much stomping and ceremony. Serve them with Vermont maple syrup; they are wonderful anytime - but extra fine for a special breakfast.

Chef Main says: "I have found that hand chopped veggies look and taste better in this recipe vs. food processor ones. The cut is cleaner and defines the taste better."

Variation: achieve a more delicate flavor by substituting dill for thyme. Garnish with fresh dill across butter. Doug Akiyoshi

Breads

Biegnets

2 1/3 cup flour

2 heaping teaspoon baking powder (I use regular teaspoon)

1/2 scoop sugar

1 teaspoon salt (regular teaspoon)

3 eggs

1 cup water (added a little at a time)

Mix well (will be thick batter) and fry

This recipe is from Mere-Mere (Papa Noon's mama) – Tomi Neames

Stretches

1 package of yeast (mix with 1/2 cup warm water)

All purpose flour (somewhere around 6 cups) until not sticky

1 teaspoon salt

2 tablespoon sugar

Let dough rise and break off into a ball - stretching out and making a couple of slits in dough - cook in small amount of hot grease.

Note: if you want easy way out - go to grocery store and buy some French bread dough or the frozen dough is also pretty good.

This recipe is from Mere-Mere (Papa Noon's mama) – Tomi Neames

Aunt Odile's Biscuits

2 cups flour

1 teaspoon salt

3 teaspoons sugar

1 tablespoon baking powder

3 (heaping) tablespoons shortening

2/3 cup milk (1/2 milk & 1/2 buttermilk)

(You can make buttermilk by adding 1 tablespoon vinegar to one cup of milk and letting it sit a few minutes)

Mix and roll out and bake @ 400 degrees until done

Aunt Odile was Maw-Maw Tetante's sister (Maw-Maw Tetante was Grammy's mother)

Quick Biscuit Recipe

Sam's sells Betty Crocker Buttermilk Biscuit Mix - developed for restaurant use

(Not the same in the grocery store) I follow the directions on box with the exception of the liquid I use cold sprite.

I always get a lot of compliments on these biscuits - you can also add sour cream.

Tomi Neames

Crawfish Bread

1 (10 oz.) pkg. frozen chopped spinach

3/4 cup chopped onions

one loaf French bread (a skinny loaf)

1 cup (OR LESS) mayo (Betty just spread on bread)

2 tablespoons butter

1 lb. crawfish tails

3/4 cup chopped green onion

1 teaspoon garlic puree

1 teaspoon chopped fresh parsley

1 teaspoon Tony's seasoning

1 (8 oz.) cream cheese - softened to room temperature

1/2 cup grated parmesan cheese

3/4 cup shredded jalapeno cheese (Calandro's supermarket)

paprika and parsley to taste

Preheat oven to 375 - combine spinach and chopped onion - then boil according to spinach directions until onions are soft. Drain and set aside. Cut bread in half lengthwise. Place on cookie sheet and spread with mayo.

In skillet, melt butter and sauté crawfish, green onions, garlic and parsley 5 to 8 minutes. Stir in seasoning and cream cheese.

Blend drained spinach w/crawfish and spread evenly over French bread half's.

Top with parmesan, jalapeno cheese, paprika and parsley.

Bake 15 minutes and then broil 2 minutes until heated though

Tomi Neames

Pizza Dough for Stand Mixer

3 ½ cups bread flour

1 tablespoon yeast

1 teaspoon salt

1 cup warm water

¼ cup extra virgin olive oil

Add yeast to warm water and set aside. Place flour and salt in mixer and with flat attachment slowly add water yeast mixture and beat on low for about a minute. Change to bread hook and add oil mix on low for a couple of minutes. Change speed to medium and mix for about 20 to 30 minutes. Gather dough into a ball rolling under the edges. Place in oiled bowl, cover with film and let dough rise until it doubles – about 45 minutes to an hour. Punch dough down, roll under into a ball and let rise until it doubles.

Dough is ready to roll into pizza dough.

Caleb Neames

Master Pizza Dough

7 ½ cups High Gluten Flour (ConAgra Hy-Jump or Dakotana)

3 tablespoons sugar

1-ounce vegetable shortening

1/4 teaspoon salt

3 cups water (lukewarm to slightly warm)

1 1/2 tablespoons active, dry, granulated, yeast

Pinch sugar

Place flour, sugar shortening and salt in a bowl of a mixer. Place water in a separate bowl; add yeast and sugar, let stand for 5 to 6 minutes or until yeast rises to the top of the water. With kneading hook on the mixer, start mixer and add water. Mix for 10 to 12 minutes. Remove from bowl and place on floured sheet pan. Knead slightly adding flour if needed and form a large dough ball. Refrigerate for 45 minutes before using in various recipes.

SPECIAL NOTES: Flour MUST be high gluten. Yeast MUST be granulated (Red Star Granulated Active Dry is preferred). If the room temperature is hotter than normal, and more humid than normal, you may want to adjust your yeast water to accommodate

Yield: 6 to 8 medium sized pizzas

Prep Time: 1 hour 10 minutes

Cooking Time: 10 minutes

Recipe Courtesy Peter Bastulli

Caleb Neames

Grandma Neames’ Cornbread

¾ cup flour

2 cup white corn meal

1 teaspoon salt

2 tablespoon baking powder

½ cup milk

1 egg beaten

Preheat oven to 425 degrees. Add dry ingredients and enough milk to make soft batter (1/4 to 1/2 cup?). Heat 6 tablespoons of oil in pan in 425-degree oven. Pour heated oil into cornbread batter and stir. Add egg and stir well. Pour into hot pan and bake for 20 to 25 minutes or until done.

Lyndall Neames

Focaccia Bread

2 ½ - 3 cups flour

1 tp dry and 2 Tb fresh rosemary

2 tp salt

1 pkg. yeast

3 Tb olive oil

1 cup hot water

Mix 1 ½ cups flour, rosemary, salt and yeast in large bowl. Add oil and water. Beat on low speed in mixer for 30 seconds. Beat on medium speed for 2 minutes. Add enough of remaining flour for easy handling.

Turn dough onto lightly floured surface. Kneed the dough for 5 to 8 minutes and then place into oiled bowl turning oiled side up. Cover with film and let rise for one hour.

Punch down dough. Brush pizza pan with oil. Place dough on pan and flatten to ½ inch thick. Indent with fingertips and sprinkle with crushed red pepper flakes. Let rise uncovered for 20 minutes. Bake at 400 degrees for 20 – 25 minutes.

I doubled this recipe and added ¾ cup parmesan cheese - Caleb

Carla Corkern

Weight Watchers Biscuits

2 cups reduced fat Bisquick

3/4 cup powdered buttermilk (mix according to directions)

2 teaspoons butter buds

2 teaspoons sugar

1/2 teaspoon salt (I use less)

Mix and roll out - cut into 8 (3 inch) biscuits - Bake at 450 degrees for 10 to 12 minutes

1 biscuit is 2 points - Tomi Neames

Michelle’s Pizza

For the crust – use can biscuits, brown ground beef with onions, mushroom pieces and seasoning, add to crust, spoon tomato sauce thinly over meat and top with American cheese squares and bake according to directions on biscuits. This is Michelle’s favorite pizza

Note: You can use same recipe and instead of making pizza – use biscuits and stretch out like hamburger buns – overlapping – put meat mixture in middle and bake.

I made this many times when I had all the Leblanc’s and the little Neames’. - Tomi Neames

Homemade Rolls

7 cups flour

1/2 cup sugar

1 tablespoon salt

1/4 cup yeast (5 packs)

2 cups milk or warm water

1/4 cup oil

Mix dry ingredients then add milk (OR water) and oil. Add enough warm water to handle Knead about 5 or 10 minutes and let rise until double. Bake.

NOTE:

A 5 lb. bag of bread flour makes a double batch. You can buy yeast in jar from Sam’s cheaper.

Howard Seneca (Pop’s friend)

Patrice's Bread Dough (one recipe)

1/2 cup sugar

5 to 6 1/2 cups flour (she just uses 25 lb. bag from Sams)

2 pk. yeat (4 1/2 teaspoons)

2 teaspoons salt

1 1/2 cup milk (any kind but she said whole milk is great)

1/2 stick butter

1/2 cup water

Heat milk, water and butter just a little past warm

In mixer put 2 cups flour, all of sugar, salt and yeast and all of liquid. Mix 4 minutes - Stirring once.

Then start adding rest of flour (A LITTLE AT A TIME) when dough starts of get shaggy you can switch to bread hook. Continue adding flour until bowl is clean on bottom and sides. Knead 10 minutes.

Put dough in bowl which has been greased with oil. Let rise until double (about 1 to 1 1/2 hours. At this point you can freeze. Punch dough back down and shape. Cover again and let rise until double.(about 30 to 45 minutes. Beat one egg and brush lightly and top with sesame seeds or poppy seeds and bake at 350 degrees for 20 minutes (turning 1/2 way through baking time)

Chef Patrice Bruno

Dunklings for Cosmo’s Chicken and Dunklings

2 cups self-rising flour

¼ cup cooking oil

½ cup water or milk

Combine to make dough stiff. Roll thin and cut into pieces. Place in hot broth at a rolling boil. You can also add a can of cream of mushroom or cream of chicken soup to broth.

Joyce Barnett

No-Knead Bread

3 cups all-purpose or bread flour, more for dusting

¼ teaspoon instant yeast

1¼ teaspoons salt

Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

Adapted from Jim Lahey, Sullivan Street Bakery

Time: About 1½ hours plus 14 to 20 hours’ rising

http://www.nytimes.com/2006/11/08/dining/08mini.html (soul sucking registration may be required)

Jenny Morgan

Jalapeno Bagels

1 3/4 cups lukewarm water

1/2 teaspoon dry yeast

2 teaspoons salt

1/2 tablespoons sugar

5 to 6 cups flour

1/3 cup jalapenos, chopped

1/4 cup dried red peppers

Mix water, yeast, salt, and sugar. Add flour and jalapenos and mix .into a ball. Knead for 10 to 12 minutes, adding more flour if necessary, until dough is stiff. Add red . peppers and knead for 3 minutes .. Let dough rest 10 minutes, then cut into 12 pieces with a knife.

Roll each piece of dough on a table to form long tube-like shapes. Then, for each of the twelve pieces, connect the two ends by overlapping them about 3/4 of an inch and rolling the ends together to make a ring shape. Make sure each joint is secure or it will come apart while boiling.

Cover with a damp towel and let rise 1 to 1 1/2 hours in a warm spot. In a large pot, bring 1 to 2 gallons of water to a rolling boil. Place bagels in boiling water and boil until they float (15 to 30 seconds). Remove with a slotted spoon and place on a lightly greased cookie sheet. Bake at 400 degrees for 10 to 15 minutes or until golden brown.

You will need lots of time for this recipe. But these bagels are worth the wait!

This recipe is from a real Mexican-JewishAmerican bakery, Los Bagels Bakery & Cafe, in Arcata, California. Kids should ask grown-ups for help with both recipes.

Cosmo Neames

Adrian's Bread

1 1/4 cup water
3 tablespoon oil
3 tablespoon sugar
2 teaspoon salt
4 cups bread flour
2 teaspoon yeast

Put in bread machine and hit start. Wonderful

Makes one (2 lb.) loaf

Adrian Moore

Seafood

Crab Mornay

1 stick butter (I use Benacol-in tub)

1 small bunch green onions, chopped

1/2 cup finely chopped parsley

2 tablespoons flour

1 pint breakfast cream (1/2 & 1/2)

1/2 pound grated Swiss cheese (I use farmers cheese)

1 tablespoon sherry wine

Red pepper to taste

Salt to taste

1 pound white crab meat (good with claw also)

Melt butter in heavy pot and sauté onions and parsley. Blend in flour, cream, and cheese, until cheese is melted. Add other ingredients and gently fold in crabmeat. Serve in chafing dish

Note: less fattening use 2 tablespoon margarine and evaporated skim milk and farmers cheese - 1/2 the amount of cheese. Recipe is in Rivers Road #1 cookbook – Tomi Neames

Marinated Crab Claws

 1 cup olive oil

1/2 cup rice wine vinegar

Juice of three lemons

2 cloves of garlic, finely chopped

2 teaspoons horseradish

3 tablespoon Worcestershire sauce

3 tablespoon Louisiana hot sauce

1/2 cup finely chopped green onions

1/2 cup chopped parsley

2 tablespoon chopped fresh basil

Salt and pepper to taste

1 lb. peeled crab claws

In a large bowl, thoroughly blend all ingredients except for crab claws.

Fold in crab claws until well coated, cover with plastic wrap and refrigerate overnight. Gently fold occasionally to mix marinade.

From the Baton Rouge Advocate - Tomi Neames

Stuffed Lobster

1 (1 ½ pound) lobster

6 peeled raw shrimp

Fresh herbs: parsley, rosemary, thyme

4 tablespoons of butter

½ onion, diced

½ jalapeño pepper - minced

1 teaspoon lemon zest

2 tablespoons sliced scallions

½ Sleeve Ritz crackers

¼ cup Fresh grated parmesan cheese

Extra-virgin olive oil, for brushing and drizzling

Preheat oven to 450 degrees F.

Place lobsters in pan and chill in freezer for 15 to 20 minutes.

Meanwhile, place 1 layer of river rocks* in the bottom of a wide pot and fill with 1-inch of water. Bring to a boil over high heat. Spread herbs across rocks, then quickly place lobster on top. Cover and cook for 2 to 3 minutes. Remove and place in ice bath to halt cooking.

Lay paper towels across a cutting board. Bring one lobster to the board and using your chef's knife, cut the lobster straight down the center, from head to tail. Remove tomalley and discard. Remove legs and claws. Using a rolling pin, roll over legs to extract the meat. Roughly chop the meat.

Move claws to pan and roast for 4 minutes.

Meanwhile, melt the butter in a large sauté pan over medium heat. Add the onions and stir to coat. Follow with the lemon zest, jalapeño pepper and scallions. Cook for 3 minutes then add salt and peppered shrimp. Once onions are translucent add the leg meat and roughly chop the shrimp. Then add the crackers and toss, off the heat, until all the liquid has been absorbed. Fold in cheese.

Spoon filling into the open body cavities then brush tail meat with olive oil and place upright on the pan along with the claws. Roast 10 to 14 minutes or until the stuffing browns and tail meat becomes opaque.

Crack claws and remove the meat. Serve on top of stuffed lobster with extra-virgin olive oil on the side for dipping.

Based on Good Eat’s recipe – Caleb Neames

Snapper Joliet Rouge

3 onions, diced

1/2 lb. fresh mushrooms, whole or thickly sliced

1 clove garlic, minced

salt and white pepper to taste

1/2 lb. butter (reserve 4 pats) I use 1/2 of that

1 lb. fresh lump crabmeat (I also add shrimp)

1/2 cup chopped green onions

4 red snapper fillets, 10 - 12 oz. each

Creole seasoning

Sauté onions, mushrooms, garlic, salt and pepper in butter until tender. Add crabmeat and green onions and stir very lightly. Cook for about 2 minutes and remove from pan. Place fillets in large baking dish and top with an additional 4 pats of butter. Cover lightly with Creole seasoning. Place in 450 degree oven. Cook until meat is white and done. Top with crabmeat/mushroom sauce and continue cooking at 450 degree until crabmeat is lightly browned on top. Serve immediately. Serves 4

Mike Anderson’s Seafood Restaurant - Sue Jung

Orange Stir Fried Shrimp

Marinade:

1 clove garlic (crushed)

½ teaspoon grated orange peel

¼ teaspoon crushed red pepper flakes

1 teaspoon soy sauce

½ teaspoon dark sesame oil

1 lb. Shrimp

Sauce:

½ cup orange juice

2 tablespoons soy sauce

1 tablespoon sugar

2 teaspoons cornstarch

1 teaspoon dark sesame oil

Stir Fry:

1 tablespoon vegetable oil

1 tablespoon ginger root

4 oz. Fresh mushrooms – sliced

1 clove garlic minced

½ lb. Fresh green beans in 2 inch lengths

3 scallions or green onions – thinly sliced

1 red pepper cut in strips

Directions:

Make marinade – add shrimp – toss, cover and refrigerate one hour

Make sauce in small glass measure – mix until smooth – set aside

When ready to serve, heat large skillet until hot – add oil, ginger and garlic – stir fry 20 seconds or until fragrant. Add green beans – stir-fry 3 minutes (reduce heat if too hot) add mushrooms and red pepper – stir-fry 3 minutes – add shrimp and marinade – stir fry 4 minutes. Remix sauce – add scallions or green onions to shrimp mixture – stir fry 30 seconds or until mixture is coated and sauce thickens

Orange Rice

1 tablespoon vegetable oil

1 teaspoon grated orange zest

1 cup rice

1 teaspoon salt

1 ¾ cup water

In saucepan heat oil, add orange zest and rice – sauté’ 2 minutes – add salt and water (heat to boiling) stir, then cover – over medium low heat – cook 15 minutes or until liquid is absorbed and rice is tender but not soft – remove from heat – let stand 10 minutes (covered)

EXCELLENT MEAL - Tomi Neames

Shrimp Mold

One 10 oz. can tomato soup

Three (3 oz.) package cream cheese, at room temperature

1 envelope unflavored gelatin

1/4 cup cold water

2 cups (about 1 lb.) boiled shrimp, seasoned & shredded

1 cup mayonnaise

1 small onion, grated

1/2 cup finely chopped celery

Dash garlic powder

1 tablespoon lemon juice

Add salt, pepper, and red pepper to taste.

Heat soup and dissolve cheese in it. Soak gelatin in cold water and add to soup mixture. Let cool to room temperature (about 1/2 hour). Add all other ingredients, pour into an oiled medium-size fish mold and chill overnight.

Note: I have been using this recipe for years. It is in River Road 2 – Tomi Neames

Boiled Crawfish

Sack of crawfish (approx. 35 lbs)

Seasoning:

3 bags of Zatarans crab boil

3 small bottle of Zatarans liquid crab boil (12 oz)

1 - 2 boxes of salt

10 onions halved

12 lemons halved

8 heads of garlic halved

1 1/2 8 oz jars of cayenne pepper (more if you want hotter crawfish)

One large bottle of lemon juice

Optional - Hot Links, new potatoes, corn, and/or vegetable(s) of choice!

Using large pot (60 - 80 qts.), fill 1/4 to 1/3 with water (just enough to just cover crawfish when added - no more). Add all seasonings except for lemon juice - cover and bring to a rolling boil. If potatoes are being added - cook for 10 to 20 minutes before adding crawfish. Add crawfish and cover. After water returns to a rapid, rolling boil cook for 5 - 10 minutes adding corn/sausage/veggies during the last 3 minutes of cooking. Cut heat off and add lemon juice. Let steep for 15 or 20 minutes taste and soak until desired level of spice has been achieved.

Caleb Neames

Seafood Casserole

2 cans (4 oz. ea) mushrooms, drained

2 cups finely diced celery

1 large onion chopped fine

4 tablespoons butter or oleo, divided

1 can or jar (7 oz.) pimientos, chopped fine

2 cans (10 1/2 oz. ea.) cream of mushroom soup, undiluted

3 cups shrimp, fresh (cooked) or canned or frozen

1 lb. fresh crabmeat or 2 cans ( 7 1/2 ea)

1 cup of cooked white rice

1 cup of cooked wild rice

1/2 cup milk

2 cups of well-seasoned medium white sauce

1 cup blanched whole almonds

Sauté mushrooms, celery, onion and green pepper in 2 tablespoons butter until soft but not brown. Add pimientos and soup; mix well. Add shrimp, crabmeat and cooked rice: mix well. Stir in milk. Spoon the mixture into 2-quart casserole. Bake at 325 degrees oven for 45 minutes.

Meanwhile, prepare white sauce and "toast" almonds by stirring in remaining butter until golden brown. Drain on paper towel. Serve the casserole with the hot white sauce. Garnish each serving with almonds. This makes 10 to 12 servings.

Note: for rice I use a package of Uncle Ben Long Grain and Wild Rice

Good party dish – Tomi Neames

Seafood eggplant casserole

4 medium eggplant, approximate 1# each

½ # butter (I use ½ of that)

2 cups chopped onions

2 cups chopped celery

½ cup bell pepper

2 tablespoon garlic, minced

1 teaspoon cayenne pepper ( I use ½ teaspoon)

2 tablespoon salt

2 lbs. Raw small shrimp (70 to 80 count)

1 lb. Claw crabmeat

1 cup freshly grated Romano cheese

2 cups grated American cheese

3 cups Italian bread crumbs

Peel, dice and cover eggplant in water and simmer for 20 minutes. Drain – set aside. Melt butter then sauté’ the onions, celery, bell pepper and garlic for 7 to 8 minutes. Add seasonings and seafood – stir until shrimp turns pink or about 10 minutes. Add cheese and stir. Remove from heat – fold in breadcrumbs – DO NOT OVER MIX or mixture will be gummy. Place in large casserole (9 x 13 pan) top with additional breadcrumbs – bake @ 375 degrees for 30 minutes.

Even better made the day before - Drusilla’s Seafood Restaurant

Crawfish Etouffee

2 lbs cooked crawfish tail meat

2 cups water

4 or 5 Tb flour

4 chicken bouillon cubes

½ tp fennel

2 tp mustard seed

¼ lb butter (1 stick)

2 large onions chopped

2 ribs celery chopped

2 cloves garlic minced

1 medium bell pepper chopped

¾ tp cayenne pepper (measure carefully)

salt and black pepper to taste

Tabasco to taste

1 bunch fresh parsley chopped fine

1 bunch green onions chopped

Melt butter in large sauté pan. Sauté onion, bell pepper, garlic, celery, mustard and fennel seed until translucent. Add salt, black and cayenne pepper, Tabasco and crawfish tails. Sauté for a few minutes until heated through. Add flour and sauté a few minutes until mixed in well. Add water, chicken bouillon cubes, green onions and parsley and simmer until done.

Based on River Road II recipe - Caleb Neames

Stuffed Avocados

1 lb. shrimp

1 rib celery diced

1 tomato diced

2 – 3 avocados

1 Tb. Mayonnaise

Salt and pepper to taste

Boil your shrimp with crab boil (peel and cut in small pieces)

half avocado, remove and mash meat. Mix everything together and stuff the shells.

Tomi Neames

Lump Crab & Creole Tomato Linguine

1 pound jumbo lump crab meat

1 pound cooked linguine

1/4 cup olive oil

4 cloves sliced garlic cloves

1/4 cup minced shallots

 1/4 cup minced parsley

2 tbsp chopped basil

1 cup diced Creole tomatoes

1 cup half & half

Salt and pepper to taste

In a heavy saucepan, heat olive oil and sauté garlic and shallots 1 - 2 minutes. Add herbs and tomatoes. Cook an additional 2 minutes. Slowly add half & half, whisking constantly and bring to a boil. Reduce to simmer and add half of the crabmeat to flavor the sauce. Cook until slightly thickened, stirring often. When the sauce holds to the back of a spoon, gently fold in the other half of the crabmeat. Cook an additional 2 to 3 minutes, just to heat meat through. Add seasoning to taste using salt and pepper. Toss with cooked linguine.

PREP TIME: 30 Minutes Serves: 6

When crabs are in season in south Louisiana, which is normally the summer months, Creole tomatoes are also hanging heavy on the vine. There's no better time than now to create this magnificent pasta than now. If you like a little spice in your pasta, try adding 1/8 teaspoon of red pepper flakes or even a finely minced Tabasco pepper. - Chef John Folse

Crawfish Bisque

1 lb. crawfish

1 cup bread crumbs

2 eggs

1 large onion, chopped

4 cloves garlic, crushed

1 tablespoon Worcestershire sauce

chopped parsley, chopped green onions (optional)

salt and pepper to taste

Gravy:

1/2 cup flour

1/2 cup oil

(I make dry roux heat oven to 350 degrees and brown flour for 30 minutes - after about 10 minutes I stir every 5 minutes)

1 small onion, chopped

1 bell pepper, chopped

1 quart water (I add more because heads are passed in flour and that makes gravy thicker)

1 can tomato paste (I use sauce)

3 by leaves

2 good size pinches sweet basil

salt and pepper to taste

Grind shrimp, onions and garlic in food chopper. Place in mixing bowl; add remaining ingredients. Mix well with hands. Stuff heads and roll in flour and fry until brown (I put mine in preheated oven sprayed with Pam @ 350 degrees and bake about 20 minutes. Make roux with flour and oil (mine is dry) sauté onions and bell pepper in roux (I do in microwave with small amount of water until tender; add water and remaining ingredients. Cook 2 hours on low heat.

Note: this recipe can be used for shrimp or crawfish balls, patties - I have been using for years - it is in River Road One Cookbook p. 110 – Tomi Neames

Shrimp and Clam Fettuccine

1 can whole baby clams

1 bottle of clam juice

1 pound peeled de-veined raw shrimp

1 medium onion

1 red bell pepper

4 cloves garlic

1 Tb fresh thyme

Juice of 1 lemon

¼ cup olive oil

1-pound fresh spinach fettuccine (1 package)

Sea salt and fresh ground black pepper to taste

Fresh Parmesan cheese

Sauté garlic crushed and minced and diced bell pepper and onion in olive oil until vegetables begin to turn translucent. Add Shrimp that have been lightly salt and peppered. Sauté until nearly cooked. Remove shrimp and add juice from can of clams and bottle of clam juice to vegetable sauté. Add more freshly ground black pepper. Reduce liquid by half. Reduce heat to low and add thyme, clams and shrimp. Add freshly cooked pasta and heat for several minutes. To serve, toss in a bowl and sprinkle with freshly grated Parmesan cheese. – Caleb Neames

Stuffed Tomatoes with Crabmeat

6 tomatoes (halved and scoop out insides)

2 stalks celery

1 small onion

1 clove garlic

Sauté seasonings in small amount of olive oil until tender - add scoopings from tomatoes, 1/4 cup parmesan cheese, container of crabmeat and enough Italian Bread Crumbs to hold together. Sprinkle with cheese and bake @ 350 degrees for 20 to 30 minutes.

Tomi Neames

Crawfish Casserole

1 lb. crawfish

1 stick of margarine (I just use 2 Tb.)

1 can Rotel tomatoes

1 can cream of chicken soup

1 can onion soup

1 cup raw rice

1 tablespoon green onion

1 tablespoon parsley

1 tablespoon bell pepper

Mix all ingredients & put in casserole dish - bake at 400 degrees for 45 to 50 minutes stirring every 15 minutes

Tomi Neames

Thai Steamed Halibut

1 cup low fat coconut milk

Grated peel of one large lemon

2 medium green onions, coarsely chopped

2 teaspoons peeled and grated fresh gingerroot

2 teaspoons chopped cilantro, divided

2 medium clove garlic, peeled and minced

¼ teaspoon red pepper flakes

¼ teaspoon ground turmeric

1 1/3 pounds halibut fillet

Parchment paper

2 tablespoons fresh lime juice

1 tablespoon fish sauce or 2 teaspoons low sodium soy sauce

1/8 teaspoon salt

1 lime cut into wedges

Combine milk with lemon peel, green onions, ginger, 1 teaspoon cilantro, garlic, red pepper flakes and turmeric. Cut halibut into serving pieces and place in an 8 or 9 inch glass pan; pour coconut milk marinade over fish. Cover and refrigerate for 1 to 2 hours; do not marinate longer as the fish will become too soft.

Line a bamboo steamer with parchment paper and poke holes in paper. Remove halibut from marinade – do not scrape off marinade – and place in steamer set over boiling water. (Discard excess marinade.) Or set a rack over the water, place fish on a plate and set on rack not touching the water. Spoon half of the lime juice mixture over the fish and sprinkle with salt. Baste fish with remaining lime juice mixture during cooking time.

Cover the steamer and steam 12 minutes per inch of thickness. Check for doneness. Keep water at a high boil during cooking time.

Remove halibut from steamer and sprinkle with remaining cilantro. Serve with lime wedges.

Serves 4 - Aleta Toy

Barbecue Roasted Salmon

¼ cup pineapple juice

2 TBS fresh lemon juice

4 6-oz salmon fillets

2 TBS brown sugar

4 tsp chili powder

¾ tsp ground cumin

½ tsp salt

¼ tsp ground cinnamon

Nonstick cooking spray

Combine pineapple juice, lemon juice and salmon fillets in a ziplock plastic bag. Seal and marinate in refrigerator 1 hour turning occasionally.

Preheat oven to 400 degrees.

Combine sugar, chili powder, cumin, salt and cinnamon in a bowl.

Remove fish from bag, discard marinade. Place fish in an 11” x 7” baking dish sprayed with nonstick cooking spray. Sprinkle brown sugar mixture over fish. Bake for 15 minutes or until fish flakes easily when tested with a fork.

Caleb and Carla say yum! - Angie Kanter

Tine's Shrimp on Skewers

1 lb 16 – 20 count shrimp

Fresh Jalapeno pepper slices

½ lb bacon

Cayenne pepper

salt

Peel shrimp and place in bowl and sprinkle with salt and cayenne pepper to taste. (Use whichever hot pepper seasoning you like) Next put shrimp on skewer with a slice of jalapeno or your favorite pepper and wrap each skewer with bacon. Grill until done and brush with honey.

Tine Neames

Oysters Rockefeller

This popular dish was created at Antoine's restaurant in New Orleans in the late 1890s, according to Gourmet.com- Food and Wine, Dictionary, and reportedly was named for John D. Rockefeller because it was so rich. Today there are many versions of this classic, the most common being served on the half-shell topped with a mixture of chopped spinach, butter, bread crumbs and seasonings and either baked or broiled. The original Oysters Rockefeller is said to have been made with watercress, not spinach.

1 dozen whole fresh oysters (or shucked oysters-in their liquor)

1 ½ cups chopped yellow onion

¼ cup finely chopped celery

3 Tb. Butter or margarine

1 ¾ tp. sugar

½ tp. salt

½ tp. Cayenne pepper

¼ cup Pernod (licorice-flavored liqueur)

½ lb. frozen chopped spinach, thawed and drained.

1 ½ Tb. Finely chopped anchovies

2 ½ Tb. Half-and-half

¼ lb. Velveeta cheese, cubed

5 Tb. Fresh bread crumbs, divided

1. Boil or steam whole oysters for 3 to 4 minutes. Set aside. (If using shucked oysters, place drained oysters in cleaned half shells and place on a pan filled with rock salt. Run under the broiler for a few minutes, until edges of oysters start to curl. Remove and pour water from each shell.)

2. In a medium-size saucepan, sauté onions and celery in butter. Cover and simmer for 15-20minutes over low heat.

3. Add sugar, salt, cayenne pepper and Pernod. Stir well. Add spinach and anchovies. Gradually add half-and-half. Stir.

4. After spinach and half-and half have heated, add Velveeta cheese. Add 3 tablespoons of the bread crumbs.-Stir well.

5. Spoon over whole oysters in shells. Sprinkle with remaining 2 tablespoons bread crumbs and bake at 450 degrees for .15-20minutes. (If you are not serving right away, do not sprinkle with bread crumbs until just before baking. Refrigerate topped oysters and bake – from refrigerator to oven – 45 minutes at 450 degrees.)

Serves 4-6 - "Mike Anderson's Seafood” cookbook

Oysters Bienville

This sumptuous dish was named in honor of Jean Baptiste le Moyne, Sieur de Bienville, the founder of New Orleans. Oysters Bienville is said to have been created in the late 1930s or early 19405 at one of New Orleans' most famous restaurants, Antoine’s, but some claim that it was invented at New Orleans' Arnaud's Restaurant.

6 dozen oysters - save liquid

1 bunch green onions, chopped

4 cloves garlic, minced

1/4 lb. butter

8 Tb. flour

1 ½ cups liquid, use oyster liquid, mushroom liquid and add whipping cream to make up the 1 ½ cups

½ ,cup lemon juice

½ cup dry white wine

½ lb. shrimp, finely chopped

1 (5 ¾ oz.) can chopped mushrooms

¼ cup chopped parsley

½ tp. Tabasco sauce or more, if desired

¼ tp. white pepper

1 tp. salt

Rock salt

Parmesan cheese, grated

Lemon wedges

1. Open oysters and reserve liquid. Sauté green onions and garlic in butter.

2. Stir in flour and cook, over low heat, until bubbly. Add liquid, a little at a time, and simmer until smooth and creamy.

3. Add lemon juice, wine, shrimp, mushrooms, parsley, Tabasco sauce, white pepper and salt. Simmer this sauce about 15 minutes.

4. Place oysters in shells on rock salt and bake until edges curl at 375 degrees.

5. Drain excess liquid from shells and top with sauce. Sprinkle with grated Parmesan cheese and run under broiler until slightly brown on top. Serve with lemon wedges.

Serves 6 to 12 - "River Road Recipes II"

Oysters Broussard

This dish by Joe Broussard won a silver medal in the 1983 Acadiana Culinary Classic.

36 fresh oysters with liquid

3 cloves garlic, minced

1 cup canned tomatoes, drained and pureed

½ cup dry bread crumbs

2 (8 ½ -oz.) cans artichoke hearts, drained and pureed

1 cup whipping cream

¼ cup finely chopped celery

1 to 1 ¼ tp. salt

1/8 tp. Cayenne pepper

½ lb. white lump crabmeat

½ lb. mushrooms, finely chopped

3 Tb. Melted butter

½ cup minced green onion tops

¼ cup chopped parsley

¼ lb. ham, finely chopped

¼ cup sherry

1 cup grated Parmesan cheese

Lemon wedges

1. Place oysters in colander to drain. Reserve liquid. Wash 36 oyster shells or miniature scallop shells. Set aside.

2. Combine garlic, tomatoes, bread crumbs, artichokes, cream, celery, salt and cayenne in large saucepan, mixing well. Bring to boil; cover and simmer 15 minutes, stirring occasionally.

3. Sauté crabmeat and mushrooms in butter 5 minutes. Add crabmeat/mushroom mixture, onion tops, parsley, ham and sherry to artichoke mixture. Stir well. Simmer 5 minutes, stirring occasionally. Remove from heat. Cover and chill 1 to 2 hours.

4. Place 1oyster (or 2small) in each shell. Moisten each with 1 teaspoon reserved oyster liquid. Spoon chilled mixture evenly over top.

5. Place filled shells on a bed of rock salt on baking sheet. Bake in preheated 450 degree oven 8 minutes.

6. Sprinkle each oyster with 1 teaspoon grated Parmesan cheese. Bake 5 minutes until cheese melts and browns slightly. Serve with lemon wedges.

Makes 36 oysters - Joe Broussard’s recipe in “Voila! Lafayette Centennial Cookbook 1884-1984” by Jean K. Durkee

Deviled Oysters

· 1 pint oysters,(chopped and drained - save liquid)

· 1 cup chopped celery

· 3/4 cup chopped green onions

· 1 stick butter or margarine

· Worcestershire (to taste, I put about a tablespoon in double recipe)

· 1/2 lemon

· Hot sauce to taste

· Salt

· 1/2 cup chopped parsley

· Enough bread crumbs to hold together

Cook celery and green onions in butter until tender. Add well chopped and drained oysters. Add Worcestershire and fresh lemon juice. Dash of hot sauce and salt (to taste). Cook oysters until they curl. Now add chopped parsley. Use liquid to moisten if needed. Fill in ramekins - I used foil crab shells - Top with bread crumbs and dot with butter - bake at 375 degrees until hot.

Note: I doubled recipe and made 9 crab shells

This recipe was given to me by good friend Rhea Picou many years ago. Tomi Neames

Crawfish-Stuffed Pistolettes

1 lb. crawfish tails

1 onion, chopped

1 bell pepper, chopped

1 tsp. salt

1 tsp. black pepper

1 pkg. frozen chopped broccoli

1 lb. Velveeta cheese (I used light)

1 small can mushrooms (drained)

1 can cream of mushroom soup

12 pistolettes

Butter

1. Mix all the ingredients except pistolettes and butter in a saucepan and cook slowly for 15 minutes. (it took longer for me)

2. Cut ends off pistolettes and scoop out the insides.

3. Stuff pistolettes with the mixture. Close ends with toothpicks.

4. Brush tops of pistolettes with butter and put in muffin tin which has been sprayed with pam.

Bake at 350 degrees until brown

Note: a little soupy - fill pistolettes with mixture and leftover mixture pour on top of breads. EXCELLENT RECIPE – Tomi Neames

Smoked Salmon

1 cup kosher salt

1/2 cup sugar

1/2 cup dark brown sugar

1 tablespoon crushed black peppercorns

2 large salmon fillets or sides, pin bones removed

In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish.

Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather.

Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.

Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days.

Recipe courtesy Alton Brown

Note: I’ve used a mixture of alder and hickery wood chips with good results. Caleb Neames

Steamed Clams in Garlic Saffron Curry Broth

Large pinch of saffron

2 teaspoons extra-virgin olive oil

4 cloves garlic, minced

2 large shallots, finely chopped

1 stalk celery, finely chopped

1/2 cup dry white wine

2 cups clam juice

3 lbs Manila clams

3 Tb sugar

1 can Rotel tomatoes

1 can coconut milk

2 Tb red curry paste

1 bulb fresh fennel halved and sliced thin

3 tablespoons chopped fresh flat-leaf parsley

4 large basil leaves, chopped

1 Tb freshly ground pepper

Crumble saffron into 1 cup of hot clam juice. Set aside to steep.

Heat olive oil in a large, shallow saucepan over medium heat. Add garlic, celery and shallots, and cook until they begin to soften, about 3 minutes. Add wine, and stir to loosen any bits from pan. Add sugar, basil, reserved saffron infused clam juice and remaining clam juice, and bring to a boil. Reduce to a simmer, add coconut milk, curry paste, Rotel, and half the chopped parsley. Stir to combine. Add clams, cover, and let steam until clams are opened, 10 to 12 minutes. Sprinkle with remaining parsley and pepper, and serve immediately.

Caleb Neames

Steamed Clams

3 lb. clams in shell

1 1/2 c. water

2 slices onion, optional

1/4 tsp. thyme, optional

1-2 sprigs parsley

Lemon Butter (below)

Place clams in a large kettle. Add remaining ingredients except Lemon Butter. Cover and steam just until the shells open, about 5 minutes. Serve clams with Lemon Butter for dipping. Strain broth. Reheat, season to taste and serve in cups. If additional broth is desired, add additional water.

Lemon Butter: Melt 1/2 cup butter, stir in 2 tablespoons lemon juice.

Recipe courtesy of Cooking.com – Caleb Neames

Shrimp Fried Rice

4 ounces frozen uncooked shrimp, unshelled

Marinade:

1 tablespoon oyster sauce, or to taste

1 tablespoon soy sauce, or to taste

1 teaspoon salt, or to taste

Pepper to taste

1 teaspoon cornstarch mixed with 1 1/2 teaspoons water

Other:

4 ounces cooked ham

1 medium onion

2 green onions

2 eggs (more if desired)

1/2 cup peas

4 cups cold cooked rice

4 to 5 tablespoons oil for stir-frying, or as needed

Preparation:

Run the frozen shrimp under warm running water, pat dry with paper towels, shell and devein. Chop into small pieces. Add the marinade ingredients and marinate for 15 minutes.

Dice the ham, onion, and green onion.

Beat the eggs lightly with chopsticks, add a dash of salt, and mix.* Set aside.

Heat the wok and then add 1 tablespoon oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.

Add 2 tablespoons oil, or as needed. When oil is hot, stir-fry the onion and shrimp on high heat for a few moments, remove and set aside. Do the same for the green peas, and then the diced ham.

Add 1 - 2 tablespoons oil, turn the heat down to medium and stir-fry the rice. Add a bit of soy and oyster sauce if desired. Add the other ingredients except the egg and green onion and combine thoroughly. Serve the fried rice with the strips of egg on top and the green onion as garnish.**

*You can also add a bit of oyster sauce if desired

**Alternately, you can mix the green onion and egg in with the other ingredients.

Cook Time: 10 minutes – From about.com – Caleb Neames

Corn & Shrimp Macque

2 cans whole kernel corn (16oz. each) OR 2 frozen rolls cream style corn or 2 cans cream style corn (Grammy says frozen cream style is best, followed by canned cream style)

3 medium onions

2 bell peppers

2 sticks margarine

1 can Rotel tomatoes

2 lbs. shrimp or other seafood

Melt margarine and cook onions and bell peppers until tender. Add corn, tomatoes and seasoning (salt & pepper or Tony's) cook at least one hour - stir occasionally. Add seafood and cook another 20 minutes.

Serve over cooked rice. Serves 6 – Tomi Neames

Brown Rice Paella

4 cups short grain brown rice

1 lb chicken breast boneless, skinless cut into 1 inch chunks

12 oz chorizo sliced

2 lbs large shrimp

1 lb mussels scrubbed and de-bearded

1 lb razor clam meat cut into 1 inch chunks (optional, you can also use Manila clams in the shell or none at all)

1/4 cup olive oil

2 cups chicken broth

4 cups shrimp stock

2 cups water

1 red onion chopped

1 stalk celery chopped

1 jalapeño, de-seeded and chopped fine.

4 cloves garlic crushed

2 carrots

2 stalks celery whole

1 cup frozen green peas

1 large pinch saffron

1 teaspoon paprika

1 teaspoon thyme

1/2 teaspoon turmeric

1/2 teaspoon ground cumin

1/2 teaspoon rosemary

salt

1 can Italian tomatoes whole, drained, deseeded and diced

1 bunch Italian parsley chopped

1 bunch scallions chopped

12 small grape tomatoes halved

1 tablespoon capers

Make shrimp stock with shrimp shells, carrots, whole celery, the scallion bottoms, 6 cups water and 1 teaspoon salt. Boil for 30 minutes and turn off heat. Let cool, drain and set aside.

Season chicken with thyme, salt and cumin. Brown in a little olive oil drain and set aside.

Brown chorizo well, drain and set aside.

Bring chicken stock to a boil, remove from heat and add saffron. Set aside to allow the saffron to infuse.

Preheat oven to 400.

In an 8 quart metal stock pot, sauté onions, jalapeño, chopped celery and garlic in olive oil until onions start to become translucent. Add rice and sauté for another 5 minutes or so. Add the 8 cups of stock, broth and water, turmeric, paprika and a large pinch of salt. Stir well, cover and place in oven for 45 - 50 minutes. (This step insures that the brown rice gets cooked properly.)

Remove from oven, add tomatoes, parsley, scallions, capers, chicken, clams and chorizo. Stir gently and transfer to a large paella pan (I use a 17" paella pan). Arrange mussels and shrimp on top then return to oven for 15 minutes.

Remove and brown the bottom on stove top until remaining liquid is gone. Take care to move around so you don't burn the bottom.

Caleb Neames

Matiz Seafood Paella

Paella is a versatile dish. Use the recipe below as a jumping off point and then experiment with your favorite ingredients. Paella is best cooked in a large shallow paella pan over a circular grill or gas paella cooker.

In a pot, heat 8 cups fish or chicken broth with 1 teaspoon saffron. In a separate 10-12 person (18") paella pan, heat 1/2 cup Spanish olive oil over med-high heat. Add 2 medium diced onions to the oil and stir fry until translucent, about 5 minutes. Add two chopped bell peppers and cook for 3-4 minutes. Add 16 oz diced Matiz artichokes, a 28 oz can diced tomatoes and 4-6 cloves diced garlic and let simmer for another 5 minutes. Pour in 4 cups Matiz Paella or Bomba Rice and stir until the rice is thoroughly covered with the "sofrito" tomato mixture.

Slowly add the broth to the paella. Move the rice mixture around gently until it is evenly distributed throughout the pan. It is important to NOT stir the rice after this point.

After about 10 minutes place your selection of fresh seafood (monk fish or other white fish, uncooked and unshelled shrimp, mussels, clams) into the mixture one by one, evenly distributing the seafood throughout. After another 10 minutes add Matiz Piquillo Peppers to garnish. Once the water has been completely absorbed, approximately another 15 minutes, remove from heat, gently cover with tinfoil and let sit for 10 minutes before serving.

Place the paella in the middle of the table and serve directly from the paella pan. Serve with wedges of lemon.

From Matiz Bomba rice bag - Caleb Neames

I mostly followed this recipe except I used 1 lb Tasso, browned very well, set aside and added back in with the seafood. 4 cups seafood stock and 4 cups clam broth for my liquid. 3 lbs large shrimp in shell for the seafood. And instead of the piquillo peppers, I garnished with frozen English peas and a cup of whole baby clam meat. I cooked this on my gas grill outside.

Fettuccine (Shrimp Or Crawfish)

1 1/2 sticks butter

1 1/2 medium onions, chopped

1 1/2 ribs celery, chopped

1 bell pepper, chopped

1/8 cup flour

2 tablespoons chopped parsley

1 1/2 pounds peeled craw fish or shrimp

1 pint half-and-half

8 ounces Velveeta cheese, chopped into 1/2" squares

1 tablespoon chopped Jalapeno pepper

1 1/2 cloves. garlic, chopped

Salt and pepper to taste

8 ounces fettuccine noodles

Melt butter in large, heavy saucepan. Add onions, celery and bell pepper. Cook 10 minutes until clear. Add flour; blend in well. Cover and cook for 15 minutes, stirring occasionally. Add parsley and shrimp or crawfish tails. Cover and cook 20 minutes, stirring often. Add half-and-half, cheese, Jalapeno pepper and garlic. Mix well. Add salt and pepper to taste. Cook, covered on low heat 20 minutes, stirring occasionally. Cook noodles according to package directions. Drain. Put noodles in large mixing bowl, large enough for noodles and sauce. Pour sauce over noodles and mix thoroughly. Pour into I 1/2 to 2 quart buttered casserole dish. Bake at 3500 for 12 minutes. Serves 6.

SPECIAL COMMENTS: For thicker texture, slightly reduce half-and-half, and add a bit more Velveeta cheese. Enjoy!

Patrice Brewer from Holy Family Cookbook

Crawfish King Cake (Crawfish Bread)

· ¼ c butter

· ½ c onions

· ¼ bell pepper

· ¼ celery

· 8 oz cream cheese

· 1 lb crawfish

· ½ tsp liquid crab boil

· Tony’s seasoning to taste

· 2 pks crescent rolls

· 6 heaping tbsp grated parmesan cheese

Cook crawfish (using the crab boil) or use already boiled crawfish

Sauté vegetables for 5 min in butter

Over low heat, add crawfish and cubed cream cheese; melt cheese

Arrange crescent rolls overlapping, points inside, on prepared (cooking spray)pizza pan or stone

Spoon filling into prepared crescent rolls; fold into ring

Bake at 375° 20-25 min.

Divide parmesan into 3 – 2 tbsp servings and & use food coloring to make green, yellow, & purple “confetti”; sprinkle “confetti” on ring ½ of the way through cook time.

I use 2 cans and overlap them almost half the way, long sides on the outside edge, using a pizza pan/stone to form the circle. The points form a big overlapped mess! The filling goes along the outside, and I tuck the points under the outer rim. Sometimes I stretch the points, trim off the points and patch any gaping holes! some openings will remain.

Sue Jung

Acme Oyster House Char grilled Oysters

Oysters, freshly shucked (on the half shell) 24
Salted butter one lb.
Green onions, chopped fine - 2 bunches
Fresh garlic, puree - 20 toes
Crushed red pepper - 1 tsp.
Fresh thyme, chopped fine - 3 tbsp.
fresh oregano, chopped fine - 3 tbsp.
Fresh lemon juice - 2 tbsp.
Worcestershire sauce - 1 tbsp.
Creole seasoning - 2 tbsp.
White wine - 2 oz.
Romano cheese - grated - 8 oz.
French bread - one loaf

Butter garlic sauce should be prepared just prior to grilling the oysters. In a large sauté pan add 2 sticks of butter and melt over medium heat. Add green onions, garlic, red pepper, thyme, oregano, lemon juice, Worcestershire sauce and Creole seasoning. Cook for 2 minutes and add white wine. Stir ingredients continuously and and cook until green onions are soft. Remove from heat and allow to cool for 3 minutes. In a large mixing bowl (before the mixture is completely cool) add remaining 2 sticks of butter and sauce. Blend until butter is folded into the sauce. Final product should be a creamy consistency.

Grilling Oysters: Pre-heat grill to 350 degrees. Once pre-heated, place freshly shucked oyster on the center of the grill. Once the water around the oyster begins to bubble and the oyster begins to rise, ladle 1/2 an ounce of the butter garlic sauce on top of each oyster. Top with a 1/4 ounce of grated Romano cheese. Allow cheese to melt. Oysters should brown slightly around edges. Remove oysters and place on a heat-resistant plate or platter. While still hot add 1/2 ounce of butter sauce to the top of each oyster. Serve immediately with warm, French bread for dipping.

Acme Oyster House

Acme Restaurant New Orleans, La. EXCELLENT, Tomi Neames

Capers and Halibut

1 tablespoon olive oil
2 (8 ounce) steaks halibut
1/2 cup white wine
1 teaspoon chopped garlic
1/4 cup butter
salt and pepper to taste
3 tablespoons capers, with liquid

Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.

Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors.

Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.

By: Barbara Tantrum

"This is a very easy seared halibut with a buttery wine and caper sauce! It takes hardly any time at all to make, but it is sure to leave a lasting impression."

Trout Cakes

· 2 tbsp. extra virgin olive oil

· 4 small speckled trout fillets

· ½ red bell pepper, diced

· ½ small yellow onion, diced

· 1 medium jalapeno, seeded, diced

· 1 cup fresh spinach, chopped

· 1 tbsp. Worcestershire sauce

· 1 tsp. garlic powder

· 1 tsp. dry mustard

· 1 tsp. ground black pepper

· ½ tsp. salt

· 2 tbsp.. Fresh dill, chopped

· 2 eggs

· 5 cups panko bread crumbs

Combine first ten ingredients in a large non-stick skillet over medium heat. Cook and stir, breaking fillets apart until fish is completely cooked through. (At the end of the step you will have some liquid in the bottom of your pan). Strain cooked mixture to remove extra liquid and transfer trout mixture to a mixing bowl. Add the salt. Dill, eggs and ½ cup bread crumbs to trout mixture and mix thoroughly. Put the remaining one cup panko bread crumbs onto a plate for breading. Get about a cup of the trout mixture in you hand and make a patty about four inches in diameter and about an inch thick. Dredge both sides of the patty in the panko bread crumbs to coat. Make as many patties as you can until you run out of mixture. (this recipe yields about six patties). Heat about 2 tbsp. extra-virgin olive oil to medium high in same pan used before. Add each patty to oil and cook about four minutes per side, or until golden brown. Serve immediately with lemon wedges.

I also served with remoulade sauce (on web). You cannot tell the difference between this and a crab cake. Tomi Neames

Beef and Veal

The Ultimate Beef Wellington

For the Duxelles:

3 pints (1 1/2 pounds) white button mushrooms

2 shallots, peeled and roughly chopped

4 cloves garlic, peeled and roughly chopped

2 sprigs fresh thyme - leaves only

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

For the Beef:

1 (3-pound) center cut beef tenderloin (filet mignon), trimmed

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

12 thin slices prosciutto

6 sprigs of fresh thyme, leaves only

2 tablespoons Dijon mustard

Flour, for rolling out puff pastry

1 pound puff pastry, thawed if using frozen

2 large eggs, lightly beaten

1/2 teaspoon coarse sea salt

Minced chives, for garnish

Green Peppercorn Sauce, recipe follows

Roasted Fingerling Potatoes &

Warm Wilted Winter Greens, recipes in vegetable section

To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.

To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.

Preheat oven to 425 degrees F.

On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.

Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife - this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes, and Warm Wilted Winter Greens.

Green Peppercorn Sauce:

2 tablespoons olive oil

2 shallots, sliced

2 cloves garlic, peeled and smashed

3 sprigs fresh thyme, leaves only

1 cup brandy

1 box beef stock

2 cups cream

2 tablespoons grainy mustard

1/2 cup green peppercorns in brine, drained, brine reserved

Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.

Prep Time: 1 hr 0 min Inactive Prep Time: hr min Cook Time: 6 hr 0 min Level: Intermediate Serves: 6 to 8 servings

Recipe courtesy of Tyler Florence, Food Network

Prime Rib in Salt

1 Rib eye Rack

Worcestershire Powder

8 – 12 lbs of Rock Salt.

Preheat oven to 500°. Roll prime rib in Worcestershire powder until thoroughly coated. Line the bottom of a roasting pan with ½ inch of salt and sprinkle a little water over salt. Place prime rib in pan and cover completely with rock salt. Cook beef about 9 minutes per pound for medium rare. You can check for desired doneness with a meat thermometer.

From David Wade - Caleb Neames

Mom’s Rump Roast

4 to 4 ½ # boneless rump or eye of round roast

4 to 5 cloves fresh garlic

Salt & pepper to taste

1 cup red wine

Cut deep slits in roast on all sides and stuff each pocket with garlic. Salt & pepper roast generously; put in roaster pan (fat side up) and brown in a 450 degree over, uncovered, for 35 to 45 minutes. Pour red wine in pan, cover, reduce heat to 325 degrees and bake for two hours.

I prefer to use an eye of round as it cuts much easier. The original recipe called for crushed thyme to be put in slits in roast along w/ garlic. I don’t care for thyme that much, so i have never done that. I thicken gravy w/ flour and water shaken in a jar, and added to the gravy, along w/ water as needed. This is really good for po’boys or for a party served in a chafing dish along w/ rolls. Sue Jung

Ground Beef Pie

Brown 1 lb. Ground beef with onions & bell pepper add 1 can undiluted tomato soup and 1-teaspoon sugar, 1 can drained green beans. Mix well and pour into unbaked pie shell and top with additional pie shell and bake @ 350 degrees until golden brown.

Tomi Neames

Italian Beef In Crock Pot

4 to 5 lb. Rump Roast or whatever kind you want (Cut roast in large chunks)
8 oz. red wine
1 pk. Lipton Onion Soup Mix
1 teaspoon garlic, chopped
1 teaspoon worcestshire sauce
1 pk. Good Seasoning dry Italian Dressing (rub all over meat)
red pepper
8 oz. pepperoncinis (bottled in vinegar) with 1 or 2 oz. of the vinegar (Frank used the brand Marzetti)s

Put in crock pot and cook on high seven hours. Shred, serve over crusty bread.

Frank and Verna Cardaronella

Slow Cooker Italian Beef Sandwich

· 2 to 3 lb. Chuck roast

· 1 (.08 oz) pkg. Dry gravy mix

· 1 (.06 oz.) Pk. Good seasons dry italina salad dressing mix

1. Put all ingredients into slow cooker.

2. Cook on low 8 to 10 hrs. Or until roast falls apart.

3. After cooking is complete remove liquid and separate off oil

4. Pull meat apart and remove excess fat. Return meat and liquid to cooker. Spoon out meat on favorite warm bun.

Optional: top with either sweet banana peppers, hot chili pepper or Italian olive spread. Tomi Neames

Chimichangas

Filling:

1/2 teaspoon salt

1 lb. lean ground beef

1 clove garlic, crushed

1 teaspoon ground cumin

1 teaspoon dried oregano

1/4 cup canned chopped chilies (4.5 oz. can is enough when doubling recipe)

1/4 cup bottled taco sauce

1/4 cup sour cream (I used light)

2 tablespoons cider vinegar

Sprinkle salt in a medium skillet and place over medium heat. Add beef, garlic and spices. Cook and stir with a fork until meat crumbles and loses its pink color. Stir in remaining filling ingredients, remove from heat and cool.

Assembly

1/2 cup butter or margarine (I did not use that much and I used Benacol)

6 large flour tortillas

4 ounces Cheddar cheese, shredded (I used 2 %)

1/2 cup sour cream

1/2 cup bottled Piccanté sauce

2 avocados, sliced; or guacamole

Melt butter in a 10-inch skillet. Place each tortilla in warm butter until soft; drain and place on a flat surface. Mound a large spoonful of filling in center of tortilla and fold envelope fashion to seal filling inside. Place tortillas seam side down in a large baking dish.

Bake in a 450-degree oven for 15 minutes (lt can take less time so start checking after 10 minutes) sprinkle with cheese and return to oven for a few seconds to melt cheese. WATCH CAREFULLY - AS THEY BURN EASILY. Serve with sour cream, Piccanté sauce, and avocados or guacamole.

Note: the first time I made this I doubled the recipe and got 9 Chimichangas burrito size. Recipe is from “Taste and Tales from Texas” – Tomi Neames

Uncle Mitchy's Ground Beef Dish

1 lb. ground beef

1 teaspoon salt

Pepper to taste

Garlic salt (optional)

1 tablespoon Worcestershire sauce

1 can pork and beans

3 tablespoons mustard

1/4 cup brown sugar

Combine meat, salt, pepper and Worcestershire sauce and spread evenly in slightly greased (use Pam) pie pan.

Combine beans, mustard, and brown sugar

Spread on top of beef mixture and bake in reheated oven at 350 degrees for 30 minutes.

This was Mitchy's favorite recipe growing up – Tomi Neames

Meatloaf

1 lb. ground beef

1/2 stalk chopped celery

1 garlic clove (chopped)

1/2 onion (chopped)

1 egg (beaten)

8 crackers - crumbled

2 Roma tomatoes - chopped

Sprinkle Worcestershire sauce

Salt, pepper, Tony's seasoning

Catsup

Mix all ingredients and squirt catsup zigzags across meatloaf

Bake @ 350 degrees for 1 hour 15 minutes

Rosemary Tuminello gave me this recipe. Her group makes for Bishop Ott's homeless. They use 10 lb. of Meatloaf to feed 40 men. – Tomi Neames

Ground Beef Casserole

2 lb. ground beef

1 large package egg noodles (I use 1 lb. package)

1 bell pepper

1/2 cup chopped onion

1 rib celery - chopped

2 small cans tomato sauce

2 tablespoons chili powder

2 large cans whole kernel corn (with juice)

1 cup black olives - sliced

1/2 lb. grated cheese - I use cheddar

Cook noodles until tender, fry onions, bell pepper, celery until tender & soft, add ground beef and fry until brown. All rest of ingredients in Pam sprayed casserole dish sprinkle with cheese and bake 30 to 45 minutes @ 350 degrees.

This is my funeral or sick casserole - feeds a ton of people - makes almost 2 -9 x 13 pans. – Tomi Neames

Chili

7 lbs. ground round

2 cans Rotel Tomatoes

1 can tomato paste

1 can (16 oz.) whole tomatoes (chopped)

4 onions & 4 ribs celery (chopped)

1 bell pepper (chopped)

Chili Powder (5 tablespoons or to taste)

1/2 cup flour

6 cans red beans (Blue Runner Creole)

About 2 quarts water

Brown meat, then add seasonings and cook until tender. Sprinkle flour over meat mixture and stir. Add rest of ingredients and cook on low several hours.

Serves at least 12 people - Tomi Neames

Short Ribs Provencal

A few years ago, the editors of Bon Appétit magazine declared braised short ribs the recipe of the year, and they asked me to create the ultimate version. Combining elements from different short rib dishes I had enjoyed at restaurants, this is the result. I have since received an amazing amount of mail from cooks who have told me that this is the most awesome meat dish they have ever encountered.

2 tablespoons extra-virgin olive oil

6 pounds individual short ribs (not cross-cut flanken)

3/4 teaspoon salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

1 large onion, finely chopped

1 medium carrot, finely chopped

1 celery rib, finely chopped

12 garlic cloves, peeled

1 tablespoon herbes de Provence

2 tablespoons all-purpose flour

2 cups hearty red wine, such as Zinfandel or Shiraz

1 3/4 cups beef stock, preferably homemade, or reduced-sodium chicken broth

One 14 1/2-ounce can diced tomatoes in juice, drained

1 bay leaf

8 ounces baby-cut carrots

1/2 cup Mediterranean black olives, such as Niçoise, pitted

3 tablespoons chopped fresh parsley for garnish

1. Position a rack in the center of the oven and preheat to 300°F.

2. Heat the oil in a large (at least 6-quart) Dutch oven or flameproof casserole over medium-high heat. Season the short ribs with the salt and pepper. In batches, without crowding, add the short ribs to the pot and cook, turning occasionally, until browned on all sides, about 8 minutes. Using tongs, transfer the ribs to a platter.

3. Pour off all but 2 tablespoons of the fat from the pot. Add the onion, chopped carrot, and celery to the pot and reduce the heat to medium-low. Cover and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the garlic, herbs de Provence, and flour and stir until the garlic gives off its aroma, about 1 minute. Stir in the wine and bring to a boil over high heat, stirring up the browned bits on the bottom of the pan with a wooden spoon. Add the broth, tomatoes, and bay leaf. Return the short ribs, and any juices, to the pot. Add cold water as needed to barely reach the top of the ribs and bring to a boil over high heat.

4. Cover tightly, transfer to the oven, and bake, stirring occasionally to change the position of the ribs, until the meat is falling-off-the-bone tender, about 2 1/2 hours. During the last 15 minutes, add the baby carrots.

5. Transfer the short ribs to a deep serving platter and cover with aluminum foil to keep warm. Skim off the fat from the surface of the cooking liquid, and discard the bay leaf. Bring to a boil over high heat and cook until the liquid is reduced to a sauce consistency, about 10 minutes (the exact time depends on the size of the pot). Add the olives and cook to heat them through, about 3 minutes. Season the sauce with salt and pepper.

6. Spoon the sauce with the carrots over the ribs, sprinkle with the parsley, and serve hot.

Makes 6 servings.

The Carefree Cook 2003 by Rick Rodgers Broadway Books

Liz Akiyoshi

Roast Beef Tenderloin:

1 (3-lb) center-cut beef tenderloin roast, tied

1/2 cup cracked black pepper

2 teaspoons granulated beef bouillon

2 teaspoons salt

3/4 teaspoon cornstarch

3/4 teaspoon dried oregano, crumbled

3/4 teaspoon garlic powder

3/4 teaspoon paprika (not hot)

1 tablespoon olive oil

Preheat oven to 475°F.

Pat tenderloin dry. Stir together pepper, bouillon, salt, cornstarch, oregano, garlic powder, and paprika in a small bowl. Rub oil all over tenderloin, then sprinkle with spice mixture, rubbing it into meat. Put tenderloin on rack in roasting pan and roast 10 minutes, then reduce oven temperature to 425°F and cook until thermometer inserted diagonally into center of meat registers 130°F, 20 to 25 minutes for medium-rare. Let beef stand on rack in pan 10 minutes before serving.

Based on recipe from Gourmet October 2004 Adapted from Texas Cowboy Cooking by Tom Perini, Perini Ranch Steakhouse, Buffalo Gap, Texas

Cest Bon! We make a sauce with sour cream and horseradish, slice the roast tenderloin thin and serve with potato rolls. Caleb & Carla

Crossett Hamburger Pie

1 Lb Ground Chuck

1 Chopped Onion

1 small can English peas

1 small can whole kernel corn

½ cup ketchup

cornbread (batter) – make your own or use cornbread mix

Brown ground chuck and chopped onion. Drain off grease. Salt and pepper as desired. Add and stir in peas, corn and ketchup. Pour into baking dish and top with corn bread mixture.

Bake at 450º until corn bread mixture is done.

Aunt Kay Woods

Steak au Poivre

4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick

Kosher salt

2 tablespoons whole peppercorns

1 tablespoon unsalted butter

1 teaspoon olive oil

1/3 cup Cognac, plus 1 teaspoon

1 cup heavy cream

Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.

Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.

In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.

Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or fire stick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.

Recipe courtesy Alton Brown, 2005

Show: Good Eats

Episode: Tender is the Loin 1

Sloppy Joes

1 1/2 lbs. ground meat
1 large chopped onion
salt & pepper to taste
3/4 cup ketchup
2 tbsp. prepared mustard
1/2 to 3/4 cup tomato juice (I small can)
1 1/2 tbs[/ Worcestershire sauce
1/4 tsp. celery seed (I never use)
1/2 cup chopped celery

Brown ground meat and onion in skillet. Add salt and pepper. Prepare sauce of ketchup, mustard, tomato juice, Worcestershire sauce, celery seed, and celery (bring sauce to boil) I just mix all together and dump in pot. Add to ground meat mixture and reduce heat and simmer for about 30 minutes. I usually cook longer because I usually do a large amount.

Tomi Neames

Hot Tamales

· 2 lb. Ground round (I used 93/7)

· 2 large onions, chopped fine

· 3 tsp. salt

· 4 toes garlic, chopped fine

· 10 tablespoons chili powder

· ½ cup water

· 1 ½ cups tomato sauce & ¼ cup cumin

· ½ cup white corn meal

· red pepper to taste (I did not add) spicy enough (for church we added 1 tsp. cayenne)

Corn Meal Mixture

· 3 cups white or yellow corn meal

· 3 tsp. salt (I think 2 tsp. salt is enough)

· (may need more mixture to roll tamales in)

Steaming Sauce

· 1 cup tomato sauce

· 6 tablespoons chili powder

· 3 tsp. salt (too much salt use only 1 tsp.)

· 1 cup water

Mix all ingredients for tamale meat in large bowl (you may mix ahead and place in refrigerator) Roll into finger shape pieces (easier to roll if kept cold) and toss into corn meal mixture. Coat well with corn meal and add a pinch (not a teaspoon to the corn shuck before wrapping. Instead of using corn shucks I used BROWN COFFEE FILTERS – which worked great and cheaper to use. Make sure you fold each end over and wrap tight STACK ON TOP OF EACH OTHER IN A LARGE POT OR ROASTER.

In separate pot bring steaming sauce ingredients to a boil – pour over tamales in roaster or large pot. FILL WITH WATER TO COVER TAMALES. Bring to a boil – cover, lower heat and steam for one hour and 15 minutes. Next time I’m going to cook a little longer

If using corn shucks soak overnight in large container making sure they are completely covered. You may have to put heavy item on them to sink. It is so much easier to use brown coffee filters. Just put a few at a time in pie plate filled with water.

One batch makes 4 to 5 dozen small ones. I made 39 nice size one. From now on I’ll double recipe. Given to me by Linda Favro, who got it from Pam Rhodes, who got recipe from D. Parrish.

Note: If using one recipe 3 (8oz.) cans of tomato sauce is more than enough

Fiesta Meal- Feeds About 16 People

Meat Sauce

· 4 lb. ground meat

· 3 chopped onions

· 1 (29 oz) can diced tomatoes

· 2 ( 8 oz.) cans tomato sauce

· 2 small cans tomato paste

· 2 or 3 garlic buds or garlic salt

· 1 large can Ranch Style beans (about 29 oz.)

Cook onions and meat together. Add remaining ingredients and simmer one hour. Add water if necessary. This sauce can be made ahead of time and frozen.

This is how you layer everything:

· corn chips (not scoops) - one bag is enough for 8 or 9 people (10 1/2 oz.)

· cooked rice

· meat sauce

· grated cheese

· chopped lettuce

· chopped tomatoes

· chopped onions

· chopped olives

· chopped pecans

· coconut

· hot sauce (picante)

Place each of the above ingredients in its own contianer in the above order. A small portion of each ingredient is served on a plate ONE ON TOP OF THE OTHER IN THE ORDER LISTED ABOVE.

Guamole and Doritos are good served with the Fiesta Meal.

This is wonderful - Contributed by Michelle Neames and Pat Hill. Tomi Neames

Lamb

Rosemary Braised Lamb Shanks

6 lamb shanks

salt and pepper to taste

2 tablespoons olive oil

1 large onion, chopped

1 shallot sliced

20 -30 peeled baby carrots

I head fennel bulb sliced

4 cloves garlic, minced

1 head garlic separated into cloves but unpeeled

1 (750 milliliter) bottle red wine

1 (28 ounce) can diced tomatoes with juice

1 quart chicken broth

1 quart can beef stock

5 teaspoons chopped fresh rosemary

2 teaspoons chopped fresh thyme

Sprinkle shanks with salt and pepper. Heat oil in heavy large pot (I use a giant covered oval roaster) over medium-high heat. Working in batches, cook shanks until well browned on all sides. Transfer shanks to plate.

Sauté whole garlic until brown - remove.

Add onions, carrots, fennel, shallots and garlic to pot and sauté until golden brown. Stir in wine, tomatoes, chicken broth and beef stock. Season with rosemary and thyme. Return shanks and garlic cloves to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.

Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.

Serve with mashed potatoes or polenta and English peas. Caleb Neames

Gyro Meat with Tzatziki Sauce

· 1 medium onion, finely chopped or shredded

· 2 pounds ground lamb

· 1 tablespoon finely minced garlic

· 1 tablespoon dried marjoram

· 1 tablespoon dried ground rosemary

· 2 teaspoons kosher salt

· 1/2 teaspoon freshly ground black pepper

· Tzatziki Sauce, recipe follows

Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.

Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.

To cook in the oven as a meatloaf, proceed as follows:

Preheat the oven to 325 degrees F.

Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.

To cook on a rotisserie, proceed as follows:

Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.

Preheat the grill to high.

Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.

Tzatziki Sauce

· 16 ounces plain yogurt

· 1 medium cucumber, peeled, seeded, and finely chopped

· Pinch kosher salt

· 4 cloves garlic, finely minced

· 1 tablespoon olive oil

· 2 teaspoons red wine vinegar

· 5 to 6 mint leaves, finely minced

Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

Yield: 1 1/2 cups - Alton Brown

Don't serve on date night!

Grilled Hoisin-Marinated Butterflyed Leg of Lamb

1/3 cup Hoisin sauce

3 Tb. Rice vinegar, (not seasoned)

2 Tb. Soy sauce

2 Tb. Minced garlic

1/4 cup Minces scallions

1 Tb. Honey

1/2 tsp Salt

A, (6 1/2- to 7 1/2-pound) whole leg of lamb, trimmed, boned, and butterflyed (4 1/2 to 5 1/2 pounds boneless)

Scallion brushes

In a bowl whisk together Hoisin sauce, vinegar, soy sauce, garlic, minces scallion, honey, and salt.

Trim as much remaining fat as possible from lamb and in a shallow dish large enough to hold lamb flat spread marinade over both sides of it.

Marinate lamb, covered and chilled, at least 4 hours or overnight.

Prepare grill.

Bring lamb to room temperature and grill on an oiled rack set 5 to 6 inches over glowing coals 12 to 15 minutes on each side, or until meat thermometer registers 140F. for medium-rate meat. (Alternatively, lamb may be broiled under preheated broiler about 4 inches from heat for approximately the same time on each side as for grilling.) Transfer lamb to a cutting board and let stand 20 minutes before carving.

Holding a sharp knife at a 45 angle, cut lamb across grain into thin slices. (If planning to make lamb salad, reserve one-third unsliced lamb, covered and chilled.)

To make scallion brushes:

Trim roots and green parts from scallions, leaving about 2 1/2-inch stalks.

Make 1/2-inch lengthwise cuts at both ends of stalks and spread fringed ends gently. Put scallions in a bowl of ice and cold water and chill 2 hours, or until fringed ends have curled. Drain scallions well.

Garnish lamb with scallion brushes and serve with eggplant.

Serves 4 to 6 with leftovers. - Adam Goldblatt

Rack of Lamb with Red Wine and Blackberry reduction.

· Frenched lamb racks

· Spice rub (I like Tom Douglas' pork rub)

· 1 1/2 cups red wine

· 1/4 cup blackberry jam

· 1 tablespoon Better than Bouillon au jus flavor

Trim excess fat from lamb. Season with spice rub and coat well. Let meat rest at least an hour.

Make the reduction by placing wine, jam and beef bouillon paste in a sauce pan. Heat on medium and reduce by 1/2 or 2/3 until it thickens to a syrup like consistency.

Wrap foil over the exposed bones of your lamb rack.

Preheat oven to 375 and using a probe thermometer cook until the thickest part reaches an internal temperature of 125 to 130 degrees for rare to medium rare.

You may want to place lamb rack under the broiler of your oven briefly to make a better crust.

Let rest for 15 minutes before carving.

Caleb Neames

Rosemary and Garlic Roast Leg of Lamb

· 1 leg of lamb, bone in (about 6 to 7 1/2 pounds)

· 1/4 cup fresh lemon juice

· 8 cloves garlic, minced

· 3 tablespoons chopped fresh rosemary leaves

· 1 tablespoon salt

· 2 teaspoons coarsely ground black pepper

Sauce:

· 1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)

· 2 cups diced onions

· 2 cups chicken stock

· 1 cup red wine

Preheat the oven to 400 degrees F.

Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.

Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.

Emeril Lagasse

Poultry

Grilled Glazed Cornish Hens

1/2 cup orange marmalade

1-teaspoon cinnamon

2 Cornish hens (halved)

2-teaspoon soy sauce

1-teaspoon red pepper

1-teaspoon tenderizer (optional)

Salt and black pepper to taste

1 pack wild rice (cooked)

2 tablespoons apple jelly

1/2 apple (coarsely chopped)

1/2 cup thinly sliced celery

Combine marmalade, cinnamon, soy sauce and red pepper. Heat and set aside. Sprinkle hens with meat tenderizer, salt, and black pepper to taste. Place on grill or bake and cook 5 minutes on each side. Baste with marmalade sauce and cook until tender, 30 - 40 minutes.

Combine rice, jelly, apple and celery. Serve along side hens

Recipe in Vernon Roger's Lite Cajun Cookbook – Tomi Neames

Roasted Cornish Game Hens with Cranberry-Port Sauce

For the hens

· 4 Cornish game hens (1½ to 2 lb. each)

· 4 tsp. finely chopped fresh sage (stems reserved for the broth)

· 4 tsp. chopped fresh thyme (stems reserved for the broth)

· Kosher salt and freshly ground black pepper

· 1 Tbs. unsalted butter

For the broth

· 2 tsp. extra-virgin olive oil

· 2 cups lower-salt chicken broth

· 1/3 cup chopped shallot

For the sauce

· 1/3 cup ruby port

· 1/3 cup dried cranberries

· 1 Tbs. unsalted butter

· 1 Tbs. minced shallot

· 1 Tbs. all-purpose flour

· Kosher salt and freshly ground black pepper

Prepare the hens

Using poultry shears, remove the backbones from the hens by cutting along both sides. Set each hen breast side up on a cutting board and flatten by pressing down on the breastbone with your palms. With a chef’s knife, split each hen in two along the breastbone. Extend the wings on each side and chop off the last two joints. Discard any large deposits of fat. Chop or break each backbone into 2 pieces and set aside with the wing tips.

In a small bowl, combine the sage and thyme with 1 Tbs. salt and 1 tsp. pepper. Pat the hens dry and rub the herb mixture on both sides of each hen. Arrange the hens skin side up on a rimmed baking sheet so they aren’t touching and refrigerate, uncovered, for at least 12 hours or overnight.

Make the broth and start the sauce

Pat the reserved wings and back bones dry. Heat the oil over medium-high heat in a 3- to 4-quart saucepan. Add the wings and back bones and cook, stirring a few times, until browned on all sides, about 8 minutes. Add the chicken broth, chopped shallot, and reserved sage and thyme stems. Simmer gently, adjusting the heat as needed, for 30 minutes. Strain, discarding the solids. Cool the broth and refrigerate overnight.

Combine the port and cranberries for the sauce in a small bowl, cover, and let sit overnight.

Roast the hens

An hour before roasting, remove the hens from the refrigerator and let sit at room temperature. Position a rack in the center of the oven and heat the oven to 450°F.

Melt the 1 Tbs. butter and brush it lightly over the hens. Roast, rotating the pan about halfway though, until an instant-read thermometer inserted into the thickest part of a thigh reads 175°F to 180°F, about 30 minutes. Let rest at least 5 minutes before serving.

Make the sauce

While the hens roast, skim the fat from the broth and heat the broth in a small saucepan. Heat the 1 Tbs. butter in a medium saucepan over medium heat. Add the minced shallot and cook, stirring occasionally, until the shallot is tender, about 2 minutes. Stir in the flour and cook, whisking gently, until it forms a thick paste, about 30 seconds. Strain the port through a fine sieve into the saucepan, reserving the cranberries (don’t press down on the berries). Whisk for about 30 seconds. Slowly whisk in the broth until the sauce is smooth, adjusting the heat to maintain a steady simmer. Simmer, whisking occasionally, until reduced by about one-third, 5 to 8 minutes. Stir in the reserved cranberries. Season to taste with salt and pepper. Keep warm.

Just before serving, pour any accumulated juices from the hens into the sauce. Serve the hens drizzled with the sauce.

Lilia Prescod from www.finecooking.com

Chicken & Asparagus Dish

flour to coat chicken with

salt & pepper

1 lb. boneless, chicken breasts (I used chicken tenders)

olive oil

1 cup chicken broth

1 1/2 teaspoon minced garlic

8 oz. fresh asparagus, cut in bite size pieces

1 cup grape tomatoes, halved

2 tablespoons each, chopped scallions and dill (optional)

1. Mix flour and seasoned chicken in zip lock bag to coat.

2. Heat oil in large skillet - add chicken, sauté 5 minutes, or until cooked through. Remove to a plate. In a cup, mix some of the flour, the broth and garlic.

3. Add asparagus to skillet and sauté 1 minute until bright green.

4. Stir chicken broth mixture, add to pan and cook one minute until thickened slightly and asparagus are tender. Stir in tomatoes, remove from heat. Stir in scallions and dill.

About 18 minutes to make – Tomi Neames

Simply Delicious Chicken

2 lb. boneless skinless chicken breasts

1/3 cup all purpose flour

salt & pepper to taste

2 tablespoons olive oil

1 cup canned fat free chicken broth

1 tablespoon cornstarch

juice of 1/2 lemon

2 tablespoons chopped parley (I never use)

Dust the chicken with flour and salt & pepper. In large skillet, saute chicken in olive oil until brown and almost done. Mix together the chicken broth and cornstarch; add to the skillet. Stir in the lemon jice. Sprinkle parsley before serving. Makes 8 servings

Excellent - Holly Clegg cookbook - Eating well through cancer - Tomi Neames

Chicken Pot Pie

1/3 cup butter (I used less)

3/4 cup onion

3/4 cup carrots - diced small

3/4 cup celery

1/2 teaspoon pepper

1 teaspoon salt

one small can drained sweet peas

Boil and de-bone chicken. Sauté vegetables for 10 minutes in butter then add 1/2 cup flour and cook for one minute add 2 cups chicken broth plus 1 cup milk (I use skim) or you may use 1/2 & 1/2 - add chicken. Cook until slightly thickened.

Pour into a 9 x 13 pan and top with pastry strips:

Pastry Strips

1/3 cup Crisco (I use Smuckers "Baking Healthy) in place of Crisco)

4 tablespoons water

1-cup flour - roll thin

Bake at 400 degree for 40 Minutes - may vary "until crust is brown

Note: I ADD A LITTLE MORE MILK - it is a little dry – Tomi Neames

Patrice’s Chicken Enchiladas

Boil and debone 2 chicken (season well)

1 large onion – chopped VERY fine

1 can black olives, chopped

3 small cans chopped green chilies

½ bag of Sam’s cheese (Monterrey/cheddar combo OR just cheddar)

8 oz. sour cream (optional)

Mix everything together and set aside

In skillet put green enchilada sauce (you buy in a large can) use ½ water and ½ sauce – bring to a boil and lower – put in 2 or 3 corn tortillas at a time. Just in and out - gets too mushy otherwise, you just want to wet tortilla. Next add filling – fold like an enchilada – seam side down. You can freeze at this point – just do not allow enchiladas to touch each other.

When serving put in a small amount of enchilada sauce on bottom of pan – add enchilada and top with enchilada sauce and cheese. Bake at 350 degrees uncovered until bubbly and brown

Patrice Bruno

Brined and Drunken Chicken

Large Roasting Chicken

1 small can of beer

Seasoning salt

Garlic powder

Rosemary

Thyme

Oregano

Tarragon

Brining:

Place chicken in large pot (large enough to allow chicken to be completely covered in water). Add ½ cup sugar, ½ cup kosher salt, juice of two lemons or limes, 1 Tb peppercorns, and 1 Tb whole coriander seed to 4 cups water. Whisk until sugar and salt are dissolved. Add to pot with chicken. Add enough additional water to cover completely. Cover and place in refrigerator for 4 to 6 hours.

Remove; drain and dry chicken thoroughly.

Seasoning:

Grind 2 Tb each of dried rosemary, thyme, oregano and tarragon in mortar and pestle until well mixed. Add 2 Tb fresh ground black pepper and mix. Rub a little olive oil on the skin and coat the chicken well with herb mixture. Place OPENED can of beer up the chicken’s tukus and sit upright in a cast iron skillet. Roast in oven until done. Roast at 350° for 70 to 90 minutes or until internal temperature of 165° is achieved.

Caleb Neames’ version

Easy Chicken Casserole

9 x 13 pan

Tortilla chips or corn tortillas

1 can cream of chicken soup (I use 99% fat free) (undiluted)

1 can cream of mushroom soup “ “ “ (undiluted)

1 can Rotel tomatoes

½ cup chicken broth (I use 99% fat free w/low sodium)

1 roasted chicken (de-boned)

Grated cheese (I use fat free or low fat)

In a 9 x 13 pan I layer chips, next layer is de-boned chicken – then mix your soups with Rotel tomatoes and chicken broth - half of this mixture will be your third layer. Add grated cheese. Repeat layers and bake at 350 degrees until hot and cheese is melted (about 30 minutes)

Note: if Rotel tomatoes are too hot mix half Rotel and half diced tomatoes. Great recipe to bring to sick friend – Tomi Neames

Baked Cranberry Chicken

1 can (16 oz.) whole cranberry sauce, heated

1 package dry onion soup mix

1/2 cup French dressing

2 chicken fryers cut in pieces, or selected chicken parts

Combine cranberry sauce, soup mix and French dressing. Pour over chicken in greased baking dish. Bake at 400 degrees for 40 minutes, basting occasionally. Combine rice, jelly, apple and celery. Serve along side hens

Tomi Neames

Patrice’s Pasta “Chute”

1 (28 oz.) can whole tomatoes

1 onion, chopped fine

Garlic to taste (about 5 toes)

Olive oil

Fresh Basil

Chicken Broth

Sauté onions in olive oil, add garlic and sauté. Add tomatoes that have been pulsed one or 2 times with food processor or blender and one or 2 ice cubes of chicken broth, 5 or 6 fresh basil leaves, 1 to 2 tablespoons sugar OR to taste. Mix well – bring to a boil and lower heat and simmer for one hour.

Serve with penne pasta

Chef Patrice Bruno

Mitchy's Turkey Chili

2 lbs ground turkey

2 pkgs chili seasoning mix

2 cans Rotel tomato

4 cans beans (pinto, black, kidney - etc., I used 1 each of the first two and two kidney)

2 cups V-8 (I used bloody Mary mix)

Brown turkey then drain. Dump the rest of the ingredients and liquid together and bring to a boil. Lower heat and simmer for a good long time - at least an hour.

Serve in a well ventilated room with no open flames nearby. Mitchy says for a healthy alternative, serve over Frito's and sprinkle heavily with shredded cheddar. Based on Fit for Life recipe – Mitch Neames

Chicken Enchilada's in sour Cream Sauce

One boned chicken~skinned and diced
1 doz. corn tortillas
1/2 cup cooking oil
2 cups shredded Monterey Jack cheese
1/4 cup butter
3/4 cup finely chopped onion
1/4 cup all~purpose flour
2 cups chicken broth
1 cup dairy sour cream
1 4oz can diced green chilies

In a large bowl combine cheese, onion and chicken. Fry tortillas in large skillet, one at a time in hot oil for 15 seconds each side (spread newspaper or paper sak for draining tortillas as you cook them.) Spoon chicken mixture on all twelve tortillas, roll up and place seam side down in large baking pan.

for Sauce

In saucepan, melt butter, blend in flour, add chicken broth, and cook until mixture thickens and bubbles. Stir in sour cream and green chilis..Cook until heated through, but DO NOT BOIL. Pour sauce over tortillas and bake at 425 degrees for 20-25 minutes. serve piping hot.

Pork

Italian Meatballs

1 cup fresh bread crumbs

1/3 cup milk

1/3 cup olive oil

1 cup minced onion

1/2 pound ground beef

1/2 pound pork

1/2 pound veal

1 large egg, lightly beaten

1/3 cup freshly grated Parmesan

1/4 cup minced fresh parsley

2 large cloves of garlic, peeled and minced

Salt and pepper

5-6 cups marinara sauce

In a small bowl combine the breadcrumbs and milk and let soak for 10 minutes. In a large skillet heat 2 tablespoons of the olive oil and cook onion for 3 minutes, remove from heat and allow cooling.

In a large bowl combine ground meats, soaked bread crumbs, cooked onion, egg, Parmesan, parsley, garlic and salt and pepper and mix well. Shape mixture into 1 1/2-inch diameter balls and set on a plate.

In the same large skillet heat 2 more tablespoons of olive oil and cook the meatballs in 3-4 batches until browned on all sides, about 10 minutes. When meatballs are browned, transfer them to a side plate, add more oil if necessary and continue to cook remaining meatballs.

Add the browned meatballs to the simmering marinara sauce and heat for 10-15 minutes. Serve meatballs and sauce with cooked spaghetti or pasta of choice.

Prep Time: 20 minutes

Cook Time: 25 minutes

Recipe courtesy of Gourmet Magazine

Caleb Neames

Jambalaya

1/4 can diced Rotel tomatoes

1 oz. Kitchen bouquet

1 oz. Minced garlic (fm. Jar)

1 1/4 - 1 1/2 lbs. onions

1/2 - 3/4 lg. Green bell pepper

1 1/4 lb. Manda mild sausage

1 1/2 - 1 3/4 lbs. Pork Boston butt

2 1/2 lbs. Mahatma long grain rice

1 - 1 1/2 oz. Tony's

Cut pork into 1" cubes, sausage into 3/8" slices then half. Dice peppers & onions. Add pork cubes to pot and turn on burner. Add small amount Tony's - cook till water comes out and evaporates & meat browns. Then add sausage - cook down until grease comes out and starts to shrink. Remove meat from pot. Remove grease from pot. Put onions, peppers & garlic in pot and cook till clear. Add meat back in pot. Add kitchen bouquet, Rotel tomatoes & Tony's to taste. Add water only - 2 parts water to 1 part rice. Boil water 10 - 15 minutes - Foam will start to disappear. Add rice, cover, and bring back to boil. Stir once when rice comes back to boil then turn down heat to simmer. Let mixture cook for 20 minutes. Use paddle to roll over after cooked, but do not scrape bottom.

This is ¼ portion of Renee Leblanc’s recipe

Pastalaya

· 5/6 lbs #3 pasta

· 5-7 #'s boston butt cubed(lean)

· 5 # sausage sliced thin

· 5-7 lbs de boned chicken thighs (cut up in pieces )

· 2-4 #' ground pork

· 5-7#'s white onions

· 3 stalks celery

· 4 green bell peppers

· 1 red

· 1 yellow

· Minced garlic

· 5 bundles green onions (last to use)

· 1 lg can reg rotel tomatoes

· 1 lg can diced tomatoes

· 1 bottle chicken worcester sauce

· 1 bottle reg worcester sauce

· 1 sm bottle hot sauce

· 1 bottle kitchen bouquet

· Tony's seasoning

· 6-10 bullion cubes chicken

COOK cubed pork in pot adding small amounts of water until pork is tender this usually takes 45 min to 1 hour. Remove from pot then cook sausage for a while then add ground pork and cook . Then I usually remove sausage and pork and remove excess grease from pot leaving just a little. Put veggies (DICED ONIONS, CELERY ,BELL PEPPERS ,GARLIC )(not the green green onions ) keep these on the side we will add later. Fry in pot until clear. When clear add chicken thighs and cook adding Worcester sauces ,rot el and diced tomatoes and one bottle of kitchen bouquet all into pot stir for a while then add all precooked meats back into pot and season with Tony's or your favorite granulated seasons (garlic powder garlic salt onion powder , red pepper etc. )TASTE to you likings pasta will absorb seasoning so go a little beyond . Then add 32oz's of water for every pound of pasta you use 2 to 1 ratio. Simmer on med heat for a while 30 mins to 1 hour.(The longer the better) turn fire off and let sit excess grease will surface . Remove excess grease. Bring fire back up until liquid is boiling. Stir well have a second person standing by to stir while you break up pasta in half and slowly distribute/drop into boiling pot mixing up as you distribute pasta . Layer pasta all around and stir well pushing pasta down into liquid. When all of the pasta is in the pot and mixed well reduce fire to as low as possible (but not off) make sure all of pasta is down in the pot below liquid level so it will cook evenly. Cover tight and do not uncover for 20 mins . When 20 mins is up have diced green onions ready and have that second person distribute green onions while you roll the cooked pastalaya over in the pot .TURN OFF HEAT, cover let sit serve anytime after that . Remember its pasta (like a spaghetti) so it may be watery just roll it over a few times and it will continue to cook the water off.

AGAIN this is for a 5 gal pot you can reduce or add to the amounts above to fit the size pot you have. Gay & Pierre Landaiche

Pork Tenderloin "Schnitzel" with Old World Mustard Sauce

Sauce:

· 6 oz good beer (German beer would be a bonus. Use a lager.)

· 4 Tbl minced shallots

· 1-1/2 cups chicken broth

· 1/2 cup whipping cream (or half and half)

· 3 Tbl German or Dijon mustard

Pork:

· 2 pork tenderloins, trimmed, cut crosswise into one-inch thick medallions

· 1/2 cup flour

· 1/2 cup egg substitute (or 2 fresh eggs beaten with a fork)

· 1 cup bread crumbs (Canned is fine.)

· 1/2 cup walnuts

· 4 Tbl fresh parsley leaves

· 1/4 tsp pumpkin pie spice

· 6 Tbl olive oil (divided)

Start the sauce first.

Put the beer and the shallots in a medium saucepan. Boil them slowly until reduced by half. Takes about 10 minutes. Add the chicken broth. Boil down to 1-1/2 cups of liquid total. This will take about 10 more minutes. You're making a reduction, which intensifies the flavor of the sauce. Turn off and let sit for a bit.

While the sauce is boiling you can start the pork.

In order to keep my kitchen cleaner, I pound meat inside a sturdy plastic bag. Take your medallions a couple at a time and put them in the bag. Using a meat mallet, pound them to about a quarter inch thick. Their circumference should about double. Get them all ready to go in this fashion. Set them aside on a plate.

Put the flour on one plate. Put the eggs in a shallow bowl. Put the crumbs in your food processor along with the parsley, walnuts and pie spice. Whiz until the whole mixture is finely chopped. Then transfer this mixture to another plate. You now have an assembly line: flour, eggs and breadcrumb mixture.

Pick up a piece of tenderloin. Dredge it in flour and shake off the excess. Dip both sides in the eggs. Now dip in the breadcrumb mixture and coat both sides. Set aside. Do this again and again until you have all pieces ready to sauté. Now wash those messy hands.

Heat your 3 tablespoons of olive oil in a large sauté pan. Sauté as many pieces of tenderloin as will fit in the pan. Medium to Medium-High heat will do it. Get the meat golden brown on one side and flip it over. Brown the other side. This shouldn't take more than 6 minutes total. As you get batches done, put them on a heat proof sheet and put them in the oven on Warm. Check one to make sure it's not too pink in the middle. The meat will continue to cook while it's warming. If you have two large sauté pans, you can probably do the whole batch at once, but most folks will need to do this in two batches. The other 3 tablespoons of olive oil are for the second batch of medallions.

While the second batch is sautéing, you can add the cream to the sauce. Heat on Medium-High just until it starts to bubble. This will thicken the sauce. Then turn to Low until the meal is ready. If you are serving a veggie, this is the time to get that ready too.

The modern way to serve this would be to spoon the sauce around the meat rather than on top. This way it keeps a crunchy crust on the pork tenderloin.

Serves 4

Enjoy! - Zola Gorgon

I lightly salt and pepper my pork after I flatten and I like to sauté some chopped mushrooms to add to the sauce. Caleb Neames

Apricot-Jalapeno Pork Tenderloin

1 Hormel Peppercorn Pork Tenderloin

salt, oregano, basil, garlic powder, onion powder and paprika

vegetable oil

1 jar apricot preserves (will do 2 tenderloins)\

(I used simply fruit - apricot )

2 tablespoons diced, canned jalapeno peppers, drained (reserve juice)

1 teaspoon reserved jalapeno juice

Mayonnaise seasoned with horseradish sauce

1. Preheat oven to 350 degrees. Season the tenderloin with salt, oregano, basil, garlic powder, onion powder and paprika. Heat 2 tablespoons of oil in a Dutch Oven on top of stove. Seat the tenderloin in oil on all sides.

2. Bake pork for approximately 45 minutes to 1 hour per pound.

3. In mixing bowl, stir preserves with 2 diced jalapeno peppers and 1 teaspoon jalapeno juice.

4. Remove tenderloin from oven, coat with apricot mixture and serve thinly sliced, with mayonnaise seasoned with horseradish sauce.

Excellent – Tomi Neames

Lemon Pork Tenderloin Stir-Fry

1 Tbsp. cornstarch

1 12-oz pork tenderloin, halved lengthwise, cut crosswise in ¼ in. thick slices

2 Tsp. oil

12 oz. baby bok-choy, quartered crosswise

1 bell pepper, cut into strips

1 cup carrots julianned

1 Tbsp. each stir-fry sauce and water

1 Tsp. grated lemon zest

1 Tbsp. lemon juice

Sprinkle cornstarch over pork, toss until coated. Heat 1-1/2 tsp. of the oil in a large non-stick skillet. Add pork, stir-fry 3 to 4 minutes until cooked through. Remove. Heat remaining oil in skillet; add bok-choy, pepper and carrots; stir-fry 4 minutes until crisp-tender. Add pork and remaining ingredients; toss until hot.

Per serving: 180 cal., 20 g. pro., 10 g. car, 3 g. fiber, 7 g. fat (2 g. sat. fat), 54 mg. chol, 233 mg. sod.

Serves 4 – Tomi Neames

Pork Chops with Rosemary-Vinegar Sauce

4 large boneless pork loin chops (about 5 ounces each)

1 teaspoon fresh rosemary, minced

2 tablespoons all purpose flour

2 tablespoons olive oil

2 garlic cloves, sliced

1 cup canned low-salt chicken broth

1/4 cup dry white wine

1/3 cup whipping cream

4 teaspoons raspberry vinegar or red wine vinegar

Sprinkle pork on both sides with 3/4 teaspoon rosemary, salt and pepper. Coat with flour; shake off excess.

Heat oil in heavy large skillet over medium-high heat. Add garlic; sauté until beginning to color, about 2 minutes. Using slotted spoon, discard garlic. Add pork to skillet and sauté until brown and cooked through, about 7 minutes per side. Using tongs, transfer pork to plate. Tent with foil to keep warm. Add chicken broth, white wine, cream, vinegar and remaining 1/4 teaspoon rosemary to skillet. Boil until sauce thickens enough to coat back of spoon, stirring often, about 10 minutes. Season to taste with salt and pepper. Pour any collected pork juices from plate into skillet. Spoon sauce over pork and serve.

Recipe courtesy of Epicuriuos.com – Caleb Neames

Muffaletta

Ciabiatta bread

Black Forest Ham

Salami

Mortadello

Proscutta

Provolone Cheese

Dijon mustard

Olive Mix - chopped and drained

Olive oil

Split bread and spread mustard on both sides. Drizzle on a little olive oil. Place a layer of ham. Then a layer of olive mix. Then a layer of provolone. Then a layer of proscutta, and finally the salami. Bake or toast both sides open faced until cheese is melted and salami is slightly toasted.

Smash together and enjoy.

If I don't have Central Grocery olive mix. I take equal sized jars of olives and pickled hot Italian Vegetable Mix and very coursely chop together in my food processor, - Caleb Neames

My Pizza, by Caleb

Pepperoni slices – cut into strips

Italian Sausage – browned and drained

Raw shrimp - split in half and lightly dusted with Cajun seasoning.

Red bell pepper - diced

Mushrooms - chopped

Basil – 8 to 10 fresh leaves

Fennel seed

Italian herb seasoning mix

Green onions – chopped

Parmesan cheese – a light sprinkle of the canned stuff is fine

1 lb pizza cheese – I use a 6 cheese Italian mix

Marinara sauce – pureed fine

Preheat oven and pizza stone to 450º.

Using the above pizza dough, roll out thin and perforate thoroughly. Bake dough for 1 minute on each side to set. Remove and apply ingredients in the following order:

Thin layer of marinara, parmesan cheese, fennel seed, Italian herbs, basil leaves, pizza cheese, sausage, mushrooms, bell pepper, pepperoni, green onions, shrimp.

Return pizza to oven and bake for approximately 10 minutes.

Caleb Neames

South Carolina Smoked Pork Shoulder

Balinese Roast Pork (Babi Guling) with Grilled Green Beans and Saffron Rice

Pit-Roasted Pork (Cochinita Pibil)

Contributed by Keynon Neames

Pigs in Blanket

3 sticks of butter softened
4 cups flour
1 1/2 cup sour cream
pinch salt
6 lb. cocktail wieners
2 inch biscuit cutter

Mix well and roll out thin. Bake at 400 degrees until done "about 7 minutes"

You can make, bake, and freeze. Undercook if freezing. Make sure sausages are dry. It took one and 1/2 recipes to do 6 lb. of cocktail smokies. Roll them out thin. It took about 15 to 20 minutes to cook them enough for the freezer. Tomi Neames

Game

Venison Cutlets

2 pounds venison steaks, cut thin and pounded flat

salt, pepper and garlic powder

1 cup flour

1/4 cup vegetable oil

Heat oil in frying pan. Lightly sprinkle salt, pepper and garlic powder on cutlets and pass in flour. Shake off excess and place in place in pan leaving an inch between cutlets. Fry to a golden brown on both sides and place on drain rack in a warm 200º oven.

After all cutlet are fried, remove all but 2 Tb. oil (leave the crunchy bits too), add 3 Tb. flour and make a semi dark roux. Add water, milk or veal stock to get the gravy to the correct consistency. Adjust seasonings.

Serve with rice and biscuits - Caleb Neames

Rabbit with 40 Cloves of Garlic

1 3 or 4 pound rabbit, cut into pieces

1 bottle hearty red wine, such as Cotês du Rhone

2 Tb olive oil

Salt and freshly ground pepper

40 large, meaty garlic cloves, unpeeled

4 sprigs or ¼ tp dried thyme

1 sprig rosemary or ¼ tp dried

Garlic croutons

Chopped fresh parsley

The day before serving place the rabbit in a bowl and pour on the red wine. Cover and refrigerate overnight, turning the pieces once. An hour before cooking, remove the rabbit from the refrigerator. Remove the pieces from the wine, and pat dry with paper towels.

Preheat the oven to 350 degrees.

Heat the oil over medium heat in a heavy-bottomed flameproof casserole. Add the rabbit and salt and pepper lightly. Sauté for 5 minutes, then turn the pieces over and sauté for another 5 minutes. (This can be done in batches if the casserole isn’t wide enough to accommodate all of the rabbit pieces in a layer.) Don’t worry if the pan scorches a bit, it won’t affect the flavor of the dish. Remove the rabbit from the pot.

Add the garlic and sauté, stirring, for 5 minutes, until beginning to brown. Spread in a single layer and return the rabbit pieces to the pot. Add the red wine, thyme, rosemary, and more salt and pepper to taste, and cover tightly.

Place the casserole in the preheated oven and bake 2 1/2 to 3 hours or until the rabbit pieces are falling away from the bone. Meanwhile, make the garlic croutons.

When the rabbit is very tender, remove the rabbit pieces and the garlic from the pot and place on a platter. Place the pot over high heat and reduce the wine until thick. Correct seasonings and pour over the rabbit. Sprinkle with parsley and serve, placing a couple on each plate, a piece of rabbit or two, and several garlic cloves, which are to be squeezed out onto the croutons.

From Mediterranean Light Cookbook

Caleb Neames

Note: The original recipe calls for a cooking time of 1 to 1 1/2 hours. I find that it takes 2 1/2 to 3 hours and I use a cast iron enameled Dutch oven. This is excellent with wild duck and chicken.

Swamp Things

Lurking in the bayous of Louisiana are a whole host of unlovely rodents that are just waiting to scamper onto your dinner plate. Nutria look like a cross between a rat and a beaver, with large, orange teeth; they can grow up to 3 feet long and weigh 20 pounds. Fortunately, all of that bulk is fit for human consumption. Nutria meat is lower in fat and higher in protein than ground beef. It tastes much like the dark meat of turkey-a slightly stringy and very unappealing turkey, that is.

But the Louisiana Department of Wildlife and Fisheries wants you to eat nutria, before the nutria eat Louisiana. Fur traders brought the rodents to the state from South America in the 1930s, and ever since, they've been proliferating and devouring the wetlands-damaging thousands of acres of marshland. Yes, nutria are devoted vegetarians, which does no great favor to the nation's marshes, but does explain why they're so low in cholesterol. A decade ago, officials in Louisiana started offering hunters a reward for killing nutria, about $5 for each rodent; a similar program is underway in Maryland, which unwisely began importing the swamp rats in the 1940s. So far, most attempts to indoctrinate Americans to the concept of chowing down on the furry herbivores have been unsuccessful. But state officials aren't giving up. This recipe comes from the Louisiana Department of Wildlife website.

Crockpot Nutria

· 1 small onion, thinly sliced

· 1tomato cut into wedges

· 2 potatoes, thinly sliced

· 2 carrots, thinly sliced

· 8 Brussels sprouts

· 2 hind saddle portions nutria meat

· Salt and pepper to taste

· 2 teaspoons chopped garlic

· 1/2 cup white wine

· 1 cup water

Layer the first five ingredients In slow-cooker. Season the meat with salt, pepper and garlic, and place over vegetables. Add wine and water, set slow-cooker on low and cook until meat is tender (approximately 1&1/2 hours).

Contributed by Claire Anderson

Alligator Sauce Piquante

· Veggie mix,,,1 onion,1 belle pepper,1 clove of garlic.

· 3 Pounds alligator meat cut in 1 inch cubes

· 3 cups veggie mix

· 1 can Rotel tomato

· 1 cup burgundy wine

· 1 can 6 ounce tomato sauce

· quarter cup roux

· add water to cover meat

· 2 tbs Worcestershire

· Creole seasoning to taste

· 2 sticks butter

Season meat generously with Creole seasoning, fry in melted butter, add basic veggie mix, cook for 5 minutes until veggies are soft, add tomato paste and Rotel, cook 5 minutes while stirring, mix quarter cup of Creole roux to enough water to cover meat, add to mixture, add all other ingredients, bring to boil, simmer on low for 3 hours or until meat is tender and water is cooked down and gravy is just right, season again to taste with Creole seasoning, serve over bed of rice.

Billy Robertson, Caleb's podnuh now living in Wylie, Texas.

Turtle Soup Au Sherry

Turtle soup is a great delicacy in Louisiana. The flavor of the turtle meat is both delicate and intense; there are supposedly seven distinct flavors of meat within the turtle. Commander's Palace Restaurant, in New Orleans' Garden District, is famous for its turtle soup -- it's a dark, rich, thick, stew-type dish, filling enough to be a meal in itself. More often, though, it's the first bookend of a great meal that's finished by a fantastic dessert. Arnaud's Restaurant, in the French Quarter, also has great turtle soup, and the recipe is quite different. Commander's is thicker, and Arnaud's is a little lighter, using a white veal stock instead of a dark beef stock.

Commander's Palace Turtle Soup au Sherry

10 ounces (2-1/2 sticks) unsalted butter
3/4 cup all-purpose flour
1 pound turtle meat, cut into 1/2-inch cubes
1 cup minced celery (4 stalks)
2 medium onions, minced (2 medium)
1-1/2 teaspoons garlic, minced
3 bay leaves
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon freshly ground black pepper
1-1/2 cups tomato purée
1 quart beef stock

NOTE: If turtle bones are available, add them to the beef bones when making the stock for this dish

Salt and freshly ground black pepper to taste, as needed
1/2 cup lemon juice
5 hard-boiled eggs, finely chopped
1 tablespoon minced parsley
6 teaspoons dry sherry

Melt 8 ounces (2 sticks) butter in a heavy saucepan. Add the flour and cook, stirring frequently, over medium heat until the roux is light brown. Set aside.

In a 5-quart saucepan, melt the remaining butter and add turtle meat. Cook over high heat until the meat is brown. Add celery, onions, garlic and seasonings, and cook until the vegetables are transparent.

Add tomato purée, lower heat and simmer for 10 minutes. Add the stock and simmer for 30 minutes. Add the roux and cook over low heat, stirring, until the soup is smooth and thickened. Correct seasoning with salt and pepper to taste. Add lemon juice, eggs and parsley.

Remove from heat and serve. At the table, add 1 teaspoon sherry to each soup plate.

Arnaud's Turtle Soup au Sherry

1/4 cup salt
3/4 cup fresh or frozen turtle meat
3/4 cup ground veal shank meat
6 cups veal stock
2 cloves garlic, chopped
2 bay leaves
1 pinch whole dried thyme
3 tablespoons tomato pureé
1/2 cup celery, chopped
1 cup green onions, chopped
1/2 cup white onions, chopped
1 tablespoon fresh parsley, chopped
2 lemons, halved
3 tablespoons sherry
2 eggs, hard-boiled and chopped
2 tablespoons roux
Salt and white pepper to taste

Combine eight quarts of water and half the salt in each of two large pots and bring to a boil over high heat. Place the turtle meat in one, the veal in the other, and simmer both for 45 minutes. Remove both pots from heat, drain the meat, and chop both meats coarsely in a food processor. Keep warm until needed.

Place the veal stock, garlic, bay leaves, and thyme in a large pot and bring to a boil over high heat. Add the tomato pureé, vegetables, parsley and lemons, and bring back to a boil. Reduce the heat, and simmer for 10 minutes.

Add the two kinds of meat and the sherry. Bring to a boil, then reduce the heat and simmer for 5 minutes. Add the eggs, and season to taste with salt and pepper. Thicken by adding small amounts of the roux.

Add a final splash of sherry to each individual bowl when serving, if desired.

Serves six.

Duck or Geese in Cane Syrup Glaze (aka Duck Melissa)

· 2-6 ducks or 1-2 white fronted geese (Specklebelly)

· 1 16 oz jar Cajun injector red wine recipe ( substitute with Game Tame if unavailable)

· 2 apples sliced

· 2 onions chopped

· 1 TBL flour

· 1 large oven bag

· 1 can pure La can syrup

· 1 lb bacon

Clean ducks; rub dry w/ paper towel. Rub w/ salt and pepper and put a lot into cavity.

Inject as much Cajun injector as will go into breast and legs, reserving the rest. (lf Game Tame, pour over and into.) Marinate ducks overnight.

Stuff cavity with apples and onions; throw leftovers into baking bag. Can also use carrots or grapes.

Shake flour into baking bag. Place ducks into bag breast down. Pour remainder of jar of Cajun injector( **note-go easy on the rest of the Cajun injector so as not to thin out the sauce)

Pour entire can of cane syrup over ducks. Drape bacon over ducks inside bag. Add water until level is sufficient to cover the breast.( **Here again-l would add little or no waters so as not to thin out sauce).

Cook at 350 for 3.5 hours.

Discard bacon.

Recipe calls for rice, but I serve w/ golden grits. Use lots of butter and salt.

Also, can garnish w/ orange peel or sliced oranges.

Melissa M.Savoie - contributed by Keynon Neames

Wild Duck-Michael Dierdorff

· whole wild duck

· fresh herbs, sage, thyme, rosemary

· minced garlic

· 1 onion diced

· 1 apple cored and chopped or orange slices

· salt

· pepper

· paprika

· bacon grease

Cut off wing, wash off and clean out cavity, pick misc. feathers. Pat dry with paper towel. Cut off any sharp bones that might puncture foil. Intact leg bones are ok. Season inside cavity and all exterior with s&p, paprika. Pat the seasoning onto the meat. Brown all sides of duck in a med high frying pan using bacon grease or combination of bacon grease & vegetable or olive oil. Maybe 1 to 1-1/2 minutes per side. (Gives you an idea of how hot of a pan). After browning let sit to cool down slightly so you can handle them. Season inside of cavity with whatever you like, garlic, herbs of thyme, sage or rosemary, all of them or none, whatever you like. Stuff cavity until full with alternating 1/6 cored pieces of apple and onion. More apple than onion if you prefer. You can also use orange wedges instead of apple. Make sure the orange peel rind is removed as it can make it bitter. If you used orange you can throw orange zest over the top of the breast as well. Sprinkle same herbs over the breast to complete the seasoning.

Wrap duck breast up in foil once so it’s sealed up and juices would not drip out, and then wrap it again, so it’s double wrapped in foil. Place wrapped duck on cookie sheet. Place on middle rack in pre-heated 450degree oven for 30 minutes. After 30 minutes reduce heat to 325 degrease and cook for 3 hrs. It’s fool proof.

I don’t know your gravy making capabilities but make poultry gravy. If you decide to go with orange then make slightly sweeter gravy using some orange juice with chicken base. Just before serving the duck open the foil and add the duck juices to the gravy, put the foil back over the duck to keep it hot and thicken gravy to your desired consistency with corn starch or roux. Un-wrap the duck and gently cut/pull the breast away from the breast bone. You should be able to pull the entire breast bone out after slightly cutting it away. Take game shears or a knife and cut the back bone down the middle so you have two complete halves. Serving portion is a half of a duck to start. The guys might eat a whole one. The breast will be the driest as duck has very little fat in the meat itself, so gravy over the breast is a must. I like to serve it with wild rice, with mushrooms in it. Garlic potatoes, whatever.

Contributed by Michael Scalzo

Duck With Bourbon Cream Sauce

· 6 - 8 mallard or pintail breast fillets, skin intact

· salt and freshly cracked black pepper

· 1 tablespoon olive oil

· 2 tablespoon butter

· 1 - 3 cloves garlic, minced

· 1/4 cup red onion, diced

· 1 tablespoon brown sugar

· 1/2 cup beef broth

· 1/4 cup bourbon

· 1 1/2 cups mushrooms, thinly sliced

· 1/3 cup heavy (whipping) cream

Liberally season duck breasts with salt and pepper. Heat oil and butter in a large skillet over medium- high heal Add breasts, skin side down and cook until seared to medium brown, about 4 minutes.

Flip breasts over and cook other side for 3 minutes more. Remove breasts and add garlic, onion and brown sugar to pan. Stir to blend and cook while stirring for 3 to 4 minutes. Stir in beef broth and reduce liquid by one-half. Add bourbon carefully (see CAUTION below) and cook for 2 minutes more. Add mushrooms and-saute until just tender. Add cream until slightly thickened.

Return duck to pan and cook until medium-rare. Remove breasts, slice diagonally into Yo inch slices
and pour mushrooms and sauce over duck.

Don't worry about getting a little goofy from eating this delicious duck. The alcohol burns off during the cooking process. This recipe is also great with venison, goose, pork and beef.

CAUTION: When you add the bourbon to the pan, it may ignite! Slowly pour the bourbon into the pan without sticking your big head over the pan. Stir in the liquid and wait a few minutes for the alcohol to burn off.

Makes 4 servings - Contributed by Michael Scalzo

http://www.sportingchef.com/recipes/Waterfowl/wf5.htm

Duck With Horseradish Cream Sauce

· 4- 6 duck breast half filets, skin removed

· salt and pepper

· 2 tablespoons olive oil

· 1/2 cup dry white wine

· 2 garlic cloves, minced

· 2 tablespoons prepared (not creamed) horseradish

· 1 tablespoon Worcestershire sauce

· 1/4 cup heavy cream or sour cream

· 1 tablespoon fresh parsley, minced (optional)

Season breasts with salt and pepper. Heat oil in a skillet over medium-high heat and brown breasts on one side, about 3 minutes. Flip breasts over. Cook for 1 minute more. Add wine and garlic and stir into pan to loosen bits of duck. Cook for 2 minutes. Remove duck and let stand for 2 minutes while finishing sauce. Stir remaining ingredients except parsley into pan and cook for 2 minutes. Slice duck, spoon sauce over and top with parsley.

Sportsman's Recipe #73

Do you like the taste of a slow-roasted prime rib topped with a little of that creamed horseradish? The pungent flavor of the horseradish provides a great accompaniment for a juicy slab of beef. You get pretty much the same result when you pair a creamy horseradish sauce with perfectly cooked duck, goose or antlered game. Not only is it delicious, but it is so simple that you will make this one again and again. If you want yours spicier, add more horseradish or a dash of Tabasco. Don't forget - if you overcook your ducks, they won't taste good.

Compliments of Scott Leysath, The Sporting Chef and Bob Simms, host of The KFBK Outdoor Show on 1530 AM, Saturday 5:00 AM -7:00 AM

4 servings - Contributed by Michael Scalzo

Cranberry Duck

· 2 cups dry red wine

· 1/2 cup orange juice

· 1/4 cup balsamic vinegar

· 112 cup sugar

· 2 cups fresh cranberries

· 6 - 8 large duck breast half fillets'-

· salt and pepper

· 2 tablespoons olive oil

Add first 4 ingredients to a saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 10 minutes. Add cranberries and simmer until cranberries soften. Season sauce with salt and pepper to taste. Adjust flavor to suit your own taste. If the sauce is too tart, stir in a little sugar. Too sweet, a little more vinegar. You get the idea. Season the duck breasts liberally with salt and pepper. Heat olive oil over medium-high heat in a large skillet. Add duck breasts and sear on one side, about 3 to 4 minutes. Flip over brown other side until breasts are rare to medium-rare. Remove breasts from skillet and let stand for 2 to 3 minutes. Slice thinly across the grain of the meat. Spoon a little sauce on each plate and shingle breast slices over sauce.

This is a simplified version of a great holiday favorite. The flavor is both sweet and sour and the texture is tender and juicy as long as you don't overcook it.

4 servings - Contributed by Michael Scalzo

Vegetables

Warm Wilted Winter Greens

1/4 cup honey

1/2 cup balsamic vinegar

1/2 pint walnuts, for garnish

3 bunches assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces

1 tablespoon grainy mustard

Extra-virgin olive oil

1/2 cup pomegranate seeds, for garnish

Parmesan shavings, for garnish

1 shallot, chopped, for garnish

Cook honey and balsamic together over medium-high heat in a large sauté pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.

Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.

Prep Time: 20 min Inactive Prep Time: hr min Cook Time: 15 min Level:

Easy Serves: 4 servings

Recipe courtesy of Tyler Florence, Food Network

Roasted Fingerling Potatoes with Fresh Herbs and Garlic

2 pints fingerling potatoes

2 sprigs fresh rosemary

2 to 3 sprigs fresh sage

3 sprigs fresh thyme

6 cloves garlic, left unpeeled

3 tablespoons extra-virgin olive oil, plus for sheet pan

Salt and pepper

Preheat oven to 500 degrees F and place a baking sheet inside to heat.

Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.

Prep Time: 5 min Inactive Prep Time: hr min Cook Time: 20 min Level: Easy

Serves: 2 to 4 servings

Recipe courtesy of Tyler Florence, Food Network

Auntie Michelle’s Green Beans

1 1/2 lbs. fresh green beans

3 tablespoon soy sauce

1 tablespoon sesame oil

1 teaspoon sugar

6 cloves garlic, minced

fresh ginger to taste

Boil green beans 4 to 5 minutes, drain and spray skillet with Pam - add minced garlic and cook for 20 to 30 seconds, next add green beans to coat - last mix soy sauce, sesame oil and sugar in small cup - now add to green beans and continue cooking until mixture is absorbed.

Michelle Neames

Kale

Wash and de-stem large bunch of Kale. Drain and coarsely chop. Sauté 1 chopped onion in olive oil. Add kale and salt and pepper to taste. Sauté until well wilted. Serve immediately.

You can also add ginger or garlic or 1 tp fennel seed while cooking onions.

This vegetable is very high in calcium and other nutrients.

Caleb Neames

Carrot and Sharp Cheddar Gratin

· 1 oz. (2 Tbs.) unsalted butter; more at room temperature for the dish

· 1-1/2 Tbs. extra-virgin olive oil

· 1 medium yellow onion, cut into 1/2-in. dice (about 1-1/2 cups)

· Kosher salt

· 1 cup plain panko

· 2 Tbs. chopped fresh flat-leaf parsley

· 2 tsp. chopped fresh thyme

· 1 cup heavy cream

· 1 Tbs. Dijon mustard

· Freshly ground black pepper

· 3 lb. large carrots (about 12), peeled, halved lengthwise, and cut crosswise into 1/2-inch-thick half-moons

· 4 oz. coarsely grated sharp Cheddar (1 cup)

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 9x13-in. (or similar) baking dish. In a 12-in. skillet, heat the oil over medium-high heat. Add the onion and 1/2 tsp. salt and cook, stirring occasionally with a wooden spatula, until golden-brown, 7 to 10 minutes.

Meanwhile, melt the butter and pour into a medium bowl. Add the panko, parsley, and thyme and toss well.

Whisk the heavy cream, mustard, 1-1/2 tsp. salt, and 1/4 tsp. pepper into the onion, scraping up any browned bits, and then stir in the carrots. Bring just to a boil, cover, lower the heat to medium low, and simmer until the carrots are crisp-tender, 10 to 12 minutes.

Spread the carrot mixture evenly in the prepared dish. Scatter the Cheddar over the carrots, top with the panko mixture, and bake until the carrots are tender when pierced with a fork and the crumbs are golden-brown, 30 to 40 minutes.

Let rest for 15 minutes before serving.

Lilia Prescod from www.finecooking.com

Asparagus

Sauté 1 chopped onion and 1/2 chopped red pepper in olive oil. Add 1 teaspoon of fennel seed and 1 bunch of washed and trimmed asparagus. Add salt and pepper to taste. Sauté until done but don’t over cook (approx 7 – 10 minutes). Serve immediately.

Caleb Neames

Chinese Coleslaw

2 to 3 (16 oz.) bags sliced coleslaw

2 bunches chopped green onions

1 (2.25 oz.) package sliced almonds

1/2 cup sunflower kernels

2 packages Ramon noodles (chicken flavored)

1 cup salad oil (any kind - except olive oil)

6 tablespoons red wine vinegar

1/2 cup sugar

DAY BEFORE: mix oil, vinegar, sugar with 2 packets of noodle flavoring only (not the noodles) and put in refrigerator. Just before serving mix coleslaw, onions, almonds and sunflower kernels - crush Ramon noodles - pour dressing and stir.

Serves 24 - Tomi Neames

Barbecued Beans

1 lb. bacon (cut in thirds)

1 large or 2 medium onions, chopped semi-fine

5 No. 1 cans park and beans (I use 6 cans)

1 bottle catsup (14 oz.)

1 package brown sugar (2 1/4 cups packed)

1/4 cup prepared mustard

1/4 cup Worcestershire sauce

2 teaspoon liquid smoke

Fry bacon in a 4 to 6 quart pot until crisp. Add onion and sauté until clear. Add beans and stir. Then add remaining ingredients. Stir well and lower heat to simmer. Let simmer uncovered until cooked down to consistency desired (about 2 hours or more) Serves 20

Note: Used this recipe for years - Great for large gatherings - River Road One p.155 – Tomi Neames

Jack's Peach BBQ Beans

 8 strips bacon, cut into 1-inch pieces

1 red bell pepper, seeded and chopped

1 large yellow onion, chopped

1 (#10 can, about 6 pounds and 10 ounces) baked beans (recommended: Bush's)

3 cups canned peach pie filling

1/2 cup barbecue sauce

2 tablespoons Jack's Old South BBQ Rub

Preheat the oven to 325 degrees F.

Heat a large skillet over medium heat. Add the bacon and cook, stirring, until somewhat crispy and its fat has rendered. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the skillet.

Add the pepper and onion to the skillet and cook, stirring, until softened, about 6 minutes. Transfer the mixture to a large baking pan.

Add the bacon, beans, pie filling, barbecue sauce, and rub to the pan. Mix to combine and bake, uncovered, until hot and bubbly, about 1 hour.

Recipe courtesy Jack's Old South BBQ & Grill and Adam Goldblatt

Spinach Madeleine

2 package of frozen chopped spinach

4 tablespoon butter (I use Benocol)

2 tablespoon flour

2 tablespoons chopped onion

1/2 cup evaporated milk

1/2 cup vegetable liquor

1/2 teaspoon black pepper

3/4 teaspoon celery salt

3/4 teaspoon garlic salt

Salt to taste

6 oz. roll Jalapenos cheese (I don't think you can get it any more) some kind of Mexican cheese

1 teaspoon Worcestershire sauce

red pepper to taste

Cook spinach according to directions on package. Drain and reserve liquor. Melt butter in saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion, and cook until soft, but not brown. Add liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick, continue stirring. Add seasonings and cheese, which has been cut into small pieces. Stir until melted. Combine with cooked spinach.

Note: It is better if kept in refrigerator overnight. This may also be frozen. River Road One p. 63 – Tomi Neames

Asparagus Casserole

2 cans asparagus

1 can cream of mushroom soup (I prefer celery)

6 hard boiled eggs (I use 1/2)

Grated milk cheese

Paprika

Make layers and bake in moderate oven 325 degrees until soup thickens and bubbles

Sprinkle with paprika before baking

Note: My good friend Rhea Picou gave this to me years ago. – Tomi Neames

Provencal Vegetables Gratin

5 tablespoons extra virgin olive oil

2 medium onion, thinly chopped

3 medium cloves garlic minced

2 1/2 teaspoon kosher salt

1/4 cup fresh basil leaves, torn

2 teaspoon chopped fresh thyme leaves

5 to 6 medium plum tomatoes, sliced in 1/4 inch rounds

2 medium zucchini , sliced in 1/4 inch rounds

2 medium yellow squash, sliced in 1/4 inch rounds

12 cup finely grated parmesan cheese

Preheat oven to 375 degrees- lightly grease 7 x 11 pan with olive oil. Heat 2 tablespoon olive oil in a large skillet over medium heat. Add onions, garlic and 1 teaspoon salt - cook over medium heat and stir occasionally for 5 minutes or until completely soft and cooked but not brown. Stir in basil and thyme - spread on bottom of prepared pan. Toss the sliced vegetables with remaining olive oil and salt and pepper. With long side of baking dish facing you, alternate sliced vegetables in compact upright rows on top of onion mixture. Cover w/foil and bake until vegetables are soft about 30 to 45 minutes. Uncover and sprinkle w/parmesan cheese. Continue baking until cheese begins to brown - about 20 minutes or so. Serve hot or at room temperature

Doubled this serves 10 - 11 people Excellent I found this recipe on Epicurious.com – Tomi Neames.

Marinated Carrots

2 lb. bag carrots (sliced and cook 15 minutes)

1 large sweet onion (chopped)

1 medium bell pepper (chopped)

1 can tomato soup (undiluted)

1/2 cup cooking oil (I use less)

1 cup sugar

3/4 cup vinegar

1 teaspoon mustard (not dry)

1 teaspoon salt

1 teaspoon black pepper

Mix ingredients well. Make the day before - keeps 2 weeks in the refrigerator

Tomi Neames

Baked fries

Preheat oven to 400 degrees

Spray cookie sheet with Pam - place a single layer of cut up potatoes

on cookie sheet and stir every 5 minutes - spraying potatoes with Pam - continue cooking until potatoes are done - takes about 20 minutes

Tomi Neames

Scalloped Potatoes

 2 lb. bag hash browns

1/2 cup melted butter

1 teaspoon salt

1/2 cup chopped onion (like Vidalia)

1/4 teaspoon pepper

1 pint sour cream

1 can cream of chicken soup

2 cups grated cheese

Season with Tony’s or salt & pepper

Thaw potatoes, mix all ingredients well. Put in 9 x 13 pan top with 2 cups cornflakes that is mixed with 1/2 cup melted butter. Bake @ 350 degrees for 45 minutes

From Patty – Tomi Neames

Carrot Soufflé

2 lbs. chopped carrots

2/3 cup sugar

1/4 cup of fat free sour cream

3 tablespoons all purpose flour

1/4 teaspoon salt

1 teaspoon baking powder

2 tablespoons butter

3 large eggs

Preheat oven to 350 degrees. Boil carrots until tender - drain and mix well until smooth. Add the rest of ingredients to combine. Spray 2 qt. dish with Pam - spoon mixture into dish and sprinkle with powdered sugar. Bake @ 350 degrees for 40 minutes.

Tomi Neames

Caponata

8 to 10 green eggplant OR 5 black ones

Peel and cube in small pieces. Dip eggplant in egg wash (water & egg) drain and set aside.

Gravy:

4 (12 oz. each) tomato sauce

2 heads garlic

2 onions chopped coarse

2 stalks celery chopped coarse

3 to 4 tablespoons sugar and 2 tablespoons red wine vinegar

Sauté seasoning in olive oil – add rest of ingredients and cook over medium heat for one hour. Add eggplant, ½ box currants (white raisins), 3 jars green olives w/pimentos (drained and sliced), one can black olives, drained, rinsed and sliced,1 ½ teaspoon cocoa, small jar capers (rinsed and drained)cook 10 to 15 minutes. Let cool. Makes a large amount - freezes well (we vacuumed packed) has a different taste once it has cooled.

Patrice said this is a 10 minute recipe (Ha, Ha). - Patrice Bruno

Crockpot Macaroni and Cheese

16 oz Macaroni noodles, cooked and drained
6 cups of sharp cheddar cheese, grated
4 cups of milk
2 eggs, slightly beaten
Salt and pepper to taste
1 cup of Velveeta, cut in cubes (optional, but makes cheesier)
2 sticks of butter , cut in cubes

Spray Crockpot with Pam, use generously. Mix noodles, milk, 4 cups of grated cheese, eggs, S & P, Velveeta, and butter in Crockpot. Sprinkle remaining two cups of cheese on top. Cook on HIGH for 3 hours. Stir before serving

ENJOY! J - Sue Jung

(Everyone in the south knows that Macaroni and Cheese is a vegetable)

Desserts

Crème Brulee

· 9 egg yolks

· 6 tablespoons white sugar

· 1 teaspoon vanilla extract

· 3 3/4 cups heavy whipping cream

· 3 tablespoons white sugar to caramelize

Preheat oven to 375 degrees F.

Beat egg yolks, 6 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.

Pour cream into a saucepan and stir over med heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined. Skim any foam off with a strainer and toss.

Pour cream mixture into ramekins and place in a water bath pan. Bake in preheated oven for 15 - 25 minutes. They are done when you shake the dish gently and the brulees jiggle just slightly in the middle. The jiggle shouldn't be a liquid jiggle, but more of a gelatin-like jiggle.

Remove from oven and cool in water bath for 30 minutes. Refrigerate for 1 hour, or overnight.

Just before serving, sprinkle with white sugar and carefully shake off excess. Caramelize with propane torch and serve immediately.

Serves 8 - Caleb Neames

Chango Bars

1/2 cup butter

1/2 cup margarine

2 cups brown sugar

3 eggs

2 1/3 cups flour

1 tablespoon baking powder I teaspoon salt

1 cup chocolate chips

1 cup mixed nuts

Melt butter and margarine. While this is melting, cream brown sugar and eggs, then add melted butter and margarine. Combine flour, baking powder, and salt and stir into sugar mixture. Fold in chocolate chips and nuts. Pour mixture into greased 9 inch x 13 inch baking pan and bake 45 to 50 minutes at 350 degrees.

This recipe is from a real Mexican-JewishAmerican bakery, Los Bagels Bakery & Cafe, in Arcata, California. Kids should ask grown-ups for help with both recipes.

Cosmo Neames

Medias Lunas de Nueces (Spanish Nut Crescents)

1 2/3 cups flour

1/2 lb. unsalted butter

1 cup ground walnuts

1 tsp. vanilla

1/2 cup powdered sugar

Pinch of salt

Mix the flour and butter together until they form crumbs. Add walnuts, vanilla, salt, and sugar and mix well. If necessary, chill dough about 1/2 hour or until dough is workable. Preheat oven to 375 degrees F. Cut dough into walnut-size pieces and roll each piece to about 3 inches in length. Shape each piece crescent by pulling it into a semicircle.

Place crescents 1/2 an inch apart on a baking sheet. Bake for 12-15 minutes until lightly browned. Dust with powdered sugar while warm.

Makes about 20 crescents. Chandler Neames (The Neames Family says yum!)

Chandler’s Blackberry Cobbler

1 Stick Butter

1 cup sugar

1 cup flour

1 cup milk

1 teaspoon baking powder

1 1/2 cups fresh picked and cleaned blackberries

Melt butter in 1 quart Pyrex dish. Add sugar, flour and baking powder; mix well. Slowly stir in milk then fold in blackberries. Mix gently. Bake in a 350° oven for 1 hour. Serve with ice-cream or whipped topping.

This is Chandler’s favorite – Mrs. Caleb Neames (Carla)

Microwave Bread Pudding

5 slices of bread (cubed)

1 1/2 cup pet milk (one large can)

1 cup sugar ( I use 1/2)

3 eggs. slightly beaten Or egg beaters

1 teaspoon vanilla

1/8 teaspoon salt

1 teaspoon cinnamon

1/4 to 1/2 cup raisins or dates

1/4 cup melted margarine (I use Benecol)

In 2 qt. bowl, combine bread and milk - let soak for 10 minutes. Stir in remaining ingredients. Mix well; pour mixture into 8-inch microwave ring mold. Microwave at roast (slow) for 10 to 12 minutes or until done. Test using a knife (should come out clean) let stand 5 minutes

This is Pops’ favorite – Tomi Neames

Bread Pudding

9 slices of bread (toasted light and cubed)

1 1/2 cup pet milk (one large can)

2 cups milk

1 cup sugar

6 eggs. slightly beaten

1 teaspoon vanilla

1/4 teaspoon salt

1 teaspoon cinnamon

1/4 to 1/2 cup raisins

1/2 cup melted butter

Preheat oven to 450°. Combine 6 egg yolks, sugar, vanilla, salt, cinnamon, melted butter, evaporated and whole milk. Blend well. Fold in bread and raisins. Pour into a greased 9 x 12 baking pan and bake for 15 minutes. Remove and reduce oven temperature to 400°.

Beat 6 egg whites until stiff then add 8 Tb sugar and mix well. Spoon evenly over dish and bake until brown – approximately 3 to 5 minutes – watch it carefully!

From the Addis cookbook - Tomi Neames

Rum Sauce for Bread Pudding

1 cp evaporated milk

½ cp sugar

½ cp milk

2 Tb’s cornstarch

½ tp cinnamon

3 Tb’s margarine

1 ½ Tb rum

In 4-cup glass measuring bowl combine cinnamon, cornstarch and sugar and mix well. Stir in milk and microwave on high for 2 ½ minutes. Stir well. Microwave the mixture for 1 ½ to 2 minutes in 30-second intervals or until thick. Stir in margarine and add rum.

Tomi Neames

Lemon Semifreddo with Raspberry Coulis

· 4 eggs, separated

· 1 c. sugar

· 3 tbsp finely grated lemon rind

· 1/2 c. lemon juice

· 1 1/2 c. whipping cream

Line 9x5 loaf pan with waxed paper or parchment paper to extend 1" above

sides. Can also use plastic wrap(bit sturdier for removing the frozen

dessert. Set aside. In a large bowl, combine yolks, 1/4 c. sugar, lemon

rind & juice. Place over saucepan of simmering water & cook (whisking

constantly) for 8 mins or until thickened. Place plastic wrap directly

on surface & refrigerate 30 mins or until cold.

In bowl, whip cream; fold into cold lemon mixture In separate bowl, beat

egg whites until soft peaks form. Gradually beat in remaining sugar, 2

tbsp at a time, until stiff, glossy peaks form. Fold 1/4 into lemon

mixture, then fold in remaining egg whites. Turn into prepared pan,

smoothing top. Freeze 6 hrs or until firm.

Wrap in plastic or foil & freeze overnight.

To Serve: run knife between paper & pan. Turn out onto cutting board &

remove paper. Slice & arrange on plates. Let stand 5-10 mins to soften

slightly.

Serve with Raspberry Coulis (recipe below). Serves 10. Semifreddo can be

prepared & frozen for up to 2 wks.

Raspberry Coulis:

· 2 c. unsweetened raspberries (fresh or thawed)

· 1 tbsp lemon jce

· 3 tbsp granulated sugar

In blender or food processor, puree berries & juice until smooth.

Strain through fine sieve into airtight container. Stir in sugar. Can be

refrigerated up to 3 days. Makes 1 cup

Lilia Prescod

Chocolate Icing

1Can (5 ½ Oz) Pet Milk (Small Can)

1stick Butter

1cup Sugar

2 tablespoons Cocoa

Place in saucepan and boil until thick (about 5 or 10 minutes) stirring often. Remove from heat, beat and spread. Makes enough to ice a two-layer cake with heavy filling

Tomi Neames

Grandma Neames' Gingerbread

1/2 cup sugar

1/2 cup margarine

1 egg

2 1/2 cup sifted flour

1 1/2 teaspoon soda

1 cup molasses

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon cloves

1/2 teaspoon salt

1 cup hot water

Cream margarine and sugar. Add beaten egg, syrup, then dry ingredients sifted together. Add hot water last and beat until smooth. Baked in a greased, shallow pan 35 minutes in moderate oven (325-350 degrees). Use 9 x 13 pan.

Lyndall Neames

Chocolate Chip Cupcakes

· 1 box yellow cake mix (no pudding included)

· 1 small box instant vanilla pudding

· 1 small box instant chocolate pudding

· 4 eggs

· 1 cup vegetable oil

· 1 cup water

· 6 to 10 oz. Semi-sweet chocolate chips

Preheat oven to 350.

Mix first six ingredients. Beat for 2 minutes. Mix in chips. Pour into muffin tins. (terry had them in foil cups. Bake 23 to 25 minutes. Makes between 26 to 30. Terry said she made 24.

My friend, Terry Moore sent these to me. They are wonderful. Tomi Neames

Pineapple Dip in Shells

Cut fresh pineapple in half lengthwise and scoop out inside (rub with lemon juice or pineapple juice or lemon lime soda.

Mix in bowl

1 (8 oz.) softened Philadelphia cream cheese

1/3 cup orange juice

2 tablespoons sugar

1 teaspoon ginger

Fold in 2 (20 oz. each) cans chunk pineapple which has been drained

Spoon into pineapple shells

Tomi Neames

Cake Mix Cookies

1 box yellow OR butter OR white cake mix

2 cups quick cooking oats

1 cup brown sugar

1 cup chocolate chips OR raisins OR cranraisins OR pecans OR heath pieces

1 cup oil

2 eggs

1 teaspoon vanilla

Mix well and put on ungreased baking sheet at 350 degrees for 12 to 15 minutes (depending on your oven) I use smallest scoop (1/2 oz, #70) and it makes 7 dz.

Tomi Neames

Rum Cake

Cake:

½ cup chopped pecans

One 18 ½ ounce package yellow cake mix

½ cup cooking oil

One 3 ¾ ounce package vanilla pudding (instant or non instant)

½ cup rum

½ cup water

4 eggs

Grease and flour tube or bunt cake pan. Sprinkle nuts into bottom of pan. Mix other ingredients with electric mixer for 2 or 3 minutes. Bake at 325 ° for 40 to 60 minutes. Pour hot rum glaze over cake while hot. Cool glazed cake in pan for 30 minutes and turn out. Recipe may be frozen.

Glaze:

1 cup sugar

½ cup butter

¼ cup rum

¼ cup water

Place ingredients in small saucepan and boil 2 to 3 minutes. Variation: Rum Pound Cake—omit water in both cake and glaze. Use ½ cup rum in glaze.

Source: River Road Recipes II page 193.

Tomi Neames

Flan

Use loaf Pyrex (glass) pan only

Caramel:

2 tablespoons sugar

1 tablespoon water

Microwave for 2 minutes

Custard:

3 eggs

1 can evaporated milk

1 can condense milk (I used fat free)

1 cup milk (I used skim),

dash salt

1 teaspoon vanilla

Blend eggs, milks, salt and vanilla smooth. Pour into Pyrex dish with caramel.

Put Pyrex dish in 9x12 pan that has been half filled with water to bake. Bake at 350 degrees for 1 hr. or until knife inserted comes out clean.

Tomi Neames

Almond Toffee

1 ½ c whole raw almonds

3 1/3 cups sugar

1 ½ cups (3/4 lb) butter

¼ c light corn syrup

½ tsp salt

1 tbsp vanilla

12 oz bittersweet or semisweet chocolate, finely chopped

Place almonds in baking pan. Bake in a 350 degree oven, shaking pan occasionally until golden brown beneath skins (10-12 minutes). When cool enough to handle, chop finely. In a 5-6 quart pan over medium low heat, stir sugar, butter, corn syrup, salt and ¾ c water until butter is melted and sugar is dissolved. Increase heat to medium-high and cook, stirring occasionally until mixture is deep golden brown (300 degrees on candy thermometer), 10-15 minutes. Remove from heat and carefully stir in vanilla and half the almonds. (mixture may bubble up). Immediately pour into a 10X15 pan with 1 inch tall sides. Let toffee cool at room temperature until set (at least 30 minutes).

Meanwhile, place chocolate in the top of a double boiler and melt chocolate (about 10 minutes). Pour chocolate over cooled toffee and spread level. Sprinkle remaining almonds over chocolate. Let stand at room temperature until chocolate is set (or place in the refrigerator for 30 minutes). Twist pan to remove and break into chunks. Store airtight at room temperature or refrigerated.

From Sunset Magazine, December 2003

Carla Corkern

Pecan Drops

1 cup light brown sugar

1 level tablespoon flour

½ teaspoon salt

1 egg white

1 teaspoon vanilla

2 cups pecan halves

Mix sugar, flour and salt. Beat egg white until stiff (BUT NOT TOO DRY). Fold egg white into sugar mixture with a fork. Add vanilla – fold in pecans. Drop on well-greased cookie sheet. (Fork and spoon are good to use) Bake at 275 ° for 25 to 30 minutes.

Tomi Neames

Chocolate Sauce

4 squares UNSWEENTED chocolate

1 cup pet milk

2 cups sugar

1 block margarine

Melt chocolate and margarine in saucepan. Slowly add sugar and milk – alternately – stirring a lot. Add 1-teaspoon vanilla and simmer 10 minutes.

This is excellent over vanilla ice cream – even better if you toast some pecans in skillet with margarine then sprinkle with salt.

From my friend Ann Stentiford.

Tomi Neames

Lemon cookies

1 box lemon cake mix

3 cups whipped topping

1 beaten egg

Drop by teaspoon and roll in powdered sugar. Bake on greased cookie sheet in 350 degree for 25 minutes.

Simple, simple, simple! - Tomi Neames

Papa Noon’s Pralines

2 cups pecans

2 cups sugar

1 tp vanilla

2 Tb margarine

1 cup evaporated milk

Cook sugar and milk to a boil while stirring. Lower heat and cook until thickened stirring often. Add margarine and bring back to a soft boil while stirring. Mix in pecans and cook. Remove from heat and beat until desired consistency is achieved. Drop by spoonful on wax paper.

Note: Papa always said the more you beat these the better they taste.

From Noon Morales

Grandpa Neames' (Maurice A. Neames Sr.) Pecan Pralines

· 4 cups white sugar

· 2 cups evaporated milk

· 1 tsp. salt

· 3 cups nut meats

Make a syrup with 3 cups sugar, milk & salt. Melt other cup of sugar slowly in iron skillet until caramelized. Into it pour all of syrup at one time and stir rapidly and continuously. Then boil mixture to soft ball state or 238 degree candy thermometer. Cool, beat until creamy and add nut meats. Then drop by spoonful on greased wax paper. Let harden.

Kathy found this today (7/4/15) going through my mother's old recipe box. I have made them before and they are delicious. If anyone has my mom's peanut butter fudge recipe, please inbox to either Kathy or I. Thanks and Happy 4th of July, Family! Remember it was also my Pappy's (Roy Neames Sr.) Birthday!

Cindy Watts Russell

The Best Pecan Pie

1 stick butter

1 cup light Karo syrup

1 cup sugar

3 large eggs beaten

½ teaspoon lemon

1 teaspoon vanilla extract

1 dash salt

1 cup chopped pecans

8 or 9 inch unbaked pie shell

Brown butter in saucepan until it’s golden brown, do not burn!; let cool. In a separate bowl add ingredients in order listed; stir. Blend in browned butter well. Pour in unbaked pie shell and bake at 425° for 10 minutes, then lower to 325° for 40 minutes.

Mrs. Russell Bulloch from The Cotton Country Collection

Caleb Neames

Grandma Neames’ Pumpkin Pie

1 can pumpkin

¾ tp salt

1 can evaporated milk

2 eggs

¾ cup sugar

1 Tb melted margarine

1 tp ground cinnamon

¼ tp ginger

¼ tp nutmeg

1/8 tp cloves

Mix well and pour equal amounts into two pie shells. Bake at 425 degrees for 40 – 45 minutes.

Lyndall Neames

Pecan Brownies

2 cups sugar

2 sticks softened butter

3 eggs

1 ½ cups flour

½ cup cocoa

1 ½ cups chopped pecans

1 tp vanilla

Mix sugar, butter and eggs until creamy. Add in flour in ½ cup increments and mix well. Add cocoa and vanilla and mix well. Stir in pecans and place in square pan and bake at 350 degrees until done.

Caleb Neames

Sue’s Brownies

· ¾ cup flour

· 1 cup sugar

· ½ teaspoon salt

· ¼ cup cocoa

· 1 stick margarine, melted

· 2 eggs

· 1 teaspoon vanilla

· Mix first four ingredients, add eggs, margarine and vanilla. Mix well, pour into greased 8x8 pan – bake 350 degrees 20-25 minutes.

Icing

· ¾ cup powdered sugar

· 1/ 2 tablespoon cocoa

· ½ cup chopped pecans (optional)

· 2-4 tablespoons milk

Mix all of the above and spread on brownies while still warm.

This can be doubled! - Tomi Neames

Microwave peanut or pecan brittle – super easy

1 cup sugar

½ cup light corn syrup

1 cup roasted salted peanuts OR roasted pecans (coarsely chopped)

1 teaspoon butter or margarine

1 teaspoon vanilla extract

1 teaspoon baking soda

In a 1½ (I used 2-quart) batter bowl stir together sugar and corn syrup. Microwave on high for 4 minutes (stir well) add nuts – microwave on high for 3 to 4 minutes (I do 3) or until mixture is hot and bubbly. Add butter and vanilla – stir well. Microwave the mixture on high for 1 minute. Nuts will be lightly browned. Add baking soda and gently stir until light and foamy. Spread mixture on buttered (I use Pam) cookie sheet or onto buttered (I use Pam) foil - let cool 30 minutes. When cool break into small pieces and store in tightly covered container - makes 1 lb.

Tomi Neames

Microwave Pralines I

1 Box Light Brown Sugar

1 cup Pet Milk (Evaporated)

2 tp margarine

1 tp vanilla

1 ½ cups pecans

Microwave the mixture for 7 minutes. Stir. Microwave the mixture for 7½ minutes. Add vanilla and pecans. Beat until tacky.

Tomi Neames

Microwave Pralines II

Cook 13 minutes on high in a 4 or 5-quart glass dish:

3/4 cup buttermilk

2 cups sugar

2 cups pecans

1/8 teaspoon salt

2 tablespoons margarine or butter

Stir together buttermilk, sugar, pecans, salt and butter in a 4 or 5-quart dish. Cook on high for 12 minutes - stirring at 4-minute intervals.

*Now add 1-teaspoon baking soda. Stir until foamy - cook on high 1 minute.

This last step gives pralines a caramel color. Beat mixture until tacky (about 1 minute). Drop by teaspoon on sheet of foil.

* Aunt Joyce sometimes just cooks 13 minutes without adding baking soda.

Joyce Barbier

Professional Icing

1 cup butter to 1 cup Crisco

1 (2 lb.) bag powdered sugar

(Depending on weather you may have to add a little milk if too thick)

½ teaspoon butter flavoring

½ teaspoon almond

1 teaspoon vanilla

½ teaspoon salt

Note: this is from Kristy – my good friend Terri’s daughter – Tomi Neames

Sugar cookies

1 ½ cups sifted all purpose flour,

½ teaspoon baking powder,

¼ teaspoon salt,

½ teaspoon soda,

½ cup sugar,

½ cup shortening,

 1 egg,

 2 tablespoons milk,

1-teaspoon vanilla.

Sift together the dry ingredients. Cut in the shortening until mixture resembles coarse meal. Mix egg, milk, vanilla and blend into flour, making soft but not sticky dough. Roll out on floured board to 1/8 inch thickness. Cut with pastry wheel or floured knife into various shapes. Bake in un-greased baking sheet at 400 degrees for 6 to 8 minutes.

NOTE: I always double recipe - Tomi Neames

Pina Colada Cake

Yellow cake mix

1 can sweetened condensed milk

1 can Coco Lopez

8 oz cool whip

Bake cake according to directions in 9x13 pan. As soon as it comes out of the oven poke holes in cake with skewer or chop stick. Pour Coco Lopez and condensed milk on top of cake. When completely cooled - ice with cool whip, cover and refrigerate.

For best results - make a day ahead. Tomi Neames

Breadworks Lemon Drops

2 1/2 cups plus 1 tablespoon all purpose flour

3/4 teaspoon baking powder

3/4 teaspoons baking soda

1/2 teaspoon salt

9 tablespoons butter

1 cup plus 2 tablespoons sugar

1 tablespoon plus 1 teaspoon fresh lemon zest

2 large egg yolks

1 large whole egg

1 1/4 cups sour cream (can be light)

2 teaspoons fresh lemon juice

Preheat oven to 375 degrees. Combine flour, baking powder, soda and salt. Cream butter, sugar and lemon zest until fluffy. Add yolks and mix on medium until blended - about 10 seconds. Add whole egg and mix again until blended. Add sour cream and mix medium. Fold in dry ingredients. Drop batter by large rounded tablespoons. Bake until cookies puff up and are firm. Cool completely. Lemon Drops can be topped with sugar glaze.

Note: Mitch had these when he lived in Boulder. He said they are a cross between and scone and a biscuit - great with coffee or tea – Mitch Neames

Lemon Tart with Meringue

Tart Shell

· 1 large egg yolk

· 1 tablespoon heavy cream

· 1/2 teaspoon vanilla extract

· 1 1/4 cups unbleached all-purpose flour

· 2/3 cup confectioners' sugar

· 1/4 teaspoon table salt

· 8 tablespoons unsalted butter (1 stick, very cold), cut into twenty-four 3/4-inch cubes

· 1 tablespoon unbleached all-purpose flour for dusting

Lemon Curd

· 7 large egg yolks

· 2 large eggs

· 1 cup granulated sugar

· 2 tablespoons granulated sugar

· 2/3 cup lemon juice from 4 to 5 medium lemons

· 1/4 cup grated lemon zest

· pinch table salt

· 4 tablespoons unsalted butter , cut into 4 pieces

· 3 tablespoons heavy cream

Instructions

Tart Shell

1) Whisk together yolk, cream, and vanilla in small bowl; set aside. Pulse to combine 1 1/4 cups flour, sugar, and salt in bowl of food processor fitted with steel blade. Scatter butter pieces over flour mixture; pulse to cut butter into flour until mixture resembles coarse meal, about fifteen 1-second pulses. With machine running, add egg mixture and process until dough just comes together, about 25 seconds. Turn dough onto sheet of plastic wrap and press into 6-inch disk. Wrap in plastic and refrigerate at least 2 hours.

2) Unwrap dough; lightly flour large sheet of parchment paper or plastic wrap and place dough in center. Roll out dough and line tart pan. Freeze dough 30 minutes.

3) Meanwhile, adjust one oven rack to upper-middle position and other rack to lower-middle position; heat oven to 375 degrees. Place chilled tart shell on cookie sheet; press 12-inch square of foil inside tart shell and fill with metal or ceramic pie weights. Bake on lower rack 30 minutes, rotating halfway through baking time. Carefully remove foil and weights by gathering edges of foil and pulling up and out. Transfer cookie sheet with tart shell to upper rack and continue to bake until shell is golden brown, about 5 minutes longer.

Lemon Curd

1) Adjust oven rack to upper-middle position and heat oven to 375 degrees. Place tart pan with shell on cookie sheet.

2) In medium non-reactive bowl, whisk together yolks and whole eggs until combined, about 5 seconds. Add sugar and whisk until just combined, about 5 seconds. Add lemon juice, zest, and salt; whisk until combined, about 5 seconds. Transfer mixture to medium non-reactive saucepan, add butter pieces, and cook over medium-low heat, stirring constantly with wooden spoon, until curd thickens to thin saucelike consistency and registers 170 degrees on an instant-read thermometer, about 5 minutes. Immediately pour curd through single-mesh stainless steel strainer set over clean non-reactive bowl. Stir in heavy cream; pour curd into warm tart shell immediately.

3) Bake until filling is shiny and opaque and until the center 3 inches jiggle slightly when shaken, 10 to 15 minutes. Cool on wire rack to room temperature, about 45 minutes. Remove outer metal ring, slide thin metal spatula between bottom crust and tart pan bottom to release, then slip tart onto cardboard round or serving plate. Cut into wedges and serve.

Meringue:

· 5 large egg whites, at room temperature

· 3/4 cup superfine sugar

· 3/4 tsp. pure vanilla extract

· 1/2 tsp. cream of tartar

Make the meringue:

Bring 1/2 inch of water to a simmer in a pot that will hold the bowl of a stand mixer without letting it touch the water. Reduce the heat to low. Put the egg whites in the bowl off the heat and whisk (preferably with a balloon whisk) until frothy. Add the sugar about 2 Tbs. at a time, whisking for about 5 seconds between additions.

Put the bowl over the pot and whisk gently but constantly (you are not trying to incorporate air, but to keep the whites moving so they don’t cook) until the whites are very warm to the touch (they will register 115°F to 120°F on an instant-read thermometer) and the sugar is thoroughly dissolved (lift a ribbon of whites from the bowl with the whisk and rub the whites between your fingertips—you should feel no grit), 2 to 4 minutes.

Add the vanilla and cream of tartar, transfer the bowl to the stand mixer, fit with the whisk attachment, and beat, gradually increasing the speed from low to medium high over the course of 1 minute, until the egg whites form thick, glossy medium-firm peaks (they should hold their shape but curl at their tips), 3 to 5 minutes total.

Using a soup spoon, drop some of the meringue in mounds in a ring around the edge of the filling. With the back of the spoon, gently spread the dollops of meringue over the entire surface of the filling and all the way to the crust’s edge. It is essential that all of the filling be completely covered by the meringue, without any air pockets, and that the edge of the meringue be anchored to the rim of the crust. Mound the remaining meringue on top and press with the back of the spoon to eliminate any air pockets without deflating the meringue. Make decorative peaks with the back of the spoon.

Bake the pie until the meringue peaks brown, 5 to 7 minutes. Cool the pie on a rack away from drafts to prevent the meringue from shrinking. Let stand at least 1 hour before serving.

To slice, rinse a sharp, thin-bladed knife in hot water and shake off the excess before making each cut.

Lilia Prescod

Lemon Pie

 1 pie crust baked according to directions

Filling:

 2 cups milk (I used fat free)

1 cup sugar

1/4 teaspoon salt

4 tablespoons cornstarch

3 eggs separated (white from yolk)

4 tablespoons fresh lemon juice

zest of 2 lemons

Mix sugar, cornstarch and salt until smooth - then add milk, egg yolks and lemon juice. Put in double boiler (if you don't have one put one pot over another one - works just as good. Cook on medium heat until it thickens like pudding.

Meringue

Beat 3 egg whites until stiff - add 1/4 teaspoon cream of tarter, 3 tablespoons sugar and 1/4 teaspoon vanilla.

This was a recipe from someone's aunt from "Down the Bayou” given by Sue Fourroux

Sugar Free Lemon Pie

1 tub of lemonade "Crystal Light " mix (use tub that makes 2 quarts) SUGAR FREE

2 (1 oz ea.) of fat free, sugar free instant vanilla pudding mix

3 1/4 cups skim milk

2 tablespoons fat free sour cream

Juice of medium size lemon

Grated rind of medium size lemon

1 (12 oz.) container of cool whip

2 (8 inch) graham cracker pie shells

Blend first 3 ingredients with wire whisk until smooth. Mix in sour cream, lemon juice and half of grated lemon rind. Fold in about 1/4 of tub and whipped topping (cool whip) and pour into 2 pie shells. Refrigerate. Add remaining cool whip to top when pie is cooled. Garnish with remainder of grated lemon rind.

Note: I prepare this for diabetic guests. – Tomi Neames

Apple Caramel Cheesecake

One can Comstock apple fruit filling (reserve 3/4 cup apple filling)

One (9 to 10 oz.) graham cracker crust

2 packages (8 oz each) cream cheese (can use light)

1/2 cup sugar

1/4 teaspoon vanilla

2 eggs

1/4 cup caramel topping

12 pecan halves

2 tablespoons chopped pecans

Heat oven to 350 degrees - put rest of apple filling in pie crust - beat cream cheese, sugar and vanilla - add eggs, beat again - pour over apple filling

Bake 35 minutes - cool - In saucepan add rest of pie filling and caramel - heat one minute - spread over pie - arranging apples, add chopped pecans and arrange pecan halves.

Serves 8 – 12 – Tomi Neames

Dirt Cake

1 lg. pkg. chocolate instant pudding

1 lg. pkg. Oreo cookies, crushed

1 lg. pkg. cream cheese

1/2 stick butter

1 cup powdered sugar

1 lg. ctn. Cool Whip

Combine pudding (mixed according to directions on box), cream cheese, and fold in Cool Whip. Layer the mixture with crushed Oreos, beginning and ending with Oreos. Make in a flower pot. This recipe makes a nice centerpiece for your table.

Note: fun for little kids, you can also add gummy worms on top - Tomi Neames

Coconut Sour Cream Cake

1 pkg. butter flavored cake mix

2 cups sugar

1 (16 oz.) carton sour cream

1 (12 oz.) pkg. frozen coconut, thawed

1 1/2 cups whipped topping

Prepare cake mix according to directions on box making two 8 inch layers. When cakes cool, split layers, combine sugar, sour cream, and coconut, blending well. Chill this mixture. Reserve 1 cup of coconut and sour cream mixture for the frosting. Spread remainder between layers. Combine reserved sour cream and whipped topping. Blend until smooth. Spread on top and side of cake. Seal cake in airtight container and refrigerate three days.

Note: This is also known as a 3 day Wait Cake - Tomi Neames

Peanut Butter Rice Krispies

18 oz. jar peanut butter

4 cups Rice Krispies

1 cup light corn syrup

1 cup sugar

Cook sugar and corn syrup until bubbly around the edges. Pour over Rice Krispies and add peanut butter. Drop by teaspoon on to wax paper until firm.

Makes plenty. – Tomi Neames

Cream Cheese Pound Cake

3 sticks oleo

3 cups sugar

1 (8 oz.) cream cheese

6 eggs

3 cups plain flour

2 tsp. vanilla-butternut flavoring

Cream oleo, sugar, and cream cheese; add 2 eggs. Beat well; then add 1-cup flour, stir well then add 1 egg and beat well. Alternate ingredients until you have used all of the flour and eggs. Add vanilla butternut flavoring. Bake in a greased and floured 10-inch tube pan at 300 degrees for 1 hour and 30 minutes. (20 to 40 slices)

Note: I have had this recipe for many, many years. It is excellent - was provided by a very dear friend, Betty Landry. Tomi Neames

Symphony Brownies

One 17.6 ounce package brownie mix with walnuts

Three 6 ounce Symphony candy bars w/ almonds and toffee chips

Prepare brownie mix according to package directions. (I use the directions on the box for ”cake like brownies”) Line a 13x9” pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter. Bake according to package directions. Let cool completely and lift from pan using the edges of foil. This makes it easier to cut the brownies into squares.

Makes 24 large or 48 small brownies. Good heated in microwave for 10 seconds and served with a scoop of vanilla ice cream, fresh raspberries and a sprig of mint! - Sue Jung

Banana Bread for 10 Year Olds

3 medium very ripe bananas mashed

½ cup cooking oil

2 eggs

1 cup sugar

1 ½ cups flour

1 tsp. baking soda

¼ tsp. salt

1 tsp. vanilla

½ cup chopped nuts

Preheat oven to 350º. Grease loaf pan. In a large bowl, combine all ingredients and mix well. Do not over mix! Pour into pan and bake 1 hour or until toothpick comes out clean. Cool before slicing.

Check after 45 minutes of baking - Tomi Neames

Graham Cracker Cookies

graham crackers

1/2 cup brown sugar

1 stick margerine

1 cup chopped pecans

Cook brown sugar and margerine for 2 mnutes then add pecans. Spread over graham grackers. Bake at 350 degrees for about 10 to 15 minutes. Easy dessert to bring to a party

Tomi Neames

Fruitcake Cookies

1 lb. candied fruit

1 can condense milk (I used no fat)

2 cups pecans, chopped

1 cup flour

Mix al ingredients together. Put in mini muffin tins or drop by spoonfuls onto cookie sheet. Bake at 300 degrees until brown. Mine cooked in 18 minutes and I made 29 mini muffin cookies.

Holy Family Cookbook - Tomi Neames

Ice Cream Sandwich Dessert

6 to 12 Skinny Cow Low Fat Ice Cream sandwiches (enough to completely cover the bottom of whatever dish you decide to use)

Topping of your choice (Caramel ice cream topping, Kahlua liqueur, Bailey's Irish Cream liqueur, fudge sauce, etc.)

Whipped topping, thawed (an 8 oz. container should be enough for an 8 x 8 inch dish)

Small Hershey bar, grated for garnish

10 maraschino cherries, for garnish

1. Completely line the bottom of the dish with ice cream sandwiches. The sandwiches can be cut to fill in small spaces. An 8 x 8 inch dish takes about 6 sandwiches.

2. Top sandwiches with drizzle of caramel sauce, jigger of Kahlua or Bailey's or mixture, fudge sauce, etc.

3. Spread whipped topping over top of dish.

4. Garnish with chocolate curls and cherries.

5. Freeze until ready to serve. Cut into small squares and serve.

Tomi Neames

Ambrosia

1 small lemon Jell-O (powder)

1 small can crushed pineapple with syrup

8 oz. Philadelphia cream cheese softened

1 large cool whip

1 cup chopped celery

1 cup chopped pecans

Mix Philadelphia. cream cheese, add pineapple, mix again, add pecans and celery - mix and put bowl to the side.

Stir Jell-O with 1 cup boiling water and let cool.

After Jell-O has cooled - pour over mixture and mix thoroughly.

Add cool whip and mix well. Refrigerate for 12 hours.

Tomi Neames

Chocolate Truffles

10 ounces bittersweet chocolate, chopped fine

3 tablespoons unsalted butter

1/2 cup heavy cream

1 tablespoon light corn syrup

1/4 cup brandy

1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles

8 ounces semisweet or bittersweet chocolate, chopped fine

Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.

Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.

Using a melon-baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.

Place the cocoa powder, nuts, and/or toasted coconut each in its own in pie pan and set aside.

In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.

Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves if desired.

Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

Recipe Summary

Difficulty: Medium

Prep Time: 50 minutes

Inactive Prep Time: 2 hours 30 minutes

Cook Time: 5 minutes

Yield: 30 to 35 truffles - Alton Brown – Good Eats

Frank's Butter Almond Cake

1 1/2 cup sugar

3/4 cup butter (melted)

3 large eggs

1 tablespoon almond extract

1 1/2 teaspoon vanilla extract

1 2/3 cup flour (all purpose)

1/4 teaspoon salt

Preheat oven to 350 degrees - flour & grease pan (9 inch cake pan) I used Pam and cake flour. In a bowl - add sugar and butter and whip one minute (I used hand mixer). add eggs (can add all at one time, mix, next stir in extracts, now add salt and flour and mix well. Pour into pan - add 1 - 1/2 tablespoons sugar and 1 tablespoon chopped almonds. Bake for 30 to 35 minutes until cake is lightly brown cool 15 to 20 minutes and take out of pan. You want the chopped almonds on top

This cake freezes well.

Excellent cake. This was very kind of my good friends, Frank & Verna to share Frank's mother's recipe.

Pumpkin Bread

3 ½ cups flour

1 tsp. Baking powder

2 tsp. Baking soda

1 tsp. Salt

1 tsp. Cinnamon

1 tsp. Nutmeg

1 tsp. Allspice

Combine all of the above and set aside

In another bowl, combine:

3 cups sugar

4 eggs

Mix well and add:

1 can pumpkin (15 ozs.)

2/3 cup water

1 1/3 cup oil

Blend first mixture to the above and beat until smooth.

Pour into 2 greased, floured pans. Place pans on cookie sheet. Bake at 350 degrees for one hour.

Sue Jung

Angel Delight

1 Angel food cake

8 oz cream cheese

1 (12 oz.) cool whip

1 can condense milk

1 can Blueberry pie filling (or whatever you like)

Break angel food cake into pieces and place into 9 x 13 pan. Mix cream cheese & condense milk until smooth - pour over cake. Spoon blueberries over cream cheese mixture. Top with cool whip.

MAKE A DAY AHEAD This is Tine's favorite dessert – Tomi Neames

Easy Rollo Turtle Candy

1 bag small round pretzels

1 bag Rollo candy

pecan halves

Place round pretzels on cookie sheet and put one Rollo candy on each pretzel. Heat at 350 degrees for about 3 minutes. ONLY UNTIL CANDY IS SOFT. Remove from oven and press a pecan half on each pretzel. Put in refrigerator for 20 minutes.

Joyce Barbier

Brownies

1 box low fat Brownie Mix (Betty Crocker)

1 tablespoon baking powder

2 1/2 cups ALL BRAN cereal

3 cups water

Mix cereal with water until cereal is soft (doesn't take long) then add rest of ingredients-now pour into 24 muffin tins which have been sprayed with pam. (it fills tins almost to top) Bake at 350 degrees for 20 minutes.

Weight Watcher terms 1 point each - They are wonderful – Tomi Neames

Toffee

1 cup of sugar

1 cup of almonds, sliced or slivered

1 cup of butter

Cook on medium high heat (butter will separate if not high enough) until it becomes caramel colored. Pour on pan (Patrice butters pan, her son uses nothing) and spread , top with chocolate chips - when they start to melt spread over mixture and top that with finely ground almonds.

Does not do well in summer time - cool weather treat

This is from my friend Patrice – Tomi Neames

Ice Cream

Make a 1/2 gallon of powdered milk according to directions

2 cans evaporated milk or as we Cajuns say "pet milk"

1 cup sugar

1 tablespoon vanilla

Whisk (with a wire whisk) all ingredients and pour in a Tupperware container and freeze. To serve put desired amount in a blender with 2 to 3 tablespoons milk and blend.

Very tasty and simple - Miss Daisy's recipe – Tomi Neames

Cream Cheese-Filled King Cake

Ingredients

• 1 (16-ounce) container sour cream

• 1/3 cup sugar

• 1/4 cup butter

• 1 teaspoon salt

• 2 (1/4-ounce) envelopes active dry yeast

• 1/2 cup warm water (100° to 110°)

• 1 tablespoon sugar

• 2 large eggs, lightly beaten

• 6 to 6 1/2 cups bread flour*

• 3/4 cup sugar

• 2 (8-ounce) packages cream cheese, softened

• 1 large egg

• 2 teaspoons vanilla extract

• Creamy Glaze

• Purple-, green-, and gold-tinted sparkling sugar sprinkles

Preparation

Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.

Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.

Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.

Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk. (I placed mine in the oven over a pan of boiling water on a lower rack)

Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Beat 3/4 cup sugar, cream cheese, 1 egg, and vanilla at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders.

Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.

Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk. (I placed mine in the oven over a pan of boiling water on a lower rack)

Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.

*6 to 6 1/2 cups all-purpose flour may be substituted.Weight

This recipe uses bread flour, which makes for a light, airy cake. You still get tasty results with all-purpose flour--the cake will just be more dense.

Southern Living FEBRUARY 2006

• Yield: Makes 2 cakes (about 18 servings each)

• Cook time:10 Minutes

• Prep time:30 Minutes

• Stand:5 Minutes

• Rise:1 Hour, 30 Minutes

• Bake:16 Minutes

Traditional King Cake

Ingredients

· 1 (16-ounce) container sour cream

· 1/3 cup sugar

· 1/4 cup butter

· 1 teaspoon salt

· 2 (1/4-ounce) envelopes active dry yeast

· 1/2 cup warm water (100° to 110°)

· 1 tablespoon sugar

· 2 large eggs, lightly beaten

· 6 to 6 1/2 cups bread flour*

· 1/3 cup butter, softened

· 1/2 cup sugar

· 1 1/2 teaspoons ground cinnamon

· Creamy Glaze

· Purple-, green-, and gold-tinted sparkling sugar sprinkles

Preparation

Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.

Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.

Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.

Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border. Stir together 1/2 cup sugar and cinnamon, and sprinkle evenly over butter on each rectangle.

Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.

Cream Cheese-Filled King Cake: Prepare each 22- x 12-inch dough rectangle as directed. Omit 1/3 cup softened butter and 1 1/2 teaspoons ground cinnamon. Increase 1/2 cup sugar to 3/4 cup sugar. Beat 3/4 cup sugar; 2 (8-ounce) packages cream cheese, softened; 1 large egg; and 2 teaspoons vanilla extract at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders. Proceed with recipe as directed.

*6 to 6 1/2 cups all-purpose flour may be substituted.

Note:

This recipe uses bread flour, which makes for a light, airy cake. You still get tasty results with all-purpose flour--the cake will just be more dense.

This traditional Mardi Gras dessert makes two king cakes each topped with a creamy glaze and festive gold, purple, and yellow sugar sprinkles.

Southern Living FEBRUARY 2006

Yield: Makes 2 cakes (about 18 servings each)

Cook time:10 Minutes

Prep time:30 Minutes

Stand:5 Minutes

Rise:1 Hour, 30 Minutes

Bake:16 Minutes

Peach Pie (Georgia)

· 1 unbaked 9 inch pie shell, plus pastry top

· (or alicia quibodeaux) made 12 mini pies in muffin tin.

· 4 cups fresh peaches, washed, peeled and sliced(if using muffin tins-dice)

· 3 egg yolks

· 3 tablespoon flour

· 1 cup sugar

· ½ cup butter, melted

Preheat the oven to 400 degrees.place peaches in the pie shell.

Blend the egg yolks, flour, sugar and melted butter in bowl.

Pour this mixture evenly over the peaches. Cover w pastry.

(Alicia uses lattice top) cut several slits to allow the steam to escape. Bake for 50 minutes or until the pastry is golden brown. Not real sweet. Very, very good

Note: Alicia uses Martha Stewart basic crust. She said frozen peaches have too much liquid

Tomi Neames

Mexican Wedding Cake

2 cups all purpose flour

1 cup sugar

2 eggs

1 large can crushed pineapple - undrained

1 cup chopped nuts

2 teaspoons baking soda

Mix all ingredients by hand and pour into a 9 x 13 pan which has been sprayed with Pam. Bake at 350 degrees for 45 to 60 minutes.

Icing

8 oz. cream cheese (softened)

1/2 stick margarine

1 cup powdered sugar

1 teaspoon vanilla

Cream together and spread on top of cake. Refrigerate

This recipe is from my dear neighbor Kate Mons. The only person I knew that made me look tall – Tomi Neames

Patrice's Fig Cake

1 1/2 cups sugar

2 cups all purpose flour

1 teaspoon soda

1 teaspoon salt

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

1 cup vegetable oil

3 eggs

1 cup buttermilk

1 tablespoon vanilla

1 cup fig preserves, chopped

1/2 cup chopped walnut OR pecans

Preheat oven to 350 degrees, grease (I used pam) and flour tube cake pan. Combine sugar, flour, soda, salt, nutmeg, cinnamon, allspice and cloves in large mixing bowl. ADD SEPARATELY - beat well after each addition, the eggs, oil, buttermilk and vanilla. Fold in fig preserves and nuts. Pour batter in pan and bake 1 hr. 15 minutes. (My cake cooked in 55 minutes) Remove from heat. Cool 10 minutes - invert on platter.

Glaze:

1/4 cup buttermilk

1/2 cup sugar

1/4 teaspoon soda

1 1/2 teaspoon cornstarch

1/4 cup margarine

1 1/2 teaspoon vanilla

Combine buttermilk, sugar, soda, cornstarch and margarine in saucepan.

Bring to a boil. Remove from heat - cool slightly and stir in vanilla.

Pour over warm cake.

Patrice Bruno

Italian Pudding Cake

1 yellow cake mix

3 boxes (6 oz. each) vanilla pudding (cook - not instant)

2 large bars Hershey candy

1 bag pecans (toasted)

1 large jar cherries

Make cake according to directions and break into pieces cook pudding and cook until warm. In a clear bowl layer cake, pudding, hersey candy, cherries and pecans. Keep doing that - you should end up with 3 layers.

Keep in refrigerator - can make a day ahead - Patrice Bruno

Steamed Fruitcake

3 cups sugar

1 lb. margarine

6 eggs

1 lb. chopped dates

1 tsp. butter flavor

1 tsp. vanilla flavor

1 tsp. soda

1 tsp. baking powder

5 cups flour

1 lb. pecans, coarsely chopped

1 container mixed fruit

1 lb. box raisins- golden or regular

Use wide mouth pint jars. Cream sugar, margarine, eggs, vanilla and butter flavor. Add dry ingredients. Add fruit, raisins, dates and pecans. Spray wide mouth pint jars with Pam. Fill 2/3 full add 2 tablespoons whiskey. Wipe mouth of jars with damp cloth. Cover with prepared lids and rings, put in heavy pot, add water 2/3 way of jars. Cover with tight lid, steam 3 1/2 hours to 4 hours on top of stove.

Note: pint or quart jars can be used. Makes 9 pints plus 1 (1/2 pint) - Tomi Neames

Microwave Divinity

4 cups sugar

1 cup light corn syrup

3/4 cup water

1/4 tsp. salt

3 egg whites

1 tsp. vanilla

1/2 cup chopped nuts

1. Mix together sugar, corn syrup, water and salt in a (1 1/2 quart) dish. Microwave on full power for 11 minutes. Stir mixture and then microwave at full power for 10 minutes more.

2. While syrup mixture cooks, beat egg whites until stiff in large mixing bowl. Gradually pour hot syrup over egg whites, while beating at high speed until mixture is thickened and candy starts to lose its gloss. Beating may require 10 - 12 minutes. Add vanilla and nuts.

3. Drop by teaspoonfuls onto waxed paper.

Makes 6 - 7 dozen pieces – Tomi Neames

Apple Tart

1 cream cheese, softened

1/2 to 3/4 container caramel apple dip

bag of Krackel (on the baking aisle (its like heath bits)

2 large green apples

2 large red apples

Spread softened cream cheese on plate

Top with caramel apple dip

Top with Krackel

Arrange red, then green apple slices around plate

Pretty for holidays - Patrice Bruno

Individual Peach Upside-Down Cake

3 tablespoons unsalted butter, divided

1/4 cup light brown sugar

2 medium peaches, peeled

1-ounce finely chopped crystallized ginger, approximately 3 tablespoons

2.5 ounces all-purpose flour, approximately 1/2 cup

1 teaspoon baking powder

1/8 teaspoon baking soda

1/8 teaspoon kosher salt

1/3 cup granulated sugar

1/2 cup buttermilk, room temperature

1/2 teaspoon vanilla extract

Whipped cream or ice cream, for serving, optional

Preheat oven to 350 degrees F.

Divide 2 tablespoons of the butter between 4 (6-ounce) ramekins. Melt the remaining tablespoon of butter and set aside. Evenly divide the brown sugar between the ramekins; sprinkling it into the bottoms of the dishes. Cut each peach into 12 to 14 pieces. Lay the peaches on top of the sugar; evenly dividing them between the dishes and sprinkle with the ginger. Set aside.

In a medium mixing bowl whisk together the flour, baking powder, baking soda and salt. In a separate bowl whisk together the sugar, buttermilk, vanilla extract and 1 tablespoon of melted butter. Add the wet mixture to the dry mixture and stir just until combine. Pour the batter over the peaches; dividing the mixture evenly between the dishes. Place on the middle rack of the oven and bake for 20 to 25 minutes or until the cake reaches an internal temperature of 190 degrees F on an instant-read thermometer.

Remove from the oven to a rack and allow to cool for 5 minutes. Run a knife around the edge of each dish and turn upside down onto a serving plate. Repeat with each cake. Serve immediately with whipped cream or ice cream if desired.

Recipe courtesy Alton Brown, 2006

Chocolate-Amaretto Layer Cake

Nonstick vegetable oil spray

1 18.25-ounce package devil's food cake mix

1 1/3 cups water

3 large eggs

1/2 cup vegetable oil

12 tablespoons amaretto liqueur

3/4 teaspoon almond extract

3 cups semisweet chocolate chips (about 18 ounces)

1/4 cup (1/2 stick) unsalted butter

1/4 cup whipping cream

2/3 cup sour cream

1 cup powdered sugar

1 cup slivered almonds, toasted

Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Combine cake mix, 1 1/3 cups water, eggs, oil, 3 tablespoons amaretto, and 1/2 teaspoon almond extract in large bowl; whisk until well blended. Mix in 1 cup chocolate chips. Divide batter among prepared pans.

Bake cakes until tester inserted into center comes out clean, about 15 minutes. Cool cakes in pans 10 minutes. Run knife around pan sides. Turn cakes out onto racks; cool completely. Brush each cake layer with 2 tablespoons amaretto.

Combine butter and cream in medium saucepan. Stir over medium-low heat until butter melts and mixture comes to simmer. Remove from heat. Add remaining 2 cups chocolate chips and whisk until melted. Mix in remaining 3 tablespoons amaretto. Cool until barely lukewarm, about 5 minutes. Whisk in sour cream and remaining 1/4 teaspoon almond extract, then powdered sugar. Refrigerate frosting just until thick enough to spread, whisking occasionally, about 10 minutes.

Place 1 cake layer on platter. Spread 1/3 cup frosting over. Top with second cake layer. Spread 1/3 cup frosting over. Top with third cake layer. Spread remaining frosting over top and sides of cake. Press nuts around bottom 2 inches of cake. Chill 2 hours. (Can be made 2 days ahead. Cover with cake dome; keep chilled.)

Serve with whipped cream or ice cream.

Makes 12 servings. - Bon Appétit – Tomi Neames says yum!

Microwave Caramel Corn

1 cup packed golden brown sugar

1/4 cup light corn syrup

1/2 teaspoon salt

4 tablespoons unsalted butter

1 teaspoon vanilla extract

1/2 teaspoon baking soda

8 cups popped unflavored popcorn

2 cups roasted unsalted peanuts, or almonds

In a large, glass, measuring cup, combine the sugar, syrup, salt, butter, and vanilla. Microwave on high for 1 minute. Stir and cook for 2 minutes. Add the baking soda and stir well (mixture will foam).

Combine the popcorn and peanuts in a large brown paper bag. Pour the syrup into the bag and stir to coat. Turn the bag under to close and microwave on high for 1 minute.

Transfer the caramel corn mixture to a baking sheet lined with waxed paper to cool. Store in an airtight container until ready to serve.

Food Network recipe – Caleb Neames

Custard

2 egg yolks

2 cups milk (use 1/4 cup evaporated milk) I just use skim milk

Sugar to taste (1/2 cup) which I find a little too sweet

3 tablespoon flour

1 tablespoon butter

1 teaspoon vanilla

Beat yolks; add 1 tablespoon warm water to eggs. Mix flour and sugar with yolks.

Heat milk and add a little hot milk to yolk mixture. Pour egg mixture into hot milk, stirring constantly. Cook until thickened.

DO NOT LET MILK BOIL. Remove from heat and add butter and vanilla.

You can use this custard to make banana pudding. Morganza Cookbook – Tomi Neames

Easy Macaroons

· 14 oz bag coconut

· 1 can sweetened condensed milk

· 1 tp vanilla

· 1/2 tp almond

· pinch of salt

Portion into 1 inch balls and place on a parchment lined sheet pan. Flatten slightly and separate by at least an inch. Bake in a 350º oven for 12 to 15 minutes or until golden brown. Remove and place on a cooling rack.

Excellent source of fiber : P - Tomi Neames

Two Minute Fudge

1 box (1 lb) confectioners' sugar

1/2 cup cocoa

1/4 teaspoon salt

1/4 cup milk

1 tablespoon vanilla

6 tablespoons margarine

1 cups nuts, chopped (OR) may use 1/2 cup peanut butter in place of nuts

1. In 2 quart batter bow, combine sugar, cocoa, salt, milk and vanilla. (Mixture is too stiff to thoroughly blend in dry ingredients.) Place margarine in center of bowl.

2. Microwave at 100% power for 2 minutes, or until milk feels warm on bottom of bowl. Stir vigorously until smooth. Blend in nuts. In 9 x 9 casserole, place fudge. Let chill for 1 hour in refrigerator on 30 minutes in freezer. Cut into squares (about 34 squares)

I took a microwave cooking class many years ago and I came across this recipe. Good and very simple. Tomi Neames

Peanut Butter Fudge

3 cups sugar

1 cup milk

1 cup peanut butter

2 cups marshmallows

2 teaspoon vanilla

In saucepan add 3 cups sugar and 1 cup milk - cook until a soft ball stage, add 1 cup peanut butter, 2 cups marshmallows and 2 teaspoon vanilla. Beat until hard - pour in greased pan.

From Kate Porter (Oscar's wife) – Tomi Neames

Chocolate Cake with Flan

1 (12 oz.) jar caramel topping

1 box Devil Food Cake Mix

1 (14oz) condense milk

1 (12 oz.) evaporated milk or as we say in the south pet milk

1/2 cup whole milk

1 (8 oz.) cream cheese

1 teaspoon vanilla

5 eggs

Preheat oven to 350 degrees. Spray 12 cup Bundt pan with Pam.

Soften caramel in jar in the microwave and pour in Bundt pan. Prepare cake mix according to directions and pour over caramel.

To make Flan: In blender add condense milk, evaporated milk, whole milk, cream cheese, vanilla and eggs. Mix well. Pour mixture VERY SLOWLY over cake batter. Cover VERY TIGHTLY with foil. Set pan in large deep pan and carefully pour in 2 inches of hot tap water. Bake 2 hours (DO NOT UNCOVER) during this time. After 2 hrs. remove and cool 15 minutes. Invert cake into a plate or platter with a RIM. Cool and refrigerate. Excellent cake. Given to me by Sue Fourroux - given to her by Pug LeBlanc. Tomi Neames

Dishpan’ Cookies

2 cups brown sugar

2 cups white sugar

2 cups cooking oil

4 eggs

1 teaspoon vanilla

2 teaspoons baking soda

4 cups all purpose flour

2 cups quick oats

2 cups coconut

4 cups corn flakes (do not crush)

1 cup raisins

½ teaspoon salt

1 cup chopped pecans

In a very large bowl – cream sugars, oil, eggs and vanilla. Mix the remaining ingredients (SIFT the flour, salt and soda before adding the remaining ingredients). Add gradually to the creamed mixture. It will be very hard to mix as the mixture gets thicker so be sure to have a strong arm to assist you. Drop by teaspoon onto un-greased cookie sheet. Bake at 350 degrees for 12 – 15 minutes or until light brown. Makes about 10 dozen cookies.

Tomi Neames

Aunt Connie’s Banana Pudding

1 large box instant vanilla pudding

1 can sweetened condensed milk

8 oz cool whip

bananas

Nilla wafers

Let sit

Connie Jackson

Cherry Ice Cream

1 cup sugar

2 eggs

2 cans evap. milk

1/4 cup flour

1 box vanilla junket ice cream mix

Cook until thick add 2 cans (evap. milk size) water. Cool mixture in fridge. Add 3 10 oz jars maraschino cherries (half cherries). Freeze in ice cream freezer.

Note: May want to reduce sugar to reduce the sweetness.

Dolce De Leche

1 can sweetened condensed milk

Submerge unopened can in stock pot of boiling water. Let simmer for 2 hours taking care to keep can covered with water unless you want to collect a Darwin Award. Let cool then serve.

Excellent over ice cream or between two sugar cookies.

Chandler Neames

Condensed Milk Candy

· 1 can condensed milk

· 1 cup chopped pecans

· 1 cup sugar

· 1 tablespoon butter

· 1 teaspoon vanilla

Cook condensed milk and sugar on a low fire until yellow. Now add butter, vanilla and pecans. Pour onto greased plate and let cool. According to Maw Maw this is a no fail recipe.

Maw Maw Tetaunte (Grammy's mother - tetaunte means little aunt)

The Ultimate Brownie

8- 1 ounce squares of unsweetened chocolate

1 cup butter

5 eggs

3 cups sugar

1 tablespoon vanilla

1-1/2 cups flour

1 teaspoon salt

2-1/2 cups chopped pecans or walnuts, toasted

Preheat oven to 375 degrees F. Grease a 9 x 13 pan.

Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes**. Blend in chocolate mixture, flour and salt until just mixed. Stir in the nuts. Pour into prepared pan.

Bake for 35-40 minutes. (Don't overbake.) Cool and frost if desired, but that is not necessary.

** It's not required, but this is when it's very nice to own a stand mixer.

Carroll Pellegrinelli, About.com Guide http://baking.about.com/od/brownies/r/ultimate.htm

Warm Miniature Doughnuts

1 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground cinnamon or allspice

Rounded 1/4 teaspoon salt

1/2 cup packed light brown sugar

1/2 cup well-shaken buttermilk

2 tablespoons unsalted butter, melted

1 large egg

About 6 cups vegetable oil for frying

Confectioners sugar for coating (optional)

Special equipment: a deep-fat thermometer

Sift together flour, baking powder, baking soda, spices, and salt into a bowl. Whisk in brown sugar, breaking up any lumps. Whisk together buttermilk, butter, and egg in a small bowl, then add to flour mixture, whisking until just combined.

Heat 2 inches oil in a deep 3-quart heavy saucepan until it registers 375°F on thermometer. Working in batches of 6, scoop out a rounded teaspoon (not a measuring spoon) of batter per doughnut and scrape batter from spoon into oil with another spoon, keeping ball as round as possible. Once 6 balls are in oil, turn them over with a slotted spoon and continue to cook, turning occasionally, until deep brown and cooked through, 1 1/2 to 2 minutes. Transfer doughnuts as fried with slotted spoon to paper towels to drain and return oil to 375°F between batches. Cool doughnuts to warm, at least 10 minutes.

If desired, coat with confectioners' sugar just before serving: Put sugar in a small sealed plastic bag and shake doughnuts, a few at a time, to coat.

Gourmet | January 2003

Active time: 30 min Start to finish: 45 min

Yield: Makes about 40 doughnuts

Read More http://www.epicurious.com/recipes/food/printerfriendly/Warm-Miniature-Doughnuts-107613#ixzz0iqyiqfsu

Emilie Goldblatt

Grandma Bridge's T-Cake

2 sticks margarine

1 and 1/2 cups sugar
2 eggs
3 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon vanilla

Cream sugar and margarine. Add eggs, beat add rest of ingredients and bake at either 325 degrees for about 12 minutes or 350 degrees for 12 minutes. DEPENDING ON YOUR OVEN.

Gladys Medine

Apricot Tart Recipe:

12 oz dried apricots, cut in strips
1 cup banana liquor
1 1/2 # cream cheese
1/2 cup Kailua
1/4 cup powdered sugar
1 # toasted pecans
12oz jar fig jam

Steep apricots in banana liquor til tender. Set aside to cool.

In mixing bowl, beat cream cheese til smooth. Add Kahlua & powdered sugar. Beat well.

Line a bowl with plastic wrap & spray with pam. Line As follows:

1/2 cream cheese
1/2 figs
all apricots
all pecans
1/2 cream cheese
1/2 figs

Wrap in plastic & refrigerate overnight. Turn onto serving platter . Serve with crackers.

Tomi Neames

Stuffed Strawberries

12 strawberries
1/4 cup milk chocolate chips (can use semi-sweet chips)
3 oz. cream cheese
2 tbls. honey
1/4 tsp. almond extract
chopped almonds or nuts (optional)

1. Halve strawberries lengthwise. Core out the center. Leave the stem on. Dry on paper towels.

2. Melt chocolate chips in microwave bowl until chips are melted - stirring regularly.

3. Line a cookie sheet with waxed paper. Hold strawberry by the stem and dip in the melted chocolate, covering half of the strawberry. Place on waxed paper - lined sheet. Refrigerate.

4. Beat together cream cheese, honey and almond extract. Spoon into a pastry bag (or zip lock bag) Pipe into strawberries.

5. If using nuts, sprinkle the nuts on top. Serve or refrigerate for 30 minutes before serving.

Tomi Neames

Apple Quesadillas

· 4 Medium Granny Smith Apples, Peeled And Sliced (Works With Any Apple)

· 1 Tablespoon Lemon Juice

· ¼ Cup Sugar, Divided

· Cooking Spray

· 1 (8 Oz) Reduced-Fat Cream Cheese, Softened

· 1 (14 Oz.) Fat-Free Condense Milk

· 1 Teaspoon Vanilla Extract

· 8 (8 Inch) Fat-Free Flour Tortillas

· 2 ½ Tablespoon Chopped Pecans, Toasted

· ½ Teaspoon Ground Cinnamon

Toss together apple, lemon juice, and 3 tablespoons sugar

Cook apple mixture in a large nonstick skillet coated with spray over medium-high heat, stir often, 5 minutes or until tender and golden brown. Remove apple mixture from skillet, and set aside. Wipe skillet clean.

Beat cream cheese, condensed milk, and vanilla at medium speed with an electric mixer until smooth (2 minutes)

Place 1 tortilla in skillet coated with spray over medium heat; spread about ¼ cup cream cheese mixture. Cook 1 minute or until filling bubbles. Spoon ¼ cup apple mixture on half of filling ; sprinkle with about 1 teaspoon pecans .

Fold tortilla in half; cook 30 seconds to 1 minute on each side until browned. Repeat. Combine remaining sugar and cinnamon; sprinkle over quesadillas. Cut each quesadilla into 3 wedges.

Yield: 12 servings

Per serving 252 calories, 4.6g fat, 14 mg. Cholesterol, 354 mg. Sodium

Tomi Neames

Bran Muffins

1 2/3 cups buttermilk (Michelle just add 1 tab. vinegar to each cup of milk and let stand for 5 min.)
2 cups bran cereal (I used All-Bran)
1 cup whole-wheat flour
1 3/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
1/3 cup packed brown sugar
1/4 cup pure maple syrup or maple-flavor syrup
3 tablespoons canola oil
3/4 cup raisins

1. Heat oven to 350 F. Lightly coat twelve muffin cups with nonstick cooking spray.

2. In a large bowl, stir buttermilk into bran cereal; let stand for 5 to 10 minutes or until softened. In a small bowl, stir together flour, baking powder, cinnamon and baking soda; set aside.

3. Stir eggs, brown sugar, syrup and oil into bran mixture. Add flour mixture to bran mixture; stir just until combined. Add raisins. Spoon batter into prepared muffin cups, until each is nearly full.

4. Bake at 350 for 25 to 30 minutes or until toothpick inserted in centers comes out clean. Cool in muffin pan on a wire rack for 5 minutes. If desired drizzle with Maple Icing. (I DID NOT)

Maple Icing:

In a small bowl, combine 1/3 cup sifted powdered sugar and 1/4 teaspoon maple flavoring. Stir in enough fat free milk (1 to 2 teaspoons) to make icing easy to drizzle.

Per muffin: 177 calories, 5 g. fat; 5 g protein 34 g carb; 5 g. fiber 171 g. sodium; 2 mg. cholesterol. Tomi Neames

Here's the soon to be famous Lisa Aleta shortbread cookies!

· 8oz (2 sticks) unsalted butter

· 2 cups flour

· 3/4 t salt

· 1/2 cup confections sugar

· 1 tsp vanilla

· 1/2 cup chopped pine nuts

· 2T finely chopped rosemary

Sift together flour and salt and set aside. Cream butter 3-5 minutes until fluffy. Add sugar and continue to beat 2 minutes. Add vanilla, the pine nuts and rosemary to the butter/sugar mixture. Add flour mixture, and combine on low speed.

Roll into a flat disk and chill at least 1 hour. Heat oven to 300 degrees. Roll dough, cut on lightly floured surface to 1/4" thick. Cut with assorted cutters. Bake until firm and just starting to color. 15-20 minutes. Cool on rack and dust with confectioners sugar.

Alternative 1t lemon extract and 1/2c chopped pistachios. Sprinkle with white sugar granules. No rosemary.

Lisa Crow

Velveeta Fudge Candy

· 2 (16 oz) boxes confectioners' sugar (powdered sugar)

· 1/2 cup Hershey's Cocoa

· 2 sticks butter (NO ITS NOT WEIGHT WATCHER"S RECIPE)

· 1/2 lb. Velveeta cheese cut into small cubes (I found a 1/2 lb. box at Albertsons)

· 1 tbl. vanilla extract

· 1 cup chopped nuts (next time I will double nuts)

1. Sift confectioners' sugar into a large bowl. Sift cocoa into the same bowl.

2. In a saucepan over medium heat, melt butter and cheese slowly and stir continuously. Be careful not to allow the cheese to stick or burn. When melted and well mixed pour over the dry ingredients and mix with an electric hand mixer.

3. When mixed well, add vanilla and chopped nuts. Mix well using a spatula to scrape sides.

4. Pour into an ungreased 9 x 13 glass baking dish and spread evenly. Allow to sit on kitchen cabinet about 20 minutes, then flatten the top with your hand, pressing out any air and distributing the mixture evenly throughout the dish. Cover with plastic wrap and refrigerate. Very rich; cut in 1 inch squares or smaller.

Tomi Neames

Mini King Cakes

Dough:

· 1/2 cup butter, melted

· 3/4 cup lukewarm milk

· 2 large eggs plus 1 large egg yolk, white reserved

· 1/4 cup sugar

· 1/4 cup nonfat dry milk

· 1 1/4 tsps. salt

· 1/4 tsp. ground nutmeg

· 1⁄8 tsp. lemon oil or 1 tsp. grated lemon rind

· 3 1/2 cups all-purpose flour

· 2 1/2 tsps. instant yeast

· 1/2 cup lemon chips (optional)

Icing

· 1 cup confectioners’ sugar

· 1/2 tsp. vanilla extract

· 1 tbl. plus 1/2 to 1 tsp. milk, enough to make a thick but pourable glaze

Topping

· Yellow, purple and green sparkling sugars

1. Mix and knead all of the dough ingredients to make a smooth, soft dough.

2. Let the dough rise, covered, for 1 hour.

3. Place 12 mini-panettone papers on a baking sheet. Or line a standard muffin pan with cupcake papers and grease the papers.

4. With greased hands, divide the sticky dough into 12 equal pieces, forming each into a smooth ball.

5. Place the balls of dough into paper cups. Cover the pan and allow the cakes to rise for 1 hour. Toward the end of the rising time, preheat the oven to 350 degrees.

6. Whisk the reserved egg white with 1 tablespoon water and brush it over the cakes.

7. Bake the cakes for 20 minutes, then tent them lightly with aluminum foil and bake for an additional 20 to 25 minutes, until they’re a deep golden brown. Remove them from the oven and transfer to a rack to cool.

8. Beat together the icing ingredients, dribbling in the final teaspoon of milk until the icing is thick yet pourable.

9. Dip the top of each cake in the icing, or drizzle icing over the tops of the cakes. While the icing is still tacky, sprinkle with colored sugars.

Makes 12 cakes. Recipe is from King Arthur Flour. from the Advocate

Beverages

The Recipe (Freezer Rum Punch)

44 oz can Pineapple Juice

6 oz can Orange juice concentrate

6 oz cherry juice

Juice of two lemons

1 ½ cups sugar

2 ½ to 3 cups coconut rum

2 liter bottle of Diet 7-Up

Mix ingredients and freeze. A summertime staple.

Tomi Neames

Cherry Bounce

nutmeg

cloves

sugar

fresh or canned berries or fruit

In a wide-mouth container place layers of nutmeg, cloves and fruit between sugar layers until about 2 inches from the top. Add your favorite liquor until the mixture is completely covered. Cover and cap. Let stand three or more months. Add liquor as you use the mixture.

Many enjoy the resulting liqueur as a sauce for ice cream. Some have felt that there is a taste of cinnamon. Cherry Bounce was at one time a very common liqueur throughout the southeastern United States. Cajun Men Cook cookbook.

My interpretation of the above recipe:

5 whole nutmeg pods broken into pieces

30 whole cloves

4 lbs fresh Bing cherries

8 cups sugar

2 1.75 liter bottles of Jim Beam.

Layer and fill as described above, cover and cap. I swirled the mixture until the sugar was mostly dissolved and placed in a dark closet for 4 months. Take it out once a month to give it a good mix.

Very Christmassy and delicious! My grandfather, Noon Morales of Port Allen, used to make a version of this from a wild cherry tree in his yard. I'd love to get my hands on his recipe.

Caleb Neames

Homemade Lemoncello and Orangecello too!

12 lemons washed and scrubbed

2 bottles (750 ml) vodka (100 proof)

4 ½ cups sugar

5 cups water

Wash the lemons and scrub well to remove any wax. Remove the peel with a vegetable peeler. Be careful to get only the yellow outer part and not the bitter white inside. Soak the peels with one bottle of vodka in a large 4 quart glass jar. Cover and let sit in a dark place for 14 days.

After 14 days, heat the sugar and water in a saucepan and boil for 5 minutes. Let the syrup cool for 10 minutes. Add to the vodka-lemon mixture along with the second bottle of vodka. Mix well. Cover and store in a cool, dark place for one to two more weeks. Strain and discard the lemon peel. Pour into clean, decorative bottles and cork. Store in the pantry or fridge.

I’ve substituted 10 or 12 oranges for the lemons to make Orangecello and it is delicious.

I doubled the time on the first and second steps to 28 days each and I also used 100 proof Vodka to store in the freezer without freezing. Caleb Neames.

Sharon Kramis – Mercer Island Reporter

Peachy Pink Sangria

2 gallons dry white zinfandel

1 cup brandy

1/2 cup peach schnapps

2 quarts orange juice

2 cups lemon juice

1/2 cup artificial cherry juice

1 cup superfine sugar (Splenda works well too!)

12 to 16 ice cubes

2 quarts chilled diet 7-up

3 oranges, thinly sliced

3 lemons, thinly sliced

Chill all ingredients. Pour orange, cherry and lemon juice as well as the sugar into a large punch bowl - stir until sugar has dissolved.

Add the wine, brandy and peach schnapps.

Add ice cubes and 7-Up and garnish with fruit slices then lightly mix.

Serve in 4-ounce punch glasses or wineglasses.

Makes about 100 servings (20 Cajun servings).

Carla Corkern 2007

Homemade Irish Cream Liqueur

1 cup Irish whiskey OR Brandy OR Rum

1 (14 oz) can condense milk – may use fat free

1 cup (1/2 pint) whip cream OR half and half

2 tablespoon chocolate flavored syrup

2 teaspoons instant coffee

1 teaspoon vanilla extract

½ teaspoon almond extract

In blender combine ingredients, blend until smooth – store tightly covered in refrigerator – keeps one month (stir before serving)

Note: from Gloria McDaniel - Tomi Neames

Hot Mulled Cider

2 quarts apple cider

1/3 cup red hot candies (I use ¼ cup)

1/3 cup brown sugar (I use ¼ cup)

1 teaspoon whole allspice

1 teaspoon whole cloves

2 cinnamon sticks

Combine, cover and keep on low for 2 – 8 hours. Spices may be put in cheesecloth or left loose. Remove before serving. The recipe makes one half gallon. (I make mine in crock-pot) Note: for a double batch I used only 1/3-cup red-hot candies and 1/3-cup brown sugar.

Tomi Neames

Cranberry Wassail

1 teaspoon whole cloves

3 (3 inch) sticks cinnamon, broken

1 (48 oz.) jar cranberry juice cocktail

1 (48 oz.) jar apple juice

1 (6 oz.) can frozen lemonade concentrate,

Thawed & undiluted

2/3 cup water

1 teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground ginger

1 (33.8 oz.) bottle ginger ale

Tie cloves and cinnamon in a cheesecloth bag, set aside. Combine cranberry juice cocktail, next 6 ingredients, and Spice bag in a Dutch oven; bring to a boil. Cover, reduce Heat and simmer 20 minutes. Uncover and simmer an additional 20 minutes. Uncover and simmer an additional 20 minutes. Discard spice bag. Add ginger ale, and cook until hot.

I make during Christmas holidays. This recipe is from Southern Living 1988 Annual Recipes

Tomi Neames

Ponche Navideño (The Traditional Hot Christmas Punch of Mexico)

8 quarts water

1 lb tejocotes

3 whole oranges

8 guavas

2 lbs sugar cane

1 lb pitted prunes

3 pears

1 C. raisins

6 oz walnuts, coarsely chopped

3 sticks cinnamon

1/2 C. whole cloves

2 1/2 lb. piloncillo

3 C. brandy or rum (optional)

In a medium saucepan, bring one quart of water to a boil. Add the tejocotes, lower the heat and simmer for 6-8 minutes until softened. Remove the fruit, peel and cut off the hard ends.

Prepare the fruits: Peel the sugar cane and slice it into medallions. Remove the stems and cores from the pears and cut into large chunks. Cut the guavas and prunes in half. Stud the oranges with the whole cloves. Cut the cone of piloncillo into large chunks.

In a very large pot (like your grandma used to use for canning), bring the remaining water to a boil. Add all the fruits and nuts to the pot and bring it back to a boil. Lower heat and simmer for one-half hour, stirring gently now and then. Add the piloncillo and cinnamon. Simmer for another half hour.

Remove from heat. Ladle into cups, making sure each cup gets some chunks of fruit and nuts. Add rum or brandy to each cup as desired.

Serve hot. Will make at least 30 servings.

Substitutions: If you can't find piloncillo use dark brown sugar.

Suggestions: Ponche is an art form with almost as many variations are there are Mexican cooks. Some recipes call for apples, others pears, many use both. Many recipes will include tamarind pods. Some cooks add jamaica, a drink brewed from dried hibiscus flowers. Still others like to add pomegranate seeds. Use a little imagination, and your ponche recipe will be your own.

If you're having trouble finding tejocotes, piloncillo and other authentic Mexican ingredients for your Mexican recipes, here's a good online source. You'll find authentic Mexican ingredients at MexGrocer.com.

Tejocotes are actually the fruit of the hawthorn tree. They look a bit like a crab apple, but their sweet-sour flavor is unique. They have a beautiful color ranging from orange to golden yellow and a distinctive flavor—somewhere between a plum and an apricot. Tejocotes have a long history. The Aztecs called them texocotl and used them in a fruit preserve called texocotzopelloti.

Every traditional ponche recipe calls for fresh tejocotes. In Mexico, you can find them in the market at this time of year. In the rest of North America and Europe--good luck! In the past, they were nearly impossible to find. Now you can sometimes buy them in Mexican grocery stores. Goya Foods sells bottled tejocotes. The texture is more gelatinous, but they'll work. You may also be able to order them online. If the search comes up empty, you can come reasonably close by substituting fresh kumquats or yellow plums.

Two other standard ingredients in ponche recipes are fresh sugar cane and piloncillo, dark brown sugar formed into cones. These are both becoming more common in American supermarkets and specialty stores.

Angie Kanter

Bloody Mary

¾ to 1 cup vodka,

1/3 teaspoon Tabasco,

1 ¼ teaspoon salt,

½ cup lemon juice,

 1 (46 oz.) can v 8 juice,

1 tablespoon Worcestershire sauce

(Makes a little less than ½ gal.)

Dr. Otwell’s recipe by Carrie Junot

Tomi Neames

“Miss New Orleans”

1 jigger peach schnapps

½ jigger orange juice

 Powdered sugar

2 ice cubes

½ jigger of frozen Bacardi pina coloda mix

Blend

Fuzzy Naval

1 jigger peach schnapps,

Fill glass with orange juice and shake well. No - not you - the drink!

Tomi Neames

Liquid Oreo

1 part Kahlua

1 part Bailey’s Irish Crème

1 part Vodka

1 part white Crème de Cacao

Combine and chill. Shake with crushed ice and strain into martini glass. Garnish with Oreo cookie.

Aleta says yum … ouch! – Carla Corkern

Kahlua

3 cups sugar

12 slightly rounded teaspoons of good instant coffee

4 cups water

3 teaspoons vanilla

Mix foregoing together, bring to a boil – simmer gently for 1 hour - cool. Stir in 1 fifth vodka or rum and vanilla.

May be used immediately or keep indefinitely tightly corked

Tomi Neames

Frozen Daiquiris

Makes 1 Gallon

½ of 1/5 of rum (light)

½ of 1/5 of vodka

1 frozen can daiquiris mix

Note: if using dry mix use 4 packages (6 oz.)

2 cans frozen lemonade

64 oz. 7 up

Mix in Large Bucket – Freeze – Takes 4 Or 5 Days

From Anne Stentiford - Tomi Neames

Amaretto

2 ½ cups sugar

1 ½ cups water

2 lemons (peeling only)

2 2/3 cup vodka

2 teaspoon chocolate extract

2 teaspoon vanilla

6 ½ teaspoon almond extract

Simmer sugar, water and lemon peel for 25 minutes. Remove peeling – set aside 10 minutes. Add remaining ingredients - bottle

Frozen:

¼ to ½ cup amaretto fill blender with ice cream, 2-tablespoon pet milk – few ice cubs – adding one at a time.

Tomi Neames

Decked-Out Water

1 medium cucumber

12 cups water or just fill clear pitcher

3 thin orange slices

3 thin lemon slices

3 fresh, thin ginger slices

3 fresh flat-leaf parsley or cilantro sprigs

6 fresh or frozen cranberries, thawed

Garnish: fresh parsley or cilantro sprigs

1. Cut 2 thin lengthwise slices from cucumber. Reserve remaining for another use.

2. Stir together cucumber slices, water, and next 5 ingredients in a pitcher.

Cover and chill 1 hr. Pour over ice in glasses

This is very impressive. I served this at Father Mike's party – Tomi Neames

Black Eye Susan Drink

by pitcher:

3 cups orange juice
2 cups pineapple juice
3/4 cup light rum
3/4 cup orange liquor
1 cup sprite
garnish with lime and cherry

smaller amount:

3/4 cup orange juice
1/2 cup pineapple juice
3 tablespoons light rum
3 tablespoons orange liquor
garnish with lime and cherry
small amount of sprite

Southern Living

Insider's Recipes Master Edition

The Adam Goldblatt Thai Food Recipe Bonanza!

Thai Recipes by Brett Bennett 11-08-2003

Notes and Miscellaneous Items

Fig Preserves

4 cup figs

2 packages Jell-O (3 oz.) strawberry or raspberry

2 cups sugar

Put in order given - let stand one hour - bring to a boil - let simmer for 20 minutes

Tomi Neames

Vanilla Almond Coffee

Add 1 (1 oz.) bottle pure Vanilla Extract and 1 (1 oz.) bottle pure Almond

Extract to 1 lb. ground coffee. Shake to blend thoroughly. Wonderful flavor

addition especially for decaffeinated brews.

Tomi Neames

Homemade Vanilla

1 bottle cheap Brandy ( E & J) example

6 whole vanilla beans (cut in 1 inch pieces)

Mix together and put in dark place for 3 months but don’t remove vanilla beans

Better than anything you buy and you can keep adding Brandy and vanilla beans - Patrice Bruno

Link to Recipe Quantities

http://neames.atwebpages.com/recipes/quantity.jpg

Link to Recipe Equivalents

http://neames.atwebpages.com/recipes/equivalents.gif

Cooked Chicken Quantities

How much cooked chopped chicken do you get from:

Cooking 1 lb. of bonelss chicken breasts = 2 1/3 cups

Cooking 1 (3 1/2 lb.) whole chicken = 3 cups

Pulling the meat from a deli-roastedchicken = 3 cups

Notes on Cooking For the Homeless and Other Large Groups

Tea for 100 people

12 family tea bags

¾ pot (I used my (gumbo pot) ¾ full of water

Put in tea bags and cook on low all day

Tomi Neames

Cooking for Bishop Ott Homeless

20 lb. smoke sausage - start cooking at 3:30 pm. 10 lb. sausage fits on pit at one time - (cut each link into 2 pieces) takes 45 minutes to cook each batch and 15 minutes to get fire hot - baste with barbeque sauce (one 18 oz. bottle is plenty) serve at 6:00 pm

Tomi Neames

Green beans for Bishop Ott Homeless

10 packages of fresh frozen (large packages - from Fresh Pickens) or 3 gallons of can -sauté with onions and bacon and cook down with potatoes

Tomi Neames

Dessert for Bishop Ott Homeless

1 large cool whip

1/4 cup lemon juice

1 can condense milk

1 container strawberries (frozen)

Bananas (optional)

Mix and pour over vanilla wafers

Pour in baked pie crust

When making for homeless it takes 3 recipes and put in (2) foil pans without crust

Tomi Neames

Pork for 40 Men - Bishop Ott Homeless

20 lbs. pork loins

8 packages of pork gravy mix

8 packages of onion soup mix

Make a roux with 2 cooking spoons flour - with mixes makes 10 qt. gravy

Pass meat in flour & sear on top of stove. Pour into commercial size foil pans and put gravy on top - cover and bake @ 350 degrees for 2 1/2 hours.

Tomi Neames

Barbeque Pork Sandwiches for 40 people

5 pork roasts (you can usually find in packs of 2)

Barbeque sauce

Preheat oven to 500 degrees - DO NOT SEASON ROAST - put roasts in oven for 10 minutes (UNCOVERED) then turn oven down to 325 degrees and continue cooking (uncovered) 4 to 5 hours (until roasts pulls away from bone or separates easy) Remove from oven and put over sheet with holes to drain grease. After slightly cooled pull apart and put in pan with barbeque sauce.

This serves 40 men - Tomi Neames

White Beans for 500 people

30 lb. white beans

5 lb. onions

2 heads garlic

5 lb. salt pork or bacon

15 gallons of water (may have to adjust)

Salt & pepper to taste

Cook in large pot until tender.

Chicken Fettuccini?? for 400 people

12 pkgs. Linguine

50 lbs. legs and thighs

8 lbs. fresh mushrooms

12 red bell peppers

2 heads garlic

2 bunches fresh parsley

6 pkgs. green onions

3 lb. butter

3 - 4 quarts half & half

3 cups parmesan cheese

Melt butter and add chicken and partially cook where it’s easy to remove from bones. (if by chance you're cooking a roast at the same time you can use that pot to cook chicken) remove from pot , cool and de-bone. Add mushrooms, bell pepper, and garlic - sauté until crunchy tender (do not wilt mushrooms) now add chicken and cook 15 minutes.

Cook spaghetti in another pot, drain

Add 1/2 and 1/2, parsley and green onions to spaghetti and mix well and add chicken and toss well

(Linguini in a Fettuccini recipe??)

Chicken Enchiladas

30 lb. chicken legs and thighs, boiled & de-boned (salt & pepper to taste)

4 (4 oz. each) cans green chilies, drained

8 cups grated cheese (does 16 enchiladas - start to finish)

2 large cans black olives drained

2 onions, chopped fine

Stack of white corn tortillas (taco size) This makes 61 or maybe a little more

2 (28 oz.) cans mild green enchilada sauce(does 16 enchiladas start to finish)

Put de-boned chicken in food processor and pulse - not real fine, same on olives,

Mix all together with 4 cups of grated cheese and chopped onions. No other seasoning required

In a skillet add some enchilada sauce and a little water and once skillet is hot add enchilada until covered - not too long they will become soggy. Only do 6 and then start filling them. If sauce gets too thick add a little water, if too thin add a little sauce.

Do not pack meat. Put in enough where when it is rolled it is round looking and not flat. You can freeze on cookie sheet sprayed with Pam.

If cooking spray pan with Pam, add a small amount of green enchilada sauce, filled enchiladas and top with some more sauce, not too much to make soggy. Top with cheese and bake at 350 degrees for 30 to 45 minutes.

Note: To make 16 enchiladas it took 7 cups cheese and 2 (28 oz.) cans enchilada sauce. The rest we froze individually. If you want to freeze casserole -once you add cheese on top - stick in your freezer uncovered about 1 hr then go back and cover. That way your cheese does not come off when covering.

Chef Patrice Bruno

Breakfast casserole (feeds about 40)

2 commercial size aluminum pans, sprayed with pam

2 lbs. grated cheese

4 cans green chili peppers, drained

5 dz. eggs

3/4 cup milk per each dozen eggs

6 lb. sausage (like Jimmy Dean, etc)

Brown and drain grease off sausage, put in bottom of foil pan. Beat eggs and divide between 2 casseroles. Sprinkle green chili peppers on casseroles. Sprinkle cheese - if you are baking in a commercial oven bake at 325 degrees until casserole "sets" or at home bake at 350 degrees.

Tomi Neames

Chicken salad for 200 people

12 roasted chickens (Sam’s)

20 loaves bread

½ gallon mayonnaise (mix only enough to moisten)

20 stalks celery (chopped very fine)

6 dozen eggs

Salt, pepper, cayenne, Tony’s, small amount garlic powder

Fresh lemon juice (3) lemons (large)

2 bunches green onions

1 large onion (chopped fine)

1 small jar sweet relish (drained)

To store sandwiches layer in box that has been covered with foil and wet paper towels and WRING OUT COMPLETELY and put directly on sandwiches. Cover with saran wrap and or foil.

We mix the day before and make sandwiches – day of party

One loaf of bread makes 11 to 12 sandwiches

Note: if you add 2 more chickens add 1 doz. Eggs – Tomi Neames

Quantity Notes

1 lb. spaghetti feeds 8 people

5 lbs. salad feeds 50 people

Link to Recipe Quantities

http://neames.atwebpages.com/recipes/quantity.jpg

Link to Recipe Equivalents

http://neames.atwebpages.com/recipes/equivalents.gif

Household Tips by Grammy

(Editor’s Note: Nothing in this section is suitable for eating.)

Removing Crayon Marks

According to Binney and Smith, the manufacturers of Crayola crayons, the following should remove Crayola marks (try this in inconspicuous area first to make sure there's not stain or mark left behind)

Spray the crayon marks with WD 40 and wipe clean with a soft cloth. If residue remains, add liquid dishwashing soap to warm water. Wash the surface with a sponge, using a circular motion, and rinse. Residual stains may be removed with Soft Scrub, toothpaste or mild abrasive cleanser such as Barkeeper's Friend or Bon Ami.

Tomi Neames

Martha Stewart's window cleaner

Use one tablespoon of dish washing powder, hot water, big natural sponge, chamois and a squeegee?

Tomi Neames

Keeping mold and mildew from forming in grout

Call 800-528-3149 to find a local supplier of Clean Shield Surface Treatment. This product will seal your grout, making it nearly impossible for mold and mildew to enter. Apply a protective coat of Clean Shield to turn your bathtub area into a nonstick surface. It will not make the walls or floor slippery. When you notice water is no longer beading up on the surface, it's time to apply another coat of Clean Shield.

Tomi Neames

Controlling Chronic Toenail Fungus

Chronic toenail fungus - once a day at bedtime apply Vick's Vaporub to your toenails.

Tomi Neames

(Editors Note: “Do you think this is appropriate for a recipe collection?”

Fever Blisters & cold sores on lips:

Apply Preparation-H at the earliest sensation of tingling or even if the blister has already broken out. Also good for puffy eyes.

This is what the makeup artists use for the "stars".

Tomi Neames

(Editors Note: “Who said that, the manufacturer?”

Removing Labels

Problems removing labels if Goo Gone doesn't work - try using UnDu (available at home centers, hardware stores and office supply stores. It also works so well that you can take a stamp off an envelope and reuse the stamp. (Editor's note - reusing stamps is illegal and not recommended)

Tomi Neames

Removing melted candle wax from carpet

Put ice in a plastic bag, and lay it over the wax, allowing the wax to freeze. Chip off all the wax you can. Next, place a brown paper over the wax. (a grocery bag works well. Use the area without the writing). Press with a medium/hot iron. move the paper as it absorbs the wax. Have patience, and continue for as long as the bag absorbs wax. Next, apply a good carpet stain remover. (Spot Shot - available at grocery and hardware stores and home centers.

Tomi Neames

Removing built-up nonstick cooking spray from a griddle

Turn it on until it's past warmed, and then spray with oven cleaner. Let it sit for about 15 minutes, and then wipe clean with a damp sponge or rag.

Tomi Neames

(Editors Note: This should not be used on Aluminum Cookware

Removing greasy medicine stains

Spray the stain with WD-40 Lubricant, let soak for 10 minutes, and then work in undiluted dishwashing liquid, working well between your thumbs. Flush with the hottest water you can use for the fabric, and then pre-treat and launder as usual. You can also use GoJo Waterless Hand Cleaner; follow the same method as described above.

Tomi Neames

Killing weeds between Outdoor sidewalks and walkways

Pour boiling salt water on them. Use a mixture of 1/4-cup salt to 2 cups water. To prevent the weeds from growing in the cracks, sprinkle salt into the cracks.

Tomi Neames

Best drain opener - easy and cheap

Pour 1-cup salt (table salt, rock salt, any kin) and 1 cup of baking soda down the drain. Follow with a kettle of boiling water. If the problem is congealed grease, it will clear up immediately. For optimum results, do this before going to bed so that the drain doesn't get used for at least several hours. Got a tough clog? Use 2 tablespoons of washing soda (available where laundry products are sold) dissolved in 1-quart hot water, and pour it down the drain slowly. Flush with hot water after 10 minutes.

Tomi Neames

Toilet Bowl Ring

To clean ring in toilet, add several tablespoons of Tang breakfast drink before you leave for work or at bedtime. Swish and flush. Safe, inexpensive and non-toxic

Tomi Neames

Unstopping drain

At the first sign of a stopped up drain put 1/2 cup baking soda and 1/2 cup vinegar down your drain

Tomi Neames

"Smell Good"

Put some vanilla in foil and place in oven about 10 minutes at 350 degrees - creates a nice aroma

Tomi Neames

Cinnamon Ornaments

No baking and simple for kids. Mix 3/4 - 1 cup applesauce with 1 - 4.12 oz. bottle ground cinnamon to form stiff dough. Roll out to 1/4 inch thickness. Cut with cookie cutters. Make hole for ribbon. Carefully put on rack to dry. Let air dry several days, turning occasionally. Makes 12 sweet smelling ornaments.

Tomi Neames

Silver Cleaner

Hot water; 1 tbs. salt, water softener and aluminum foil, shiny side up.

I usually put this in a piece of Tupperware, or something plastic, line w/ foil, mix everything together in a separate container and pour into the Tupperware. Just be sure to mix the salt well. This cleaned my silver plate flatware beautifully. I had some really tarnished silver dishes and it didn't do anything to them. But you can try it and see what happens.

This is the recipe just as I got it out of the paper - no exact quantities.

Sue Jung

Burnt Popcorn in Microwave

Thoroughly clean the microwave of any crumbs and spills

Citrus works in eliminating odors. So, combine 1/2 cup of lemon juice and 1/2 cup of water in a 4 cup or larger microwave-safe container. Place in the microwave and heat on high until the water boils and creates steam. This steam will help eliminate the lingering odor. CAUTION the water and steam will be very hot, you MUST LEAVE the mixture to cool completely before opening the microwave , about 15 to 20 minutes. Leave the door open for a while so that the air can circulate.

Baking soda is also a great nonabrasive cleaner, and it deodorizes. Sprinkle some baking soda on a damp sponge, and use this to scrub the interior surfaces of the microwave.

Burnt Sugar in Stainless Steel Pot

Cover burnt sugar and soak with Hydrogen Peroxide for a couple of days. Burnt sugar will lift out easily.

Dollar General Hand Lotion

4 jars Vitamin E (Brand is Personal Care) cream

2 bottles pink Baby Lotion (only one size) cut top off and use spatula

1 jar petroleum jelly (7.4 oz. size)

Mix together with hand mixer (makes 6 to 8 jars depending on size jars)

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